Effects of γ-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage

Food Microbiology

Volumn 26, Issue 2, 2009, Pages 157-165

  Konteles, Spyros ^a   Sinanoglou, Vassilia J ^a   Batrinou, Anthimia ^a   Sflomos, Konstantinos ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Irradiation; Colour; Feta cheese; L. monocytogenes; Texture

Indexed keywords

ARTICLE; BACTERIAL COUNT; CHEESE; COLOR; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA RADIATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; RADIATION EXPOSURE; RADIATION RESPONSE; SAFETY; STANDARD; TASTE; TEMPERATURE; TIME;

CHEESE; COLONY COUNT, MICROBIAL; COLOR; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA RAYS; HUMANS; LISTERIA MONOCYTOGENES; TASTE; TEMPERATURE; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 58549110835     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.10.006     Document Type: Article

References (51)

1. Abd El Baky A.A., Farahat S.M., Rabie A.M., and Mobasher S.A. The manufacture of Ras cheese from gamma irradiated milk. Food Chem. 20 (1986) 201-212
2. Anifantakis, E.M., 1991. In: National Dairy Committee of Greece, Greek Cheeses - A Tradition of Centuries. Athens, pp. 27-42.
3. Bandekar J., Kamat A., and Thomas P. Microbiological quality of the dairy product pedha and its improvement using gamma radiation. J. Food Saf. 18 (1998) 221-230
4. Bosset J.O., and Flückiger E. Packaging and maintenance of food quality: effect on photosensitivity of different types of yogurt. Lebensmitt. Wissenschaft. Technol. 22 (1989) 292-300
5. BSI. Gerber Method for Determination of Fat in Milk and Milk Products (Standard 696) (1955), British Standard Institution, London
6. Buttery R.C., Guadagni D.G., and Ling L.C. Flavor compounds: volatilities in vegetable oil and oil water mixture. Estimation of odor thresholds. J. Agric. Food Chem. 21 (1973) 198-201
7. De Buyser M.L., Dufour B., Murielle M., and Lafarge V. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries. Int. J. Food Microbiol. 67 (2001) 1-17
8. EC. European Commission, Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union, L 338 (2005) 1-26
9. EFSA, 2007. European Food Safety Authority: Request for updating the former SCVPH opinion on Listeria monocytogenes risk related to ready-to-eat-foods and scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness. Scientific Opinion of the Panel on Biological Hazards (BIOHAZ). Available at: http://www.efsa.europa.eu/EFSA/efsa_locale1178620753812_1178680093176.htm
10. Erkmen O. Inactivation kinetics of Listeria monocytogenes in Turkish White cheese during the ripening period. J. Food Eng. 46 (2000) 127-131
11. Farber J.M., and Peterkin P.I. Listeria monocytogenes, a food-borne pathogen. Microbiol. Mol. Biol. Rev. 55 (1991) 476-511
12. Farber J.M., and Peterkin P.I. Listeria monocytogenes. In: Lund B.M., Baird-Parker T.C., and Gould G.W. (Eds). Microbiology of Food (2000), Chapman and Hall, London 1178-1232
13. Farkas J. Irradiation for better foods. Trends Food Science & Technol. 17 (2006) 148-152
14. Fsis-Usda, 1999. Irradiation of meat products. Federal Register Interim and Final Rules, Docket No 99-0501F. Available at: http://www.fsis.usda.gov/regulations_&_policies/1999_Interim_&_Final_Rules_Index/index.asp
15. Greek Codex Alimentarius. Official Journal of the Hellenic Republic Vol. B no: 899, article 83, paragraph D3C (1998), National Printing Office, Athens pp. 767-828
16. Foley D.M., Trimboli S.L., Lamb J., Gogley J., Thompson J., Caporaso F., Calicchia M., and Prakash A. Acid-adaptation does not increase the resistance of Listeria monocytogenes to irradiation in seafood salad. Int. J. Food Microbiol. 99 (2004) 147-156
17. Hashisaka A.E., Weagant S.D., and Dong F.M. Survival of L. monocytogenes in mozzarella cheese and ice cream exposed to gamma irradiation. J. Food Prot. 52 (1989) 490-492
18. Hashisaka A.E., Matches J.R., Batters Y., Hungate F.P., and Dong F.M. Effects of gamma irradiation at -78 °C on microbial populations in dairy products. J. Food Sci. 55 (1990) 1284-1289
19. Hof H. History and epidemiology of listeriosis. FEMS Immun. Med. Microbiol. 35 (2003) 199-202
20. ICGFI. Enhancing food safety through irradiation. International Consultative Group on Food Irradiation. Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture (1999). http://www-naweb.iaea.org/nafa/fep/public/enhance.pdf
21. ICMSF. Injury and its' effects on recovery. In: Silliker J.H., Elliot R.P., Baird-Packer F., Bryan L., Christian J.H.B., Clark D.S., Olson Jr. J.C., and Roberts T.A. (Eds). Microbial Ecology of Foods: Factors Affecting Life and Death of Microorganisms Vol. 1 (1980), Academic Press, New York 205-214
22. IDF, 1982. Cheese and processed cheese: determination of the total solids content. International Dairy Federation (Reference Method). FIL-IDF Standard 4A.
23. IDF, 1972. Cheese: determination of chloride content. International Dairy Method (Reference Method). FIL-IDF Standard 17A.
