Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham.
Food safety
High hydrostatic pressure
Meat products
Organic acids
Pathogens
Pressurization
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
02 2021
02 2021
Historique:
received:
27
07
2020
revised:
29
11
2020
accepted:
08
12
2020
entrez:
2
3
2021
pubmed:
3
3
2021
medline:
25
5
2021
Statut:
ppublish
Résumé
Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and diacetate on the high pressure processing (HPP) inactivation of three L. monocytogenes strains (CTC1011, CTC1034 and Scott A) in sliced cooked ham. Inoculated vacuum-packed slices of cooked ham formulated without organic acids and with lactate, diacetate or the combination of both were pressurized at 400 MPa for different holding times and the inactivation kinetics were characterised by fitting primary and secondary models. The shape of the inactivation curves for L. monocytogenes depended on both product formulation and strain. Interestingly, lactate caused a dose-dependent piezo-protection in all three strains, as the HPP inactivation rate decreased in cooked ham formulated with increasing amounts of lactate and in comparison with the control product. The design, validation and implementation of HPP requires a tailor-made approach, considering product formulation and selection of strain/s.
Identifiants
pubmed: 33648236
pii: S0963-9969(20)31028-0
doi: 10.1016/j.foodres.2020.110003
pii:
doi:
Substances chimiques
Lactic Acid
33X04XA5AT
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
110003Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.