Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients

Fadhel, Yosra Ben; Leroy, Valentin; Dussault, Dominic; St-Yves, France; Lauzon, Martine; Salmieri, Stéphane; Jamshidian, Majid; Vu, Dang Khanh; Lacroix, Monique

doi:10.1016/j.meatsci.2016.03.020

Cited by 23 publications

(8 citation statements)

References 35 publications

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“…Antioxidant properties have also been reported for certain plant extracts like garlic and onion. Antioxidant properties can help in the prevention of meat discoloration, the preservation of vitamin content (B 1 and B 2 ) and the prevention of lipid oxidation [7]. Some of the active compounds present in plants, herbs, spices, fruits and vegetables are known as secondary metabolites.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots

Maherani¹,

Aragones²,

Lacroix³

2019

Foods

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The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S. aureus), two molds (A. flavus and P. chrysogenum) and a yeast (C. albicans) using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively). Total phenols and flavonoids content, radical scavenging activity and ferric reducing antioxidant power of selected compounds were also evaluated. Based on in vitro assays, five antimicrobial compounds were selected for their lowest effective concentration. Results showed that, most of these antimicrobial compounds had a high concentration of total phenols and flavonoids and a good anti-oxidant and anti-radical activity. In situ study showed that natural antimicrobials mix, applied on the carrot surface, reduced significantly the count of the initial mesophilic total flora (TMF), molds and yeasts and allowed an extension of the shelf-life of carrots by two days as compared to the control. However, the chemical treatment (mix of peroxyacetic acid and hydrogen peroxide) showed antifungal activity and a slight reduction of TMF.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots

Maherani¹,

Aragones²,

Lacroix³

2019

Foods

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“…In several food industries, γ-irradiation is used to prolong shelf-life of food products and to reduce the growth of pathogens ( Koutchma et al., 2009 ; Ben-Fadhel et al., 2016 ). At doses of 2–7 kGy, γ-irradiation can eliminate potentially pathogenic bacteria such as E. coli O157:H7.…”

Section: Introductionmentioning

confidence: 99%

Effect of β-lactam antibiotic resistance gene expression on the radio-resistance profile of E. coli O157:H7

Gaougaou

Déziel

Lacroix

2018

Heliyon

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Some pathogens might develop favorable global adaptation in response to certain stress treatments resulting in enhanced virulence and/or resistance to a different stress. β-lactam resistance, as well as ampC and ampG genes involved in this resistance, were studied to evaluate their possible role in Escherichia coli O157:H7 (E. coli) radioresistance. E. coli adapted to 25, 15 or 7 μg/mL of kanamycin or carbenicillin, were produced and treated with sensitization (0.4 kGy) or lethal (1.5 kGy) irradiation doses. In E. coli O157:H7, irradiation treatment at 0.4 kGy dose increased ampC and ampG expression respectively by 1.6 and 2-fold in the wild type strain (Wt) but up to by 2.4 and 3.4-fold when the strain was beforehand adapted to 25 μg/mL of carbenicillin (Carb25). Accordingly, ΔampC and ΔampG mutants and E. coli adapted to 25 μg/mL of kanamycin were more sensitive to 0.4 kGy treatment than Wt. While, E. coli Carb25 or overexpression of ampC and ampG provided complete resistance to 0.4 kGy and were even able to survive and grow after exposure to a normally lethal 1.5 kGy irradiation dose. We further noticed that these strains can tolerate other stresses like oxidative, cold and heat shocks. This demonstrates that carbenicillin adaptation promotes resistance to γ-irradiation and to other stresses, likely at least through increased AmpC and AmpG expression. These results are important for the food industry and particularly when considering the use of irradiation for food preservation of meat obtained directly from animals fed β-lactam antibiotics.

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“…Although chilled meats are maintained at low temperature conditions during the whole manufacturing, transportation, and distribution process, some psychrophilic microorganism are widely distributed throughout the chilled meats, and have potential consequences to the consumers. So the appropriate preservation methods have gained much attention from both researchers and industries (Fadhel et al, ; Woraprayote et al, ).…”

Section: Introductionmentioning

confidence: 99%

The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef ( M. longissimus Dorsi ) during cold storage

Cheng

Wang

Zhang

et al. 2017

J Food Process Preserv

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The physiochemical and microbiological properties of minced beef exposed to electron beam irradiation were studied during 15days of storage. Samples were irradiated at dose rates of 42, 90, 150, and 210 kGy/min from 2 kGy dose. The result showed that the total bacterial counts of nonirradiated groups were higher than treatment groups during the whole storage period. While the total bacterial counts of the treatment group were in the safety zone for the whole storage. Higher doses rate of electron beam irradiation resulted in significant increases in bactericidal efficacy. No significant difference was observed in the oxidation and surface color between 150 kGy/min treatment and control group from thiobarbituric acid reactive substances and carbonyl contents. This is the first study about the effect of dose rates on the microbiological quality of chilled meat. It provides the potential application for electron beam irradiation for the chilled meat. Practical applications Irradiation technology is an important unit operation used for protecting against spoilage and pathogenic bacteria that produce deleterious changes, such as shortening the shelf life and loss of nutriment in foods. The results obtained in this work might be helpful in the preservation of chilled meat using electron beam irradiation technology.

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Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients

Cited by 23 publications

References 35 publications

Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots

Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots

Effect of β-lactam antibiotic resistance gene expression on the radio-resistance profile of E. coli O157:H7

The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef ( M. longissimus Dorsi ) during cold storage

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