Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Özdemir, Haydar; Yıldırım, Yeliz; Küplülü, Özlem; Koluman, Ahmet; Göncüoğlu, Muammer; Inat, Gökhan

doi:10.1016/j.foodcont.2004.11.003

Cited by 35 publications

(19 citation statements)

References 22 publications

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“…No difference in microbial numbers was observed between LA/clove and LA/clove/vitamin C‐treated samples. Özdemir and others (2006) found that Salmonella Typhimurium (ST) and Listeria monocytogenes inoculated at 7 log CFU/g on beef were reduced on day 5 of storage at 4 °C to 0.43 log by 1% LA; to 1.78 log by hot water (HW, 82 °C) followed by 2% LA; to 1.69 log by HW; and to 3.84 log by HW followed by 2% LA. Their study suggested that LA and HW treatments could be an additional safety hurdle during production by reducing S .…”

Section: Microbial Meat Spoilagementioning

confidence: 99%

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Sun

Holley

2012

Comp Rev Food Sci Food Safe

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The shelf life of packaged fresh red meats is most frequently determined by the activity of microorganisms, which results in the development of off-odors, gas, and slime, but it is also influenced by biochemical factors such as lipid radical chain and pigment oxidation causing undesirable flavors and surface discoloration. The predominant bacteria associated with spoilage of refrigerated meats are Pseudomonas, Acinetobacter/Moraxella (Psychrobacter), Shewanella putrefaciens, lactic acid bacteria, Enterobacteriaceae, and Brochothrix thermosphacta. The spoilage potential of these organisms and factors influencing their impact on meat quality are discussed. High O 2 -modified atmosphere (80% O 2 + 20% CO 2 ) packaging (MAP) is commonly used for meat retail display but vacuum packaging remains the major MAP method used for meat distribution. Two-step master packaging (outer anoxic-20% CO 2 + 80% N 2 /inner gas-permeable film) is used for centralized MAP distribution, but CO use (0.4%) in low O 2 packaging systems is limited by consumer uncertainty that CO may mask spoilage. Active packaging where the film contributes more than a gas/physical barrier is an important technology and has been studied widely. Its application in combination with MAP is very promising but impediments remain to its widespread industrial use. The influence of processing technologies including modified atmospheres on lipid oxidation and discoloration of meats are analyzed. Because both organic acids and antioxidants have been evaluated for their effects on microorganism growth, in concert with the prevention of lipid oxidation, work in this area is examined.

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Section: Microbial Meat Spoilagementioning

confidence: 99%

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Sun

Holley

2012

Comp Rev Food Sci Food Safe

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“…Özdemir et al . () reported a 0·69 and 1·09 log reduction in L. monocytogenes counts when 1 and 2% lactic acid, respectively, was applied to beef. Velazquez et al .…”

Section: Resultsmentioning

confidence: 99%

Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials

Mahmoud

2014

Letters in Applied Microbiology

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Significance and Impact of the Study: Oysters filter large volume of seawater during their feeding activities that concentrate bacteria such as Vibrio vulnificus in their body. The presence of V. vulnificus in oysters has a serious impact on public health and international trade. There is increasing concern over the use of chemical preservatives. Furthermore, the food industry is looking for new natural preservation methods. This study indicated that lactic acid and citric acid wash solutions could offer an inexpensive, natural and strong approach to control V. vulnificus and spoilage bacteria in fresh shucked for the oyster industry. AbstractThis study evaluated the efficacy of grape seed extract (GE), citric acid (CA) and lactic acid (LA) on the inactivation of Vibrio vulnificus and inherent microflora in fresh shucked oysters. The minimum inhibitory concentration (MIC) of GE, CA or LA against V. vulnificus was determined. Furthermore, the shucked oysters were artificially inoculated with V. vulnificus. The inoculated shucked oysters (25 g) were then dipped in 250 ml GE, CA or LA solutions for 10 min. The population of V. vulnificus in shucked oysters was determined. The effects of the treatments with GE, CA or LA solutions on the inherent microbiota in fresh shucked oysters during storage at 5°C for 20 days were also studied. The MICs of GE, CA or LA against V. vulnificus were 10Á0, 5Á0 or 1Á0 mg ml À1, respectively. The concentrations of 500, 300 or 150 mg ml À1 GE, CA or LA solutions were needed to reduce the population of V. vulnificus to below the detection level (1Á0 log g À1

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“…Reprocessing with TSP has yielded slightly greater (1.2 log 10 CFU/ ml) Campylobacter inactivation on naturally contaminated carcasses than observed after reprocessing without chemicals (Berrang et al, ). Significant Campylobacter and Salmonella load reductions have been obtained on both chicken and duck samples when TSP was used (Bolton & Galway, ; Özdemir et al, ; Sarjit & Dykes, ).…”

Section: Chemical Interventions For Poultry Carcassesmentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

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Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Cited by 35 publications

References 22 publications

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

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