Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent
Visualitza/Obre
Data de publicació
2022-02-07ISSN
0740-0020
Resum
Feeding dogs and cats with raw meat-based pet food is taking relevance in the recent years. The high aw of these products together with the no cooking before its consumption by the animal pose a risk due to the potential occurrence and growth of foodborne pathogens. High pressure processing (HPP) is a non-thermal emerging technology that can be used as a lethality treatment to inactivate microorganisms with a minimum impact on the sensory and nutritional traits of the product. The purpose of the present study was to evaluate the variability in pressure resistance of different strains of the relevant foodborne pathogens Salmonella spp., Escherichia coli and Listeria monocytogenes in raw pet food formulated without and with lactic acid. In general, Salmonella and L. monocytogenes strains showed a higher resistance to HPP than E. coli strains. In lactic acid acidulated formulations, the susceptibility to HPP of L. monocytogenes was markedly enhanced. The resistance to HPP was not only dependent on the microorganism but also on the strain. Thus, the selection of the proper strains should be taken into account when designing and validating the application of HPP as a control measure within the HACCP plan.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
28
Publicat per
Elsevier
Publicat a
Food Microbiology
Citació
Serra-Castelló, Cristina, Aricia Possas, Anna Jofré, Margarita Garriga, and Sara Bover-Cid. 2022. "Enhanced High Hydrostatic Pressure Lethality In Acidulated Raw Pet Food Formulations Was Pathogen Species And Strain Dependent". Food Microbiology 104: 104002. doi:10.1016/j.fm.2022.104002.
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
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