1
|
Couvert O, Koullen L, Lochardet A, Huchet V, Thevenot J, Le Marc Y. Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria. Food Microbiol 2023; 114:104289. [PMID: 37290872 DOI: 10.1016/j.fm.2023.104289] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/19/2023] [Accepted: 04/19/2023] [Indexed: 06/10/2023]
Abstract
The growth of six bacterial species (Carnobacterium maltaromaticum, Bacillus weihenstephanensis, Bacillus cereus, Paenibacillus spp., Leuconostoc mesenteroides and Pseudomonas fragi) was studied in various gas compositions. Growth curves were obtained at various oxygen concentrations (between 0.1 and 21%), or various carbon dioxide concentrations (between 0 and 100%). Decreasing the O2 concentration from 21% to about 3-5% has no effect on the bacterial growth rates, which are only affected by low oxygen levels. For each strain studied, the growth rate decreased linearly with carbon dioxide concentration, except for L. mesenteroides which remained insensible to this gas. Conversely, the most sensitive strain was totally inhibited by 50% of carbon dioxide in the gas phase at 8 °C. Predictive models were fitted, and the parameters characterizing the inhibitory effect of these two gases were estimated. This study provides new tools to help the food industry design suitable packaging for MAP storage.
Collapse
Affiliation(s)
- Olivier Couvert
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France.
| | - Loona Koullen
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France
| | - Anne Lochardet
- Adria Food Technology Institute - UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F29196, Quimper, Cedex 1, France
| | - Véronique Huchet
- Adria Food Technology Institute - UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F29196, Quimper, Cedex 1, France
| | - Jonathan Thevenot
- Adria Food Technology Institute - UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F29196, Quimper, Cedex 1, France
| | - Yvan Le Marc
- Adria Food Technology Institute - UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F29196, Quimper, Cedex 1, France
| |
Collapse
|
2
|
Tsoukalas D, Hoel S, Lerfall J, Jakobsen AN. Photobacterium predominate the microbial communities of muscle of European plaice (Pleuronectes platessa) caught in the Norwegian sea independent of skin and gills microbiota, fishing season, and storage conditions. Int J Food Microbiol 2023; 397:110222. [PMID: 37099863 DOI: 10.1016/j.ijfoodmicro.2023.110222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 04/28/2023]
Abstract
The aim of this study was to investigate seasonal variations (September, December and April) in the initial microbial communities of skin and gills' external mucosal tissues (EMT) and muscle of European plaice (Pleuronectes platessa). Moreover, a potential relationship between EMT and fresh muscle microbiota was examined. The microbial community succession in plaice muscle as a function of fishing season and storage conditions was also investigated. The selected seasons for the storage experiment were September and April. Investigated storage conditions were; fillets packaged in either vacuum or modified atmosphere (70 % CO2, 20 % N2, 10 % O2) and chilled/refrigerated conditions (4 °C). Whole fish stored on ice (0 °C) was selected as a commercial standard. Seasonal variations were detected in the initial microbial communities of EMT and plaice muscle. The highest microbial diversity was found in EMT and muscle of April-caught plaice, followed by December and September catch indicating the important role of environmental factors in shaping the initial EMT and muscle microbial communities. The EMT microbial communities were more diverse than fresh muscle samples. The low number of shared taxa between EMT and initial muscle microbial communities indicates that only a minor part of the muscle microbiota came from the EMT. Psychrobacter and Photobacterium were the predominant genera in the EMT microbial communities in all seasons. Photobacterium dominated the initial muscle microbial communities with a gradual seasonal reduction of its abundance from September to April. Storage time and storage conditions shaped a less diverse and distinct community compared to the fresh muscle. However, no clear separation was seen between the communities at the middle and end of storage time. Regardless of EMT microbiota, fishing season and storage conditions, Photobacterium dominated the microbial communities of stored muscle samples. The Photobacterium prevalence as the primary specific spoilage organism (SSO) could be attributed to its high relative abundance in the initial microbiota of muscle and its CO2-tolerance. The findings of this study indicate the important contribution of Photobacterium to the microbial spoilage of plaice. Thus, the development of innovative preservation techniques addressing the rapid growth of Photobacterium could contribute to the production of high-quality and shelf-stable convenient retail plaice products.
Collapse
Affiliation(s)
- Dionysios Tsoukalas
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
| | - Sunniva Hoel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| |
Collapse
|
3
|
Abamba Omwange K, Saito Y, Firmanda Al Riza D, Zichen H, Kuramoto M, Shiraga K, Ogawa Y, Kondo N, Suzuki T. Japanese dace (Tribolodon hakonensis) fish freshness estimation using front-face fluorescence spectroscopy coupled with chemometric analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 276:121209. [PMID: 35397451 DOI: 10.1016/j.saa.2022.121209] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/13/2022] [Accepted: 03/26/2022] [Indexed: 06/14/2023]
Abstract
Although fish and its related products are good sources of protein and unsaturated fatty acids, like omega-3 in the human diet, their shelf-life is limited by biochemical and microbial changes. In this study, a front-face fluorescence spectroscopy technique was used to acquire Excitation-emission matrices (EEM) to monitor Japanese dace (Tribolodon hakonensis) fish freshness degradation during storage. EEM of Japanese dace fish parts (intact eyeball and surface-containing scales), excitation from 220 to 585 nm and emissions from 250 to 600 nm, were measured at different times during storage. To simplify the acquired complex spectra datasets from each fish part, the variables were reduced to those that were only significant/important (those with higher positive or negative correlation) for K value prediction, and as an index of freshness. Partial least square regression (PLSR) results demonstrated that combining the fluorescence EEM of the eyeball and surface-containing scales the best monitoring of fish freshness; excitation at 280 and 350 nm for both the eyeball and surface-containing scales, with 2.84 and 0.96 as RMSE and R2, respectively. These findings demonstrate that multiple excitation fluorescence approaches can be convenient for the freshness evaluation of fish.
Collapse
Affiliation(s)
- Ken Abamba Omwange
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yoshito Saito
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Dimas Firmanda Al Riza
- Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran, Malang, 65145, Indonesia
| | - Huang Zichen
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Makoto Kuramoto
- Advanced Research Support Center, Ehime University, 2-5 Bunkyo-cho, Matsuyama, Ehime, 790-8577, Japan
| | - Keiichiro Shiraga
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Hon-cho, Kawaguchi, Saitama 332-0012, Japan
| | - Yuichi Ogawa
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Naoshi Kondo
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Tetsuhito Suzuki
- Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
| |
Collapse
|
4
|
García MR, Ferez-Rubio JA, Vilas C. Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review. Foods 2022; 11:foods11152312. [PMID: 35954077 PMCID: PMC9368035 DOI: 10.3390/foods11152312] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
Collapse
Affiliation(s)
- Míriam R. García
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
| | - Jose Antonio Ferez-Rubio
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, 30100 Murcia, Spain
| | - Carlos Vilas
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Correspondence:
| |
Collapse
|
5
|
Wu T, Lu J, Zou J, Chen N, Yang L. Accurate prediction of salmon freshness under temperature fluctuations using the convolutional neural network long short-term memory model. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
6
|
Jakobsen AN, Gabrielsen L, Johnsen EM, Rotabakk BT, Lerfall J. Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.). J Food Sci 2022; 87:2377-2390. [PMID: 35546451 PMCID: PMC9322570 DOI: 10.1111/1750-3841.16164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 03/29/2022] [Accepted: 04/01/2022] [Indexed: 11/28/2022]
Abstract
Abstract The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins. The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (pequilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste. Practical Application CO2 can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.
