| Autor: |
Mahgoub, Samir A., Qattan, Shaza Y.A., AlMalki, Fatemah, Kamal, Mahmoud, Alqurashi, Amal F., Almuraee, Areej A., Alhassani, Walaa E., Abu-Hiamed, Hind A., Almarkhan, Wafa D., Alsanei, Woroud A., Alfassam, Haifa E., Rudayni, Hassan A., Allam, Ahmed A., Moustafa, Mahmoud, Alshaharni, Mohammed O., Taha, Ayman E. |
| Zdroj: |
Poultry Science; July 2024, Vol. 103 Issue: 7 |
| Abstrakt: |
The hazard of diseases created by S. Enteritidisand S. Typhimuriumis relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidisand S. Typhimuriumgrew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N2) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonellagrowth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimuriumand S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17–0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonellasurvives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen. |
| Databáze: |
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