Evaluation of different methods to prevent Penicillium nordicum growth on and ochratoxin A production in country-style sausages

World Mycotoxin Journal

Volumn 6, Issue 4, 2013, Pages 411-418

  Comi, G ^a   Chiesa, L ^b   Panseri, S ^b   Orlic, S ^c   Iacumin, L ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c RUDER BO KOVI INSTITUTE   (Croatia)

Author keywords

fungal starter; gaseous ozone; ochratoxin A; sausage

Indexed keywords

OCHRATOXIN; TOXIC GAS;

ARTICLE; CONSUMER; FOOD WASHING; FUNGUS GROWTH; GROWTH INHIBITION; HEALTH HAZARD; INOCULATION; ITALY; MEAT; NONHUMAN; PATHOGEN CLEARANCE; PENICILLIUM; PENICILLIUM NORDICUM; PHYSICAL CHEMISTRY; STARTER CULTURE;

PENICILLIUM NALGIOVENSE; PENICILLIUM NORDICUM;

EID: 84886011037     PISSN: 18750710     EISSN: 18750796     Source Type: Journal    
DOI: 10.3920/WMJ2013.1548     Document Type: Article

References (104)

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2. Bari, M.L., Todoriki, S., Sommers, I.C., Hayakawa, F. and Kawamoto, S., 2006. Irradiation inactivation of Listeria monocytogenesin low-fat ground pork at freezing and refrigeration temperatures. Journal of Food Protection 69: 2955-2960.
3. Bedarguè, J.L., Monteil, P., Montel, M.C. and Talon, R., 1993. Effects of starter cultures on the formation of flavor compounds in dry sausages. Meat Science 35: 275-287.
4. Billion, J., 1978. The action of ozone in preservation of meat products. Revue Technique Vtrinaire de l'Alimentation 16: 41-45.
5. Bolander, C.R., Toma, R.B., Davis, R.M. and Medora, N.P., 1995. Irradiated versus fumigated spices in sausage. International Journal of Food Science and Nutrition 46: 319-325.
6. Cantoni, C., Rossetti, R. and Dragoni, I., 1982. Isolamento e determinazione di ocratossina A da insaccati crudi stagionati. Industrie Alimentari 21: 668-669.
7. Chiavaro, E., Lepiani, A., Colla, F., Bettoni, P., Pari, E. and Spotti, E., 2002. Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorimetric method. Food Additives and Contaminants 19: 575-581.
8. Diaz, M.E. and Law, S.E., 1999. UV-enhanced ozonation for reduction of pathogenic microorganisms and turbidity in poultry-processing chiller water for recycling. In: Proceedings of the 14th Ozone World Congress, Vol. 2. International Ozone Association, Pan American Group, Dearborn, MI, USA, pp. 391-403.
9. Diaz, O., Fernndez, M., Garcia de Fernano, G.D., De la Hoz, L. and Ordnez, J.A., 1997. Proteolysis in dry-fermented sausages: the effect of selected exogenous proteases. Meat Science 46: 115-128.
10. Dondo, A., Nachtman, C., Doglione, L., Rosso, A. and Genetti, A., 1992. Foods: their preservation by combined use of refrigeration and ozone. Ingegneria Alimentare - Le Conserve Animali 8: 16-25.
11. Ewell, A.W., 1946. Recent ozone investigation. Journal of Applied Physics 17: 908-911.
12. Fournaud, J. and Lauret, R., 1972. Influence of ozone on the surface microbial flora of frozen beef and during thawing. Industries Alimentaires et Agricoles 89: 585-589.
13. Gorman, B.M., Kochevar, S.L., Sofos, J.N., Morgan, J.B., Schmidt, G.R. and Smith, G.C., 1997. Changes on beef adipose tissue following decontamination with chemical solutions or water of 35 C or 74 C. Journal of Muscle Foods 8: 185-197.
14. Grazia L., Romano, P., Bagni, A., Roggiani, D. and Guglielmi, G., 1986. The role of moulds in the ripening process of salami. Food Microbiology 3: 19-25.
15. Greer, G.G. and Jones, S.D.M., 1989. Effects of ozone on beef carcass shrinkage, muscle quality and bacterial spoilage. Canadian Institute of Food Science and Technology Journal 22: 156-160.
16. Guzel-Seydim, Z.B., Greene, H.K. and Seydim, A.C., 2004. Use of ozone in the food industry. Food Science and Technology 37: 453-460.
17. Horvath, M., Bilitzky, L. and Huttner, J., 1985. Fields of utilization of ozone. Elsevier Science Publishing Co., New York, NY, USA.
18. Iacumin, L., Chiesa, L., Boscolo, D., Manzano, M., Cantoni, C., Orlic, S. and Comi, G., 2009. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiology 26: 65-70.