Collapse
Affiliation(s)
- Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Lisa Gabrielsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Elena Marie Johnsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| |
Collapse
|
7
|
A simulated e-commerce cold chain for fresh cod (Gadus morhua L.) products: Applicability of selected TTIs and effects of pre-treatment and packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Serra-Castelló C, Costa JCCP, Jofré A, Bolívar A, Pérez-Rodríguez F, Bover-Cid S. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham. Int J Food Microbiol 2021; 363:109491. [PMID: 34862040 DOI: 10.1016/j.ijfoodmicro.2021.109491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/27/2021] [Accepted: 11/19/2021] [Indexed: 11/26/2022]
Abstract
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions. The objective of this study was to evaluate and model the interaction between the antilisteria strain Latilactobacillus sakei CTC494 (sakacin K producer) and Listeria monocytogenes in vacuum-packaged sliced cooked ham. Cooked ham was sliced under aseptic conditions and inoculated with L. monocytogenes CTC1034 and/or L. sakei CTC494 in monoculture and coculture at 10:10, 10:103 and 10:105 cfu/g ratios of pathogen:bioprotective cultures. Samples were vacuum packaged and stored at isothermal temperature (2, 5, 10 and 15 °C). The growth of the two bacteria was monitored by plate counting. The Logistic growth model was applied to estimate the growth kinetic parameters (N0, λ, μmax, Nmax). The effect of storage temperature was modelled using the hyperbola (λ) and Ratkowsky (μmax) models. The simple Jameson-effect model, its modifications including the Ncri and the interaction γ factor, and the predator-prey Lotka Volterra model were used to characterize the interaction between both microorganisms. Two additional experiments at non-isothermal temperature conditions were also carried out to assess the predictive performance of the developed models through the Acceptable Simulation Zone (ASZ) approach. In monoculture conditions, L. monocytogenes and L. sakei CTC494 grew at all temperatures. In coculture conditions, L. sakei CTC494 had an inhibitory effect on L. monocytogenes by lowering the Nmax, especially with increasing levels of L. sakei CTC494 and lowering the storage temperature. At the lowest temperature (2 °C) L. sakei CTC494 was able to completely inhibit the growth of L. monocytogenes when added at a concentration 3 and 5 Log higher than that of the pathogen. The inhibitory effect of the L. sakei CTC494 against L. monocytogenes was properly characterized and modelled using the modified Jameson-effect with interaction γ factor model. The developed interaction model was tested under non-isothermal conditions, resulting in ASZ values ≥83%. This study shows the potential of L. sakei CTC494 in the biopreservation of vacuum-packaged cooked ham against L. monocytogenes. The developed interaction model can be useful for the industry as a risk management tool to assess and set biopreservation strategies for the control of L. monocytogenes in cooked ham.
Collapse
Affiliation(s)
| | - Jean C C P Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, IRTA, Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, IRTA, Monells, Spain.
| |
Collapse
|
9
|
Wei XY, Xia W, Zhou T. Antibacterial activity and action mechanism of a novel chitosan oligosaccharide derivative against dominant spoilage bacteria isolated from shrimp Penaeus vannamei. Lett Appl Microbiol 2021; 74:268-276. [PMID: 34758122 DOI: 10.1111/lam.13596] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/22/2021] [Accepted: 10/28/2021] [Indexed: 11/27/2022]
Abstract
With the aim of exploring the potential application of a novel chitosan oligosaccharide derivative (COS-All-Tio) in shrimp preservation, six dominant spoilage bacteria in the spoiled shrimp (Penaeus vannamei) were isolated and identified as Shewanella putrefaciens (RMS1), S. putrefaciens (S2), Pseudomonas weihenstephanensis (P1), P. gessardii (P2), Aeromonas bestiarum (A1) and Aeromonas molluscorum (A2). The antibacterial effect of COS-All-Tio against the six bacterial isolates were studied. Bacterial inhibition zone determination, and minimum inhibitory concentration and minimum bactericidal concentration assays indicated that the antibacterial activity of COS-All-Tio was greatly improved when compared to that of chitosan oligosaccharide (COS). The antibacterial mechanism investigation against S. putrefaciens (RMS1) revealed that COS-All-Tio could inhibit bacterial growth by influencing of membrane integrity. Such disturbance of membrane structure resulted in the leakage of intracellular substance of the bacteria. A strong synergistic antibacterial effect against S. putrefaciens (RMS1) was observed when COS-All-Tio was used in combination with food preservatives (e.g. ε-polylysine hydrochloride). Therefore, COS-All-Tio might have potential in shrimp preservation.
Collapse
Affiliation(s)
- X-Y Wei
- Department of Food Science, Faculty of Hospitality Management, Shanghai Business School, Shanghai, P. R. China
| | - W Xia
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, P. R. China
| | - T Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, P. R. China
| |
Collapse
|
10
|
Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics. Foods 2021; 10:foods10081803. [PMID: 34441579 PMCID: PMC8392494 DOI: 10.3390/foods10081803] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 01/18/2023] Open
Abstract
Deep learning is a trending field in bioinformatics; so far, mostly known for image processing and speech recognition, but it also shows promising possibilities for data processing in food analysis, especially, foodomics. Thus, more and more deep learning approaches are used. This review presents an introduction into deep learning in the context of metabolomics and proteomics, focusing on the prediction of shelf-life, food authenticity, and food quality. Apart from the direct food-related applications, this review summarizes deep learning for peptide sequencing and its context to food analysis. The review’s focus further lays on MS (mass spectrometry)-based approaches. As a result of the constant development and improvement of analytical devices, as well as more complex holistic research questions, especially with the diverse and complex matrix food, there is a need for more effective methods for data processing. Deep learning might offer meeting this need and gives prospect to deal with the vast amount and complexity of data.
