Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked por...
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Springer
2018
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| Online Access: | https://link.springer.com/article/10.1007/s11947-017-1956-6 http://hdl.handle.net/20.500.12123/4130 https://doi.org/10.1007/s11947-017-1956-6 |
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| author | Dallagnol, Andrea Micaela Barrio, Yanina Ximena Cap, Mariana Szerman, Natalia Castellano, Patricia Haydee Vaudagna, Sergio Ramon Vignolo, Graciela Margarita |
| author_browse | Barrio, Yanina Ximena Cap, Mariana Castellano, Patricia Haydee Dallagnol, Andrea Micaela Szerman, Natalia Vaudagna, Sergio Ramon Vignolo, Graciela Margarita |
| author_facet | Dallagnol, Andrea Micaela Barrio, Yanina Ximena Cap, Mariana Szerman, Natalia Castellano, Patricia Haydee Vaudagna, Sergio Ramon Vignolo, Graciela Margarita |
| author_sort | Dallagnol, Andrea Micaela |
| collection | INTA Digital |
| description | The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L. innocua 7 was monitored at days 1, 20, and 40 of storage at 4 °C. The results showed a complete inhibition of L. innocua 7 after the combined treatment with lactocin AL705 and 600 MPa and no regrowing of cells up to 40-day storage. The treatment at 600 MPa alone was not enough to avoid regrowth of L. innocua. Ultrastructural cell damage was observed at the cytoplasm and cell membrane/wall levels with all treatments; however, complete cell lysis was observed only with the combined treatment. HHP in combination with lactocin AL705 provided a wider margin of safety as post-processing listericidal treatment of RTE cured-cooked meat products. |
| format | Artículo |
| id | INTA4130 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA41302018-12-21T11:25:38Z Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices Dallagnol, Andrea Micaela Barrio, Yanina Ximena Cap, Mariana Szerman, Natalia Castellano, Patricia Haydee Vaudagna, Sergio Ramon Vignolo, Graciela Margarita Listeria Tecnología Alta Presión Presión Hidrostática Procesamiento de Alimentos Carne de Cerdo High Pressure Technology Hydrostatic Pressure Food Processing Pork Lactocin AL705 The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L. innocua 7 was monitored at days 1, 20, and 40 of storage at 4 °C. The results showed a complete inhibition of L. innocua 7 after the combined treatment with lactocin AL705 and 600 MPa and no regrowing of cells up to 40-day storage. The treatment at 600 MPa alone was not enough to avoid regrowth of L. innocua. Ultrastructural cell damage was observed at the cytoplasm and cell membrane/wall levels with all treatments; however, complete cell lysis was observed only with the combined treatment. HHP in combination with lactocin AL705 provided a wider margin of safety as post-processing listericidal treatment of RTE cured-cooked meat products. Instituto de Tecnología de Alimentos Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina Fil: Barrio, Yanina Ximena. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina 2018-12-21T11:24:16Z 2018-12-21T11:24:16Z 2017-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11947-017-1956-6 http://hdl.handle.net/20.500.12123/4130 1935-5130 1935-5149 https://doi.org/10.1007/s11947-017-1956-6 eng info:eu-repo/semantics/restrictedAccess application/pdf Springer Food and Bioprocess Technology 10 (10) : 1824–1833 (October 2017) |
| spellingShingle | Listeria Tecnología Alta Presión Presión Hidrostática Procesamiento de Alimentos Carne de Cerdo High Pressure Technology Hydrostatic Pressure Food Processing Pork Lactocin AL705 Dallagnol, Andrea Micaela Barrio, Yanina Ximena Cap, Mariana Szerman, Natalia Castellano, Patricia Haydee Vaudagna, Sergio Ramon Vignolo, Graciela Margarita Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices |
| title | Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices |
| title_full | Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices |
| title_fullStr | Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices |
| title_full_unstemmed | Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices |
| title_short | Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices |
| title_sort | listeria inactivation by the combination of high hydrostatic pressure and lactocin al705 on cured cooked pork loin slices |
| topic | Listeria Tecnología Alta Presión Presión Hidrostática Procesamiento de Alimentos Carne de Cerdo High Pressure Technology Hydrostatic Pressure Food Processing Pork Lactocin AL705 |
| url | https://link.springer.com/article/10.1007/s11947-017-1956-6 http://hdl.handle.net/20.500.12123/4130 https://doi.org/10.1007/s11947-017-1956-6 |
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