Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

Juneja, Vijay K.; Altuntaş, Evrim Güneş; Ayhan, Kamuran; Hwang, Cheng‐An; Sheen, Shiowshuh; Friedman, Mendel

doi:10.1016/j.ijfoodmicro.2013.03.008

Cited by 31 publications

(23 citation statements)

References 36 publications

(32 reference statements)

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“…For example, at 63 °C the estimated //-value for turkey with 2% NaCl was 5.0 min, almost the same as with no NaCl (5.3 min). These results differ from those recently reported for ground beef (21). When heat resistance of L. monocytogenes at 57.5, 60, and 62.5°C was quantified in ground beef (75% lean), the rate of heat inactivation of L. monocytogenes was reported to progressively decrease (-49%, on average, regardless of inactivation temperature) with the increase in NaCl concentrations up to 3%.…”

Section: Results a N D Discussioncontrasting

confidence: 99%

“…Because the extent to which heat is lethal to pathogens is a function of time and temperature, the decrease in inactivation of L. monocytogenes at 55 to 60°C due to salt may be attributed to poor heat penetration through the heating menstruum due to reduced water activity. Recently, Juneja et al (21) reported that the NaCl-induced protective effect for L. monocytogenes in ground beef increased with increasing NaCl levels up to 3%. A similar effect was also reported for this pathogen in ground pork (40).…”

Section: Results a N D Discussionmentioning

confidence: 99%

“…Sodium plays a significant role in enhancing the color and flavor of processed foods. However, the addition of sodium chloride (NaCl) tended to increase the heat resistance of L. monocytogenes in ground beef (21). Therefore, researchers have been exploring the efficacy of other additives to reduce the protective effect of NaCl on heat resistance of the pathogen.…”

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confidence: 99%

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Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey

Juneja

García-Dávila

López-Romero

et al. 2014

Journal of Food Protection

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The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.

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Section: Results a N D Discussioncontrasting

confidence: 99%

Section: Results a N D Discussionmentioning

confidence: 99%

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confidence: 99%

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Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey

Juneja

García-Dávila

López-Romero

et al. 2014

Journal of Food Protection

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“…For example, CavaRoda et al (2012) added vanillin to milk, achieving an average reduction of 25% in the time needed for a 4 log reduction in the populations of L. monocytogenes when adding 1400 ppm. Also Juneja et al (2013) used this microorganism to explore the combined effect of heat, sodium chloride and polyphenols from apple in minced meat, showing reductions of up to 68% in D-values. Char, Guerrero, and Alzamora (2009) also found a decrease in the thermal resistance of Listeria innocua to one third when adding 1100 ppm of vanillin to orange juice.…”

Section: Resultsmentioning

confidence: 99%

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

2016

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a b s t r a c tThe application of oily antimicrobials in form of nanoemulsion has been proved to solve the problem of their immiscibility in aqueous media, still preventing microbial growth and even improving the antimicrobial effect observed when applied directly. At present, only a few documented studies have evaluated the combined effect of nanoemulsions with other factors of stress for the microorganism. The present research shows very promising results on the combination of nanoemulsified D-limonene with thermal treatments on the inactivation of Listeria monocytogenes. The thermal resistance of L. monocytogenes was reduced two to five times when 0.5 mM D-limonene was added directly to the heating medium. However, when the same concentration of D-limonene was present in the heating medium in form of nanoemulsion, the heat resistance was reduced by one hundred times at all heating temperatures tested. The addition of nanoemulsified antimicrobials would allow to reduce greatly the intensity of the thermal treatments currently applied in the food processing industry.

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“…The combination of heat treatment and essential oils and their components has been extensively researched and even used to reduce microbial contamination in food, mainly because of their interesting synergistic effects [18,19,20,21]. However, essential oils have technological limitations caused by their hydrophobic bioactive molecules and their organoleptic properties [17].…”

Section: Introductionmentioning

confidence: 99%

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

et al. 2017

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Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.

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Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

Cited by 31 publications

References 36 publications

Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey

Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

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