Collapse
|
11
|
Hauschild P, Vogel RF, Hilgarth M. Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat. Int J Food Microbiol 2021; 351:109264. [PMID: 34098468 DOI: 10.1016/j.ijfoodmicro.2021.109264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/29/2021] [Accepted: 05/21/2021] [Indexed: 10/21/2022]
Abstract
Fresh meat is commonly packaged in modified atmosphere to decelerate spoilage processes. The applied gas mixture affects the growth of spoilage organisms and selectively shapes the spoilage community. In this study, we investigated the impact of O2 and CO2 on the growth of Photobacterium (P.) phosphoreum and P. carnosum strains in situ on chicken meat by packaging under different modified atmospheres (air, 70% O2/30% CO2, 70% N2/30% CO2, 100% N2). Combination of 70% O2 and 30% CO2 resulted in significant growth reduction of the analyzed strains, suggesting inhibitory effects of both gases in combination. In contrast, 30% CO2 alone had only a minor effect and photobacteria are supposed to have a growth advantage over other meat spoilers in this atmosphere. Additionally, single growth of the strains in the different atmospheres was compared when challenged with the presence of Pseudomonas (Ps.) fragi or Brochothrix (B.) thermosphacta as prominent co-contaminants in different ratios (10:1, 1:1, 1:10). Presence of co-contaminants resulted in increased cell numbers of P. carnosum TMW2.2149 but reduced or unchanged cell numbers of P. phosphoreum TMW2.2103 in most packaging atmospheres. The initial ratio of photobacteria and co-contaminants defined the relative abundance during storage but did not change the type of the interaction. Our results suggest either a commensalistic (P. carnosum) or competitive interaction (P. phosphoreum) of photobacteria and co-contaminants on modified atmosphere packaged chicken, respectively. Furthermore, in a mix comprising seven prominent spoilers, strains of both Photobacterium species prevailed as a constant part of the spoilage microbiome during 7 days of refrigerated storage on chicken meat packaged under O2/CO2 atmosphere.
Collapse
Affiliation(s)
- Philippa Hauschild
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| | - Rudi F Vogel
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| | - Maik Hilgarth
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| |
Collapse
|
12
|
Coffigniez F, Matar C, Gaucel S, Gontard N, Guilbert S, Guillard V. The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.634038] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Packaging play a key role on food quality preservation and shelf-life increase. Even if the link between shelf life and food loss has not yet clearly been formalized, it is generally observed that a well-designed packaging contributes to reduce food loss and waste and thus the corresponding useless negative impact that producing and distributing uneaten or inedible food has on our environment and economy. In order to anticipate the usage benefit of a given packaging, decision making tools are needed to be developed. While some authors' separately showed the importance of shelf life model, food loss and waste prediction model and Life Cycle Analysis, so far no connection was really made between them. In this context, this paper aims to analyze the different mathematical modeling approaches proposed in the available scientific literature, from the prediction of food shelf life gain thanks to well-designed packaging to the environmental benefice due to the decrease of food loss and waste. The article presents a review of 29 models developed on this thematic during the last two decades. The analyzed models were split in three categories: (1) the food shelf life models, (2) the models linking shelf life to food loss and waste, and (3) the Life Cycle Analysis including direct (production, processing and end of life) and indirect (food loss and waste) packaging environmental impacts. In one hand, the review showed that if many predicting approaches were conducted to assess food shelf life, only few of them were enough mechanistic (by coupling mass transfer to food deterioration) to be used in other conditions than the ones initially studied. Moreover, the consumers' practices and believes being strongly influent on the quantity of food waste at household, it should be more systematically integrated in the food loss and waste estimation for a fairer evaluation. On the other hand, this review highlighted that even if indirect environmental benefit of packaging, e.g., through food loss and waste decrease, is more and more integrated in life cycle analyses of the food packaging system, most of studies were only based on rough estimation and not on real quantification of the food loss and waste reduction obtained thanks to the well-designed packaging. Therefore, further research is needed to facilitate the representation/quantification of the links between shelf life increase for packed food, resulting food loss and waste reduction and environmental benefit to support the packaging sectors to choose and validate the best packaging solution to decrease the environmental impact of food/packaging system.
Collapse
|
13
|
Hashemi SMB, Roohi R. Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life. FOOD SCI TECHNOL INT 2021; 28:247-256. [PMID: 33853398 DOI: 10.1177/10820132211009442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of ultrasound treatment (100 W, 30 kHz; 50 and 100% amplitudes) on inactivation of Saccharomyces cerevisiae and Byssochlamys fulva in pomegranate juice and shelf life of the juice during storage at different temperatures (5, 15 and 30 °C) for 30 days was modeled using predictive and thermodynamics models. The Baranyi and square root type models were implemented to determine the growth rate of microorganisms. It was predicted that the minimum growth temperature (Tmin) of B. fulva increased by increasing sonication amplitude, however, the Tmin of S. cerevisiae was not function of sonication amplitude. The predicted shelf life was shown to be in good agreement with the measured sensorial shelf life. Increasing the temperature from 5 to 35 °C, reduced the shelf life from 17.5 to 3.5 days for B. fulva and from 15 to 5 days for S. cerevisiae. Moreover, for B. fulva, the activation energy (Ea) decreased from 43.4 to 27.5 kJ/mol by increasing the amplitude, while no significant change was observed for S. cerevisiae. Besides, thermodynamics properties of the shelf life such as enthalpy (ΔH++), entropy (ΔS++) and Gibbs free energy (ΔG++) were proven to be suitable measures to determine the microbial spoilage reaction.
Collapse
Affiliation(s)
| | - Reza Roohi
- Department of Mechanical Engineering, Fasa University, Fasa, Iran
| |
Collapse
|
14
|
Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approach. Meat Sci 2021; 172:108323. [DOI: 10.1016/j.meatsci.2020.108323] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 02/06/2023]
|
15
|
Fish freshness monitoring using UV-fluorescence imaging on Japanese dace (Tribolodon hakonensis) fisheye. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110111] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on " Tsipouro" Alcoholic Distillate. Foods 2020; 9:foods9091171. [PMID: 32854273 PMCID: PMC7555391 DOI: 10.3390/foods9091171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/07/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
The present study aimed to develop a commercial active packaging system of ground beef, by exploiting the antimicrobial and antioxidant properties of a traditional Greek alcoholic distillate called “tsipouro”. Commercial packages (500 g) were used and 40 mL of “tsipouro” was added in absorbent pads placed underneath the ground beef, while 10 mL was also mounted under the packaging film, facing the headspace. Samples were packaged in 80% O2: 20% CO2 and stored at 0, 4, 8, and 12 °C. Total Viable Counts, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria, yeasts-moulds, pH, colour (L*, a*, b*), odour (buttery and acidic), and ethanol migration to ground beef (SPME/GC-FID) were determined. Moreover, mathematical models (square root and Arrhenius) describing the effect of temperature on determinant indicators of spoilage and quality deterioration like growth of dominant microorganisms and red colour reduction were developed and validated under non-isothermal conditions. B. thermosphacta dominated the microbial association of ground beef, while LAB were second in dominance, revealing a high growth potential at all assays. a* value (redness) was gradually decreased in controls, while samples treated with “tsipouro” showed more stable red colour during storage. Although ethanol was organoleptically detectable, especially at low storage temperatures (0–4 °C), it was rather perceived as a pleasant cool odour. Prediction by both models for microbial growth as well as those of Arrhenius model for reduction of a* value showed good agreement with the observations under non-isothermal storage. Overall, our study showed that the developed antimicrobial active packaging of ground beef based on “tsipouro”, combined with high oxygen MAP lead to an almost 2-fold shelf-life extension compared with controls during storage at chill and abuse temperatures.
