Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

Turgis, Mélanie; Stotz, Viviane; Dupont, Claude; Salmieri, Stéphane; Khan, Ruhul A.; Lacroix, Monique

doi:10.1016/j.radphyschem.2012.02.021

Cited by 13 publications

(8 citation statements)

References 5 publications

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“…The use of bacteriocins combined with other hurdle technologies may represent a useful approach to enhance antimicrobial effectiveness. Indeed, Turgis et al ( 2012 ) and Liu et al ( 2012 ) reported an improved anti-listerial effect of bacteriocin MT 104 and partially purified enterocin LM-2 combined with γ-irradiation and high hydrostatic pressure, respectively, in sausage and cooked ham.…”

Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning

confidence: 99%

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

et al. 2018

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A considerable number of strains belonging to different species of Enterococcus are highly competitive due to their resistance to wide range of pH and temperature. Their competitiveness is also owed to their ability to produce bacteriocins recognized for their wide-range effectiveness on pathogenic and spoilage bacteria. Enterococcal bacteriocins have attracted great research interest as natural antimicrobial agents in the food industry, and as a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens. However, the prevalence of virulence factors and antibiotic-resistance genes and the ability to cause disease could compromise their application in food, human and animal health. From the current regulatory point of view, the genus Enterococcus is neither recommended for the QPS list nor have GRAS status. Although recent advances in molecular biology and the recommended methods for the safety evaluation of Enterococcus strains allowed the distinction between commensal and clinical clades, development of highly adapted methods and legislations are still required. In the present review, we evaluate some aspects of Enterococcus spp. related to their probiotic properties and safety concerns as well as the current and potential application in food systems and treatment of infections. The regulatory status of commensal Enterococcus candidates for food, feed, probiotic use, and recommended methods to assess and ensure their safety are also discussed.

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Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning

confidence: 99%

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

et al. 2018

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“…Foong et al (2004) reported that the D values for commercial frankfurters, bologna, turkey ham, and roast beef ranged from 0.42 to 0.44 kGy. Turgis et al (2012) observed a linear reduction of L. monocytogenes in sausages with increasing radiation doses (up to 4 kGy).…”

Section: Effects On L Monocytogenes Survival and Growthmentioning

confidence: 82%

“…Turgis et al. (2012) observed a linear reduction of L. monocytogenes in sausages with increasing radiation doses (up to 4 kGy). Their results showed a 2‐log reduction when irradiation of 1.5 kGy was used and the radiation dose required to eliminate L. monocytogenes (inoculated at 10 7 CFU/g) was 3.9 kGy.…”

Section: Resultsmentioning

confidence: 99%

Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation

Silva

Moura

Haddad

et al. 2020

J Food Process Preserv

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This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg/kg of sodium nitrite, after 30 days of cold (4°C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (p > .05) in the Listeria growth in the cured samples. Irradiation had no effect (p > .05) on the pH, water activity, residual nitrite, lipid oxidation, or CIELCH color indices of RTE hams, regardless of the nitrite content. Higher TBARS values, chroma, and hue angle were observed (p < .05) in uncured samples than in cured ones. The RTE50 with irradiation by 1.0 to 2.0 kGy can be used to ensure the Listeria safety. Practical applications Meat RTE products post‐thermal manipulation, like in slicing operations, may result in an enhanced microbial risk, especially regard to Listeria postprocessing contamination. Therefore, post‐lethality treatments like gamma irradiation are of interest to the industry to ensure food safety. Combining the lower doses of irradiation with low nitrite content in RTE meats could be used to guarantee microbial safety, minimizing irradiation‐induced quality changes, and contributing to the sensory and technological characteristics of the products.

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“…Gamma irradiation and Nisin combinations were applied to L. monocytogenes on sausage meat, red meat cubes. In the same study held by Turgis et al [32] sausage meat inoculated with L. monocytogenes at levels of 7 log cfu/g and Nisin combined with gamma irradiation treatment made on these samples. The results showed an increase of 3 log cfu decrease in irradiated and Nisin combined groups.…”

Section: Discussionmentioning

confidence: 98%

Effect of Nisin and Gamma Irradiation Treatments on Listeria monocytogenes on Some High Economic Valued Aquaculture Products

Koluman¹,

Dikici²

2016

HJBC

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Ö Z E T K üresel tüketimde balık ve diğer su ürünleri önemli rol oynamaktadır. Deniz ürünleri diğer ürünlerle kıyasla daha fazla Listeria monocytogenes kontaminasyonu riski taşımaktadır. L. monocytogenes riski belirli üretim yöntemleri ile düşürülmelidir. Çeşitli çalışmalar Nisin uygulamasının tek veya kombine olarak farklı koşullardaki farklı gıdalarda etkili olduğunu göstermiştir. Bunlara ek olarak, gama ışınlama su ürünlerinde raf ömrünün uzatılması ve patojenlerin dekontaminasyonu için belirgin bir potansiyele sahiptir. Farklı dört adet ekonomik değeri yüksek ürüne gama ışınlaması Nisin içerecek veya içermeyecek şekilde uygulandı. Sonuçlara göre Nisin uygulanmamış gruplarda L. monocytogenes 5 kGy ışın dozu ile eradike edilebilirken, Nisin kombinasyonu uygulanması gereken dozu 3 kGy seviyesine çekmiştir. Buna bağlı olarak farklı su ürünlerinde, Nisin ve ışınlama kombinasyonlarının L. monocytogenes kontaminasyonunun giderilmesinde beraber uygulanmasının verimli olacağı düşünülmüştür. Anahtar KelimelerNisin, Gama ışınlama, L. monocytogenes, Su ürünleri, Kombine uygulama. A B S T R A C TF ish and other aquaculture products play an important role in global consumption. Sea foods represented a higher risk of L. monocytogenes contamination compared with other foods. The risk of L.monocytogenes should be decreased using some novel protection methods. Various studies have shown that Nisin alone or combined with another technique is efficient for control of L. monocytogenes in different foods and different conditions. Additionally, gamma radiation has a significant potential for the extension of refrigerated shelf life and decontamination of pathogens in fishery products. We applied different doses of gamma irradiation on Pangasius (Pangasius hypophthalmus, Ln.) fillets, Herring caviars, Scallops and Pollock (Pollachius pollachius, Ln.) fish fillets weather treated with Nisin or not. The results showed that without Nisin application L. monocytogenes can be eradicated with 5 kGy of gamma irradiation, but when Nisin application is done the effective dose decreases to 3 kGy. It can be suggested that Nisin combined with gamma irradiation is effective on L.monocytogenes attached to different aquacultures.

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Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

Cited by 13 publications

References 5 publications

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation

Effect of Nisin and Gamma Irradiation Treatments on Listeria monocytogenes on Some High Economic Valued Aquaculture Products

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