Growth behavior comparison of Listeria monocytogenes between Type strains and beef isolates in raw beef

Lee, So‐Yeon; Kwon, Ki-Hyun; Chai, Changhoon; Oh, Se‐Wook

doi:10.1007/s10068-017-0258-0

Cited by 5 publications

(5 citation statements)

References 28 publications

(28 reference statements)

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“…An increase of temperature up to 90 °C may significantly reduce the number of microorganisms (Betts and Gaze, 1995). Lee et al (2017) compared in their study the growth curves of L. monocytogenes inoculated in beef with storage temperatures between 5 and 25 °C. There was the development of L. monocytogenes at 5 °C observed.…”

Section: Figurementioning

confidence: 99%

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

Kačániová

Kunová

Haščík

et al. 2021

Potr. S. J. F. Sci.

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The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

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Section: Figurementioning

confidence: 99%

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

Kačániová

Kunová

Haščík

et al. 2021

Potr. S. J. F. Sci.

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“…The growth curves of L. monocytogenes inoculated in beef at storage temperatures ranging from 5 to 25 • C were observed in a study by Lee et al [33]. At 5 • C, L. monocytogenes was discovered to thrive.…”

Section: Discussionmentioning

confidence: 93%

Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage

Gál

Čmiková

Prokopová

et al. 2023

Foods

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If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage EO) in beef tenderloin of the musculus psoas major that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, L. monocytogenes and sage EO were mixed. Groups with L. monocytogenes alone and sage essential oil combined with L. monocytogenes and test groups without EO were established. The samples were vacuum-packed, inoculated with L. monocytogenes, and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of L. monocytogenes were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of L. monocytogenes, coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. Pseudomonas fragi and L. monocytogenes were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes.

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“…Microorganisms most commonly responsible for meat spoilage during storage are Pseudomonas spp., Brochotrix thermosphacta , lactic acid bacteria, Enterobacteriaceae , and yeasts (Ercolini et al ., 2011 ; Piras et al ., 2013 ). Moreover, pathogens like Salmonella spp., Listeria monocytogenes , and Escherichia coli can be transferred to carcasses during slaughtering operations and consequently to meat during the following production steps (Lee et al ., 2017 ; Van Damme et al ., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia

Meloni,

Piras,

Siddi

et al. 2023

Ital J Food Safety

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This study aimed to evaluate the influence of dry and wet aging on microbial profile and physicochemical characteristics of bovine loins obtained from four animals of two different breeds, namely two Friesian cull cows and two Sardo-Bruna bovines. During dry and wet aging aerobic colony count, Enterobacteriaceae, mesophilic lactic acid bacteria, Pseudomonas, molds and yeasts, Salmonella enterica, Listeria monocytogenes and Yersinia enterocolitica, pH and water activity (aw) were determined in meat samples collected from the internal part of the loins. Moreover, the microbial profile was determined with sponge samples taken from the surface of the meat cuts. Samples obtained from Friesian cows were analyzed starting from the first day of the aging period and after 7, 14, and 21 days. Samples obtained from the Sardo Bruna bovines were also analyzed after 28 and 35 days. Wet aging allowed better control of Pseudomonas spp. during storage that showed statistically lower levels (P>0.05) in wet-aged meats with respect to dry-aged meats during aging and particularly at the end of the period (P>0.01) in both cattle breeds. At the end of the experiment (21 days), aerobic colony count and Pseudomonas in Fresian cows’ dry-aged meats showed mean levels >8 log, while lactic acid bacteria mean counts >7 log were detected in wet-aged meats of both cattle breeds. In meats submitted to dry aging, pH was significantly higher (P<0.01) with respect to wet-aged meats at all analysis times and in both cattle breeds. Aw showed a stable trend during both dry and wet aging without significant differences. These preliminary results highlight the critical importance of the strict application of good hygiene practices during all stages of production of these particular cuts of meat intended for aging.

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Growth behavior comparison of Listeria monocytogenes between Type strains and beef isolates in raw beef

Cited by 5 publications

References 28 publications

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage

Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia

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