Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast

Morbiato, Gianluca; Zambon, Alessandro; Toffoletto, Marta; Poloniato, Gabriele; Dall’Acqua, Stefano; Bernard, Marina de; Spilimbergo, Sara

doi:10.1016/j.supflu.2019.02.004

Cited by 34 publications

(23 citation statements)

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“…Microbial reductions of 1 to 3 log in mesophilic microorganisms were achieved after conditions of 60 to 160 bar, 20 to 60 min, and 40°C in pork raw meat (Cappelletti et al, 2015 ), and 0.5 to 1.7 log reduction in total mesophiles were reported after 100 to 140 bar, 20 to 40 min, and 40 to 45°C in ground pork (Bae et al, 2010 ). Morbiato et al ( 2019 ) showed an inactivation of mesophilic bacteria comparable to this work, achieving 3.5 log inactivation after 45 min, and a complete inactivation after 90 min in chicken breast samples. However, in their study, an extraction of water was induced with the drying, and therefore, different inactivation kinetics might have taken place compared to our research.…”

Section: Resultssupporting

confidence: 85%

“…The inactivation of yeasts and molds was higher than the total mesophilic count. This has been reported previously for SC-CO 2 treatments in coriander (Zambon et al, 2018 ), in liquid whole egg (Garcia-Gonzalez et al, 2009 ), and in chicken (Morbiato et al, 2019 ). Similarly, to what was observed with E. coli, no significant differences ( P > 0.05) were found when comparing samples treated at 80 or 140 bar.…”

Section: Resultssupporting

confidence: 81%

“…( 1991 ) were the first to investigate the inactivation of Salmonella spp. and L. monocytogenes in spiked chicken meat obtaining 1 to 2 log reductions at 137 bar, 35°C and 2 h, and recently Morbiato et al ( 2019 ) achieved 2.5 log reduction after 15 min and complete pasteurization after 90 min in mesophilic microorganisms, in the frame of SC-CO 2 drying at 100 bar and 40°C.…”

Section: Introductionmentioning

confidence: 89%

“…To improve the microbial inactivation, SC-CO 2 has been combined with other technologies or with additives. Applications with SC-CO 2 and high power ultrasound can be found in chicken (Morbiato et al, 2019 ) and in cured ham (Spilimbergo et al, 2014 ). Additives such as lactic or acetic acids were used in combination with SC-CO 2 in fresh pork (Choi et al, 2009 ), generally obtaining better inactivation results than when using SC-CO 2 alone.…”

Section: Introductionmentioning

confidence: 99%

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Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

et al. 2020

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The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO 2 ) and fresh culinary herbs ( Coriandrum sativum and Rosmarinus officinalis ) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO 2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO 2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one.

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Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 81%

Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

et al. 2020

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“…In the case of spices and herbs, known to be case sensitive products, additional decontamination steps, like irradiation, are often performed to increase the safety of the product. Recently the use of supercritical CO2 (Sc-CO2) drying alone or in combination with high power ultrasounds has shown to be able to dry and inactivate microorganisms in coriander leaves [8][9][10] and chicken breast [11] simultaneously. However, the current state of the art demonstrating the microbial inactivation for Sc-CO2 drying is very limited and additional studies on microbiological inactivation considering different food matrices are needed to assess the feasibility of the process to a wider food range.…”

Section: Introductionmentioning

confidence: 99%

Supercritical CO₂ for the drying and microbial inactivation of apple’s slices

et al. 2019

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Supercritical CO2 (Sc-CO2) drying has been recognized as a promising low temperature drying technique for food products. In this regard, this work focuses on the feasibility of Sc-CO2 drying of apple's slices: both the microbiological stability and mechanical behavior of the test product after the process have been investigated in dependence from different process parameters, namely drying time, pressurization time and depressurization time. The microbiological stability was determined for both inoculated pathogenic bacteria (E.coli O157:H7, Salmonella and Listeria monocytogenes) and naturally present microorganisms (yeasts and molds, mesophilic bacteria and spores and Enterobacteriaceae). Results demonstrated a complete inactivation of pathogenic bacteria under the detection limit (<1 CFU/g) just after the pressurization (10 min) and 2 depressurization (20 min) phases. After the same steps, a strong reduction of vegetative bacteria and yeasts and molds was also observed in comparison with air drying and freeze drying samples. As regards the mechanical behavior, the Young Modulus, measured before and after the CO2 processes to provide a measurement of samples' stiffness, resulted dependent from the final water activity, but independent from the length of pressurization and depressurization phases at longer drying time. Overall, these results are promising to foster the development of the technology at industrial level.

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Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast

Cited by 34 publications

References 50 publications

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Supercritical CO₂ for the drying and microbial inactivation of apple’s slices

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

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Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast

Cited by 34 publications

References 50 publications

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Supercritical CO2 for the drying and microbial inactivation of apple’s slices

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

Contact Info

Product

Resources

About

Supercritical CO₂ for the drying and microbial inactivation of apple’s slices