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PubMed2005

Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.

This study was conducted to evaluate small-scale hot-water postpackaging pasteurization (PPP) as a postlethality (post-cooking) treatment for Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. Using a commercially available plastic packaging film specifically designed for PPP applications and 2.8 liters of boiling water (100 degrees C) in a sauce pan on a hot plate, an average reduction in L. monocytogenes numbers of > or = 2 log units was obtained using heating times of 1.0 min for individually packaged beef snack sticks (three brands) and 4.0 min for packages of four sticks (two brands) and seven sticks (three brands). Average product surface temperatures, measured as soon as possible after PPP and opening the package, were 47 to 51.5, 58 to 61.5, and 58.5 to 61 degrees C for the beef snack sticks packages of one, four, and seven sticks per package, respectively. A treatment of 7.0 min for packages of four natural-casing wieners (three brands) achieved L. monocytogenes reductions of > or = 1.0 log unit and average product surface temperature of 60.5 to 63.5 degrees C. Cooked-out fat and moisture resulting from tested treatments ranged from 0.2 to 1.1% by weight for beef snack sticks and from 0.4 to 1.2% by weight for natural-casing wieners. For natural-casing wieners, PPP had no detrimental effect on overall product desirability to consumers; results suggested that PPP may significantly enhance appearance of this product. However, for beef snack sticks the cooking out of fat and moisture during PPP had a significant negative effect on consumer opinions of product appearance.

Animals↗
PubMed2004

[Effects of low oxygen-modified atmosphere packaging on browning and lignification of peeled bamboo shoots].

The browning and lignification of peeled bamboo shoots (Phyllostachys praecox f. prevelnalis) under modified atmosphere packaging (MAP) with a combination of 2% O(2)+5% CO(2)+93% N(2) in 0.04 mm polyethylene bag during storage at 10 degrees C were investigated. The results indicated malondialdehyde (MDA) content of bamboo shoots under MAP with low O(2) atmosphere was lower than that in the control during early storage, the activities of peroxidase (POD) and phenylalanine ammonia-lyse (PAL) were significantly inhibited (P<0.05 and P<0.01, respectively), and the browning of bamboo shoots under MAP with low O2 atmosphere was eventually significantly prevented (P<0.01) and cellulose and lignin contents were significantly decreased (P<0.05). The browning of bamboo shoots was probably caused by POD and PAL activities, and the increase in POD and PAL activities might account for the lignification of bamboo shoots.

Bambusa↗
PubMed2003

Recovery rate of Listeria monocytogenes from commercially prepared frankfurters during extended refrigerated storage.

To assess the prevalence of Listeria monocytogenes in vacuum-sealed packages of frankfurters, about 33,000 packages (1 lb each) were obtained by a third-party contractor from 12 volunteer commercial manufacturers over a 2-year period. The 12 producers, each of which contributed about 2,700 packages of frankfurters from one production run, comprised 9 large and 3 small plants located in eight U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) districts in 10 states. Five days after manufacture, 500 packages were sampled at the USDA/Agricultural Research Service (ARS) Eastern Regional Research Center (ERRC) in Wyndmoor, Pa., by the USDA/ARS package rinse method. At regular intervals during subsequent storage at 4 and 10 degrees C, an additional 200 packages were tested for the pathogen at each sampling point. From a statistical perspective, L. monocytogenes was not recovered from any of the products of nine of the producers, whereas the pathogen was recovered at rates of 1.5% (plant 367), 2.2% (plant 439), and 16% (plant 133) from the products of the remaining three plants. In total, 532 of 32,800 (1.6%) packages of frankfurters tested positive for the pathogen. The recovery rates did not change appreciably over time, there was no appreciable difference in L. monocytogenes recovery rates with respect to frankfurter storage temperature (4 or 10 degrees C), and the seasonality of manufacture had no influence on recovery rate. Molecular subtyping of multiple L. monocytogenes-positive isolates from each plant revealed that profile A (serotype 1/2a) was displayed by about 90% of the 1,105 isolates tested. However, in some cases it was also possible to recover more than one profile from a given plant. This study provides estimates of the prevalence, types, and viability of L. monocytogenes associated with commercially prepared frankfurters during extended refrigerated storage.

