Combining natural antimicrobial systems with other preservation techniques: The case of meat

Food Preservation Techniques

Volumn , Issue , 2003, Pages 71-89

  Paulsen, P ^a   Smulders, F J M ^a  

^a UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84874630063     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-530-9.50009-7     Document Type: Chapter

References (81)

1. ACUFF G R, VANDERZANT C, SAVELL J W, JONES D K, GRIFFIN D B, EHLERS J G 'Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks'. Meat Sci. 1987, 19:207-229.
2. ANDERSON M E, MARSHALL R T 'Interaction of concentration and temperature of acetic acid solution on reduction of various species of microorganisms on beef surfaces'. J Food Prot 1989, 52:312-315.
3. BARANYI J (2000), 'Predictive microbiology for the meat industry', Proc. 46th ICoMST, Buenos Aires, 684-688.
4. BARLOW S M 'Safety of food additives in Europe'. Essential guide to food additives 2000, 43-59. Leatherhead Publishing, Leatherhead. M. Saltmarsh (Ed.).
5. BELL M F, MARSHALL R T, ANDERSON M E 'Microbiological and sensory tests of beef treated with acetic and formic acids'. J Food Prot 1986, 49:207-210.
6. BOGAERT J C, NAIDU A S 'Lactic acid'. Natural Food Antimicrobial Systems 2000, 613-636. CRC Press, Boca Raton. A. S. Naidu (Ed.).
7. BORCH E, ARINDER P 'Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures'. Meat Sci. 2002, 62:381-390.
8. BREWER M S 'Traditional preservatives - Sodium chloride'. Encyclopedia of food microbiology 1999, 1723-1728. Academic Press, San Diego. R. K. Robinson, C. A. Batt, P. A. Patel (Eds.).
9. CACCIARELLI M A, STRINGER W C, ANDERSON M E, NAUMANN H D 'Effects of washing and sanitizing on bacterial flora of vacuum-packaged pork loins'. J Food Prot 1983, 46:231-234.
10. CHURCH P N, WOOD J M The manufacturing of meat quality 1992, Elsevier, London.
11. CORRY J E L, MEAD G C Microbial control in the meat industry. 3. Decontamination of meat 1996, University of Bristol, Bristol.
12. CUTTER C N, SIRAGUSA G R 'Treatment with nisin and chelators to reduce Salmonella and Escherichia coli on beef'. J Food Prot 1995, 58:1028-1030.
13. DE KONING-WARD T F, ROBINS-BROWNE R M 'Contribution of Urease to Acid Tolerance in Yersinia enterocolitica'. Inf Immun 1995, 63:3790-3795.
14. DICKSON J S 'Surface moisture and osmotic stress as factors that affect the sanitizing of beef tissue surfaces'. J Food Prot 1990, 51:869-873.
15. DICKSON J S 'Control of Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli O157:H7 on beef in a model spray chilling system'. J Food Sci. 1991, 56:191-193.
16. DICKSON J S 'Acetic acid action on beef tissue surfaces contaminated with. Salmonella typhimurium', J Food Sci. 1992, 57:292-301.
17. DICKSON J S, ANDERSON M E 'Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review'. J Food Prot 1991, 55:133-140.
18. DICKSON J, KUNDURU M 'Resistance of acid-adapted salmonellae to organic acid rinses on beef'. J Food Prot 1995, 58:973-976.
19. DIXON Z, VANDERZANT C, ACUFF G, SAVELL J, JONES D 'Effect of acid treatment on beef strip loin steaks on microbiological and sensory characteristics'. Int J Food Microbiol 1987, 5:181-186.
20. DORSA W, CUTTER C, SIRAGUSA G 'Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7. Listeria innocua and Clostridium sporogenes', J Food Prot 1997, 60:619-624.
21. ELIAS P S 'The public's response to decontamination'. Elimination of pathogenic organisms from meat and poultry 1987, 345-361. Elsevier, Amsterdam. F. J. M. Smulders (Ed.).
