The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

Stollewerk, Katharina; Jofré, Anna; Comaposada, Josep; Arnau, J.; Garriga, Margarita

doi:10.1016/j.meatsci.2011.09.009

Cited by 39 publications

(11 citation statements)

References 46 publications

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“…Nevertheless, neither has the diffusive behaviour of sodium nitrite inside the meat been published, nor the effect of the curing temperature on the diffusion of this salt. On the other hand, due to the increase of the interest about reducing NaCl in meat products (Stollewerk et al, 2012), it is important to know the behaviour of isolated salts in the curing process, for better understanding the diffusion process of a mixture of salts. Therefore, for the purposes of contributing to an improvement in ham processing, the objective of this research was to study the effect of temperature on the diffusion kinetics of sodium nitrite and water in the Semimembranosus muscle of pork leg.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on nitrite and water diffusion in pork meat

Gómez

Sanjuán

Bon

et al. 2015

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Effect of temperature on nitrite and water diffusion in pork meat

Gómez

Sanjuán

Bon

et al. 2015

Journal of Food Engineering

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“…The cooked meat was salt-free because it was adapted to the dietary needs of the patients. However, the reduction of salt increases the survival of L. monocytogenes in this food product when post-contamination occurs (Stollewerk, Jofre, Comaposada, Arnau, & Garriga, 2012). Thus, incoming products (including the exterior of their packages) that have been contaminated at food processing facilities pose a risk for cross-contamination of foods in the (hospital) food service operation when these incoming foods are opened and/or handled in the food service operation (Lianou & Sofos, 2007).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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a b s t r a c tThe unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee food safety. Besides, Listeria monocytogenes is considered a risk for most food service operations producing and serving ready-to-eat foods. Therefore the food safety management system of a hospital food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials (n ¼ 19) and one final product (n ¼ 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their food safety management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current food safety management system and that major non-compliances and possibilities for improvement in the system can be defined.

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“…However, these were present in NaCl-free until days 28 and 56, respectively, indicating that the NaCl-free processed dry-cured ham had lower stability than smoked dry-cured ham with NaCl ( Fig. 4.2 , Stollewerk et al 2012a ). Further, Stollewerk et al ( 2012b ) indicated that combination of fast drying process (QDS process) with HPT proved to be adequate for the production of safe NaCl-free processed dry-fermented sausages.…”

Section: Dry-cured Hammentioning

confidence: 98%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

Cited by 39 publications

References 46 publications

Effect of temperature on nitrite and water diffusion in pork meat

Effect of temperature on nitrite and water diffusion in pork meat

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Recent Developments in High Pressure Processing of Foods

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