Animals↗
PubMed2001

Analyses of volatile transformation products from additives in gamma-irradiated polyethylene packaging.

Thermal desorption, followed by gas chromatography (GC) with mass spectrometry (MS) detection, has been found to allow the rapid identification of volatile products resulting from the gamma-irradiation of stabilized, high density polyethylene packaging and pure stabilizers. The stabilizers were tris(2,4-di-tert.butylphenyl) phosphite, octadecyl beta-(2,6-di-tert.butylphenol)-propionate and 2,4-di-tert.butylphenol, the latter resulting from phosphite hydrolysis. Thermal desorption indicated the formation and release of tert.butylbenzenes, such as 1,3-di-tert.butylbenzene upon gamma-irradiation of the HDPE. From a comparison of the products from gamma-irradiation of additive-free polyethylene, of various pure stabilizers and of related compounds, the tert.butylbenzenes were confirmed to result from the irradiation of the phosphite stabilizer and its phosphate conversion product. Thermal desorption off-line, in which volatiles released by a sample are trapped in sorbents for subsequent desorption in the heated GC inlet, is found to be a fast, extremely sensitive method that can be used to guide and supplement analyses of compounds extracted by foodstuffs.

Chromatography, Gas↗
PubMed1998

Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.

Leuconostoc carnosum was shown to be the specific spoilage organism in vacuum-packaged, sliced, cooked ham showing spoilage during 3 weeks of shelf life. Identification of the specific spoilage organism was done by use of phenotypic data and ClaI, EcoRI, and HindIII reference strain ribopatterns. One hundred L. carnosum isolates associated with the production and spoilage of the ham were further characterized by pulsed-field gel electrophoresis (PFGE), together with some meat-associated Leuconostoc species: L. citreum, L. gelidum, L. mesenteroides subsp. dextranicum, and L. mesenteroides subsp. mesenteroides. ApaI and SmaI digests divided the industrial L. carnosum strains into 25 different PFGE types, ApaI and SmaI types being consistent. Only one specific PFGE type was associated with the spoiled packages. This type also was detected in air and raw-meat mass samples. The spoilage strain did not produce bacteriocins. Only seven isolates belonging to three different PFGE types produced bacteriocins. Similarity analysis of the industrial L. carnosum strains revealed a homogeneous cluster which could be divided into eight subclusters consisting of strains having at most three-fragment differences. The L. carnosum cluster was clearly distinguished from the other meat-associated leuconostoc clusters, with the exception of the L. carnosum type strain. Ribotyping can be very helpful in the identification of L. carnosum, but its discriminatory power is too weak for strain characterization. PFGE provides good discrimination for studies dealing with the properties of homogeneous L. carnosum strains.

Anaerobiosis↗
PubMed2002

Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 degrees C.

Twelve lots of fresh unskinned fillets of rainbow trout (Oncorhynchus mykiss) and 10 lots of fresh sliced salmon (Salmo salar) prepacked in trays wrapped with an oxygen-permeable film were obtained immediately after packing from two supermarkets having in-plant facilities for packaging wet fish. During storage at 3 degrees C, Listeria innocua was detected in eight lots of trout fillets after 4 days storage. L. monocytogenes was recovered from a single lot also contaminated with L. innocua. Initial numbers of aeromonads were significantly (p < 0.05) lower in trout fillets (3.35 +/- 0.62 log cfu g(-1)) than in salmon slices (4.20 +/- 0.89 log cfu g(-1)). In both fish products, these bacteria significantly (p < 0.05) increased up until spoilage. Most Aeromonas spp. isolates from trout fillets were assigned to A. veronii biovar sobria HG8 (hybridisation group 8), A. caviae HG4, A. eucrenophila HG6, A. hydrophila HG1 and A. veronii biovar veronii HG10. Strains of HG12 (A. schubertii), HG4 and HG8 formed the majority of aeromonads recovered from salmon slices.

