Sous-vided Restructured Goat Steaks: Process Optimized by Thermal
                    Inactivation of Listeria monocytogenes and Their Quality
                    Characteristics

Tangwatcharin, Pussadee; Sorapukdee, Supaluk; Kongsrirat, Kamonthip

doi:10.5851/kosfa.2019.e64

Cited by 6 publications

(4 citation statements)

References 24 publications

(39 reference statements)

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“…The D 60 and D 70 values of the L. monocytogenes isolates, which describe heat resistance at 60°C and 70°C, ranged 2.37–3.55 min and 1.83–2.20 min, respectively ( Table 5 ). According to Tangwatcharin et al (2019) , D -values of L. monocytogenes in inoculated restructured goat steaks ranged from 7.27 min at 60°C to 0.46 min at 70°C. In our study, at 60°C, L. monocytogenes SMFM 201804 SD 5-3 (3.55 min) had higher D 60 value than the others followed by L. monocytogenes SMFM 2019-FV42 (3.17 min), and the D 70 value (2.20 min) of L. monocytogenes SMFM 201804 SD 5-3 was also higher than that of the other isolates ( Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of genetic variations between high- and low-risk Listeria monocytogenes isolates using whole-genome de novo sequencing

2023

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In this study, genetic variations and characteristics of Listeria monocytogenes isolates from enoki mushrooms (23), smoked ducks (7), and processed ground meat products (30) were examined with respect to hemolysis, virulence genes, growth patterns, and heat resistance. The isolates that showed the highest pathogenicity and the lowest pathogenicity were analyzed to obtain the whole-genome sequence, and the sequences were further analyzed to identify genetic variations in virulence, low-temperature growth-related, and heat resistance-related factors. All isolates had β-hemolysis and virulence genes (actA, hlyA, inlA, inlB, and plcB). At low temperatures, isolates with high growth (L. monocytogenes strains SMFM 201803 SD 1-1, SMFM 201803 SD 4-2, and SMFM 201804 SD 5-3) and low growth (L. monocytogenes strains SMFM 2019-FV43, SMFM 2019-FV42, and SMFM 2020-BT30) were selected. Among them, L. monocytogenes SMFM 201804 SD 5-3 showed the highest resistance at 60°C and 70°C. The strains SMFM 201804 SD 5-3 (high-risk) and SMFM 2019-FV43 (low-risk) harbored 45 virulence genes; 41 single nucleotide variants (SNVs) were identified between these two isolates. A comparison of 26 genes related to low-temperature growth revealed 18 SNVs between these two isolates; a comparison of the 21 genes related to heat resistance revealed 16 SNVs. These results indicate that the differences in the pathogenicity of L. monocytogenes SMFM 201804 SD 5-3 and L. monocytogenes SMFM 2019-FV43 are associated with the SNVs identified in virulence genes, low-temperature growth-related genes, and heat resistance-related genes.

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Section: Resultsmentioning

confidence: 99%

Comparison of genetic variations between high- and low-risk Listeria monocytogenes isolates using whole-genome de novo sequencing

2023

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“…In a separate study, long cooking times at low temperatures were used to mimic the conditions that arise in retail food service when processed foods are prepared sous-vide. According to Tangwatcharin et al [30], different sous-vide temperatures for inoculated restructured goat steak had an impact on the D-values of L. monocytogenes. Its Z-value was 8.20 • C, and its D-value decreased as the temperature increased.…”

Section: Discussionmentioning

confidence: 99%

Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage

Gál

Čmiková

Prokopová

et al. 2023

Foods

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If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage EO) in beef tenderloin of the musculus psoas major that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, L. monocytogenes and sage EO were mixed. Groups with L. monocytogenes alone and sage essential oil combined with L. monocytogenes and test groups without EO were established. The samples were vacuum-packed, inoculated with L. monocytogenes, and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of L. monocytogenes were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of L. monocytogenes, coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. Pseudomonas fragi and L. monocytogenes were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes.

