1
|
Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
Collapse
Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| |
Collapse
|
2
|
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region. Foods 2020; 9:foods9040406. [PMID: 32244691 PMCID: PMC7230950 DOI: 10.3390/foods9040406] [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: 02/26/2020] [Revised: 03/24/2020] [Accepted: 03/30/2020] [Indexed: 11/16/2022] Open
Abstract
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers' habits may not be able to eliminate.
Collapse
|
3
|
Webb MD, Barker GC, Goodburn KE, Peck MW. Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus. Trends Food Sci Technol 2019; 93:94-105. [PMID: 31764911 PMCID: PMC6853023 DOI: 10.1016/j.tifs.2019.08.024] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 08/19/2019] [Accepted: 08/29/2019] [Indexed: 11/13/2022]
Abstract
BACKGROUND Spores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health. SCOPE AND APPROACH This review is concerned with the characterisation of factors that prevent psychrotrophic B. cereus reaching hazardous concentrations in minimally processed chilled foods and associated foodborne illness. A risk assessment framework is used to quantify the risk associated with B. cereus and minimally processed chilled foods. KEY FINDINGS AND CONCLUSIONS Bacillus cereus is responsible for two types of food poisoning, diarrhoeal (an infection) and emetic (an intoxication); however, no reported outbreaks of food poisoning have been associated with B. cereus and correctly stored commercially-produced minimally processed chilled foods. In the UK alone, more than 1010 packs of these foods have been sold in recent years without reported illness, thus the risk presented is very low. Further quantification of the risk is merited, and this requires additional data. The lack of association between diarrhoeal food poisoning and correctly stored commercially-produced minimally processed chilled foods indicates that an infectious dose has not been reached. This may reflect low pathogenicity of psychrotrophic strains. The lack of reported association of psychrotrophic B. cereus with emetic illness and correctly stored commercially-produced minimally processed chilled foods indicates that a toxic dose of the emetic toxin has not been formed. Laboratory studies show that strains form very small quantities of emetic toxin at chilled temperatures.
Collapse
Affiliation(s)
- Martin D. Webb
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Gary C. Barker
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Kaarin E. Goodburn
- Chilled Food Associates, c/o 3 Weekley Wood Close, Kettering, NN14 1UQ, UK
| | - Michael W. Peck
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| |
Collapse
|
4
|
Chen YR, Hwang CA, Huang L, Wu VC, Hsiao HI. Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
|
5
|
|
6
|
Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
7
|
Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment. Food Res Int 2017; 96:171-181. [DOI: 10.1016/j.foodres.2017.02.017] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 02/17/2017] [Accepted: 02/26/2017] [Indexed: 11/22/2022]
|
8
|
Pereira J, Ferreira-Dias S, Dionísio L, Patarata L, Matos T. Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arrozfrom MonchiqueRegion, a Portuguese Traditional Blood Sausage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- J.A. Pereira
- Department of Food Engineering, Instituto Superior de Engenharia; University of Algarve; Campus da Penha, Estrada da Penha 8005-139 Faro Portugal
- MeditBio - Centre for Mediterranean Bioresources and Food; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal
| | - S. Ferreira-Dias
- Instituto Superior de Agronomia; Universidade de Lisboa, Tapada da Ajuda; 1349-017 Lisbon Portugal
- LEAF - Linking Landscape, Environment, Agriculture and Food; Tapada da Ajuda; 1349-017 Lisbon Portugal
| | - L. Dionísio
- MeditBio - Centre for Mediterranean Bioresources and Food; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal
- Department of Biological Sciences and Bioengineering, Faculdade de Ciências e Tecnologia; University of Algarve; Campus de Gambelas 8005-139 Faro Portugal
| | - L. Patarata
- CECAV, Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - T.J.S. Matos
- Instituto Superior de Agronomia; Universidade de Lisboa, Tapada da Ajuda; 1349-017 Lisbon Portugal
- LEAF - Linking Landscape, Environment, Agriculture and Food; Tapada da Ajuda; 1349-017 Lisbon Portugal
| |
Collapse
|
9
|
Hsiao HI, Jan MS, Chi HJ. Impacts of Climatic Variability on Vibrio parahaemolyticus Outbreaks in Taiwan. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2016; 13:188. [PMID: 26848675 PMCID: PMC4772208 DOI: 10.3390/ijerph13020188] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 12/28/2015] [Accepted: 01/14/2016] [Indexed: 01/12/2023]
Abstract
This study aimed to investigate and quantify the relationship between climate variation and incidence of Vibrio parahaemolyticus in Taiwan. Specifically, seasonal autoregressive integrated moving average (ARIMA) models (including autoregression, seasonality, and a lag-time effect) were employed to predict the role of climatic factors (including temperature, rainfall, relative humidity, ocean temperature and ocean salinity) on the incidence of V. parahaemolyticus in Taiwan between 2000 and 2011. The results indicated that average temperature (+), ocean temperature (+), ocean salinity of 6 months ago (+), maximum daily rainfall (current (-) and one month ago (-)), and average relative humidity (current and 9 months ago (-)) had significant impacts on the incidence of V. parahaemolyticus. Our findings offer a novel view of the quantitative relationship between climate change and food poisoning by V. parahaemolyticus in Taiwan. An early warning system based on climate change information for the disease control management is required in future.
