Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening

Luciano, Fernando Bittencourt; Belland, Julie; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2010.11.028

Cited by 48 publications

(64 citation statements)

References 38 publications

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“…Microencapsulated allyl isothiocyanate (AIT) at 500 ppm gave 4.75-log reductions of E. coli O157:H7 in DFS 28 days after processing, >3 log more than control DFS [261]. Deodorized mustard powder, containing AIT as an antimicrobial ingredient, provided 5-log reduction of E. coli O157:H7 28 days after processing when used at 4% in DFS [262][263][264][265][266]. However, mustard levels needed to cause the required inhibition of E. coli O157:H7 reduced consumer acceptability of the sausages [265].…”

Section: Preservatives For Enhancedmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Preservatives For Enhancedmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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“…This phenomenon can be related to the stability of the isothiocyanates generated by the hydrolysis of the glucosinolates present in both flours used. In particular, p-hydroxybenzyl isothiocyanate is less stable in aqueous media and presents less volatility than allyl isothiocyanate (Luciano et al 2011).…”

Section: Afs Reduction In Wheat Tortillamentioning

confidence: 99%

Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas

et al. 2015

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Reduction of the AFs produced by Aspergillus parasiticus CECT 2681 in wheat tortillas by isothiocyanates (ITCs) from oriental and yellow mustard flours was evaluated in this study. Polyethylene plastic bags were introduced with wheat tortillas contaminated with A. parasiticus and treated with 0, 0.1, 0.5 or 0.1 g of either oriental or yellow mustard flour added with 2 ml of water. The wheat tortillas were stored at room temperature during 1 month. The quantification of the AFs produced was analyzed by liquid chromatography (LC) coupled to the mass spectrometry detection in tandem (MS/ MS). Gaseous allyl isothiocyanate (AITC) from oriental mustard was more effective than p-hydroxybenzyl isothiocyanate (p-HBITC) from yellow mustard to inhibit the production of AFs. More importantly, 1 g of AITC was able to reduce >90 % of AFs B 1 , B 2 , G 1 and G 2 . p-HBITC is less stable and volatile than AITC, leading to a much lower AFs (average of 17.7 to 45.2 %). Further studies should investigate the use of active packaging using oriental mustard flour and water to reduce the production of AFs by Aspergillus species in bakery goods.

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“…Interestingly, Luciano et al (2011) found that deodorized mustard, even with myrosinase inactivated, is lethal against pathogens such as E. coli O157:H7. Further investigation led to the discovery that E. coli O157:H7, other pathogenic bacteria, and some meat starter cultures have myrosinase-like activity .…”

Section: Introductionmentioning

confidence: 99%

“…had the second highest rate of glucosinolate hydrolysis (250.3 µM after 6d at 25°C) (Luciano and Holley 2010;Luciano et al 2011). Studies are now looking into the ability of deodorized mustard to provide antimicrobial activity in food products susceptible to pathogen contamination, such as E. coli O157:H7 in fermented meat products.…”

Section: Introductionmentioning

confidence: 99%