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Principles and Applications of UV Light Technology
Published in Tatiana Koutchma, Ultraviolet Light in Food Technology, 2019
Sommers et al. (2009) have demonstrated that UV light can be used to reduce the levels of Listeria contamination on the surfaces of RTEs products. UV-C irradiation of frankfurters that were surface-inoculated with L. monocytogenes resulted in a 1.31, 1.49, and 1.93 log reduction at doses of 1,000, 2,000, and 4,000 mJ/cm2, respectively. UV-C treatment had no effect on frankfurter color or texture at UV-C doses up to 4,000 mJ/cm2. It was concluded that because the numbers of L. monocytogenes associated with contaminations of RTE meats are typically very low, the use of UV-C in combination with potassium lactate and sodium diacetate has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks (Sommers et al., 2010).
Listeria monocytogenes in Dairy Industry
Published in Bakrudeen Ali Ahmed Abdul, Microbial Biofilms, 2020
Daniel Kuhn, Leandra Andressa Pacheco, Ytan Andreine Schweizer, Sabrina Grando Cordeiro, Peterson Haas, Camila Roberta de Castro, Aluisie Picolotto, Rafaela Ziem, Talita Scheibel, Bárbara Buhl, Bruna Costa, Carla Kauffmann, Elisete Maria de Freitas, Eduardo Miranda Ethur, Lucélia Hoehne
Lourenço et al. (2017) tested a mix of Generally Recognized As Safe (GRAS) antimicrobial ingredients to control L. monocytogenes in Hispanic nonfermented cheese. The mix was composed of caprylic acid (CA), Nisaplin® (N, 2.5% nisin), a proportion of sodium lactate and sodium diacetate (SL/SD), Lactococcus lactis sbp. lactis DPC 3147, monolaurin (ML), and lactic acid (LA). Samples of QF curds were inoculated with 104 CFU/g and stored at 4°C for 21 days. During storage the count of L. monocytogenes reached 7–8 Log CFU/g in control samples. Using individual antimicrobial treatments, the results showed that such a strategy is not effective against the pathogen, but the application of a mixture of ingredients was impactful in the inhibition of L. monocytogenes growth. Thus, treatments with N and CA consistently delivered 6 Log CFU/g less counts than the controls. Supplementation of LA to treatments with SL/SD caused differences of more than 4 Log CFU/g in final Listeria populations. Samples treated with binary mixtures of N and CA were evaluated in a sensory test by consumers, and all samples on average were graded between “slightly liking” and “moderately liking.” These results indicated that the combined use of antimicrobial ingredients may be an effective way to control the population of Listeria monocytogenes in QF plants. Other promising treatments included combinations of SL/SD supplemented with LA. The addition of N and CA had a noticeable influence to consumers, but flavor was not markedly affected by making the product unacceptable.
Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
The spoilage of bread is caused mainly by the fungi Rhizopus, Mucor, Aspergillus, and Penicillium. Spoilage by Bacillus mesenteroides (ropes) rarely occurs. The chief anti-mycotic agent added to bread is calcium propionate. Others used to a much lesser extent are sodium diacetate, vinegar, mono-calcium phosphate, and lactic acid.
Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat
Published in Ozone: Science & Engineering, 2020
Ufuk Gokce Ayranci, Orhan Ozunlu, Haluk Ergezer, Hakan Karaca
Turkey is one of the leanest types of poultry and a good source of proteins and minerals (Ferreira et al. 2000). It is one of the most widely consumed muscle foods in the world (Lesiów and Xiong 2004). Also, it is among the foods that were associated with foodborne illnesses and some serious outbreaks have recently been reported for turkey meat (Anonymous 2019a, 2019b). Salmonella, Escherichia coli, S. aureus, C. perfringens, L. monocytogenes are known to be major microorganisms related with turkey meat (Cohen et al. 2007). A number of chemicals such as chlorine (Bautista et al. 1997), phosphates and organic acids (Dincer 2002), nisin (Lungu and Johnson 2016), potassium lactate and sodium diacetate (Chibeu et al. 2013) were tested for decontamination of turkey meat. On the other hand, to the authors’ knowledge, no study has been carried out to determine the effectiveness of ozone as a decontamination agent for turkey meat and the effect of ozone treatment on physical, chemical and technological properties of turkey meat has not yet been thoroughly revealed.