Control of Listeria monocytogenes on ready-to-eat ham and fresh cut iceberg lettuce using a nisin containing Lactococcus lactis fermentate

Dong, Anran; Malo, Alesana; Leong, Mabel; Ho, Van Thi Thuy; Turner, Mark S.

doi:10.1016/j.foodcont.2020.107420

Cited by 20 publications

(10 citation statements)

References 27 publications

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“…The nisin-containing fermentate from L. lactis 537 strain was evaluated for the inhibition of L. monocytogenes in ready-to-eat (RTE) sliced ham. The addition of the fermentate to RTE sliced ham led to an immediate decrease in L. monocytogenes counts from 3 log CFU/g to below the detection limit stored at 4 • C (20 CFU/g) [108].…”

Section: Nisinmentioning

confidence: 97%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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Section: Nisinmentioning

confidence: 97%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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“…All these biomolecules have been exploited to improve the shelf-life of fresh plant products during storage conditions [ 139 , 140 , 141 , 142 ], both through the inoculation of cells and/or of the cell-free supernatants [ 138 , 143 ]. There were several matrices, including leafy green, mixed salads, lettuce, potato, mushroom, tomato, melon, cabbage, apple, table grape, lotus root, litchi, strawberry, kiwifruit, and banana, on which the LAB have been successfully applied for this type of purpose [ 139 , 142 ].…”

Section: Postharvest Strategies To Extend the Shelf-life Of Fruit And...mentioning

confidence: 99%

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Palumbo

Attolico

Capozzi

et al. 2022

Foods

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Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.

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“…Previous work has shown that this LAB collection can be a novel source of diverse strains that have beneficial anti-bacterial activity, antifungal activity or food flavour production. [13][14][15][16] While >90% of the plant-derived strains of LAB acidified almond PBMA poorly, several strains possessed medium-to-strong almond PBMA acidification. As an example, strain B was identified as a strong acidifier, strain C a medium acidifier and strain D a non-acidifier (Fig.…”

Section: Lactic Acid Bacteria (Lab) and Their Potential In Pbma Ferme...mentioning

confidence: 99%

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

et al. 2022

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Plant-based foods have risen in popularity in recent years including a number of dairy alternative products. Fermentation has the potential to support the development of innovative plant-based foods with enhanced flavour, texture and nutritional quality. Lactic acid bacteria (LAB) have been used for thousands of years to carry out fermentation of a wide variety of food substrates through production of organic acids and flavour compounds. However, LAB strains used in dairy fermentations are commonly found to be suboptimal in their metabolism of plant substrates, so efforts to identify alternative strains are needed. We provide an overview of the plant-based milk alternative category and explore screening approaches (including citizen-science efforts) to identify new LAB that hold potential in acidification and flavour formation of plant-based substrates.

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Control of Listeria monocytogenes on ready-to-eat ham and fresh cut iceberg lettuce using a nisin containing Lactococcus lactis fermentate

Cited by 20 publications

References 27 publications

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

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