Collapse
|
17
|
Vilas C, Mauricio-Iglesias M, García MR. Model-based design of smart active packaging systems with antimicrobial activity. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100446] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
18
|
Giarratana F, Nalbone L, Ziino G, Giuffrida A, Panebianco F. Characterization of the temperature fluctuation effect on shelf life of an octopus semi-preserved product. Ital J Food Saf 2020; 9:8590. [PMID: 32300571 PMCID: PMC7154606 DOI: 10.4081/ijfs.2020.8590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Accepted: 01/08/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests. The study concerned 54 packages of "Octopus carpaccio" that were grouped in three batches and stored at 3 different temperature profiles: the first (16 packages - Group 4°C) was stored at 4±0.5°C; the second (16 packages - Group 8°C) was stored at 8±0.5°C; the third (16 packages - Group F) was stored under a fluctuating temperature regime between 2°C and 14°C. Spoilage microflora, pH and AW has been monitored, at regular intervals, along the storage period (44 days). A predictive model was constructed according to the accredited scientific literature and validated against the observed growth curves of the above three groups. Afterwards, the predictive model has been used setting the temperature at the mean value of fluctuations (6.72°C), at the kinetic mean value of fluctuations (7.80°C) and at the 75th percentile value of fluctuations (11.14°C). The best fitting to the observed data was obtained with the kinetic mean temperature value and this result shows that this parameter can be proposed to reproduce the temperature fluctuation along the distribution and the domestic storage when a storage test has to be carried out.
Collapse
|
19
|
New Insights into Modelling Bacterial Growth with Reference to the Fish Pathogen Flavobacterium psychrophilum. Animals (Basel) 2020; 10:ani10030435. [PMID: 32150847 PMCID: PMC7143051 DOI: 10.3390/ani10030435] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Flavobacteriumpsychrophilum is a cold-water bacterium responsible for cold water disease and rainbow trout fry syndrome which has significant impacts on fish health and, by extension, negative economic impacts on aquaculture operations. Models can be applied to bacterial growth curves yielding parameter estimates describing rates of bacterial growth and the time it takes for a bacterium to reach its exponential phase of growth (lag time). These parameter estimates can be used to establish the relationship between microbial growth and environmental variables such as pH, temperature and effect of anti-microbial treatments. Two novel models are derived and their potential to describe bacterial growth assessed through their ability to mimic the growth of Flavobacteriumpsychrophilum on liquid media. Due to their mechanistic derivation, the proposed models result in flexible and robust growth functions that can be expressed as equations with biologically meaningful parameters. Based upon statistical measures of goodness-of-fit and cross-validation, the purposed models were able to describe satisfactorily the growth of Flavobacteriumpsychrophilum on various media. Furthermore, the proposed models also provide insight into underlying mechanisms that are driving microbial growth and how the current environment affects bacterial rate of growth. Abstract Two new models, based upon the principles promulgated by Baranyi and co-workers are presented and resulting growth functions evaluated based upon their ability to mimic bacterial growth of the fish pathogen Flavobacterium psychrophilum. These growth functions make use of a dampening function to suppress potential growth, represented by a logistic, and are derived from rate:state differential equations. Dampening effects are represented by a rectangular hyperbola or a simple exponential, incorporated into a logistic differential equation and solved analytically resulting in two newly derived growth equations, viz. logistic × hyperbola (log × hyp) and logistic × exponential (log × exp). These characteristics result in flexible and robust growth functions that can be expressed as equations with biologically meaningful parameters. The newly derived functions (log × hyp and log × exp), along with the Baranyi (BAR), simple logistic (LOG) and its modified form (MLOG) were evaluated based upon examination of residuals and measures of goodness-of-fit and cross-validation. Using these criteria, log × hyp, log × exp and BAR performed better than, or at least equally well as, LOG and MLOG. In contrast with log × exp and BAR, log × hyp can be easily manipulated mathematically allowing for simple algebraic expressions for time and microbial biomass at inflexion point, in addition to maximum and scaled maximum growth rates.
Collapse
|
20
|
Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream ( Sparus aurata) Stored in Ice. Foods 2020; 9:foods9010069. [PMID: 31936325 PMCID: PMC7023323 DOI: 10.3390/foods9010069] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 12/30/2019] [Accepted: 01/05/2020] [Indexed: 02/02/2023] Open
Abstract
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data. Physico–chemical parameters were assessed to evaluate the quality of fish; microbial growth was controlled to ensure food safety, and sensory analyses were carried out to characterize quality deterioration. Predictive models were developed and improved with the aim of being used as tools for quality management in the seafood industry. Validation was conducted in order to establish the accuracy of models. There was a good relationship between the physico–chemical and microbiological parameters. Sensory analysis and microbial counts allowed for the establishment of a shelf-life of 10 days, which corresponded to a poor quality (according to the European Community’s system of grading fish for marketing purposes), with a freshness index lower than 50%. Sensory profiles showed that gill and flesh texture were the most vulnerable attributes during storage in ice related to spoilage. The predictive models for the freshness index (%) and ice storage time (h) exhibited an accuracy close to 90% following practical validation.
Collapse
|
21
|
Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9235019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.
Collapse
|
22
|
Genç IY, Diler A. Development of Shelf Life Prediction Model in Rainbow Trout Stored at Different Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1682734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ismail Yüksel Genç
- Eğirdir Fisheries Faculty, Fishing and Processing Tchnology Department, Isparta University of Applied Sciences, Isparta, Turkey
| | - Abdullah Diler
- Eğirdir Fisheries Faculty, Fishing and Processing Tchnology Department, Isparta University of Applied Sciences, Isparta, Turkey
| |
Collapse
|
23
|
Dzianach PA, Dykes GA, Strachan NJC, Forbes KJ, Pérez-Reche FJ. Challenges of biofilm control and utilization: lessons from mathematical modelling. J R Soc Interface 2019; 16:20190042. [PMID: 31185817 PMCID: PMC6597778 DOI: 10.1098/rsif.2019.0042] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Accepted: 05/10/2019] [Indexed: 12/11/2022] Open
Abstract
This article reviews modern applications of mathematical descriptions of biofilm formation. The focus is on theoretically obtained results which have implications for areas including the medical sector, food industry and wastewater treatment. Examples are given as to how models have contributed to the overall knowledge on biofilms and how they are used to predict biofilm behaviour. We conclude that the use of mathematical models of biofilms has demonstrated over the years the ability to significantly contribute to the vast field of biofilm research. Among other things, they have been used to test various hypotheses on the nature of interspecies interactions, viability of biofilm treatment methods or forces behind observed biofilm pattern formations. Mathematical models can also play a key role in future biofilm research. Many models nowadays are analysed through computer simulations and continue to improve along with computational capabilities. We predict that models will keep on providing answers to important challenges involving biofilm formation. However, further strengthening of the ties between various disciplines is necessary to fully use the tools of collective knowledge in tackling the biofilm phenomenon.
