Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 266-273

  Patterson, Margaret F ^a   McKay, Alan M ^a   Connolly, Malachy ^a   Linton, Mark ^a  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Cooked meat; High pressure; Microbiological quality; Storage temperature

Indexed keywords

ANIMAL; ARTICLE; BACTERIUM; CHICKEN; CLASSIFICATION; COOKING; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LEUCONOSTOCACEAE; MEAT; METHODOLOGY; MICROBIOLOGY; ORGANISMAL INTERACTION; PRESSURE;

ANIMALS; BACTERIA; CHICKENS; COOKERY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; LEUCONOSTOCACEAE; MEAT; MICROBIAL INTERACTIONS; PRESSURE; REFRIGERATION;

BACILLUS CEREUS; CLOSTRIDIUM BOTULINUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; WEISSELLA; WEISSELLA VIRIDESCENS;

EID: 75149192544     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.007     Document Type: Article

References (46)

1. Aymerich T., Jofré A., Garriga M., and Hugas M. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. J. Food Prot. 68 (2005) 173-177
2. Barakat R.K., Griffiths M.W., and Harris L.J. Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus, spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat. Int. J. Food Microbiol. 62 (2000) 83-94
3. Björkroth K.J., and Korkeala H.J. Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping. J. Food Prot. 59 (1996) 398-401
4. Borch E., Nerbtink E., and Svensson P. Identification of major contamination sources during processing of emulsion sausage. Int. J. Food Microbiol. 7 (1988) 317-330
5. Borch E., Kant-Muermans M.-L., and Blixt Y. Bacterial spoilage of meat and cured meat products. Int. J. Food Microbiol. 33 (1996) 103-120
6. Cheftel J.C. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1 (1995) 75-90
7. Chenoll E., Macián M.C., Elizaquivel P., and Aznar R. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods. J. Appl. Microbiol. 102 (2007) 498-508
8. Chung Y.K., Vurma M., Turek E.J., Chrism G.W., and Tousef A.E. Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food grade additives. J. Food Prot. 68 (2005) 744-750
9. de Man J.C., Rogosa M., and Sharpe M.E. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23 (1960) 130-135
10. Diez A.M., Santos E.M., Jaime I., and Rovira J. Effectiveness of combined preservation methods to extend the shelf-life of Morcilla de Burgos. Meat Sci. 81 (2009) 171-177
11. Frye D., Zweig R., Sturgeon J., Tormey M., LeCavalier M., Lee I., Lawani L., and Mascola L. An outbreak of febrile gastroenteritis associated with delicatessen meat contaminated with Listeria monocytogenes. Clin. Infect. Dis. 35 (2002) 943-949
12. Garriga M., Grèbol N., Aymerich M.T., Monfort J.M., and Hugas M. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf-life. Innovat. Food Sci. Emerg. Technol. 5 (2004) 451-457
13. Gillings M., and Holley M. Repetitive element PCR fingerprinting (rep-PCR) using enterobacterial repetitive intergenic consensus (ERIC) primers is not necessarily directed at ERIC elements. Lett. Appl. Microbiol. 25 (1997) 17-21
14. Gottlieb S.L., Newbern E.C., Griffin P.M., Graves L.M., Hoekstra R.M., Baker N.L., Hunter S.B., Holt K.G., Ramsey F., Head M., Levine P., Johnston G., Schoonmaker-Bopp D., Reddy V., Kornstein L., Gerwel M., Nsubuga J., Edwards L., Stonecipher S., Hurd S., Austin D., Jefferson M.A., Young S.D., Hise K., Chernak E.D., and Sobel J. Multistate outbreak of listeriosis linked to turkey deli meat and subsequent changes in US regulatory policy. Clin. Infect. Dis. 42 (2006) 29-36
15. Gram L., Christensen A.B., Ravan L., Molin S., and Givskov M. Production of acylated homoserine lactones by psychrotrophic members of the Enterobacteriaceae isolated from foods. Appl. Environ. Microbiol. 65 (1999) 3458-3463
16. Hamasaki Y., Ayaki M., Fuchu H., Sugitama M., and Morita H. Behaviour of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Appl. Environ. Microbiol. 69 (2003) 3668-3671
17. Harrigan W.F. Sampling Methods for the Selection and Examination of Microbial Colonies. Laboratory Methods in Food Microbiology (1998), Academic Press, London
18. Hayman M.M., Baxter I., O'Riordan P.J., and Stewart C.M. Effects of high-pressure processing on the safety, quality, and shelf-life of ready-to-eat meats. J. Food Prot. 67 (2004) 1709-1718
19. Holzapfel W.H., Geisen R., and Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food grade enzymes. Int. J. Food Microbiol. 24 (1995) 343-362
