High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
| Autor: | Ana Maria Sancho, Yanina Ximena Barrio, P. M. Palladino, Marcelo O. Masana, Sergio Ramon Vaudagna |
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| Rok vydání: | 2015 |
| Předmět: |
Tecnología Alta Presión
HIGH HYDROSTATIC PRESSURE Otras Ingenierías y Tecnologías Food spoilage SPOILAGE MICROBIOTA Carne de Res INGENIERÍAS Y TECNOLOGÍAS Biology Escherichia coli O157 Flora Microbiana medicine.disease_cause Microbiology H7 [Escherichia Coli O157] Sodium Lactate Alimentos y Bebidas chemistry.chemical_compound fluids and secretions High Pressure Technology Food Preservation High Pressure Treatments Pressure Sodium lactate medicine Animals Food science Escherichia coli Tratamiento a Alta Presión Spoilage bacteria Escherichia Coli Beef Carpaccio Microbial Flora Microbiota SODIUM LACTATE STEC O157 Meat Products chemistry High pressure Cattle Beef Spoilage microorganisms CARPACCIO Food Science |
| Zdroj: | Food microbiology 46 : 610-617. (April 2015) INTA Digital (INTA) Instituto Nacional de Tecnología Agropecuaria instacron:INTA |
| ISSN: | 0740-0020 |
| Popis: | High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio. STEC O157 counts remained almost unchanged through the curing process performed at 1 ± 1 C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600 MPa for 5 min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio. Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina. Fil: Palladino, Pablo Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. |
| Databáze: | OpenAIRE |
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