Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
| Autor: | Graciela Vignolo, Sergio Ramon Vaudagna, Natalia Szerman, Andrea Micaela Dallagnol, Yanina Ximena Barrio, Mariana Cap, Patricia Castellano |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
HIGH HYDROSTATIC PRESSURE Lysis 030106 microbiology Hydrostatic pressure INGENIERÍAS Y TECNOLOGÍAS Loin medicine.disease_cause Industrial and Manufacturing Engineering Biotecnología Industrial 03 medical and health sciences 0404 agricultural biotechnology Bacteriocin Listeria monocytogenes medicine READY TO EAT Food science Safety Risk Reliability and Quality Cell damage MEAT biology Chemistry Process Chemistry and Technology 04 agricultural and veterinary sciences biology.organism_classification medicine.disease 040401 food science BACTERIOCINS Listeria Margin of safety Food Science |
| Zdroj: | Food and Bioprocess Technology. 10:1824-1833 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L. innocua 7 was monitored at days 1, 20, and 40 of storage at 4 °C. The results showed a complete inhibition of L. innocua 7 after the combined treatment with lactocin AL705 and 600 MPa and no regrowing of cells up to 40-day storage. The treatment at 600 MPa alone was not enough to avoid regrowth of L. innocua. Ultrastructural cell damage was observed at the cytoplasm and cell membrane/wall levels with all treatments; however, complete cell lysis was observed only with the combined treatment. HHP in combination with lactocin AL705 provided a wider margin of safety as post-processing listericidal treatment of RTE cured-cooked meat products. Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina Fil: Barrio, Yanina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina |
| Databáze: | OpenAIRE |
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