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dc.contributor.authorBover-Cid, Sara
dc.contributor.authorSerra-Castelló, Cristina
dc.contributor.authorDalgaard, Paw
dc.contributor.authorGarriga, Margarita
dc.contributor.authorJofré, Anna
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-04-11T13:22:43Z
dc.date.available2019-10-06T22:01:22Z
dc.date.issued2018-10-06
dc.identifier.citationBover-Cid, Sara, Cristina Serra-Castelló, Paw Dalgaard, Margarita Garriga, and Anna Jofré. 2019. "New Insights On Listeria Monocytogenes Growth In Pressurised Cooked Ham: A Piezo-Stimulation Effect Enhanced By Organic Acids During Storage". International Journal Of Food Microbiology 290: 150-158. Elsevier BV. doi:10.1016/j.ijfoodmicro.2018.10.008.ca
dc.identifier.issn0168-1605ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/293
dc.description.abstractThe aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to inhibit growth of the pathogen. Cooked ham batches were manufactured without organic acids (control), with potassium lactate (2.8% or 4%) or with potassium lactate and sodium diacetate (2.0% + 0.11% or 2.0% + 0.45%). Products were aseptically sliced and inoculated with 107 cfu/g or 102 cfu/g of either L. monocytogenes CTC1034 (a meat isolate) or a cocktail of three isolates (12MOB045Lm, 12MOB089Lm and Scott A). Vacuum-packed samples with 107 cfu/g were HPP at 600 MPa for 3 min, whereas samples with 102 cfu/g were not HPP. Growth or survival of L. monocytogenes was determined during subsequent storage at 8, 12 and 20 °C. Growth or survival was characterized by fitting the experimental data using the primary logistic model and the log-linear with shoulder model, respectively. Secondary models were fitted to characterize the effect of temperature on growth kinetic parameters without or with HPP. For cooked ham without organic acids, growth rates of L. monocytogenes were slightly increased by HPP and lag times were longer. Interestingly, for cooked ham with organic acids, the HPP had a significant stimulating effect on subsequent growth of L. monocytogenes (piezo-stimulation). At 20 °C, the growth rates of L. monocytogenes in cooked ham with lactate were up to 4-fold higher than those of the same product without HPP. The observed enhancement of the piezo-stimulating effect of organic acids on growth rates during storage of HPP cooked ham represents a challenge for the use of organic acids as antimicrobials in these products. A predictive model available as part of the Food Spoilage and Safety Predictor (FSSP) software seemed useful to predict growth and growth boundary of L. monocytogenes in non-pressurised cooked ham. This model was calibrated to take into account the observed piezo-stimulating effect and to predict growth of L. monocytogenes in HPP cooked ham with organic acids.ca
dc.format.extent30ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofInternational Journal of Food Microbiologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleNew insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storageca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Nacional de Proyectos de Investigación Fundamental/RTA2012-00030-00-00/ES/Seguridad microbiológica a través de la microbiología predictiva y evaluación cuantitativa del riesgo en productos cárnicos cocidos listos para el consumo y mejorados nutricionalmente y/o tratados por altas presiones/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2018.10.008ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/