Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio

被引：19
作者：
Bravo, Daniel [1 ]
de Alba, Maria [1 ]
Medina, Margarita [1 ]
机构：
[1] INIA, Dept Tecnol Alimentos, Madrid 28040, Spain
来源：
FOOD MICROBIOLOGY | 2014年 / 41卷
关键词：
Listeria monocytogenes; Salmonella Enteritidis; E. coli O157:H7; Beef carpaccio; High pressure; Lactoperoxidase system; Lactoferrin; HIGH HYDROSTATIC-PRESSURE; PSEUDOMONAS-FLUORESCENS; BACTERICIDAL ACTIVITY; GROUND-BEEF; CURED HAM; DERIVATIVES; NISIN; MILK; SENSITIZATION; INHIBITION;
D O I：
10.1016/j.fm.2014.01.010
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 degrees C or 22 degrees C during 7 d. HHP (450 MPa for 5 min) reduced pathogen levels by 1-3 log units and the antimicrobial effect remained during 7 d of storage under temperature abuse conditions at 8 degrees C and at 22 degrees C. The individual application of LPOS and ALF did not affect the survival of the three pathogens studied during storage. However, a synergistic bactericidal interaction between LPOS and HHP was observed against S. Enteritidis and E. coli O157: H7. Combined treatments of HHP with LPOS would be useful to reduce the intensity of pressurization treatments diminishing changes in the quality of meat products. (C) 2014 Elsevier Ltd. All rights reserved.
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页码：27 / 32
页数：6
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