22. FDA (2002): at the internet location: . http://www.cfsan.fda.gov/~dms/opa-noti.html.
23. FRATAMICO P, SCHULTZ F, BENEDICT R, BUCHANAN R, COOKE P 'Factors influencing attachment of Escherichia coli O157:H7 to beef tissues and removal using selected sanitizing rinses'. J Food Prot 1996, 59:453-459.
24. GILL C O, PENNEY N 'Modification of in-pack conditions to extend the storage life of vacuum packaged lamb'. Meat Sci. 1985, 14:43-60.
25. GREER G 'Control of meat spoilage bacteria by lactic acid'. Meat Focus Int 1993, 2:207-208.
26. GREER G G, DILTS B D 'Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids'. Food Res Int 1992, 25:355-364.
27. GREER G, DILTS B 'Lactic acid inhibition on the growth of spoilage bacteria and cold tolerant pathogens on pork'. Int J Food Microbiol 1995, 25:141-151.
28. HAMBY P L, SAVELL J F, ACUFF G R, VANDERZANT C, CROSS H R 'Spray-chilling and carcass decontamination systems using lactic and acetic acid'. Meat Sci. 1987, 21:1-14.
29. HUFFMAN 'Current and future technologies for the decontamination of carcasses and fresh meat'. Meat Sci. 2002, 62:285-294.
30. HUGAS M, GARRIGA M, MONFORT J M 'New mild technologies in meat processing: high pressure as a model technology'. Meat Sci. 2002, 62:359-371.
31. ICMSF (1996), Microorganisms in Foods 5: Characteristics of Microbial Pathogens, London, Blackie A.&P.
32. ICMSF (1998), Microorganisms in Foods 6: Microbial Ecology of Food Commodities, London, Blackie A.&P.
33. JAMES C, GOKSOY E O, JAMES S J Past present and future methods of meat decontamination 1997, University of Bristol, Bristol.
34. JAY J M 'Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers'. Meat Sci. 1996, 43:674-677.
35. JEREMIAH L, GREER G, GIBSON L 'Effects of lactic acid and postmortem ageing on sensory and cooking properties of bovine longissimus muscle'. J Muscle Foods 1991, 2:119-131.
36. KNORR D 'Hydrostatic pressure treatment of food: microbiology'. New methods of food preservation 1995, 159-175. Blackie Academic & Professional, London. G. W. Gould (Ed.).
37. KOTULA K L, THELAPPURATE R 'Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions'. J Food Prot 1994, 57:665-670.
38. LABADIE J 'Consequences of packaging on bacterial growth: meat is an ecological niche'. Meat Sci. 1999, 52:299-305.
39. LABOTS H, LOGTENBERG H, STEKELENBURG F K and SNIJDERS J M A (1983), Study into the possibilities to reduce the Salmonella colony count on pig carcasses under practical conditions. Report T 83-183/100 264, Zeist, Central Institute for Nutrition and Food Research, TNO.
40. LAWRIE R A Lawrie's meat science 1998, Woodhead, Cambridge. 6th edn.
41. LEISTNER L 'Principles and applications of hurdle technology'. New methods of food preservation 1995, 1-21. Blackie Academic & Professional, London. G. W. Gould (Ed.).
42. LEISTNER L and GORRIS L G M (1994), Food preservation by combined processes, final report FLAIR concerted action No.7, subgroup b, European Community.
43. LUECKE F K 'Prospects for the use of bacteriocins against meat-borne pathogens'. New technologies for meat and meat products 1992, 37-52. Audet Publishing, Nijmegen. F. J. M. Smulders, F. Toldrá, J. Flores, M. Prieto (Eds.).
44. MCCLURE P J, ROBERTS T A 'Predictive modelling and meat processing: assessment of product safety'. New technologies for meat and meat products 1992, 273-288. Audet Publishing, Nijmwegen. F. J. M. Smulders, F. Toldrá, J. Flores, M. Prieto (Eds.).