Collapse
Affiliation(s)
- Paulina A. Dzianach
- School of Natural and Computing Sciences, Medical Sciences and Nutrition, University of Aberdeen, Aberdeen, UK
- School of Public Health, Curtin University, Perth, Australia
| | - Gary A. Dykes
- School of Public Health, Curtin University, Perth, Australia
| | - Norval J. C. Strachan
- School of Natural and Computing Sciences, Medical Sciences and Nutrition, University of Aberdeen, Aberdeen, UK
| | - Ken J. Forbes
- School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Aberdeen, UK
| | - Francisco J. Pérez-Reche
- School of Natural and Computing Sciences, Medical Sciences and Nutrition, University of Aberdeen, Aberdeen, UK
| |
Collapse
|
24
|
Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds. Food Microbiol 2019; 84:103248. [PMID: 31421785 DOI: 10.1016/j.fm.2019.103248] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 06/21/2019] [Accepted: 06/21/2019] [Indexed: 12/23/2022]
Abstract
To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp (Hypophthalmichthys molitrix) fillets, biochemical changes including protein degradation, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), biogenic amines, nucleotide catabolism, and volatile organic compounds were examined in single-species inoculated silver carp flesh for 14 days at 4 °C. P. psychrophila exhibited the strongest proteolytic activity, which resulted in the highest concentrations of TCA-soluble peptides and TVB-N. S. putrefaciens was responsible for the production of putrescine and cadaverine and led to the fastest degradation of hypoxanthine riboside (HxR). At the end of storage, P. psychrophila was the main producer of ketones, especially the C7-C9 ketones, while sulfur compounds were released primarily by S. putrefaciens. Moreover, 1-propanol, butanone, 2-hexanone, methyl isobutyl ketone, dimethyl sulfide, and dimethyl disulfide increased gradually with storage time, suggesting their potential as spoilage markers for freshness/spoilage monitoring. P. psychrophila possessed the strongest spoilage potential in the fish matrix, followed by S. putrefaciens, whereas A. allosaccharophila showed a very low spoilage potential. In conclusion, P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies. This research contributes to a deeper understanding of silver carp spoilage and to the development of methods and tools to improve fish quality management.
Collapse
|
25
|
Cabral GJ, Valencia GA, Carciofi BAM, Monteiro AR. Modeling microbial growth in Minas Frescal cheese under modified atmosphere packaging. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Gabriel J. Cabral
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Germán A. Valencia
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Bruno A. M. Carciofi
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Alcilene R. Monteiro
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| |
Collapse
|
26
|
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air. Int J Food Microbiol 2019; 293:102-113. [DOI: 10.1016/j.ijfoodmicro.2019.01.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/12/2018] [Accepted: 01/14/2019] [Indexed: 01/08/2023]
|
27
|
Fogarty C, Whyte P, Brunton N, Lyng J, Smyth C, Fagan J, Bolton D. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. Food Microbiol 2019; 77:38-42. [DOI: 10.1016/j.fm.2018.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/18/2018] [Accepted: 08/01/2018] [Indexed: 02/02/2023]
|
28
|
Tsironi TN, Taoukis PS. Current Practice and Innovations in Fish Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1532479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Theofania N. Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| |
Collapse
|
29
|
Bover-Cid S, Serra-Castelló C, Dalgaard P, Garriga M, Jofré A. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage. Int J Food Microbiol 2018; 290:150-158. [PMID: 30340113 DOI: 10.1016/j.ijfoodmicro.2018.10.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 08/07/2018] [Accepted: 10/05/2018] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to inhibit growth of the pathogen. Cooked ham batches were manufactured without organic acids (control), with potassium lactate (2.8% or 4%) or with potassium lactate and sodium diacetate (2.0% + 0.11% or 2.0% + 0.45%). Products were aseptically sliced and inoculated with 107 cfu/g or 102 cfu/g of either L. monocytogenes CTC1034 (a meat isolate) or a cocktail of three isolates (12MOB045Lm, 12MOB089Lm and Scott A). Vacuum-packed samples with 107 cfu/g were HPP at 600 MPa for 3 min, whereas samples with 102 cfu/g were not HPP. Growth or survival of L. monocytogenes was determined during subsequent storage at 8, 12 and 20 °C. Growth or survival was characterized by fitting the experimental data using the primary logistic model and the log-linear with shoulder model, respectively. Secondary models were fitted to characterize the effect of temperature on growth kinetic parameters without or with HPP. For cooked ham without organic acids, growth rates of L. monocytogenes were slightly increased by HPP and lag times were longer. Interestingly, for cooked ham with organic acids, the HPP had a significant stimulating effect on subsequent growth of L. monocytogenes (piezo-stimulation). At 20 °C, the growth rates of L. monocytogenes in cooked ham with lactate were up to 4-fold higher than those of the same product without HPP. The observed enhancement of the piezo-stimulating effect of organic acids on growth rates during storage of HPP cooked ham represents a challenge for the use of organic acids as antimicrobials in these products. A predictive model available as part of the Food Spoilage and Safety Predictor (FSSP) software seemed useful to predict growth and growth boundary of L. monocytogenes in non-pressurised cooked ham. This model was calibrated to take into account the observed piezo-stimulating effect and to predict growth of L. monocytogenes in HPP cooked ham with organic acids.