19. Iacumin, L., Manzano, M. and Comi, G., 2012. Prevention of Aspergillus ochraceusgrowth on and ochratoxin A contamination of sausages using ozonated air. Food Microbiology 29: 229-232.
20. Iacumin, L., Milesi, S., Pirani, S., Comi, G. and Chiesa, L.M., 2011. Ochratoxigenic moulds and ochratoxin A in sausages from different areas in Northern Italy: occurrence, elimination or prevention with ozonated air. Journal of Food Safety 31: 538-545.
21. International Agency for Research on Cancer (IARC), 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC Monographs on the evaluation of carcinogenic risks to humans. Vol. 56. IARC, Lyon, France
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23. Kanofsky, J.R. and Sima, P., 1991. Singlet oxygen production from the reactions of ozone with biological molecules. The Journal of Biological Chemistry 266: 9039-9042.
24. Kim, J.G., Yousef, A.E. and Chism, G.W., 1999. Use of ozone to inactivate microorganisms on lettuce. Journal of Food Safety 19: 17-34.
25. Kolodyaznaya, V.S. and Suponina, T.A., 1975. Storage of foods using ozone. Kholodilnaya Tekhnika 6: 39-41.
26. Larsen, T.O., Svendsen, A. and Smedsgaard, J., 2001. Biochemical characterization of ochratoxin A-producing strains of the genus Penicillium. Applied and Environmental Microbiology 67: 3630-3635.
27. Leistner, L., 1986. Mold-ripened foods. Fleischwirtschaft 66: 1385-1388.
28. Lucke, F.K., 1997. Fermented sausages. In: Wood, B.J.B. (ed.) Microbiology of fermented foods. Blackie Academic and Professional, London, UK, pp. 441-483.
29. Matrella, R., Monaci, L., Milillo, M.A., Palmisano, F. and Tantillo, M.G., 2006. Ochratoxin A determination in paired kidneys and muscle samples from swines slaughtered in southern Italy. Food Control 17: 114-117.
30. McLoughlin, G., 2000. Apple processor switches from chlorine to ozone treatment. Water Technology 23: 53-54.
31. Mutti, P., Previdi, M.P., Quintavalla, S. and Spotti, E., 1992. Toxigenicity of mould strains isolated from salami as function of culture medium. Industria Conserve 63: 142-145.
32. Naitoh S., 1992a. Studies on the application of ozone in food preservation: effect of metallozeolites and ascorbic acid on the inactivation of Bacillus subtilisspores with gaseous ozone. Journal of Antibacterial and Antifungal Agents 20: 629-632.
33. Naitoh S., 1992b. Studies on the application of ozone in food preservation: microbicidal properties of ozone in the gas phase to yeast. Journal of Antibacterial and Antifungal Agents 21: 341-346.
34. Naitoh, S. and Shiga, I., 1982. Studies on utilization of ozone in food preservation. I. Microbicidal properties of ozone on various microorganisms suspended in water. Journal of the Japanese Society for Food Science and Technology 29: 1-10.
35. Novak, J.S. and Yuan, J.T.C., 2004a. Increased inactivation of ozone-treated Clostridium perfringensvegetative cells and spores on fabricated beef surfaces using mild heat. Journal of Food Protection 67: 342-346.
36. Novak, J.S. and Yuan, J.T.C., 2004b. The fate of Clostridium perfringensexposed to ozone and/or mild heat pretreatment on beef surfaces followed by modified atmosphere packaging. Food Microbiology 21: 667-673.
37. Park, J.G., Yoon, Y., Park, J.N., Han, I.J., Song, B.S., Kim, J.H., Kim, W.G., Hwang, H.J., Han, S.B. and Lee, J.W., 2010. Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties. Meat Science 85: 368-372.
38. Pietri, A., Bertuzzi, T., Gualla, A. and Piva, G., 2006. Occurrence of ochratoxin A in raw ham muscles and in pork products from Northern Italy. Italian Journal of Food Science 18: 99-106.
39. Previdi, M.P., Franceschini, B. and Fortini, G., 2009. Impiego dell'ozono per la disinfezione di acque e superfici metalliche e in poliestere artificialmente contaminate. Industria Conserve 1: 31-41.
40. Restaino, L., Frampton, E.W., Hemphill, J.B. and Palnikar, P., 1995. Efficacy of ozonated water against various food-related microorganisms. Applied and Environmental Microbiology 61: 3471-3475.