45. MARSHAL D L, COTTON L N, BAĹA F A 'Acetic acid'. Natural Food Antimicrobial Systems 2000, 661-688. CRC Press, Boca Raton. A. S. Naidu (Ed.).
46. MEAD G C, HINTON M H Microbial control in the meat industry. 7. Bacterial pathogens on raw meat and their properties 1996, University of Bristol, Bristol.
47. MENDONCA A F, MOLINS R A, KRAFT A A, WALKER A W 'Microbiological, chemical, and physical changes in fresh, vacuum-packaged pork treated with organic acids and salts'. J Food Sci. 1989, 54:18-21.
48. MIKEL W, GODDARD B, BRADFORD D 'Muscle microstructure and sensory attributes of organic acid-treated beef strip loins'. J Food Sci. 1996, 61:1058-1061.
49. MOSSEL D A A, CORRY J E L, STRUIJK C B, BAIRD R M Essentials of the microbiology of foods 1995, Wiley, Chichester.
50. MULDER S J, KROL B 'Der Einfluss der Milchsaeure auf die Keimflora und die Farbe frischen Fleisches'. Fleischwirtsch 1975, 55:1255-1258.
51. MURALI H S, LEELA R K, SANKARAN R, SHARMA T R 'Effect of some lactic cultures on the natural microflora of mutton'. Chem Mikrobiol Technol Lebensmittelhyg 1985, 9:19-23.
52. NAIDU A S Natural food antimicrobial systems 2000, CRC Press, Boca Raton.
53. NYCHAS G-J E, DROSINOS E H, BOARD R G 'Chemical changes in stored meat'. The microbiology of meat and poultry 1998, 288-326. Blackie Academic & Professional, London. A. Davies, R. Board (Eds.).
54. OFFER G, TRINICK J 'On the mechanism of water holding in meat: the swelling and shrinking of myofibrils'. Meat Sci. 1983, 8:245-281.
55. OSTHOLD W, SHIN H K, DRESEL J, LEISTNER L 'Verbesserung der Haltbarkeit von Schlachttierkoerpern, herbeigefuehrt durch Oberflaechenbehandlung mit einem Saeurespray'. Fleischwirtsch 1983, 63:603-605.
56. PRAKASH A 'Polyphosphates'. Natural food antimicrobial systems 2000, 725-738. CRC Press, Boca Raton. A. S. Naidu (Ed.).
57. PRASAI R K, ACUFF G R, LUCIA L M, MORGAN J B, MAY S G, SAVELL J W 'Microbiological effects of acid decontamination of pork carcasses at various locations in processing'. Meat Sci. 1992, 32:413-423.
58. QUATTARA B, SIMARD R, HOLLEY R, PIETTE G, BAGIN A 'Inhibitory effect of organic acids upon meat spoilage bacteria'. J Food Prot 1997, 60:246-253.
59. QUINTAVALLA S, VICINI L 'Antimicrobial food packaging in the meat industry'. Meat Sci. 2002, 62:373-380.
60. RAVISHANKA S, JUNEJA V K 'Sodium chloride'. Natural food antimicrobial systems 2000, 705-724. CRC Press, Boca Raton. A. S. Naidu (Ed.).
61. ROHRBACHER I (2001), Dekontamination von Schweinefleisch unter Anwendung von Wasserdampfkondensation bei sub-atmosphärischem Druck und organischen Säuren unter besonderer Berücksichtigung von sensorischen Veränderungen, Thesis, Vienna, University of Veterinary Medicine.
62. ROMANS J R, COSTELLO W J, CARLSON C W, GREASER M L, JONES K W The meat we eat 1994, Interstate Publ, Danville, IL USA. 13th edn.
63. ROSS T, MCMEEKIN T A, BARANYI J 'Predictive microbiology and food safety'. Encyclopedia of food microbiology 1999, 1699-1710. Academic Press, San Diego. R. K. Robinson, C. A. Batt, P. A. Patel (Eds.).