Collapse
Affiliation(s)
- Sara Bover-Cid
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Margarita Garriga
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - Anna Jofré
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| |
Collapse
|
30
|
Ortega Blázquez I, Grande Burgos MJ, Pérez-Pulido R, Gálvez A, Lucas R. Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream ( Sparus aurata) Fillets. Front Microbiol 2018. [PMID: 29541064 PMCID: PMC5835528 DOI: 10.3389/fmicb.2018.00314] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to determine the impact of activated plastic films with thymol and enterocin AS-48 and high-hydrostatic pressure (HP) treatment on the bacterial load and bacterial diversity of vacuum-packaged sea bream fillets under refrigerated storage for 10 days. The activated film and the HP treatment reduced aerobic mesophiles viable counts by 1.46 and 2.36 log cycles, respectively, while the combined treatment achieved a reduction of 4.13 log cycles. HP and combined treatments resulted in longer delays in bacterial growth. Proteobacteria were the dominant phyla in sea bream fillets. The relative abundance of Firmicutes increased by the end of storage both in controls and in samples treated by HP singly or in combination with the activated films. The predominant operational taxonomic units (OTUs) found at time 0 in control samples (Listeria, Acinetobacter, Pseudomonas, Enterobacteriaceae, Chryseobacterium) rapidly changed during storage (with an increase of Vibrio, Photobacterium, and Shewanella together with Cloacibacterium and Lactobacillales by the end of storage). The activated film and the HP treatment induced drastic changes in bacterial diversity right after treatments (with Comamonadaceae, Methylobacterium, Acidovorax, and Sphingomonas as main OTUs) and also induced further modifications during storage. Bacterial diversity in activated film samples was quite homogeneous during storage (with Vibrio, Photobacterium, and Shewanella as main OTUs) and approached control samples. HP treatments (singly or in combination with activated films) determined a high relative abundance of Acinetobacter (followed by Pseudomonas and Shewanella) during early storage as well as a higher relative abundance of lactic acid bacteria by the end of storage. The results indicate that the complex dynamics of bacterial populations in the refrigerated sea bream fillets are markedly influenced by treatment and antimicrobials applied.
Collapse
Affiliation(s)
- Irene Ortega Blázquez
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - María J Grande Burgos
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Rubén Pérez-Pulido
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Antonio Gálvez
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Rosario Lucas
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| |
Collapse
|
31
|
Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C. Int J Food Microbiol 2018; 266:31-41. [DOI: 10.1016/j.ijfoodmicro.2017.10.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/08/2017] [Accepted: 10/11/2017] [Indexed: 12/20/2022]
|
32
|
Angiolillo L, Conte A, Del Nobile MA. A new method to bio-preserve sea bass fillets. Int J Food Microbiol 2018; 271:60-66. [PMID: 29494893 DOI: 10.1016/j.ijfoodmicro.2018.01.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/15/2017] [Accepted: 01/09/2018] [Indexed: 11/18/2022]
Abstract
In this work a bio-preservation technique was applied to sea bass fillets in order to preserve their quality. The preservation consisted in the application of two kinds of active coatings on the product surface differing in the fermentation time of alginate solution by L. reuteri plus glycerol (24 and 48 h). This technological strategy was chosen because it has been demonstrated that L. reuteri produces the reuterin as an intermediate metabolite during the anaerobic fermentation of glycerol. To assess the antimicrobial effects of sodium alginate with L. reuteri and glycerol, both in vitro and in vivo tests were carried out. The active films, in particular at 48 h fermentation, showed a good antibacterial activity, confirmed also by the major reuterin concentration. To prove the effectiveness of the treatments, microbial and sensory attributes were monitored by in vivo test on fish fillets. Results highlighted that the two active sodium alginate coatings showed a good antibacterial activity. In sea bass fillets stored at 4 °C, proliferation of main spoilage microorganisms was delayed with a consequent preservation of sensory attributes. In particular, it was found that improving the fermentation time (48 h) a better microbiological and sensory quality was achieved.
Collapse
Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| |
Collapse
|
33
|
Tayel AA, Almabady NA, Sorour NM, Diab AM. Application of natural plant extracts as colorants, preservatives, and anti-listerial agents in processed fish products. J Food Saf 2018. [DOI: 10.1111/jfs.12435] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ahmed A. Tayel
- Faculty of Aquatic and Fisheries Sciences; Kafrelsheikh University; Egypt
| | - Nashwa A. Almabady
- Genetic Engineering and Biotechnology Research Institute; University of Sadat City; Egypt
| | - Noha M. Sorour
- Genetic Engineering and Biotechnology Research Institute; University of Sadat City; Egypt
| | - Amany M. Diab
- Faculty of Aquatic and Fisheries Sciences; Kafrelsheikh University; Egypt
| |
Collapse
|
34
|
Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
Collapse
|
35
|
Hadawey A, Tassou SA, Chaer I, Sundararajan R. Unwrapped food product display shelf life assessment. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.egypro.2017.07.233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
36
|
Giuffrida A, Giarratana F, Valenti D, Muscolino D, Parisi R, Parco A, Marotta S, Ziino G, Panebianco A. A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents. Ital J Food Saf 2017; 6:6768. [PMID: 28713795 PMCID: PMC5505098 DOI: 10.4081/ijfs.2017.6768] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 06/05/2017] [Indexed: 11/30/2022] Open
Abstract
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.
Collapse
Affiliation(s)
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Davide Valenti
- Group of Interdisciplinary Theoretical Physics and CNISM, Department of Physics and Chemistry, University of Palermo, Palermo, Italy
| | - Daniele Muscolino
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Roberta Parisi
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Alessio Parco
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Stefania Marotta
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Antonio Panebianco
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| |
Collapse
|
37
|
|
38
|
Kinetics of Quality Changes ofPangasiusFillets at Stable and Dynamic Temperatures, Simulating Downstream Cold Chain Conditions. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2865185] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was about the quality changes ofPangasiusfillets during storage under simulated temperature conditions of downstream cold chain. Sensory, chemical, and microbiological analyses were conducted over storage time and bacterial growth was modelled. Sensory quality index (QI), at five stable (1, 4, 9, 15, and 19 ± 1°C) and three dynamic temperatures, progressed faster at higher temperatures, especially with sooner temperature abuses. Total volatile basic nitrogen remained under the acceptable limit throughout all the storage conditions. Total viable psychrotrophic counts (TVC) were around 5.68 ± 0.24 log CFU g−1at the beginning and exceeded the limit of 6 log CFU g−1after 216, 96, 36, 16, and 7 h at 1, 4, 9, 15, and 19 ± 1°C, respectively. Meanwhile,Pseudomonascounts started at 3.81 ± 0.53 log CFU g−1and reached 4.60–6.36 log CFU g−1by the time of TVC rejection. Since lower shelf lives were given by TVC rather than QI, it should be appropriate to base the product shelf life on the TVC acceptable limit. Kinetics models based on the Baranyi and Roberts and square root models, developed for TVC andPseudomonasspp., gave acceptable bacterial estimations at dynamic temperatures, with over 80% of observed counts within the acceptable simulation zone, revealing promising model applicability as a supporting tool for cold chain management. However, further improvement and validation of the models are needed.