41. Rusch, A. and Kraemer, J., 1989. Influence of instruments for elimination of microorganisms on surface bacterial contamination of fresh meat and on airborne microorganisms in cold stores with increased relative humidity. Archiv fr Lebensmittelhygiene 40: 61-65.
42. Sarig, P., Zahavi, T., Zutkhi, Y., Yannai, S., Lisker, N. and Ben-Arie, R., 1996. Ozone for control of postharvest decay of table grapes caused by Rhizopus stolonifer. Physiological and Molecular Plant Pathology 48: 403-415.
43. Selgas, M.D., Casas, C., Toledo, V.M. and Garca, M.L., 1999. Effect of selected mould strains on lipolysis in dry fermented sausages. European Food Research and Technology 209: 360-365.
44. Sommers, C.H. and Niemira, B.A., 2011. Inactivation of avirulent Yersinia pestisin beef bologna by gamma irradiation. Journal of Food Protection 74: 627-630.
45. Spotti, E., Berni, E. and Cacchioli, C., 2008. Characteristics and applications of molds. In: Toldr F. (ed.) Meat biotechnology. Springer Science Business Media LLC, Berlin, Germany, pp. 181-195.
46. Spotti, E., Chiavaro, E., Lepiani, A. and Colla, F., 2001. Contaminazione da muffe e da ocratossina A in prosciutti stagionati e in fase di stagionatura. Industrie Conserve 76: 341-354.
47. Sunesen, L.O. and Stahnke, L.H., 2003. Mould starter cultures for dry sausages-selection, application and effects. Meat Science 65: 935-948.
48. Tarladgis, B.G., Watts, B.M. and Yonathan, M., 1960. Distillation method for the determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 37: 44-48.
49. Toscani, T., Moseriti, A., Dossena, A., Dall'Asta, C., Simoncini, N. and Virgili, R., 2007. Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method. Journal of Chromatography B 855: 242-248.
50. Waldroup, A.L., Hierholzer, R.E., Forsythe, R.H. and Miller, M.J., 1993. Recycling of poultry chill water using ozone. Journal of Applied Poultry Research 2: 330-336.
51. Zannotti, M., Malagutti, L., Sciaraffa, F. and Corti, M., 2001. Indagine preliminare sul contenuto di oratossina in 57 salumi provenienti dalla grande distribuzione. In: Atti del 36 Simposio Internazionale di Zootecnia, 27 April 2001, Portonovo (AN), Italy, p. 78.
52. Zhuang, H., Lewis, L., Michelangeli, C., Hildebrand, D.F., Payne, F.A., Bastin, S. and Barth, M.M., 1996. Ozone water treatments for processing quality of packaged fresh-cut broccoli under refrigeration. Science et Technique du Froid 6: 267-276.
53. Anellis, A., Berkowitz, D., Swantak, W. and Strojan, C., 1972. Radiation sterilization of prototype military foods: low-temperature irradiation of codfish cake, corned beef, and pork sausage. Applied Microbiology 24: 453-462.
54. Bari, M.L., Todoriki, S., Sommers, I.C., Hayakawa, F. and Kawamoto, S., 2006. Irradiation inactivation of Listeria monocytogenesin low-fat ground pork at freezing and refrigeration temperatures. Journal of Food Protection 69: 2955-2960.
55. Bedarguè, J.L., Monteil, P., Montel, M.C. and Talon, R., 1993. Effects of starter cultures on the formation of flavor compounds in dry sausages. Meat Science 35: 275-287.
56. Billion, J., 1978. The action of ozone in preservation of meat products. Revue Technique Vtrinaire de l'Alimentation 16: 41-45.
57. Bolander, C.R., Toma, R.B., Davis, R.M. and Medora, N.P., 1995. Irradiated versus fumigated spices in sausage. International Journal of Food Science and Nutrition 46: 319-325.
58. Cantoni, C., Rossetti, R. and Dragoni, I., 1982. Isolamento e determinazione di ocratossina A da insaccati crudi stagionati. Industrie Alimentari 21: 668-669.
59. Chiavaro, E., Lepiani, A., Colla, F., Bettoni, P., Pari, E. and Spotti, E., 2002. Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorimetric method. Food Additives and Contaminants 19: 575-581.
60. Diaz, M.E. and Law, S.E., 1999. UV-enhanced ozonation for reduction of pathogenic microorganisms and turbidity in poultry-processing chiller water for recycling. In: Proceedings of the 14th Ozone World Congress, Vol. 2. International Ozone Association, Pan American Group, Dearborn, MI, USA, pp. 391-403.
