Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage—<i>Morcela de Arroz de Monchique</i> through Microbiological Challenge and Consumer Test

Pereira, J.; Matos, T. J. S.; Patarata, Luís

doi:10.1111/1750-3841.12782

Cited by 5 publications

(6 citation statements)

References 28 publications

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“…occurred after production, possibly during slicing or packaging. The shelf-life of sliced blood sausage is several days to a few weeks (34) and the amount of L. monocytogenes found in unopened blood sausage samples was below the limit of 100 CFU/g. Storage beyond the anticipated shelf-life or insufficient refrigeration might have allowed L. monocytogenes to multiply inside the vehicle, which would only be prevented by a zero-tolerance policy.…”

Section: Discussionmentioning

confidence: 99%

Large Nationwide Outbreak of Invasive Listeriosis Associated with Blood Sausage, Germany, 2018–2019

Halbedel¹,

Wilking²,

Holzer³

et al. 2020

Emerg. Infect. Dis.

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L isteriosis is a severe, mainly foodborne, human infection associated with higher casefatality and hospitalization rates than other bacterial gastrointestinal pathogens (1). The causative agent, Listeria monocytogenes, occurs ubiquitously in the environment and disseminates into the food production chain. Patients develop either self-limiting noninvasive gastroenteritis or invasive listeriosis (2,3). Listeriosis adversely affects older and immunocompromised persons, as well as pregnant women, causing a severe invasive form of the disease that leads to sepsis, meningitis, and encephalitis, as well as neonatal infections and miscarriage (4). Case-fatality rates of invasive listeriosis are ≈30% for neurolisteriosis and even higher in septic patients (5). In Europe and North America, invasive listeriosis affects 0.3-0.6 persons/100,000 population/year (6,7). L. monocytogenes forms hard-to-remove biofilms in food-processing plants, can acquire tolerance to sanitizers, and multiplies even at temperatures used for refrigeration (8). These properties complicate efficient prevention of L. monocytogenes contaminations in different types of ready-to-eat products, including dairy, meat, and fish, and in fruits and vegetables, all of which have been vehicles for listeriosis outbreaks in the past (9-12).

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Section: Discussionmentioning

confidence: 99%

Large Nationwide Outbreak of Invasive Listeriosis Associated with Blood Sausage, Germany, 2018–2019

Halbedel¹,

Wilking²,

Holzer³

et al. 2020

Emerg. Infect. Dis.

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“…The loss of adequacy might occur due to microbial, chemical, and/or physical modifications that result in detectable sensory traits recognized as spoilage and/or loss of the safety status of the product (Vorst et al, ). Chicken breast might be contaminated with pathogens (Pulido‐Landínez, ; Ricke et al, ); however, as it is not a ready‐to‐eat product, microbial safety is not a major concern when defining its shelf life (Pereira, Silva, Matos, & Patarata, ). Moreover, it has been demonstrated that pathogens do not compete well with the spoilage microbiota of fresh meat during storage (EFSA BIOHAZ Panel, ).…”

Section: Introductionmentioning

confidence: 99%

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

Silva

Rouxinol²,

Patarata

2020

Journal of Sensory Studies

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Chicken is appreciated by consumers because it is a very versatile meat, affordable, and generally recognized as healthier and more environmentally friendly than red meats. Currently, chicken cuts are mostly sold packaged; thus, the adequate establishment of shelf life is fundamental. Our aim was to evaluate the potential of using an online consumer test to determine the freshness of chicken breast and the extension of shelf life based on viewing photographs. The results showed that the use of images of chicken breasts, vacuum packed, and modified atmosphere packaged (MAP), for an online consumer test is an interesting strategy. The results are consistent with those obtained from a group of consumers performing the test live with images and odor evaluation and with the counts of spoilage microorganisms. The relationship between microbial counts and acceptability was unclear, particularly in the MAP samples, which presented counts considered acceptable but were rejected by the consumers. Practical applicationsThe use of consumer tests to define the shelf-life of perishable products is a method currently used by the industry. Since consumer tests are expensive, and especially with perishable products, it is quite difficult to operationalize, and, consumer in the purchasing situation values essentially the product aspect, we organized a research work to evaluate the potential of using an online consumer test on the freshness of chicken breast and the extension of shelf life based on viewing photographs of the product as a replacement for the product itself. The results suggest that use of images to perform an online consumer test was revealed to be an adequate and useful strategy. Sensory Studiesvacuum packaged accepted samples observed. When the comparison is made only between samples in MAP, the total psychotropic microorganisms and Pseudomonas spp. had higher counts in the rejected samples. Utilizing the criteria currently used to define the spoilage limit based on the MTVC, or PTVC of 7 Log cfu/g, the present results show that it can be risky, since it was observed that the MAP chicken breasts that were not accepted by the consumers had a mean MTVC lower than that limit (Figure 3). Analyzing the results for each time studied (Table 3), chicken breasts at ESL+3, which were clearly rejected by the consumers, presented an MTVC of 5.59 ± 0.21Log cfu/g and PTVC 5.91 ± 0.14 Log cfu/g. Conversely, vacuum packaged samples stored at ESL+5 and ESL+10, which were accepted by the consumers, had MTVCs near 7 Log cfu/g. In the present work, the counts did not reach values above 7 Log cfu/g, which could allow us to understand whether the relationship with consumer acceptance needs more clarity. | CONCLUSIONThe use of images of chicken breasts to perform an online consumer test was revealed to be an adequate strategy. Despite the smaller number of consumers used in the live test, which allowed consumers to evaluate the aspect through the image and smell of a piece of chicken breast at the given storage time, the results are coh...

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“…A challenge test was performed to study the behavior of L. monocytogenes during the storage of sliced cured pork loins, as described in the literature [16]. Freshly manufactured samples were obtained from the industry and were contaminated with a mixture of four strains of the pathogen: one strain from a culture collection (ATCC 35152), and three strains previously isolated from meat product industrial environments (laboratory collection).…”

Section: Challenge Test With Listeria Monocytogenesmentioning

confidence: 99%

“…The hurdles used to achieve that reduction might include chemical preservatives, mild heat treatments, and drying [15]. Increases in demand for easy-to-use meat products and the opportunity to purchase smaller portions [16] has been driving the industry to introduce a final step of slicing the cured loins and packaging smaller portions. Slicing is always a sensitive step in the industry.…”

Section: Introductionmentioning

confidence: 99%

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

Silva

Pereira

Rouxinol³

et al. 2020

Foods

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Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.

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Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage—Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test

Cited by 5 publications

References 28 publications

Large Nationwide Outbreak of Invasive Listeriosis Associated with Blood Sausage, Germany, 2018–2019

Large Nationwide Outbreak of Invasive Listeriosis Associated with Blood Sausage, Germany, 2018–2019

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

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