TY - JOUR
T1 - Innovative hurdle system towards listeria monocytogenes inactivation in a fermented meat sausage model
T2 - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic pediococcus acidilactici
AU - Komora, Norton
AU - Maciel, Cláudia
AU - Amaral, Renata A.
AU - Fernandes, Rui
AU - Castro, Sónia Marília
AU - Saraiva, Jorge A.
AU - Teixeira, Paula
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/10
Y1 - 2021/10
N2 - Consumers’ quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p < 0.05). The pair association of HHP with Listex™ P100 was unable to eliminate L. monocytogenes, whilst in the HHP-pediocin PA-1 producing P. acidilactici treated samples the eradication was delayed when compared to the three hurdles combination. In addition to the listericidal effect of the HHP-phage-lactic acid bacterium treatment, no significant differences (p > 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.
AB - Consumers’ quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p < 0.05). The pair association of HHP with Listex™ P100 was unable to eliminate L. monocytogenes, whilst in the HHP-pediocin PA-1 producing P. acidilactici treated samples the eradication was delayed when compared to the three hurdles combination. In addition to the listericidal effect of the HHP-phage-lactic acid bacterium treatment, no significant differences (p > 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.
KW - Bacteriophage
KW - Biocontrol approaches
KW - High hydrostatic pressure
KW - Listeria monocytogenes
KW - Pediocin PA-1
KW - Pediococcus acidilactici
UR - http://www.scopus.com/inward/record.url?scp=85112485252&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2021.110628
DO - 10.1016/j.foodres.2021.110628
M3 - Article
C2 - 34507772
AN - SCOPUS:85112485252
SN - 0963-9969
VL - 148
JO - Food research international
JF - Food research international
M1 - 110628
ER -