Collapse
|
39
|
Hsiao HI, Chang JN. Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13158] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hsin-I Hsiao
- Department of Food Science; National Taiwan Ocean University; Keelung Taiwan, Republic of China
| | - Jui-Ning Chang
- Department of Food Science; National Taiwan Ocean University; Keelung Taiwan, Republic of China
| |
Collapse
|
40
|
Ghollasi-Mood F, Mohsenzadeh M, Hoseindokht MR, Varidi M. Quality changes of air-packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life. J Food Saf 2016. [DOI: 10.1111/jfs.12331] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Farahnaz Ghollasi-Mood
- Department of Food Hygiene and Aquaculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture; Ferdowsi University of Mashhad; Mashhad Iran
| | | | - Mehdi Varidi
- Department of Food Science; Ferdowsi University of Mashhad; Mashhad Iran
| |
Collapse
|
41
|
Hansen AÅ, Moen B, Rødbotten M, Berget I, Pettersen MK. Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua ). Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
42
|
Mansur AR, Oh DH. Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions. J Food Sci 2016; 81:M2021-30. [PMID: 27387251 DOI: 10.1111/1750-3841.13388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 06/06/2016] [Accepted: 06/14/2016] [Indexed: 11/28/2022]
Abstract
The growth of epiphytic bacteria (aerobic mesophilic bacteria or Pseudomonas spp.) on kale was modeled isothermally and validated under dynamic storage temperatures. Each bacterial count on kale stored at isothermal conditions (4 to 25 °C) was recorded. The results show that maximum growth rate (μmax ) of both epiphytic bacteria increased and lag time (λ) decreased with increasing temperature (P < 0.05). The maximum population density (Nmax ) of Pseudomonas spp. was significantly greater than that of aerobic mesophilic bacteria, particularly in treated samples and/or at 4 and 10 °C (P < 0.05). The relationship between μmax of both epiphytic bacteria and temperature was linear (R(2) > 0.97), whereas lower R(2) > 0.86 and R(2) > 0.87 was observed for the λ and Nmax , respectively. The overall predictions of both epiphytic bacterial growths under nonisothermal conditions with temperature abuse of 15 °C agreed with the observed data, whereas those with temperature abuse of 25 °C were greatly overestimated. The appropriate parameter q0 (physiological state of cells), therefore, was adjusted by a trial and error to fit the model. This study demonstrates that the developed model was able to predict accurately epiphytic bacterial growth on kale stored under nonisothermal conditions particularly those with low temperature abuse of 15 °C.
Collapse
Affiliation(s)
- Ahmad Rois Mansur
- Food Analysis Center, Korea Food Research Inst, Anyangpangyo, Bundang, Seongnam, Gyeonggi, 463-746, Republic of Korea.,Dept. of Food Biotechnology, Korea Univ. of Science and Technology, Daejeon, 305-333, Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon Natl. Univ, Chuncheon, Gangwon, 200-701, Republic of Korea
| |
Collapse
|
43
|
Dehaut A, Krzewinski F, Grard T, Chollet M, Jacques P, Brisabois A, Duflos G. Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2080-2089. [PMID: 26112317 DOI: 10.1002/jsfa.7322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 06/23/2015] [Accepted: 06/23/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Monitoring of early stages of freshness decay is a major issue for the fishery industry to guarantee the best quality for this highly perishable food matrix. Numerous techniques have been developed, but most of them have the disadvantage of being reliable only either in the last stages of fish freshness or for the analysis of whole fish. This study describes the development of a qPCR method targeting the torA gene harboured by fish spoilage microorganisms. torA encodes an enzyme that leads to the production of trimethylamine responsible for the characteristic spoiled-fish odour. RESULTS A degenerate primer pair was designed. It amplified torA gene of both Vibrio and Photobacterium with good efficiencies on 7-log DNA dilutions. The primer pair was used during a shelf-life monitoring study achieved on modified atmosphere packed, chilled, whiting (Merlangius merlangus) fillets. The qPCR approach allows the detection of an increase of torA copies throughout the storage of fillets in correlation with the evolution of both total volatile basic nitrogen (-0.86) and trimethylamine concentrations (-0.81), known as spoilage markers. CONCLUSION This study described a very promising, sensitive, reliable, time-effective, technique in the field of freshness characterisation of processed fish.
Collapse
Affiliation(s)
- Alexandre Dehaut
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-Mer, France
| | - Frédéric Krzewinski
- Université de Lille 1, Unité de Glycobiologie Structurale et Fonctionnelle - UGSF - Bâtiment C9, 59650, Villeneuve d'Ascq, France
| | - Thierry Grard
- Université du Littoral Côte d'Opale - ANSES, Équipe Biochimie des Produits Aquatiques, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-mer, France
| | - Marlène Chollet
- Laboratoire Régional de Recherche en Agroalimentaire et Biotechnologie - Institut Charles Viollette, Equipe ProBioGEM, Université de Lille1, Sciences et Technologies, Polytech'Lille, Avenue Paul Langevin, 59655, Villeneuve d'Ascq, France
| | - Philippe Jacques
- Laboratoire Régional de Recherche en Agroalimentaire et Biotechnologie - Institut Charles Viollette, Equipe ProBioGEM, Université de Lille1, Sciences et Technologies, Polytech'Lille, Avenue Paul Langevin, 59655, Villeneuve d'Ascq, France
| | - Anne Brisabois
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-Mer, France
| | - Guillaume Duflos
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-Mer, France
| |
Collapse
|
44
|
Blanco-Lizarazo CM, Sotelo-Díaz I, Llorente-Bousquets A. In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus. Food Sci Biotechnol 2016; 25:341-348. [PMID: 30263276 DOI: 10.1007/s10068-016-0048-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 09/24/2015] [Accepted: 09/24/2015] [Indexed: 11/29/2022] Open
Abstract
The Jameson effect model describes suppression of microorganism growth as being dependent on non-specific competition. This model was developed for simultaneous growth in a liquid medium and microbial interactions between Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus with addition of NaNO2 to mimic the manufacturing process of salami for 48 h at 21°C and then for 14 days at 17°C. L. monocytogenes in the presence of L. sakei was inhibited by 2.120 log CFU/mL in the presence of NaNO2, and 1.146 log CFU/mL without NaNO2. Inhibition of L. monocytogenes cocultured with S. carnosus was 2.248 log CFU/mL at 48 h, but after 336 h was not significantly (p>0.05) different from L. monocytogenes in mono-culture. The interspecific competition parameter (β) <1 indicated that the prevailing competition in co-cultures was intraspecific. Differentiation between 2 bacterial species interactions can be applied for use in starter cultures with pathogenic flora.