Aeromonas↗
PubMed1999

Influence of various commercial packaging conditions on survival of Escherichia coli O157:H7 to irradiation by electron beam versus gamma rays.

Irradiation of ground beef patties inoculated with the organism Escherichia coli O157:H7 was performed either by gamma rays from a cobalt 60 source or by electron beam generated by a linear accelerator. Patties were packaged in one of the following materials: nylon/polyethylene bags, Saran/polyester/polyethylene bags (PM2), or Saran overwrap with a Styrofoam tray inside. Bags were sealed in air or under vacuum and were irradiated at either 5 or -15 degrees C. Average D10 values (dose required to inactivate 90% of a microbial population) ranged from 0.27 to 0.63 kGy, depending on the conditions. Overall, higher D10 values (P<0.0001) were obtained upon irradiation at -15 degrees C as compared with 5 degrees C. Cells inoculated in samples packaged in PM2 had the highest D10 values, but only if irradiated by electron beam at -15 degrees C (P<0.001). Since PM2 had the lowest oxygen permeability rate and since the temperature was too low for radicals to migrate easily, these conditions may have minimized the effect of oxygen- and water-derived radicals on microbial survival. Irradiation by gamma rays resulted in higher D10 values (P<0.047) than irradiation by electron beam, with the highest values being observed at -15 degrees C. Differences may be attributed to dose rate (1.0 kGy/h for gamma, 17 kGy/min for electron beam) since it is possible that, at low dose rates, microbial enzymes may have more time to repair damage to the cell due to irradiation, resulting in higher D10 values.

Animals↗
PubMed2002

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef.

Three groups of 12 high percentage Charolais steers were slaughtered on three dates. Steers (n = 27) were infused immediately after exsanguination at 10% of BW with a solution containing saccharides, NaCl, and phosphates (MPSC solution; MPSC, Inc., St. Paul, MN) plus either 500 ppm vitamin C (MPSC+C), 500 ppm vitamin E (MPSC+E), or 500 ppm vitamin C plus 500 ppm vitamin E (MPSC+C+E). Noninfused controls (CON) were 9 steers. The longissimus thoracis (LT), semitendinosus (ST), and quadriceps femoris muscles were removed at 48-h postmortem, vacuum-packaged, and aged until 14-d postmortem. Steaks 2.54-cm thick were cut from the LT and ST. The quadriceps was utilized for ground-beef production. Infused steers had higher dressing percentages and heavier heart and liver weights (P < 0.05) than CON. Vascular infusion with vitamins C, E, or C plus E had no effect (P > 0.05) on USDA yield and quality-grade traits, LT and ST Warner-Bratzler shear force, descriptive-attribute traits, and freshly cooked steak flavor-profile traits. Vascular infusion had little effect on the flavor-profile traits of warmed-over steaks. Therefore, the results of our study indicate that vascular infusion with vitamins C, E, or C plus E can increase dressing percentage and organ weights, but have minimal effects on descriptive-attribute and flavor-profile sensory panel ratings.

Animals↗
PubMed2000

Reduction of normal flora by irradiation and its effect on the ability of Listeria monocytogenes to multiply on ground turkey stored at 7 degrees C when packaged under a modified atmosphere.

