Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria
| Autor: | Giorgia Cappellari, Giuseppe Comi, Andrea Colautti, Lucilla Iacumin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Microbiology (medical) 030106 microbiology bioprotective cooked cubed ham medicine.disease_cause Bioprotection Bioprotective Cooked cubed ham Listeria monocytogenes Microbiology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Virology medicine Browning Cooked meat Food science lcsh:QH301-705.5 biology fungi food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid chemistry lcsh:Biology (General) Modified atmosphere bioprotection Bacteria |
| Zdroj: | Microorganisms Volume 8 Issue 6 Microorganisms, Vol 8, Iss 898, p 898 (2020) |
| ISSN: | 2076-2607 |
| DOI: | 10.3390/microorganisms8060898 |
| Popis: | The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 ° C for 60 days and at 4 ° C for 20 days and at 8 ° C for 40 days. The inhibition at 8 ° C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 ° C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produced neither off-odours and off-flavours, nor white/viscous patinas, slime, discoloration or browning. Therefore, according to the obtained data, and despite the fact that cooked cubed ham did not show pH &le 4.4 or aw &le 0.92, or pH &le 5.0 and aw &le 0.94, as cited in the EC Regulation 2073/2005. It can be scientifically stated that cubes of cooked ham with the addition of bioprotective starters cultures do not constitute a favourable substrate for L. monocytogenes growth. Consequently, these products can easily fall into category 1.3 (ready-to-eat foods that are not favourable to L. monocytogenes growth, other than those for infants and for special medical purposes), in which a maximum concentration of L. monocytogenes of 100 CFU g&minus 1 is allowed. |
| Databáze: | OpenAIRE |
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