High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganism...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0740002014002573?via%3Dihub http://hdl.handle.net/20.500.12123/5084 https://doi.org/10.1016/j.fm.2014.10.007 |
| _version_ | 1855035435890245632 |
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| author | Masana, Marcelo Oscar Barrio, Yanina Ximena Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_browse | Barrio, Yanina Ximena Masana, Marcelo Oscar Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_facet | Masana, Marcelo Oscar Barrio, Yanina Ximena Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_sort | Masana, Marcelo Oscar |
| collection | INTA Digital |
| description | High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%)
were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a
manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and
STEC O157 were also examined during the curing step to prepare the carpaccio.
STEC O157 counts remained almost unchanged through the curing process performed at 1 ± 1 C for 12
days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600 MPa
for 5 min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio,
and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in
fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600 MPa. Maximum
injury on STEC O157 cells was observed at 600 MPa in carpaccio in fresh condition without added sodium
lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the
addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of
injury in fresh carpaccio. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5084 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA50842019-05-09T18:19:07Z High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio Masana, Marcelo Oscar Barrio, Yanina Ximena Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon High Pressure Technology Beef Tecnología Alta Presión Escherichia Coli Carne de Res Microbial Flora Flora Microbiana High Pressure Treatments Beef Carpaccio Tratamiento a Alta Presión Escherichia Coli O157:H7 Sodium Lactate STEC O157 Spoilage Microbiota Microbiota High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio. STEC O157 counts remained almost unchanged through the curing process performed at 1 ± 1 C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600 MPa for 5 min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio. Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina. Fil: Palladino, Pablo Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. 2019-05-09T18:01:43Z 2019-05-09T18:01:43Z 2014-10-22 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0740002014002573?via%3Dihub http://hdl.handle.net/20.500.12123/5084 0740-0020 https://doi.org/10.1016/j.fm.2014.10.007 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Food microbiology 46 : 610-617. (April 2015) |
| spellingShingle | High Pressure Technology Beef Tecnología Alta Presión Escherichia Coli Carne de Res Microbial Flora Flora Microbiana High Pressure Treatments Beef Carpaccio Tratamiento a Alta Presión Escherichia Coli O157:H7 Sodium Lactate STEC O157 Spoilage Microbiota Microbiota Masana, Marcelo Oscar Barrio, Yanina Ximena Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio |
| title | High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio |
| title_full | High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio |
| title_fullStr | High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio |
| title_full_unstemmed | High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio |
| title_short | High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio |
| title_sort | high pressure treatments combined with sodium lactate to inactivate escherichia coli o157 h7 and spoilage microbiota in cured beef carpaccio |
| topic | High Pressure Technology Beef Tecnología Alta Presión Escherichia Coli Carne de Res Microbial Flora Flora Microbiana High Pressure Treatments Beef Carpaccio Tratamiento a Alta Presión Escherichia Coli O157:H7 Sodium Lactate STEC O157 Spoilage Microbiota Microbiota |
| url | https://www.sciencedirect.com/science/article/pii/S0740002014002573?via%3Dihub http://hdl.handle.net/20.500.12123/5084 https://doi.org/10.1016/j.fm.2014.10.007 |
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