Collapse
Affiliation(s)
- Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, 2 Beining Road, Keelung 202, Taiwan.
| | - Man-Ser Jan
- Institute of Applied Economics, National Taiwan Ocean University, 2 Beining Road, Keelung 202, Taiwan.
| | - Hui-Ju Chi
- Department of Food Science, National Taiwan Ocean University, 2 Beining Road, Keelung 202, Taiwan.
| |
Collapse
|
10
|
Witpas K, Van Loco J, Botteldoorn N, Andjelkovic M. Evaluation of the presence of cereulide in food products collected from the Belgian market. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2015. [DOI: 10.1186/s40550-015-0020-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
11
|
The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document. Food Res Int 2015; 75:233-243. [DOI: 10.1016/j.foodres.2015.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Revised: 05/28/2015] [Accepted: 06/03/2015] [Indexed: 11/24/2022]
|
12
|
Characterisation of non-toxigenic Clostridium spp. strains, to use as surrogates for non-proteolytic Clostridium botulinum in chilled food challenge testing. J Microbiol Methods 2015; 108:83-91. [DOI: 10.1016/j.mimet.2014.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Revised: 11/13/2014] [Accepted: 11/18/2014] [Indexed: 11/22/2022]
|
13
|
Henriques A, Telo da Gama L, Fraqueza M. Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
14
|
Lahou E, Jacxsens L, Van Landeghem F, Uyttendaele M. Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation. Food Microbiol 2014; 41:60-75. [DOI: 10.1016/j.fm.2014.01.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2013] [Revised: 01/15/2014] [Accepted: 01/20/2014] [Indexed: 11/15/2022]
|
15
|
Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0069-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
|
16
|
Daelman J, Jacxsens L, Membré JM, Sas B, Devlieghere F, Uyttendaele M. Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
17
|
Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state. Int J Food Microbiol 2013; 167:236-43. [PMID: 24129156 DOI: 10.1016/j.ijfoodmicro.2013.09.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 07/31/2013] [Accepted: 09/04/2013] [Indexed: 12/26/2022]
Abstract
The potential of Bacillus cereus to cause a diarrheal toxico-infection is related to its ability to perform de novo enterotoxin production in the small intestine. A prerequisite for this is presence of sufficient numbers of B. cereus that have survived gastro-intestinal passage. It is known that the percentage of survival is much smaller for vegetative cells in comparison to spores and it is therefore important to know the state in which B. cereus is ingested. The results of the current study performed on twelve B. cereus strains, comprising both diarrheal and emetic type, indicate that exposure via contaminated foods mainly concerns vegetative cells. Inoculated vegetative cells grew to high counts, with the growth dynamic depending on the storage temperature. At 28 °C growth to high counts resulted in spore formation, in general, after 1 day of storage. One strain was an exception, producing spores only after 16 days. At 12 °C obtained high counts did not result in spore formation for 11 of 12 tested strains after two weeks of storage. The highest counts and time to sporulation were different between strains, but no difference was observed on the group level of diarrheal and emetic strains. The spore counts were always lower than vegetative cell counts and occurred only when food was obviously sensory spoiled (visual and odor evaluation). Similar observations were made with food inoculated with B. cereus spores instead of vegetative cells. Although the prospect of consuming spores was found very weak, the numbers of vegetative B. cereus cells were high enough, without obvious sensory deviation, to survive in sufficient level to cause diarrheal toxico-infection.
Collapse
|
18
|
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs. Int J Food Microbiol 2013; 166:433-49. [DOI: 10.1016/j.ijfoodmicro.2013.08.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/04/2013] [Accepted: 08/06/2013] [Indexed: 11/18/2022]
|
19
|
Assessment of the microbial safety and quality of cooked chilled foods and their production process. Int J Food Microbiol 2013; 160:193-200. [DOI: 10.1016/j.ijfoodmicro.2012.10.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 10/16/2012] [Accepted: 10/16/2012] [Indexed: 01/25/2023]
|
20
|
Daelman J, Vermeulen A, Willemyns T, Ongenaert R, Jacxsens L, Uyttendaele M, Devlieghere F. Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage. Int J Food Microbiol 2013; 161:7-15. [DOI: 10.1016/j.ijfoodmicro.2012.11.017] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 11/09/2012] [Accepted: 11/12/2012] [Indexed: 11/16/2022]
|