20. Hugas M., Pagés F., Garriga M., and Monfort J.M. Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres. Food Microbiol. 15 (1998) 639-650
21. Jofré A., Garriga M., and Aymerich T. Inhibition of Salmonella sp., Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Sci. 78 (2008) 53-59
22. Koot J., Coenye T., Santos E.M., Molinero C., Jaime I., Rovira J., Vandamme P., and Björkroth J. Diversity of Weissella viridescens strains associated with "Morcilla de Burgos". Int. J. Food Microbiol. 109 (2006) 164-168
23. Korkeala H., and Björkroth K.J. Microbiological spoilage and contamination of vacuum packaged cooked sausages: a review. J. Food Prot. 60 (1997) 724-731
24. Laursen B.G., Byrne D.V., Kirkegaard J.B., and Leisner J.J. Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. J. Appl. Microbiol. 106 (2009) 543-553
25. Leadley C., Tucker G., and Fryer P. A comparative study of high pressure sterilisation and conventional thermal sterilisation: quality effects in green beans. Innovat. Food Sci. Emerg. Technol. 9 (2008) 70-79
26. Linton M., McClements J.M.J., and Patterson M.F. Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure. Innovat. Food Sci. Emerg. Technol. 5 (2004) 151-159
27. Lücke F.K. Utilization of microbes to process and preserve meat. Meat Sci. 56 (2000) 105-115
28. Milbourne K. Thermal tolerance of Lactobacillus viridescens in ham. Meat Sci. 9 (1983) 113-119
29. Mol J.H.H., Hietbrink J.E.A., Mollen H.W.M., and van Tinteren J. Observations on the microflora of vacuum packed sliced cooked meat products. J. Appl. Bacteriol. 34 (1971) 377-397
30. Pal A., and Ramana K.V. Isolation and preliminary characterization of a nonbacteriocin antimicrobial compound from Weissella paramesenteroides DFR-8 isolated from cucumber (Cucumis sativus). Process Biochem. 44 (2009) 499-503
31. Park S.W., Sohn K.H., Shin J.H., and Lee H.J. High hydrostatic pressure inactivation of Lactobacillus viridescens and its effect on ultrastructure of cells. Int. J. Food Microbiol. 36 (2001) 775-781
32. Patsias A., Chouliara I., Badeka A., Savvaidis I.N., and Kontominas M.G. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. Food Microbiol. 23 (2006) 423-429
33. Patterson M.F. Sensitivity of Listeria monocytogenes to irradiation on poultry meat in phosphate-buffered saline. Lett. Appl. Microbiol. 8 (1989) 181-184
34. Patterson M.F., Quinn M., Simpson R., and Gilmour A. The sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate buffered saline and foods. J. Food Prot. 58 (1995) 524-529
35. Patterson M.F., Ledward D.A., and Rogers N. High pressure processing of foods. In: Brennan J.G. (Ed). Food Processing Handbook (2006), Wiley-VCH, Germany 173-200
36. Pitcher D.G., Saunders N.A., and Owen R.J. Rapid extraction of bacterial genomic DNA with guanidium thiocyanate. Lett. Appl. Microbiol. 8 (1999) 151-156
37. Rodriguez E., Arques J.L., Nuňez M., Gaya P., and Medina M. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese. Appl. Environ. Microbiol. 71 (2005) 3389-3404
38. Samelis J., Kakouri A., Georgiadou K.G., and Metaxopoulos J. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. J. Appl. Microbiol. 84 (1998) 649-660
39. Samelis J., Kakouri A., and Rementzis J. Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 °C. Food Microbiol. 17 (2000) 329-340
40. Samelis J., Kakouri A., and Rementzis J. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. Int. J. Food Microbiol. 56 (2000) 133-143
41. Santos E.M., Jaime I., Rovira J., Lyhs U., Korkeala H., and Björkroth J. Characterization and identification of lactic acid bacteria in "Morcilla de Burgos". Int. J. Food Microbiol. 97 (2005) 285-296
42. Sim J., Hood D., Finnie M., Wilson M., Graham B.M., and Hudson J.A. Series of incidents of Listeria monocytogenes non-invasive febrile gastroenteritis involving ready-to-eat meats. Lett. Appl. Microbiol. 35 (2002) 409-413
43. Slongo A.P., Rosenthal A., Camargo L.M.Q., Deliza R., Mathias S.P., and Falcǎo de Aragǎo G.M. Modelling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. LWT - Food Sci. Technol. 42 (2009) 303-306
44. Tassou C.C., Panagou E.Z., Samaras F.J., Galiatsatou P., and Mallidis C.G. Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium. J. Appl. Microbiol. 104 (2008) 1764-1773
45. Vermeiren L., Devlieghere F., De Graef V., and Debevere J. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int. J. Food Microbiol. 96 (2004) 149-164
46. Vermeiren L., Devlieghere F., De Graef V., and Debevere J. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products. J. Appl. Microbiol. 98 (2005) 33-42