Collapse
Affiliation(s)
- Carla María Blanco-Lizarazo
- 2Engineering Faculty, Agroindustrial Process Research Group, University of La Sabana, Cundinamarca, Colombia
| | - Indira Sotelo-Díaz
- 1Agroindustrial Process Research Group, EICEA, University of La Sabana, Bogota, Colombia
| | - Adriana Llorente-Bousquets
- 3Engineering and Technology Department, Faculty of Graduate Studies Cuautitlan, National Autonomous University of Mexico (UNAM), Mexico City, Mexico
| |
Collapse
|
45
|
La Scalia G, Settanni L, Micale R, Enea M. Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study. INTERNATIONAL JOURNAL OF RF TECHNOLOGIES 2016. [DOI: 10.3233/rft-150073] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Giada La Scalia
- Dipartimento di Ingegneria Chimica, Informatica, Gestionale, Meccanica, (DICGIM) Universitá di Palermo, Scuola Politecnica, Palermo, Italy
| | - Luca Settanni
- Dipartimentodi Scienze Agrarie e Forestali (SAF), Universitá di Palermo, Palermo, Italy
| | - Rosa Micale
- Dipartimento di Ingegneria Chimica, Informatica, Gestionale, Meccanica, (DICGIM) Universitá di Palermo, Scuola Politecnica, Palermo, Italy
| | - Mario Enea
- Dipartimento di Ingegneria Chimica, Informatica, Gestionale, Meccanica, (DICGIM) Universitá di Palermo, Scuola Politecnica, Palermo, Italy
| |
Collapse
|
46
|
Lytou A, Panagou EZ, Nychas GJE. Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions. Food Microbiol 2015; 55:25-31. [PMID: 26742613 DOI: 10.1016/j.fm.2015.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 11/14/2015] [Accepted: 11/17/2015] [Indexed: 12/22/2022]
Abstract
The aim of this study was the development of a model to describe the growth kinetics of aerobic microbial population of chicken breast fillets marinated in pomegranate juice under isothermal and dynamic temperature conditions. Moreover, the effect of pomegranate juice on the extension of the shelf life of the product was investigated. Samples (10 g) of chicken breast fillets were immersed in marinades containing pomegranate juice for 3 h at 4 °C following storage under aerobic conditions at 4, 10, and 15 °C for 10 days. Total Viable Counts (TVC), Pseudomonas spp and lactic acid bacteria (LAB) were enumerated, in parallel with sensory assessment (odor and overall appearance) of marinated and non-marinated samples. The Baranyi model was fitted to the growth data of TVC to calculate the maximum specific growth rate (μmax) that was further modeled as a function of temperature using a square root-type model. The validation of the model was conducted under dynamic temperature conditions based on two fluctuating temperature scenarios with periodic changes from 6 to 13 °C. The shelf life was determined both mathematically and with sensory assessment and its temperature dependence was modeled by an Arrhenius type equation. Results showed that the μmax of TVC of marinated samples was significantly lower compared to control samples regardless temperature, while under dynamic temperature conditions the model satisfactorily predicted the growth of TVC in both control and marinated samples. The shelf-life of marinated samples was significantly extended compared to the control (5 days extension at 4 °C). The calculated activation energies (Ea), 82 and 52 kJ/mol for control and marinated samples, respectively, indicated higher temperature dependence of the shelf life of control samples compared to marinated ones. The present results indicated that pomegranate juice could be used as an alternative ingredient in marinades to prolong the shelf life of chicken.
Collapse
Affiliation(s)
- Anastasia Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
| |
Collapse
|
47
|
La Scalia G, Nasca A, Corona O, Settanni L, Micale R. An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12311] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- G. La Scalia
- Dipartimento di Ingegneria Chimica, Informatica, Gestionale, Meccanica (DICGIM); Università di Palermo; Scuola Politecnica, Viale delle Scienze Ed. 8 90128 Palermo Italy
| | - A. Nasca
- Dipartimento di Scienze Agrarie e Forestali; Università di Palermo; Scuola Politecnica, Viale delle Scienze Ed. 8 90128 Palermo Italy
| | - O. Corona
- Dipartimento di Scienze Agrarie e Forestali; Università di Palermo; Scuola Politecnica, Viale delle Scienze Ed. 8 90128 Palermo Italy
| | - L. Settanni
- Dipartimento di Scienze Agrarie e Forestali; Università di Palermo; Scuola Politecnica, Viale delle Scienze Ed. 8 90128 Palermo Italy
| | - R. Micale
- Dipartimento di Ingegneria Chimica, Informatica, Gestionale, Meccanica (DICGIM); Università di Palermo; Scuola Politecnica, Viale delle Scienze Ed. 8 90128 Palermo Italy
| |
Collapse
|
48
|
Jérôme M, Macé S, Dousset X, Pot B, Joffraud JJ. Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. Int J Food Microbiol 2015; 217:101-9. [PMID: 26513249 DOI: 10.1016/j.ijfoodmicro.2015.10.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 09/24/2015] [Accepted: 10/17/2015] [Indexed: 11/16/2022]
Abstract
An accurate amplified fragment length polymorphism (AFLP) method, including three primer sets for the selective amplification step, was developed to display the phylogenetic position of Photobacterium isolates collected from salmon products. This method was efficient for discriminating the three species Photobacterium phosphoreum, Photobacterium iliopiscarium and Photobacterium kishitanii, until now indistinctly gathered in the P. phosphoreum species group known to be strongly responsible for seafood spoilage. The AFLP fingerprints enabled the isolates to be separated into two main clusters that, according to the type strains, were assigned to the two species P. phosphoreum and P. iliopiscarium. P. kishitanii was not found in the collection. The accuracy of the method was validated by using gyrB-gene sequencing and luxA-gene PCR amplification, which confirmed the species delineation. Most of the isolates of each species were clonally distinct and even those that were isolated from the same source showed some diversity. Moreover, this AFLP method may be an excellent tool for genotyping isolates in bacterial communities and for clarifying our knowledge of the role of the different members of the Photobacterium species group in seafood spoilage.
Collapse
Affiliation(s)
- Marc Jérôme
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), BP21105, 44311 Nantes, France
| | - Sabrina Macé
- University of Liège, Food Science Department, Fundamental and Applied Research for Animal and Health, Food Microbiology, Sart-Tilman B43b, B-4000 Liège, Belgium
| | - Xavier Dousset
- LUNAM Université, Oniris, UMR1014, Secalim, Nantes, France
| | - Bruno Pot
- Applied Maths NV, Keistraat 120, Sint-Martens-Latem, Belgium
| | - Jean-Jacques Joffraud
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), BP21105, 44311 Nantes, France.
| |
Collapse
|
49
|
Dabadé DS, Azokpota P, Nout MJR, Hounhouigan DJ, Zwietering MH, den Besten HMW. Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes. Int J Food Microbiol 2015; 210:121-30. [PMID: 26119189 DOI: 10.1016/j.ijfoodmicro.2015.06.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/03/2015] [Accepted: 06/10/2015] [Indexed: 11/19/2022]
Abstract
The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.
Collapse
Affiliation(s)
- D Sylvain Dabadé
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Paulin Azokpota
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - M J Robert Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - D Joseph Hounhouigan
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| |
Collapse
|
50
|
Zhang B, Ma LK, Deng SG, Xie C, Qiu XH. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.016] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|