Listeria monocytogenes did not multiply faster during storage at 7 degrees C on irradiated than on nonirradiated raw ground turkey, and there was a concentration-dependent inhibition of its multiplication by CO2. Ground turkey was gamma irradiated at 5 degrees C to 0, 1.5, and 2.5 kGy and inoculated (approximately 100 CFU/g) after irradiation with a cocktail of L. monocytogenes ATCC 7644, 15313, 49594, and 43256. The meat was then packaged in air-permeable pouches or under atmospheres containing 30 or 53% CO2, 19% O2, and 51 or 24% N2 and stored at 7 degrees C for up to 28 days. A dose of 2.5 kGy extended the time for the total plate count (TPC) to reach 10(7) CFU/g from 4 to 19 days compared to that for nonirradiated turkey in air-permeable pouches. Following a dose of 2.5 kGy at the end of the 28-day study, the TPCs were 10(6.42) and 10(4.98) under 25% and 50% CO2 atmospheres, respectively. Under air, 30% CO2, and 53% CO2 atmospheres, the populations of L. monocytogenes after 19 days incubation were 10(4.89), 10(3.60), and 10(2.67) CFU/g. The populations of lactic acid bacteria and anaerobic or facultative bacteria were also reduced by irradiation. Irradiating ground turkey did not decrease its safety when it was contaminated following processing with L. monocytogenes.

Air↗
PubMed2005

Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.

Three experimental batches of Cheddar cheese were manufactured in duplicate, with standardization of the initial cheese-milk lactose content to high (5.24%), normal (4.72%, control), and low lactose (3.81%). After 35 d of aging at 4.4 degrees C, the cheeses were subjected to temperature abuse (24 h at 21 degrees C, unopened) and contamination (24 h at 21 degrees C, packages opened and cheeses contaminated with crystal-containing cheese). After aging for 167 d, residual cheese lactose (0.08 to 0.43%) and L(+)-lactate concentrations (1.37 to 1.60%) were high and D(-)-lactate concentrations were low (<0.03%) for all cheeses. No significant differences in lactose concentrations were attributable to temperature abuse or contamination. No significant differences in L(+)- or D(-)-lactate concentrations were attributable to temperature abuse. However, concentrations of L(+)-lactate were significantly lower and D(-)-lactate were significantly higher in contaminated cheeses than in control cheeses, indicating inoculation (at d 35) with heterofermentative nonstarter lactic acid bacteria able to racemize L(+)-lactate to D(-)-lactate. The fact that none of the cheeses exhibited crystals after 167 d demonstrates that high cheese milk or residual lactose concentrations do not guarantee crystal formation. Contamination with nonstarter lactic acid bacteria can significantly contribute to D(-)-lactate accumulation in cheese.

Animals↗
PubMed2002

Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects.

The present study investigated whether storage under modified-atmosphere packaging (MAP) affected the antioxidant properties of fresh lettuce (Lactuca sativa). Eleven healthy volunteers (six men, five women) consumed 250 g fresh lettuce, and blood was sampled before (0 h) and 2, 3 and 6 h after consumption. The protocol was repeated 3 d later with the same lettuce stored at 5 degrees C under MAP conditions (O2-N2 (5:95, v/v)). Results showed that after ingestion of fresh lettuce, plasma total radical-trapping antioxidant potential (TRAP), measured as area under the curve, was significantly higher (1.3 (sem 0.3) mmol/l per 6 h; P<0.05) than the value obtained with MAP-stored lettuce (0.1 (sem 0.2) mmol/l per 6 h). Plasma TRAP, quercetin and p-coumaric acid were significantly different from baseline values (P<or=0.05) 2 and 3 h after fresh lettuce ingestion. Caffeic acid increased significantly at 3 h (P<0.05). Plasma beta-carotene levels increased significantly at 6 h (P<0.05). Vitamin C concentrations (mg/l) rose from 10.9 (sem 2.0) to 12.7 (sem 3.0) (P<0.001), 12.7 (sem 2.0) (P<0.01) and 12.9 (sem 3.0) (P<0.05) at 0, 2, 3 and 6 h respectively. No changes were observed after ingestion of MAP-stored lettuce for all the measured markers. Our present results showed that ingestion of MAP-stored lettuce does not modify plasma redox status in healthy subjects. Further research is needed to develop post-harvesting techniques able to preserve the bioactive molecule content of plant food.

Adult↗
PubMed2004

Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices.

