Application of high hydrostatic pressure for the reduction of STEC on raw ground beef patties and its impact on physicochemical properties: pH and color

Bernié, Inés Martínez; Mussio, Paula; Jorcin, Santiago; Rajchman, Mikaela; López-Pedemonte, Tomás

doi:10.1016/j.lwt.2021.112126

Cited by 3 publications

(3 citation statements)

References 24 publications

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“…Studies so far regarding the application of multi-tools, including Stepwise and Interactive Evaluation of Food Safety by an Expert System (SIEFE), food safety objectives (FSO) hazard analysis critical control point (HACCP), Risk Ranger and predictive microbiology (Gamma model), have led to the conclusion that the most important and critical step during preparation of the meals is the cooking step [21][22][23][24]26,29]. Risk Ranger was applied in order to rank the possibility of the pathogens to grow on the specific RTC food product: Salmonella and Campylobacter scores were the highest, Bacillus cereus the lowest.…”

Section: Discussionmentioning

confidence: 99%

“…Scenarios based on results from previously published studies [22][23][24][25][26][27], as well as from the predictive models and challenge tests performed in our study, were used in order to define the PO for the RTC product. To confirm compliance with an FSO for the chicken product, the following formula was used [19] to calculate the FSO and PO throughout the shelf-life: Ho − ∑R + ∑I ≤ FSO, where FSO is the Food Safety Objective, Ho is the hazard initial level, ∑R and ∑I represent a total decrease and a total increase (due to recontamination and/or growth) in the hazard on a cumulative basis, ≤ = preferably less than, but at worst equal to, FSO; all values are expressed in log 10 units.…”

Section: Risk Management Of the Rtc Productmentioning

confidence: 99%

“…Many researchers in the existing literature have employed a variety of different ALOP and FSO models reporting interesting data [22][23][24][25][26][27], concluding that such concepts may be understood if real case studies are only conducted, as such data may facilitate the practical interpretation of these models [21].…”

Section: Introductionmentioning

confidence: 99%

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Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Osaili

Giatrakou

Ntzimani

et al. 2022

Foods

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The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of Listeria monocytogenes and Salmonella spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product (“Taouk”-style), using the Risk Ranger® tool and the necessary management options (to accomplish the hypothetical food safety objectives (FSO)), when unsuspecting consumers may taste such a product were the primary subjects of our study. The behavior of the aforementioned pathogens was studied in the presence and absence of a selected natural antimicrobial combination (chitosan [CH] and thyme oil [T]), and were added as a combined treatment (M-CH-T) to the RTs chicken samples, stored at 4 or 8 °C for a period of 8 d. In the product, wherein no antimicrobials were added (control treatment, M), the initial counts of L. monocytogenes increased by ca. 1.5 (4 °C) and 3.0 (8 °C) log colony-forming units (CFU)/g during an 8-d storage. Salmonella spp. numbers did not increase during storage at 4 °C in the non-treated product, but at 8 °C, an increase of ca. 2.5 log CFU/g occurred. Addition of CH in combination with T to the RTC product (M-CH-T) inhibited the growth of L. monocytogenes and produced lower counts of Salmonella at 4 °C. However, M-CH-T treatment was less effective against both pathogens compared to the control after the 6th day of storage (8 °C). Predictive models based on quantitative microbiology, combined with hazard identification applied in the present study, may be potential means of assessing the safety of the RTC chicken products. It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of the finished product, (e.g., based on the HACCP principles).

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Section: Discussionmentioning

confidence: 99%

Section: Risk Management Of the Rtc Productmentioning

confidence: 99%

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Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Osaili

Giatrakou

Ntzimani

et al. 2022

Foods

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Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef

Liu

Yuan

Han

et al. 2023

Innovative Food Science & Emerging Technologies

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The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario?

et al. 2023

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Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing Escherichia coli (STEC) O91, O146, O153, and O156 to the level of 3 log and 6 log CFU/g. Immediately after vacuum packing, high-pressure processing (HPP) was performed at 400 or 600 MPa/5 min. Some of the samples not treated with HPP were cooked under conditions of 55 °C for 1, 3, or 6 h. HPP of 400 MPa/5 min resulted in a 1–2 log reduction in the STEC count. In contrast, HPP of 600 MPa/5 min led to the elimination of STEC even when inoculated to 6 log CFU/g. Nevertheless, sub-lethally damaged cells were resuscitated after enrichment, and STEC was observed in all samples regardless of the pressure used. STEC was not detected in the samples cooked in a 55 °C water bath for 6 h, even after enrichment. Unfortunately, the temperature of 55 °C negatively affected the texture of the steak tartare. Further experiments are necessary to find an optimal treatment for steak tartare to assure its food safety while preserving the character and quality of this attractive product.

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Application of high hydrostatic pressure for the reduction of STEC on raw ground beef patties and its impact on physicochemical properties: pH and color

Cited by 3 publications

References 24 publications

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef

The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario?

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