The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham

Vermeiren, Lieve; Devlieghere, Frank; Vandekinderen, Isabelle; Debevere, Johan

doi:10.1016/j.fm.2005.10.005

Cited by 46 publications

(28 citation statements)

References 26 publications

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“…The aerobic condition revealed to be the worst option by being unsafe for consumers after 2 d of storage (pathogen reached 4.05 log CFU/g at 4 d of storage) compared to the VP and MAP packaged MA that were unfit for consumption after 4 d (at 7 d, L. monocytogenes reached 4.33 and 4.09 log CFU/g in the VP and MAP condition, respectively) of storage in a temperature abuse condition. These results are in agreement with the previous results on meat and cooked meat products, with respect to the package effect (Liserre and others ; Mataragas and others ; Uyttendaele and others ) and the storage temperature effect (Vermeiren and others ; Garrido and others ) on the growth of L. monocytogenes .…”

Section: Resultssupporting

confidence: 93%

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

Pereira

Matos

Patarata³

2015

Journal of Food Science

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Morcela de Arroz (MA) is a ready-to-eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO2/20% N2 ), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels.

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Section: Resultssupporting

confidence: 93%

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

Pereira

Matos

Patarata³

2015

Journal of Food Science

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“…Pediocin from Lactobacillus pentosus reduced L. monocytogenes in chilled, tray‐packaged pork (Zhang and others ). Lactobacillus sakei was also found effective at reducing L. monocytogenes in pork products, not just as starter cultures for fermentation in sausage (de Martinis and Franco ; Vermeiren and others ). Different strains of L. sakei have been compared for use as antimicrobials in cooked ham.…”

Section: Campylobactermentioning

confidence: 99%

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

Baer

Miller²,

Dilger

2013

Comp Rev Food Sci Food Safe

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Pork is the most consumed meat in the world and is a source of foodborne diseases. To develop effective food safety interventions for pork, it is crucial to understand the nature of the important pathogens affecting the pork industry, their prevalence at different phases of pork production, and interventions against pathogens in pork. The purpose of this study was to outline the significance of Salmonella, Campylobacter, Trichinella spiralis, Toxoplasma gondii, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus to the pork industry. Trichinella and Toxoplasma are historically relevant pathogens to pork and represent the effectiveness that preharvest intervention strategies can accomplish for the control of toxoplasmosis and trichinellosis. Salmonella and Campylobacter are common inhabitants of swine intestines causing a high prevalence of these pathogens on the farm as well as potential contamination during slaughter. However, both Salmonella and Campylobacter can be reduced through on-farm strategies, hygienic slaughter practices, and processing technologies. Methicillin-resistant S. aureus is an emerging pathogen with increasing focus on the livestock industry and interventions pre and postharvest have been considered for reduction of this microorganism. The greatest challenge for processors is L. monocytogenes as contamination of the further processing environment requires adequate interventions for both pork and the environment. Novel technologies such as use of bacteriophages, feed additives, and high-pressure processing are being explored as interventions against pathogens of pork. Overall, pork does contribute to foodborne diseases and various interventions are now being used against the different pathogens found in pork.

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“…Little is known about the structure and function of this class. Examples include leuconocin S and lactocin 27 (Choi et al 1999; Vermeiren et al 2006). …”

Section: The Biology Of Bacteriocinsmentioning

confidence: 99%

The dual role of bacteriocins as anti- and probiotics

Gillor

Etzion

Riley

2008

Appl Microbiol Biotechnol

352

238

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Bacteria employed in probiotic applications help to maintain or restore a host's natural microbial floral. The ability of probiotic bacteria to successfully outcompete undesired species is often due to, or enhanced by, the production of potent antimicrobial toxins. The most commonly encountered of these are bacteriocins, a large and functionally diverse family of antimicrobials found in all major lineages of Bacteria. Recent studies reveal that these proteinaceous toxins play a critical role in mediating competitive dynamics between bacterial strains and closely related species. The potential use of bacteriocin-producing strains as probiotic and bioprotective agents has recently received increased attention. This review will report on recent efforts involving the use of such strains, with a particular focus on emerging probiotic therapies for humans, livestock, and aquaculture.

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The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham

Cited by 46 publications

References 26 publications

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

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

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

The dual role of bacteriocins as anti- and probiotics

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