The content of aroma compounds and the catalytic activity of lipoxygenase (LOX), alliinase, hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in unblanched and blanched 15-mm leek slices packed in atmospheric air (21% O2) or 100% nitrogen (0% O2) three times during 12 months of frozen storage (12 M). The total amount of sulfur compounds and the total amount of aldehydes were greatly influenced by storage time, atmosphere, and blanching [concentration of sulfur compounds in fresh unblanched (UNB) slices = 1.35 mg/L, fresh blanched (B) slices = 1.09 mg/L, UNB 21% O2 12 M = 0.656 mg/L, UNB 0% O2 12 M = 2.11 mg/L, B 21% O2 12 M = 1.14 mg/L, B 0% O2 12 M = 1.59 mg/L]. B 0% O2 was closest to the original ratio between sulfur compounds and aldehydes after 12 months. The activities of HPL and alliinase were totally lost after 12 months, and ADH showed minimal activity, whereas LOX (UNB 0% O2) showed approximately 25% of the original activity. LOX was the most and HPL the least heat labile enzyme investigated.

Aldehyde-Lyases↗
PubMed2003

Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.

Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to 75 degrees C, held for 10 min in a circulating water bath to heat activate the spores, and then chilled by circulating chilled brine through the water bath. Samples were chilled from 54.4 to 26.6 degrees C in 2 h and from 26.6 to 4.4 degrees C in 5 h. Differences in initial C. perfringens log counts and log counts after chilling were determined and compared with the U.S. Department of Agriculture (USDA) stabilization guidelines requiring that the chilling process allow no more than 1 log total growth of C. perfringens in the finished product. This chilling method resulted in average C. perfringens increases of 0.52 and 0.68 log units in cooked beef and cooked pork, respectively. These log increases were well within the maximum 1-log increase permitted by the USDA, thus meeting the USDA compliance guidelines for the cooling of heat-treated meat and poultry products.

Animals↗
PubMed2006

Growth and survival of Escherichia coli O157:H7 during manufacture and storage of Indian cheese (paneer).

The growth and survival of Escherichia coli O157:H7 during manufacture and storage of Indian cheese or paneer was investigated. Pasteurized and raw milk that had been inoculated with 10(4) CFU/mL of E. coli O157:H7 cultures were used for manufacturing paneer samples which were vacuum-packaged and stored at 4 degrees C, 8 degrees C, and 28 degrees C. Survival and growth of E. coli O157:H7 in paneer samples was determined after every 4 h for up to 48 h. Escherichia coli O157:H7 could survive the manufacturing process of paneer and were present at the end of the storage period (at 28 degrees C) in significantly (p < 0.05) greater numbers than the initial inoculum. No significant difference in survival and growth were noticeable in paneer samples manufactured from raw milk. Though refrigeration (4 degrees C or 8 degrees C) effectively inhibited the growth of E. coli O157:H7, this pathogen could survive over a period of 48 h. Our observations suggest that unpasteurized or improperly pasteurized milk could be an important source for transmission of E. coli O157:H7 through paneer, and appropriate steps must be taken by government agencies to ensure consumer safety for this dairy product.

Animals↗
PubMed1999

Effect of freezing and microbial growth on myoglobin derivatives of beef.

The effect of freezing and bacterial growth on the discoloration of beef was assessed by measuring myoglobin derivatives myoglobin (MB), oxymyoglobin (MBO(2)), and metmyoglobin (METMB) on the surfaces of fresh and frozen-thawed packaged beef cuts stored at 2 degrees C and analyzed after 0, 3, 6, 9, and 12 days of storage. MB, MBO(2), and METMB concentrations were measured spectrophotometrically. Frozen-thawed beef samples experienced less "blooming" (conversion of MB to MBO(2)) and more rapid discoloration than fresh cuts during storage. By day 3, >20% METMB was formed in the frozen-thawed samples, whereas the fresh samples reached this value after day 6 of storage. The rates of MB oxidation were similar (P > 0.05) for sterile and frozen-thawed inoculated (Pseudomonas fluorescens at a rate of 1.5 colony forming units/cm(2).cm(2) area) samples from day 0 through day 6 of storage. For storage periods of less than a week, bacterial growth is not a major cause of meat discoloration. After day 6, the high bacterial growth rate resulted in a rapid increase in METMB formation. Possible mechanisms for MB oxidation in frozen-thawed beef are suggested.

