NDLI: High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.

Please wait, while we are loading the content...

Year: 2017 Volume: 64

Year: 2017 Volume: 63

Year: 2017 Volume: 62

Year: 2017 Volume: 61

Year: 2016 Volume: 60

Year: 2016 Volume: 59

Year: 2016 Volume: 58

Year: 2016 Volume: 57

Year: 2016 Volume: 56

Year: 2016 Volume: 55

Year: 2016 Volume: 53

Year: 2015 Volume: 52

Year: 2015 Volume: 51

Year: 2015 Volume: 50

Year: 2015 Volume: 49

Year: 2015 Volume: 48

Year: 2015 Volume: 47

Year: 2015 Volume: 46

Modelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads.

Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens.

Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.

Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef.

Inhibitory effects of nisin and potassium sorbate alone or in combination on vegetative cells growth and spore germination of Bacillus sporothermodurans in milk.

Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma.

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: effects on pathogen inactivation and meat-quality attributes.

Evaluation and comparison of rapid methods for the detection of Salmonella in naturally contaminated pine nuts using different pre enrichment media.

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

Molecular characterization of Salmonella enterica serovar Enteritidis on retail raw poultry in six provinces and two National cities in China.

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

Genetic characterization of strains of Saccharomyces uvarum from New Zealand wineries

Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment.

Quantification and viability assays of Toxoplasma gondii in commercial 'Serrano' ham samples using magnetic capture real-time qPCR and bioassay techniques.

Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.

Analysis of raw goat milk microbiota: impact of stage of lactation and lysozyme on microbial diversity.

Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails (Nephrops norvegicus) based on 16S rDNA analysis by PCR-DGGE.

Effect of the irrigation regime on the susceptibility of pepper and tomato to post-harvest proliferation of Salmonella enterica.

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.

Effects of osmotic pressure, acid, or cold stresses on antibiotic susceptibility of Listeria monocytogenes.

A comparison of virus concentration methods for molecular detection and characterization of rotavirus in bivalve shellfish species.

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates.

The use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate.

Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate.

A case of intoxication due to a highly cytotoxic Bacillus cereus strain isolated from cooked chicken.

Survival of Escherichia coli on strawberries grown under greenhouse conditions.

Inability of non-proteolytic Clostridium botulinum to grow in mussels inoculated via immersion and packaged in high oxygen atmospheres

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians.

Survival of Clostridium difficile spores at low temperatures.

Coagulase-negative staphylococci (CoNS) isolated from ready-to-eat food of animal origin--phenotypic and genotypic antibiotic resistance.

Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions.

Effect of quantity of food residues on resistance to desiccation of food-related pathogens adhered to a stainless steel surface.

Identification of single nucleotide polymorphisms (SNPs) in the 16S rRNA gene of foodborne Bacillus spp.

Environmental and biological factors influencing the UV-C resistance of Listeria monocytogenes.

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate.

Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli.

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.

Comparison of eight different agars for the recovery of clinically relevant non-O157 Shiga toxin-producing Escherichia coli from baby spinach, cilantro, alfalfa sprouts and raw milk.

Genetic discrimination of foodborne pathogenic and spoilage Bacillus spp. based on three housekeeping genes.

Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditions

Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage

Reducing activity, glucose metabolism and acid tolerance response of Bacillus cereus grown at various pH and oxydo-reduction potential levels.

Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories.

Inactivation and potential reactivation of pathogenic Escherichia coli O157:H7 in apple juice following ultraviolet light exposure at three monochromatic wavelengths.

Fate of Bacillus anthracis during production of laboratory-scale cream cheese and homemade-style yoghurt.

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons.

High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR.

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

Mixed culture biofilms of Salmonella Typhimurium and cultivable indigenous microorganisms on lettuce show enhanced resistance of their sessile cells to cold oxygen plasma.

FISHing for bacteria in food--a promising tool for the reliable detection of pathogenic bacteria?

Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers.

Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella.

Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing.

