| Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. | |
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MedLine Citation:
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PMID: 22795799 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The efficacy of pulsed light to improve the safety of carpaccio has been investigated. Beef and tuna slices were superficially inoculated with approximately 3logcfu/cm(2) of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium and Vibrio parahaemolyticus. Fluences of 0.7, 2.1, 4.2, 8.4 and 11.9J/cm(2) were assayed. Colour, sensory and shelf-life studies were carried out. Treatments at 8.4 and 11.9J/cm(2) inactivated the selected pathogens approximately by 1logcfu/cm(2), although they modified the colour parameters and had a negative effect on the sensory quality of the product. The raw attributes were not affected by fluences of 2.1 and 4.2J/cm(2) immediately after the treatment, although changes were observed during storage. The inactivation obtained with these fluences was lower than 1logcfu/cm(2), which may not be negligible in case of cross-contamination at a food plant or at a food service facility. Pulsed light showed a greater impact on the sensory quality of tuna carpaccio compared to beef. None of the fluences assayed extended the shelf-life of either product. |
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Authors:
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Eva Hierro; Monica Ganan; Elvira Barroso; Manuela Fernández |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-7-2 |
Journal Detail:
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Title: International journal of food microbiology Volume: - ISSN: 1879-3460 ISO Abbreviation: - Publication Date: 2012 Jul |
Date Detail:
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Created Date: 2012-7-16 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2012 Elsevier B.V. All rights reserved. |
Affiliation:
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Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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