64. SALTMARSH M Essential guide to food additives 2000, Leatherhead Publishing, Leatherhead.
65. SAMELIS J, SOFOS J N, IKEDA J S, KENDALL P A, SMITH G C 'Exposure to non-acid wash fluids sensitizes Escherichia coli O157:H7 to organic acids'. Lett Appl Microbiol 2002, 34:7-12.
66. SCHIEMANN D A 'Yersinia enterocolitica and Yersinia pseudotuberculosis'. Foodborne bacterial pathogens 1989, 601-671. Marcel Dekker, New York. M. P. Doyle (Ed.).
67. SHARMA R K 'Citric acid'. Natural food antimicrobial systems 2000, 689-704. CRC Press, Boca Raton. A. S. Naidu (Ed.).
68. SINGHAL R S, KULKARNI P R 'Permitted preservatives - Nitrate and Nitrite'. Encyclopedia of food microbiology 1999, 1762-1769. Academic Press, San Diego. R. K. Robinson, C. A. Batt, P. A. Patel (Eds.).
69. SIRAGUSA G, DICKSON J 'Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel'. J Food Sci. 1992, 57:293-296.
70. SIRAGUSA G, DICKSON J 'Inhibition of Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7 on beef muscle by lactic or acetic acid contained in calcium alginate gels'. J Food Safety 1993, 13:147-158.
71. SMULDERS F J M 'Prospects for microbial decontamination of meat and poultry by organic acids with special reference to lactic acid'. Elimination of pathogenic organisms from meat and poultry 1987, 319-344. Elsevier, Amsterdam. F. J. M. Smulders (Ed.).
72. SMULDERS F J M 'Preservation by microbial decontamination; the surface treatment of meats by organic acids'. New methods of food preservation 1995, 253-282. Blackie Academic & Professional, London. G. W. Gould (Ed.).
73. SMULDERS F J M, GREER G G 'Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies'. Int J Food Microb 1998, 44:149-169.
74. SMULDERS F J M, WOOLTHUIS C H J 'The immediate and delayed microbiological effects of lactic acid decontamination of calf carcasses. The influence of conventionally boned vs. hot boned and vacuum packaged cuts'. J Food Prot 1985, 48:838-847.
75. STRATFORD M 'Traditional preservatives - Organic acids'. Encyclopedia of food microbiology 1999, 1729-1737. Academic Press, San Diego. R. K. Robinson, C. A. Batt, P. A. Patel (Eds.).
76. UPMANN M, PAULSEN P, JAMES S, SMULDERS F J M 'The microbiology of refrigerated meat'. Fleischwirtsch. Internat 2000, 3:38-45.
77. VAN DER MAREL G M, VAN LOGTESTIJN J G, MOSSEL D A A 'Bacteriological quality of broiler carcasses as affected by in-plant acetic acid decontamination'. Int J Food Microbiol 1988, 6:31-42.
78. VAN NETTEN P, VALENTIJN A, MOSSEL D A A, HUIS IN'T VELD J 'Fate of low temperature and acid-adapted Yersinia enterocolitica and Listeria monocytogenes that contaminate lactic acid decontaminated meat during chill storage'. J Appl Microbiol 1997, 82:769-779.
79. WELLM G (2000), Dekontamination von Schweinefleisch unter Anwendung von Wasserdampfkondensation bei subatmosphärischem Druck und organischen Säuren unter besonderer Berücksichtigung mikrobieller Aspekte und einiger Umweltaspekte, Thesis, Vienna, University for Agriculture.
80. WOOLTHUIS C H J, SMULDERS F J M 'Microbial decontamination of calf carcasses by lactic acid sprays'. J Food Prot 1985, 48:832-837.
81. WOOLTHUIS C H J, MOSSEL D A A, VAN LOGTESTIJN J G, DE KRUIJF J M, SMULDERS F J M 'Microbial decontamination of porcine liver with lactic acid and hot water'. J Food Prot 1984, 47:220-226.