Differential effects of sporulation temperature on the high pressure resistance of Clostridium botulinum type E spores and the interconnection with sporulation medium cation contents

Role of sigB and osmolytes in desiccation survival of Listeria monocytogenes in simulated food soils on the surface of food grade stainless steel.

Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques.

Role of csp genes in NaCl, pH, and ethanol stress response and motility in Clostridium botulinum ATCC 3502.

Cross-contamination of Escherichia coli O157:H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter.

Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes.

Evaluation of loop-mediated isothermal amplification for the rapid, reliable, and robust detection of Salmonella in produce.

Effects of a novel encapsulating technique on the temperature tolerance and anti-colitis activity of the probiotic bacterium Lactobacillus kefiranofaciens M1.

Detection of acid and hop shock induced responses in beer spoiling Lactobacillus brevis by MALDI-TOF MS.

Synergistic effect of gamma (Î³)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat.

Evaluation of resistance development and viability recovery by toxigenic and non-toxigenic Staphylococcus aureus strains after repeated cycles of high hydrostatic pressure.

Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures.

Effect of Listeria seeligeri or Listeria welshimeri on Listeria monocytogenes detection in and recovery from buffered Listeria enrichment broth.

lolB gene, a valid alternative for qPCR detection of Vibrio cholerae in food and environmental samples.

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.

Molecular mechanisms behind the antimicrobial activity of hop iso- -acids in Lactobacillus brevis.

Magnetic bead based immuno-detection of Listeria monocytogenes and Listeria ivanovii from infant formula and leafy green vegetables using the Bio-Plex suspension array system.

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

YEAST dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.).

Microbial communities involved in Kasar cheese ripening.

Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage

Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis

High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.

Biosynthesis of beauvericin and enniatins in vitro by wheat Fusarium species and natural grain contamination in an area of central Italy.

Comparison of Salmonella enterica serovar Bovismorbificans 2011 hummus outbreak strains with non-outbreak strains.

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound.

Year: 2015 Volume: 45

Year: 2014 Volume: 44

Year: 2014 Volume: 43

Year: 2014 Volume: 42

Year: 2014 Volume: 41

Year: 2014 Volume: 40

Year: 2014 Volume: 39

Year: 2014 Volume: 38

Year: 2014 Volume: 37

Year: 2013 Volume: 36

Year: 2013 Volume: 35

Year: 2013 Volume: 34

Year: 2013 Volume: 33

Year: 2012 Volume: 32

Year: 2012 Volume: 31

Year: 2012 Volume: 30

Year: 2012 Volume: 29

Year: 2011 Volume: 28

Year: 2010 Volume: 27

Year: 2009 Volume: 26

Year: 2008 Volume: 25

High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Masana, Marcelo Oscar Barrio, Yanina Ximena Palladino, Pablo Martín Sancho, Ana Maria Vaudagna, Sergio Ramón
Description	Author Affiliation: Masana MO ( Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC. 77, B1708WAB, Morón, Pcia. de Buenos Aires, Argentina. Electronic address: masana.marcelo@inta.gob.ar.); Barrio YX ( Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC. 77, B1708WAB, Morón, Pcia. de Buenos Aires, Argentina); Palladino PM ( Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC. 77, B1708WAB, Morón, Pcia. de Buenos Aires, Argentina.); Sancho AM ( Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC. 77, B1708WAB, Morón, Pcia. de Buenos Aires, Argentina.); Vaudagna SR ( Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC. 77, B1708WAB, Morón, Pcia. de Buenos Aires, Argentina)
Abstract	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.
File Format	HTM / HTML
ISSN	07400020
Volume Number	46
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2015-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Escherichia Coli O157 Growth & Development Food Preservation Methods Meat Products Microbiology Microbiota Sodium Lactate Pharmacology Animals Cattle Drug Effects Instrumentation Pressure Evaluation Studies Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

Central Library (ISO-9001:2015 Certified)
Indian Institute of Technology Kharagpur
Kharagpur, West Bengal, India | PIN - 721302

See location in the Map
03222 282435
Mail: support@ndl.gov.in

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in