Animals↗
PubMed2006

Evaluation of magnetic resonance for detection of bacterial contamination in low-acid, shelf-stable packaged soymilk.

This study evaluated magnetic resonance (MR) as a nondestructive method for detection of bacterial contamination in shelf-stable soymilk and cheese sauce. To accomplish this, individual 355-ml polymeric trays filled with soymilk and inoculated with Bacillus stearothermophilus and Bacillus subtilis (10(3) CFU) were incubated for up to 28 h at 55 degrees C and 62 h at 37 degrees C, respectively. MR relaxation times (T2) of these samples were then correlated with the bacterial growth as well as viscosity and pH changes caused by the bacteria in the packaged soymilk. In addition, this study investigated the ability of MR to differentiate between regularly processed cheese sauce and cheese sauce that was modified with alpha-amylase as a spoilage simulation. Results showed increased MR T2 relaxation times after the bacterial populations reached 10(8) CFU/ml (after 18 h) and 10(7) CFU/ml (after 44 h) for B. stearothermophilus and B. subtilis, respectively. B. subtilis had an undetectable influence on viscosity but a profound influence on pH. B. stearothermophilus, in comparison, significantly lowered the pH and increased the viscosity of the soymilk. MR was able to distinguish between regularly processed 85-g pouches of cheese sauce and other pouches with sauce that were modified with 0.5 ml of 1% alpha-amylase solution. These results showed that MR has the potential to be used for nondestructive detection of physical changes insoymilk and cheese sauce induced by bacterial growth and enzymatic activities, respectively.

Bacillus↗
PubMed2000

Fluoride concentrations in bottled water.

Bottled water use and lack of adequate labeling have given rise to questions regarding fluoride intake. This study examined fluoride concentration of commercially available bottled water products, determined if significant differences existed among the products, and explored packaging date as a variable on the concentration of fluoride. The values were compared to the ADA guideline for optimally fluoridated water and the American Academy of Pediatric Dentistry recommended schedule for fluoride supplementation. Five commercial brands were chosen for the study. Three bottles of each brand, each with different batch dates, were purchased. Following calibration, six tests were conducted on each bottle using the Hach DR-100 Colorimeter System for fluoride analysis and the values were recorded. Data were analyzed using a two-tailed ANOVA and Tukey's HSD Test (p = 0.05). The results showed that significant differences in fluoride concentrations existed among the five brands. For three brands, significant differences existed between the batches. All products had fluoride concentrations that fell below the ADA accepted standards for optimally fluoridated water. Due to the significant variability in fluoride concentration between products and batches, dental providers should advise their patients that bottled water might not contain optimal levels of fluoride.

Analysis of Variance↗
PubMed2003

Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce.

Fresh-cut iceberg lettuce dipped in either 5 or 47 degrees C water for 2 min was packaged in modified atmosphere film bags and then exposed to 0, 0.5, 1, or 2 kGy gamma-radiation. Dipping cut lettuce in 47 degrees C water for 2 min prior to irradiation reduced antioxidant and phenolic accumulations induced by irradiation. Irradiation at 2 kGy increased cellular leakage and sogginess of cut lettuce dipped in both temperatures. Samples irradiated at 0.5 and 1 kGy had similar firmness and vitamin C and antioxidant contents as the controls after 14 and 21 days of storage except 1 kGy samples dipped at 47 degrees C had lower antioxidant contents than controls at 14 days of storage. Lettuce dipped at 47 degrees C and irradiated at 0.5 and 1 kGy had better overall visual quality and less tissue browning than corresponding irradiated samples dipped at 5 degrees C. These results suggest lettuce treated with warm water and irradiated at 0.5 or 1 kGy had the best sensory quality without significant loss in texture, vitamin C, or total antioxidants.

Antioxidants↗