Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity

Campagnollo, Fernanda B.; Pedrosa, Geany Targino de Souza; Kamimura, Bruna A.; Furtado, M. M.; Baptista, Rafaela C.; Nascimento, Henry M.; Alvarenga, Verônica O.; Magnani, Marciane; Sant’Ana, Anderson S.

doi:10.1016/j.lwt.2022.113169

Cited by 7 publications

(3 citation statements)

References 39 publications

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“…The antimicrobial activity of different ingredients, such as LAB and fruit/berry pomace, are widely debated. It is well known that LAB can inhibit the growth of Gram-positive [ 32 , 36 , 84 ] and Gram-negative pathogenic bacterial strains [ 33 , 63 , 85 , 86 ]. The mechanisms of action LAB are explained by the production of various organic acids (especially lactic acid [ 87 ]), which strongly suppress the growth of pathogenic and opportunistic bacteria strains [ 88 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Zavistanavičiūtė

Klementavičiūtė

Klupšaitė

et al. 2023

Foods

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This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.

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Section: Resultsmentioning

confidence: 99%

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Zavistanavičiūtė

Klementavičiūtė

Klupšaitė

et al. 2023

Foods

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“…Campagnollo et al [ 36 ] evaluated the inhibitory activity of LAB strains ( Levilactobacillus brevis 2-392, L. plantarum 1-399 and 4 strains of E. faecalis (1-37, 2-49, 2-388 and 1-400)) against L. monocytogenes in microscale “Minas” Frescal and semi-hard cheese models. They demonstrated that the addition of a pool of LAB with antimicrobial properties resulted in bacteriostatic effects and inactivation of L. monocytogenes in “Minas” Frescal and “Minas” semi-hard cheeses, respectively.…”

Section: Pathogenic Bacteria In Ripened Foods and Biocontrol Strategiesmentioning

confidence: 99%

“…Moreover, consumers currently demand clean label products that are free from chemical additives and preservatives [ 29 ]. Therefore, preventive measures, such as strategies to control pathogenic or spoilage microorganism in ripened foods of animal origin, are currently based on the use of biocontrol agents (BCAs) of either microbial [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ] or plant-based origin, such as essential oils (EOs) and spices [ 40 , 41 , 42 , 43 , 44 , 45 ]. These treatments should have a low environmental impact and a neutral or positive influence on the sensory properties of the ripened foods of animal origin, since their organoleptic characteristics are well defined and highly appreciated by consumers.…”

Section: Introductionmentioning

confidence: 99%

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

et al. 2023

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Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

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Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses

Ramos,

Bovo,

Baptista

et al. 2024

Food Control

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Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity

Cited by 7 publications

References 39 publications

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses

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