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“…Then, 45 samples were divided into 3 groups. Two groups were used to investigate the effect of SD, NaCl, and PEG combinations on microbiological (one group) and physical analyses (one group), for which the samples were not inoculated with the inocula following Tangwatcharin et al (2019a). Another group was used to determine the effect of antimicrobial combinations on L. plantarum, P. fluorescens, S. typhimurium, E. coli, and S. aureus.…”

Section: Experiments Designmentioning

confidence: 99%

“…Later, the enrichment and the most probable number (MPN) method was used for Salmonella (ISO, 2017), Listeria monocytogenes (BAM, 2017), E. coli (BAM, 2020), and Clostridium spp. (Turchi et al, 2016;Tangwatcharin et al, 2019a). pH For pH measurement, the non-inoculated sample was directly determined at five different locations using a portable pH meter (Mettler Toledo SevenGo SG2, Mettler Toledo, Switzerland).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Increasing the Quality of Blood Tofu in an Industrial Slaughterhouse of Thailand

Tangwatcharin¹,

Teemeesuk²,

Sorapukdee³

2022

jwpr

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Blood tofu, or cooked duck blood curd, is a Chinese delicacy in East Asia. Its quality and shelf-life are low due to microorganism contamination during production. Therefore, the present study was performed to investigate the role of sodium diacetate (SD), sodium chloride (NaCl), and polyethylene glycol 400 (PEG) combinations in increasing the quality of blood tofu. A total of 45 cooked duck blood curd samples were randomly divided into 3 groups with 3 replicates per group. The first two groups were used to investigate the effect of SD, NaCl, and PEG combinations on microbiological and physical analyses for non-inoculated samples. Another group was used to determine the effect of antimicrobial combinations on Lactobacillus plantarum, Pseudomonas fluorescens, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus in inoculated samples that were inoculated with these bacteria. All groups were treated with control-sterilized water, 0.15% SD (w/v) + 1.25% NaCl (w/v), 0.30% SD (w/v) + 1.25% NaCl (w/v), 0.15% SD (w/v) + 0.15% PEG (w/v), and 0.15% SD (w/v) + 1.25% NaCl (w/v) + 0.15% PEG (w/v). The results indicated that soaking cooked duck blood curd samples in antimicrobial agent combinations could reduce mesophile and psychrophile bacteria counts in non-inoculated samples. Additionally, 0.15% SD + 1.25% NaCl + 0.15% PEG combination had a higher reduction in mesophile and psychrophile counts, compared to soaking the samples in 0.30% SD + 1.25% NaCl, 0.15% SD + 1.25% NaCl and 0.15% SD + 0.15% PEG combinations. Similarly, this combination showed a significant decrease in lactic acid bacteria, Pseudomonas, Salmonella, Escherichia coli, and Staphylococcus aureus counts in inoculated samples. Furthermore, soaking the samples in 0.15% SD + 1.25% NaCl + 0.15% PEG combination did not negatively affect the samples’ physical quality. Soaking the samples in 0.15% SD + 1.25% NaCl + 0.15% PEG combination inhibited the growth of mesophile, psychrophile, and Pseudomonas in non-inoculated samples after storage for 10, 6, 10, and 8 days in a slaughter warehouse at 7℃, respectively, and extended shelf-life of samples for 16 days. Regarding physical quality changes, this treatment delayed the reduction of pH, hue, hardness, and chewiness of the samples after storage for 10, 8, 12, and 10 days, respectively. Thus, SD, NaCl, and PEG combination had a high preservative potential for cooked duck blood curd used in industrial slaughterhouses. Keywords: Blood curd, Duck, Organic acid salt, Polyethylene glycol, Quality changes

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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

Cited by 6 publications

References 24 publications

Comparison of genetic variations between high- and low-risk Listeria monocytogenes isolates using whole-genome de novo sequencing

Comparison of genetic variations between high- and low-risk Listeria monocytogenes isolates using whole-genome de novo sequencing

Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage

Increasing the Quality of Blood Tofu in an Industrial Slaughterhouse of Thailand

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