24. IDF, 1987. Sensory evaluation of dairy product. International Dairy Federation, FIL-IDF Standard 99A.
25. Juric M., Bertelsen G., Mortensen G., and Petersen M.A. Light induced colour and aroma changes in sliced modified atmosphere packaged semi-hard cheeses. Int. Dairy J. 13 (2003) 239-249
26. Kandarakis I., Moatsou G., Georgala A.I.K., Kaminarides S., and Anifantakis E. Effect of draining temperature on the biochemical characteristics of Feta cheese. Food Chem. 72 (2001) 369-378
27. Kochhar S.P. Oxidation pathways to the formation of off-flavours. In: Saxby M.J. (Ed). Food Taints and Off-flavours. second ed. (1996), Blackie Academic & Professional, London 168-225
28. Kristensen D., Orlien V., Mortensen G., Brockhoff P., and Skibsted L.H. Light induced oxidation in sliced Havarti cheese packaged in modified atmosphere. Int. Dairy J. 10 (2000) 95-103
29. Lacroix M., Smoragiewicz W., Jobin M., Latreille B., and Kryzstyniak K. Protein quality and microbiological changes in aerobically or vacuum-packaged irradiated fresh pork loins. Meat Sci. 56 (2000) 31-39
30. Lee E.J., and Ahn D.U. Production of volatiles from fatty acids and oils by irradiation. J. Food Sci. 68 (2003) 70-75
31. Lefebvre N., Thibault C., and Charbonneau R. Improvement of shelf-life and wholesomeness of ground beef by irradiation 1. Microbial aspects. Meat Sci. 32 (1992) 203-213
32. Leite P., Rodrigues R., Ferreira M., Ribeiro G., Jacquet C., Martin P., and Brito L. Comparative characterisation of Listeria monocytogenes isolated from Portuguese farmhouse ewe's cheese and from humans. Int. J. Food Microbiol. 106 (2006) 111-121
33. Lucey J.A., Johnson M.E., and Horne D.S. Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 86 (2003) 2725-2743
34. Lucht L., Blank G., and Borsa J. Recovery of Escherichia coli from potentially lethal radiation damage: characterization of a recovery phenomenon. J. Food Saf. 17 (1997) 262-271
35. Mahapatra A.K., Muthukumarappan K., and Julson J.L. Applications of ozone, bacteriocins and irradiation in food processing: a review. Crit. Rev. Food Sci. Nutr. 45 (2005) 477-461
36. Mauropoulos A.A., and Arvanitoyannis I.S. Implementation of hazard analysis critical control point to Feta and Manouri cheese production lines. Food Control 10 (1999) 213-219
37. McLauchlin J., Mitchell R.T., Smerdon W.J., and Jewell K. Listeria monocytogenes and listeriosis: a review of hazard characterisation for use in microbiological risk assessment of foods. Int. J. Food Microbiol. 92 (2004) 15-33
38. Meyer-Broseta S., Diot A., Bastian S., Rivière J., and Cerf O. Estimation of low bacterial concentration: Listeria monocytogenes in raw milk. Int. J. Food Microbiol. 80 (2003) 1-15
39. Morgan F., Bonnin V., Mallereau M.P., and Perrin G. Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk. Int. J. Food Microbiol. 64 (2001) 217-221
40. Mortensen G., Bertelsen G., Mortensen B., and Stapelfeldt H. Light-induced changes in packaged cheeses - a review. Int. Dairy J. 14 (2004) 85-102
41. Nawar W.W. Lipids. In: Fennema O.R. (Ed). Food Chemistry, second ed., revised and expanded (1985), Marcel Dekker, New York 139-244
42. Nortjé K., Buys E.M., and Minnaar A. Use of γ-irradiation to reduce high levels Staphylococcus aureus on casein-whey protein coated moist beef biltong. Food Microbiol. 23 (2006) 729-737
43. Papageorgiou D.K., and Marth E.H. Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese. J. Food Prot. 52 (1989) 82-87
44. Pappas C.P., Kondyli E., Voutsinas L.P., and Mallatou. Effects of salting methods and storage time on composition and quality of feta cheese. J. Soc. Dairy Technol. 49 (1996) 113-118
45. Ramsaran H., Chen J., Brunke B., Hill A., and Griffiths M.W. Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses. J. Dairy Sci. 81 (1998) 1810-1817
46. Rogga K.J., Samelis J., Kakouri A., Katsiari M.C., Savvaidis I.N., and Kontominas. Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 and 12 °C. Int. Dairy J. 15 (2005) 59-67
47. Ryser E.T. Incidence and behavior of Listeria monocytogenes in unfermented products. In: Marth E.H. (Ed). Listeria, Listeriosis, and Food Safety, second ed, revised and expanded (1999), Marcel Dekker, New York 359-410
48. Seisa D., Osthoff G., Hugo C., Hugo A., Bothma C., and Van der Merwe J. The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of cheddar cheese. Radiat. Phys. Chem. 69 (2004) 419-431
49. Thayer D.W., and Boyd G. Irradiation and modified atmosphere packaging for the control of Listeria monocytogenes on turkey meat. J. Food Prot. 62 (1999) 1136-1142
50. Tsiotsias A., Savvaidis I., Vassila A., Kontominas M., and Kotzekidou P. Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese 'Anthotyros'. Food Microbiol. 19 (2002) 117-126
51. Zamora R., and Hidalgo F.J. Coordinate contribution of lipid oxidation and Maillard reaction to the non-enzymatic food browning. Crit. Rev. Food Sci. Technol. 45 (2005) 49-59