Bacteriocin-based Strategies for Food Biopreservation

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.

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Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review

Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conductimetric assay

Factors influencing the microbial safety of fresh produce: A review

https://ucanr.edu/datastoreFiles/608-176.pdf

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce.

Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage.

Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtalated fiom a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2,0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log 10 CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 °C in 1 h in a temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2 °C in 12, 15, 18, or 21 h, resulting in 4.21, 4.51, 5.03, and 4.70 log 10 CFU/g increases, respectively, in C. perfringens populations in the ground beef control samples without chitosan. The corresponding increases for ground turkey were 5.27, 4.52, 5.11, and 5.38 log 10 CFU/g. Addition of chitosan to beef or turkey resulted in concentration- and time-dependent inhibition in the C. perfringens spore germination and outgrowth. At 3%, chitosan reduced by 4 to 5 log 10 CFU/g C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling of the cooked beef or turkey in 12, 15, or 18 h. The reduction was signficantly lower (P < 0.05) at a chilling time of 21 h, about 2 log 10 CFU/g, that is, 7.58 log 10 CFU/g (unsupplemented) compared with 5.59 log 10 CFU/g (3% chitosan). The results suggest that incorporation of 3% chitosan into ground beef or turkey may reduce the potential risk of C. perfringens spore germination and outgrowth during abuisive cooling from 54.4 to 7.2 °C in 12, 15, or 18 h.

/pdf/chitosan-protects-cooked-ground-beef-and-turkey-against-3xzia0y28p.pdf

Yasuhiro Inatsu

Papers

Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce.

Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage.

Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork†