Development of a controlling method for Escherichia coli O157: H7 and Salmonella spp.in fresh market beef by using polylysine and modified atmosphere packaging

Food Control

Volumn 37, Issue 1, 2014, Pages 62-67

  Miya, Satoko ^a   Takahashi, Hajime ^a   Hashimoto, Miho ^a   Nakazawa, Moemi ^a   Kuda, Takashi ^a   Koiso, Hiroaki ^b   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b SAN EI GEN F F I INC   (Japan)

Author keywords

Antimicrobial; Beef; Escherichia coli; O157; Polylysine; Salmonella

Indexed keywords

EID: 84884958308     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.09.028     Document Type: Article

References (44)

1. Ansay S.E., Darling K.A., Kaspar C.W. Survival of Escherichia coli O157:H7 in ground-beef patties during storage at 2,-2, 15 and then-2°C, and-20°C. Journal of Food Protection 1999, 62:1243-1247.
2. Babic I., Watada A.E., Buta J.G. Growth of Listeria monocytogenes restricted by native microorganisms and other properties of fresh-cut spinach. Journal of Food Protection 1997, 60:912-917.
3. Balamurugan S., Nattress F.M., Baker L.P., Dilts B.D. Survival of Campylobacter jejuni on beef and pork under vacuum packaged and retail storage conditions: examination of the role of natural meat microflora on C.jejuni survival. Food Microbiology 2011, 28:1003-1010.
4. Barakat R.K., Harris L.J. Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modified-atmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota. Applied and Environmental Microbiology 1999, 65:342-345.
5. Bredholt S., Nesbakken T., Holck A. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat. International Journal of Food Microbiology 1999, 53:43-52.
6. Cagney C., Crowley H., Duffy G., Sheridan J.J., O'Brien S., Carney E., et al. Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republic of Ireland. Food Microbiology 2004, 21:203-212.
7. Carlin F., Nguyen-The C., Morris C.E. Influence of background microflora on Listeria monocytogenes on minimally processed fresh broad-leaved endive (Cichorium endivia var. latifolia). Journal of Food Protection 1996, 59:698-703.
8. Centers for Disease Control and Prevention (CDC) Multistate outbreak of Salmonella serotype Bovismorbificans infections associated with hummus and tahini - United States, 2011. Morbidity and Mortality Weekly Report 2012, 61:944-947.
9. Centers for Disease Control and Prevention (CDC) Outbreak of Shiga toxin-producing Escherichia coli O111 infections associated with a correctional facility dairy - Colorado, 2010. Morbidity and Mortality Weekly Report 2012, 61:149-152.
10. Chang S.S., Lu W.Y., Park S.H., Kang D.H. Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine. International Journal of Food Microbiology 2010, 141:236-241.
11. Choi M.R., Lee S.Y., Park K.H., Chung M.S., Ryu S., Kang D.H. Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 on spinach and lettuce. Food Control 2012, 24:171-176.
12. Dykes G.A., Moorhead S.M., Roberts S.L. Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts. International Journal of Food Microbiology 2001, 64:401-405.
13. Food and Drug Administration (FDA) Bad bug book - Foodborne pathogenic microorganisms and natural toxins 2012, 75-79. Accessed 04.06.13. http://www.fda.gov/downloads/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/UCM297627.pdf, 2nd ed.
14. Food Safety and Inspection Service (FSIS) Serotypes profile of Salmonella isolates from meat and poultry products January 1998 through December 2010 2011, Accessed 04.06.13. http://www.fsis.usda.gov/PDF/Serotypes_Profile_Salmonella_2010.pdf.
15. Food Safety Commission of Japan Enterohaemorrhagic Escherichia coli and Salmonella species in beef for raw consumption 2011, Risk assessment report - microorganism FS/691/2011, Accessed 04.06.13. http://www.fsc.go.jp/sonota/emerg/namaniku_hyoka_gaiyo_english.pdf.
16. Frank C., Faber M.S., Askar M., Bernard H., Fruth A., Gilsdorf A., et al. Large and ongoing outbreak of haemolytic uraemic syndrome, Germany, May 2011. Eurosurveillance 2011, 16. & HUS investigation team.
17. Friesema I.H., de Jong A.E., Fitz James I.A., Heck M.E., van den Kerkhof J.H., Notermans D.W., et al. Outbreak of Salmonella Thompson in the Netherlands since July 2012. Eurosurveillance 2012, 17.
18. Gruzdev N., Pinto R., Sela S. Effect of desiccation on tolerance of Salmonella enterica to multiple stresses. Applied and Environmental Microbiology 2011, 77:1667-1673.
19. Hansen L.T., Austin J.W., Gill T.A. Antibacterial effect of protamine in combination with EDTA and refrigeration. International Journal of Food Microbiology 2001, 66:149-161.
20. Hiraki J., Ichikawa T., Ninomiya S., Seki H., Uohama K., Seki H., et al. Use of ADME studies to confirm the safety of ε-polylysine as a preservative in food. Regulatory Toxicology and Pharmacology 2003, 37:328-340.
21. Jiménez S.M., Salsi M.S., Tiburzi M.C., Rafaghelli R.C., Pirovani M.E. Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions. Journal of Applied Microbiology 1999, 87:339-344.
22. Jin H.H., Lee S.Y. Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts. Journal of Food Science 2007, 72:M441-M445.
23. Keeling C., Niebuhr S.E., Acuff G.R., Dickson J.S. Evaluation of Escherichia coli biotype 1 as a surrogate for Escherichia coli O157:H7 for cooking, fermentation, freezing, and refrigerated storage in meat processes. Journal of Food Protection 2009, 72:728-732.
24. Kimura B., Murakami M. Fate of food pathogens in gas-packaged jack mackerel fillets. Nippon Suisan Gakkaishi 1993, 59:1163-1169.
25. Lee S.Y., Baek S.Y. Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach. Food Microbiology 2008, 25:582-587.
26. Lu Y., Wu C. Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash. International Journal of Food Microbiology 2012, 152:31-34.
27. Marshall K.M., Niebuhr S.E., Acuff G.R., Lucia L.M., Dickson J.S. Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions. Journal of Food Protection 2005, 68:2580-2586.
28. Matano S., Inamura K., Konishi M., Okumura T., Kawai H., Okamura T., et al. Encephalopathy disseminated intravascular coagulation and hemolytic-uremic syndrome after infection with enterohemorrhagic Escherichia coli O111. Journal of Infection and Chemotherapy 2012, 18:558-564.
29. Mathusa E.C., Chen Y., Enache E., Hontz L. Non-O157 shiga toxin-producing Escherichia coli in foods. Journal of Food Protection 2010, 73:1721-1736.
30. McCollum J.T., Williams N.J., Beam S.W., Cosgrove S., Ettestad P.J., Ghosh T.S., et al. Multistate outbreak of Escherichia coli O157:H7 infections associated with in-store sampling of an aged raw-milk gouda cheese, 2010. Journal of Food Protection 2012, 75:1759-1765.
31. Michaelsen A.R., Sebranek J.G., Dickson J.S. Effects of microbial inhibitors and modified atmosphere packaging on growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on quality attributes of injected pork chops and sliced cured ham. Journal of Food Protection 2006, 69:2671-2680.
32. Moschonas G., Geornaras I., Stopforth J.D., Wach D., Woerner D.R., Belk K.E., et al. Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. Journal of Food Science 2012, 77:M405-M411.
33. Murcia M.A., Martiinez-Tomé M., Nicolás M.C., Vera A.M. Extending the shelf-life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging. Food Microbiology 2003, 20:671-679.
34. Nilsson L., Huss H.H., Gram L. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. International Journal of Food Microbiology 1997, 38:217-227.
35. Palumbo S.A., Call J., Schultz F.J., Williams A.C. Minimum and maximum temperatures for growth and verotoxin production by hemorrhagic strains of Escherichia coli. Journal of Food Protection 1995, 58:352-356.
36. Potter R., Hansen L.T., Gill T.A. Inhibition of foodborne bacteria by native and modified protamine: importance of electrostatic interactions. International Journal of Food Microbiology 2005, 103:23-34.
37. Raguenaud M.E., Le Hello S., Salah S., Weill F.X., Brisabois A., Delmas G., et al. Epidemiological and microbiological investigation of a large outbreak of monophasic Salmonella Typhimurium 4,5,12:i:- in schools associated with imported beef in Poitiers, France, October 2010. Eurosurveillance 2012, 17.
38. Rajkovic A., Tomic N., Smigic N., Uyttendaele M., Ragaert P., Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. International Journal of Food Microbiology 2010, 140:201-206.
39. Seo H.S., Bang J., Kim H., Beuchat L.R., Cho S.Y., Ryu J.H. Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves. International Journal of Food Microbiology 2012, 159:136-143.
40. Shima S., Matsuoka H., Iwamoto T., Sakai H. Antimicrobial action of ε-poly-l-lysine. Journal of Antibiotics 1984, 37:1449-1455.
41. Vold L., Holck A., Wasteson Y., Nissen H. High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef. International Journal of Food Microbiology 2000, 56:219-225.
42. Wong T.L., Nicol C., Cook R., MacDiarmid S. Salmonella in uncooked retail meats in New Zealand. Journal of Food Protection 2007, 70:1360-1365.
43. Yoshida T., Nagasawa T. ε-Poly-l-lysine: microbial production, biodegradation and application potential. Applied Microbiology and Biotechnology 2003, 62:21-26.
44. Zhao T., Zhao P., Doyle M.P. Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate. Journal of Food Protection 2009, 72:928-936.