Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

Εkonomou, Sotiriοs Ι.; Bulut, Sami; Karatzas, Kimon-Andreas; Boziaris, Ioannis S.

doi:10.1016/j.ifset.2020.102427

Cited by 37 publications

(29 citation statements)

References 72 publications

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“…The authors suggested that a homogeneous temperature within the sample achieved by an initial temperature that was low enough to keep the sample temperature below the melting point during compression, and the completion of melting within the holding time were necessary to take the advantage of combined subzero temperature and high pressure during pressure-assisted thawing. Ekonomou, Bulut, Karatzas, and Boziaris (2020) investigated the possibility of using a very low pressure in combination with liquid smoke and freezing to eliminate Listeria monocytogenes 10403S in trout samples. Treatment with liquid smoke followed by freezing prior to pressurization at 200 MPa for 15 min reduced the number of L. monocytogenes by more than 5-log CFU•ml -1 .…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

Bulut

Karatzas

2021

LWT

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Synergistic action of high hydrostatic pressure (HHP) and freezing on inactivation of Escherichia coli K12 in phosphate buffered saline (PBS) was investigated by employing response surface methodology. Samples containing E. coli K12 were stored at 4, −24 and −80 °C overnight before they were pressurized. A maximum of 1.83 log reduction of CFU•ml -1 was obtained following a 9-min treatment at 400 MPa and 4±1 °C in samples stored at 4 °C whereas, 5.63 and 6.83 log reductions were obtained in samples frozen at −24 and −80 °C, respectively. Major disruption of E. coli cells observed by scanning electron microscopy and increased amounts of DNA and RNA measured in pressure treated frozen PBS samples indicated that the main mechanism of inactivation in frozen samples was due to cell rapture. The validity of enhanced microbial inactivation by freezing before HHP for a real food system was tested by using orange juice. Pressurization (250 MPa, 15 min) of frozen (−80 °C) orange juice resulted in 4.88, 4.15 and 4.61 log CFU•ml -1 reductions in number of E. coli for the samples having pH 3.2, 4.5 and 5.8, respectively. In the absence of freezing, the same treatment caused only up to 0.42 log reduction in samples having pH 4.5 and 5.8.

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Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

Bulut

Karatzas

2021

LWT

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“…When cold-smoked salmon fillets were treated with HHP at 600 MPa for 120 s in combination with nisin (10 µg/g) it resulted in 3.99 log CFU/g reduction in L. innocua, without any apparent synergistic effect [73]. Ekonomou et al (2020) [28] investigated the synergistic effect of HHP at 200 MPa (15 min) with liquid smoke extracts and freezing and resulted in a more than 5-log reduction in CFU/g of the inoculated L. monocytogenes strain on the surface of hot smoked trout fillet.…”

Section: Microbiological Quality and Safetymentioning

confidence: 99%

“…In recent years, HP's treatment efficacy on bacterial inactivation has been extensively studied [25][26][27][28]. The degree of inactivation depends on the type of microorganism and their growth phase, the pressure level, the process temperature, and time (PTM), including the food or lab medium's pH and composition.…”

Section: High Hydrostatic Pressure-hhp 21 General Description Of Hhmentioning

confidence: 99%

“…On the aim of improving the shelf life of six edible seaweed species, using HHP at 400 or 600 MPa for 5 min, del Olmo et al (2020) [75] documented that HHP affected the physicochemical properties, color, and texture characteristics of the seaweeds at an acceptable level, while López-Pérez et al (2020) [76] reported high odor characteristics and acceptance scores of HHP-treated kombu seaweed (L. ochroleuca) stored at 5 • C for 180 days. Several authors investigated the effect of HHP on sensory quality parameters of fresh fish [28,47,48,57,68,[77][78][79], mollusks [80][81][82][83], crustaceans [57,[84][85][86], and RTE seafood products [28,[87][88][89][90][91].…”

Section: Effects Of Hhp On the Quality Of Fish And Seafoodmentioning

confidence: 99%

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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

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“…Por otro lado, el uso de tecnologías de barreras en filetes de trucha, que involucran el ahumado en caliente y congelación como operaciones previas al uso de alta presión hidrostática, demostró un efecto sinérgico. Así, la combinación de 0,5 % (v/v) de humo líquido, congelación (-80°C) y una presurización a 200 MPa por 15 minutos logró la reducción de Listeria monocytogenes en 5,48 log ufc/g (Ekonomou et al, 2020).…”

Section: Proceso De Ahumadounclassified

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

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Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

Abstract: Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science & Emerging Technologies, 64. 102427.

Cited by 37 publications

References 72 publications

Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

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