Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Yeh, Y.; Moura, Felipe Henrique de; Broek, K. Van Den; Mello, A. S. De

doi:10.1016/j.meatsci.2018.01.007

Cited by 80 publications

(46 citation statements)

References 55 publications

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“…Organic acids are important flavour substances, and their composition and content are closely related to metabolism (Guzel‐Seydim, Seydim, Greene & Bodine, ; Yeh et al., ).Lactic acid is a major metabolite in animal muscles. It not only improves buffering capacity but also enhances the flavour of meat (Hayashi, Asakawa, Yamaguchi & konosu, ; Liu & Qiu, ).…”

Section: Resultsmentioning

confidence: 99%

“Butter Crab”: an environment‐induced phenotypic variation of Scylla paramamosain with special nutrition and flavour

et al. 2018

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An "abnormal" female Scylla paramamosain, named "Butter crab" (B_♀) is more popular than wild-type mud crab (CK) with people. Histologically, "butter crab" ovaries are partially degraded, with full of yellow oily substances in body. Composition of the essential nutritional components is quite similar in "butter crab" and CK. In a comparison of fatty acids, B_♀ is richer. A comparison of flavour amino acids and nucleotide in muscle showed that sweet amino acids and bitter amino acids in B_♀ is lower than CK_♀, but umami amino acids are significantly higher in B_♀. However, the umami amino acid content in the gonads is significantly less in B_♀ than CK_♀. Moreover, umami nucleotides in B_♀ muscle is significantly higher. From the perspective of EUC evaluation, the umami taste of CK_ ♀ gonads is strongest, followed by B_ ♀ gonads. In the hepatopancreas, the umami taste ranks CK_♀> B_♀ >CK_♂, and there are no significant differences among muscles in the three groups. In conclusion, the characteristics of "butter crab" are more fragrant and nutritious, with sweet and umami taste. The article systematically scientifically analysed the nutritional composition and flavour characteristics of "butter crab", providing a novel insight for development of S. paramamosain industry. K E Y W O R D S"Butter crab", flavour, nutritional composition, Scylla paramamosain

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Section: Resultsmentioning

confidence: 99%

“Butter Crab”: an environment‐induced phenotypic variation of Scylla paramamosain with special nutrition and flavour

et al. 2018

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“…post lethality treatment for meats, treatment of food contact surfaces and to prolong the shelf-life of fresh produce. In recent years, there has been a growing interest in UV light for decontamination of poultry, as an alternative to traditional thermal processing (Gayán et al, 2012;Graça et al, 2017;Stermer et al, 1987;Yeh et al, 2018). After UV treatment a reduction of approximately 1 Log was achieved (data not shown), so it should be emphasized that it was not possible to control some background microflora associated with meat samples.…”

Section: Efficacy Of Films In Reducing P Fluorescens On Chicken Breamentioning

confidence: 99%

Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage

Alves

Marques

Milho

et al. 2019

International Journal of Food Microbiology

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Despite the recent advances achieved in food industries to fulfil the growing consumer demand for high quality and food safety, microbial contamination remains a serious issue. This study aimed to incorporate ϕIBB-PF7A bacteriophage (phage) onto sodium alginate-based films crosslinked with calcium chloride, to prevent poultry spoilage caused by Pseudomonas fluorescens. Films were prepared by casting and characterized in terms of phage loading, distribution, stability, release profile and antimicrobial performance. Results showed that phages were successfully incorporated as evidenced by their viability and homogeneous distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after 8 weeks when stored under refrigerated conditions. Antimicrobial activity demonstrated that incorporated phages significantly impaired P. fluorescens growth. Films' antimicrobial efficacy was further demonstrated on chicken breast fillets artificially inoculated, decreasing 2Log P. fluorescens viable cell counts in the first two days and reductions were maintained up to 5 days of exposure (1 Log). These results highlight that phage incorporation onto sodium-alginate-based films constitutes a simple approach of preserving the antimicrobial activity of phages in a dried and insoluble format, that can further be applied in food industry for the prevention of microbial spoilage.

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“…Skowron, Bauza‐Kaszewska, DobrzaNski, Paluszak, and Skowron () observed a 3‐log reduction in the Salmonella count in salmon and cod irradiated with 0.4 J/cm 2 . Yeh, Moura, Broek, and Mello () reported that Salmonella multi‐strains reduced 1 log cfu/g in ground beef treated with UV‐C radiation at 0.02 J/cm 2 .…”

Section: Resultsmentioning

confidence: 99%

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Canto

Monteiro

Costa-Lima

et al. 2018

Journal of Food Safety

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Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

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Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Cited by 80 publications

References 55 publications

“Butter Crab”: an environment‐induced phenotypic variation of Scylla paramamosain with special nutrition and flavour

“Butter Crab”: an environment‐induced phenotypic variation of Scylla paramamosain with special nutrition and flavour

Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

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