Document Detail


Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat.
MedLine Citation:
PMID:  22169000     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The relatively high prevalence of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium in various food products is of great concern to the food industry. The objective of this study was to determine the pressure-inactivation of the pathogens in a representative food model as affected by prior growth temperature, physiological age of the culture, pressure level and treatment temperature. The effect of post-treatment conditions (incubation temperature and gas atmosphere) on the bacterial recovery was also determined. The pathogens being studied were inoculated into sterile turkey breast meat to a final level of ca. 3logCFU/g and then grown to two stages, the early stage (representative of exponential phase) and late stage (representative of stationary phase), at 15, 25, 35, and 40°C. Turkey meat samples were pressure-treated at 400 and 600MPa for 2min at initial sample temperatures of 4, 20 and 40°C. Following treatment, bacterial counts in the samples were determined aerobically or anaerobically at incubation temperatures of 15, 25, 35, and 40°C. Pressure inactivation of the bacterial pathogens increased as a function of the pressure levels and treatment temperatures. Generally speaking, early stage cells were more resistant than late stage cells (P<0.05). The incubation gas atmosphere did not affect bacterial recovery. Bacteria grown at 15-35°C underwent higher population reductions than those grown at 40°C. With regard to recovery temperatures, low temperatures promoted greater recovery of injured early and late stage cells than higher temperatures (P<0.05). This study indicates the importance of environmental conditions to which bacteria are exposed prior to pressure treatment and recovery conditions of the bacteria after pressure treatment when considering the adequacy of pressure treatments to enhance the microbiological safety of foods.
Authors:
Greg Juck; Hudaa Neetoo; Ethan Beswick; Haiqiang Chen
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-27
Journal Detail:
Title:  International journal of food microbiology     Volume:  -     ISSN:  1879-3460     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-12-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier B.V. All rights reserved.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  The who, where, and when of IgE in allergic airway disease.
Next Document:  Cost-utility of lumbar decompression with or without fusion for patients with symptomatic degenerati...