Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations

Lerasle, Marion; Guillou, Sandrine; Simonin, Hélène; Anthoine, Valérie; Chéret, Romuald; Fédérighi, Michel; Membré, Jeanne‐Marie

doi:10.1016/j.ijfoodmicro.2014.06.019

Cited by 24 publications

(28 citation statements)

References 53 publications

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“…The study was performed with the same product as in the previous study of Lerasle et al (2014), i.e. RTC poultry meat composed with turkey meat (79%), pork fat (11%), spices (b0.1%) and water (10%) provided the day after packaging under modified atmosphere.…”

Section: Overview Of the Multi-criteria Frameworkmentioning

confidence: 99%

“…Salmonella and L. monocytogenes were selected as safety indicators (Lerasle et al, 2014) whereas E. coli, defined as a hygienic indicator by EU recommendation No. 2073/2005, was accordingly chosen as such for assessing the hygienic quality of the poultry product.…”

Section: Overview Of the Multi-criteria Frameworkmentioning

confidence: 99%

“…For L. monocytogenes and Salmonella exposure assessment models previously built were used (Lerasle et al, 2014). Their modular structure included prevalence data of 100-kg batches stored at 4°C obtained from factories and influence of mixing, partitioning, HHP and chilled storage steps on RTC product contamination levels.…”

Section: Overview Of the Multi-criteria Frameworkmentioning

confidence: 99%

“…Two-hundred gram meat samples were high pressure-treated in a 50-L horizontal high pressure pilot unit (ACB pressure system, Nantes, France) under the same conditions as previously described (Lerasle et al, 2014). The samples previously held at 4°C during storage were inserted into the pressurizing chamber filled with water at 15 ± 1°C and exposed to HHP.…”

Section: High Pressure Treatmentmentioning

confidence: 99%

“…In a previous study, a HHP treatment step added in an existing process was shown to improve the safety of an RTC poultry product (Lerasle et al, 2014). It enabled the build-up of exposure assessment models associated with Listeria monocytogenes and Salmonella in an RTC HHPprocessed poultry product.…”

Section: Introductionmentioning

confidence: 99%

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Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry

Guillou

Lerasle²,

Simonin³

et al. 2016

International Journal of Food Microbiology

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A multi-criteria framework combining safety, hygiene and sensorial quality was developed to investigate the possibility of extending the shelf-life and/or removing lactate by applying High Hydrostatic Pressure (HHP) in a ready-to-cook (RTC) poultry product. For this purpose, Salmonella and Listeria monocytogenes were considered as safety indicators and Escherichia coli as hygienic indicator. Predictive modeling was used to determine the influence of HHP and lactate concentration on microbial growth and survival of these indicators. To that end, probabilistic assessment exposure models developed in a previous study (Lerasle, M., Guillou, S., Simonin, H., Anthoine, V., Chéret, R., Federighi, M., Membré, J.M. 2014. Assessment of Salmonella and L. monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186, 74-83) were used for L. monocytogenes and Salmonella. Besides, for E. coli, an exposure assessment model was built by modeling data from challenge-test experiments. Finally, sensory tests and color measurements were performed to evaluate the effect of HHP on the organoleptic quality of an RTC product. Quantitative rules of decision based on safety, hygienic and organoleptic criteria were set. Hygienic and safety criteria were associated with probability to exceed maximum contamination levels of L. monocytogenes, Salmonella and E. coli at the end of the shelf-life whereas organoleptic criteria corresponded to absence of statistical difference between pressurized and unpressurized products. A tradeoff between safety and hygienic risk, color and taste, was then applied to define process and formulation enabling shelf-life extension. In the resulting operating window, one condition was experimentally assayed on naturally contaminated RTC products to validate the multi-criteria approach. As a conclusion, the framework was validated; it was possible to extend the shelf-life of an RTC poultry product containing 1.8% (w/w) lactate by one week, despite slight color alteration. This approach could be profitably implemented by food processors as a decision support tool for shelf-life determination.

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Section: Overview Of the Multi-criteria Frameworkmentioning

confidence: 99%

Section: Overview Of the Multi-criteria Frameworkmentioning

confidence: 99%

Section: Overview Of the Multi-criteria Frameworkmentioning

confidence: 99%

Section: High Pressure Treatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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