61. Diaz, O., Fernndez, M., Garcia de Fernano, G.D., De la Hoz, L. and Ordnez, J.A., 1997. Proteolysis in dry-fermented sausages: the effect of selected exogenous proteases. Meat Science 46: 115-128.
62. Dondo, A., Nachtman, C., Doglione, L., Rosso, A. and Genetti, A., 1992. Foods: their preservation by combined use of refrigeration and ozone. Ingegneria Alimentare - Le Conserve Animali 8: 16-25.
63. Ewell, A.W., 1946. Recent ozone investigation. Journal of Applied Physics 17: 908-911.
64. Fournaud, J. and Lauret, R., 1972. Influence of ozone on the surface microbial flora of frozen beef and during thawing. Industries Alimentaires et Agricoles 89: 585-589.
65. Gorman, B.M., Kochevar, S.L., Sofos, J.N., Morgan, J.B., Schmidt, G.R. and Smith, G.C., 1997. Changes on beef adipose tissue following decontamination with chemical solutions or water of 35 C or 74 C. Journal of Muscle Foods 8: 185-197.
66. Grazia L., Romano, P., Bagni, A., Roggiani, D. and Guglielmi, G., 1986. The role of moulds in the ripening process of salami. Food Microbiology 3: 19-25.
67. Greer, G.G. and Jones, S.D.M., 1989. Effects of ozone on beef carcass shrinkage, muscle quality and bacterial spoilage. Canadian Institute of Food Science and Technology Journal 22: 156-160.
68. Guzel-Seydim, Z.B., Greene, H.K. and Seydim, A.C., 2004. Use of ozone in the food industry. Food Science and Technology 37: 453-460.
69. Horvath, M., Bilitzky, L. and Huttner, J., 1985. Fields of utilization of ozone. Elsevier Science Publishing Co., New York, NY, USA.
70. Iacumin, L., Chiesa, L., Boscolo, D., Manzano, M., Cantoni, C., Orlic, S. and Comi, G., 2009. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiology 26: 65-70.
71. Iacumin, L., Manzano, M. and Comi, G., 2012. Prevention of Aspergillus ochraceusgrowth on and ochratoxin A contamination of sausages using ozonated air. Food Microbiology 29: 229-232.
72. Iacumin, L., Milesi, S., Pirani, S., Comi, G. and Chiesa, L.M., 2011. Ochratoxigenic moulds and ochratoxin A in sausages from different areas in Northern Italy: occurrence, elimination or prevention with ozonated air. Journal of Food Safety 31: 538-545.
73. International Agency for Research on Cancer (IARC), 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC Monographs on the evaluation of carcinogenic risks to humans. Vol. 56. IARC, Lyon, France
74. Kaess, G. and Weidemann, J.F., 1968. Ozone treatment of chilled beef. I. Effect of low concentrations of ozone on microbial spoilage and surface color of beef. Journal of Food Technology 3: 325-334.
75. Kanofsky, J.R. and Sima, P., 1991. Singlet oxygen production from the reactions of ozone with biological molecules. The Journal of Biological Chemistry 266: 9039-9042.
76. Kim, J.G., Yousef, A.E. and Chism, G.W., 1999. Use of ozone to inactivate microorganisms on lettuce. Journal of Food Safety 19: 17-34.
77. Kolodyaznaya, V.S. and Suponina, T.A., 1975. Storage of foods using ozone. Kholodilnaya Tekhnika 6: 39-41.
78. Larsen, T.O., Svendsen, A. and Smedsgaard, J., 2001. Biochemical characterization of ochratoxin A-producing strains of the genus Penicillium. Applied and Environmental Microbiology 67: 3630-3635.
79. Leistner, L., 1986. Mold-ripened foods. Fleischwirtschaft 66: 1385-1388.
80. Lucke, F.K., 1997. Fermented sausages. In: Wood, B.J.B. (ed.) Microbiology of fermented foods. Blackie Academic and Professional, London, UK, pp. 441-483.
81. Matrella, R., Monaci, L., Milillo, M.A., Palmisano, F. and Tantillo, M.G., 2006. Ochratoxin A determination in paired kidneys and muscle samples from swines slaughtered in southern Italy. Food Control 17: 114-117.
82. McLoughlin, G., 2000. Apple processor switches from chlorine to ozone treatment. Water Technology 23: 53-54.
83. Mutti, P., Previdi, M.P., Quintavalla, S. and Spotti, E., 1992. Toxigenicity of mould strains isolated from salami as function of culture medium. Industria Conserve 63: 142-145.
84. Naitoh S., 1992a. Studies on the application of ozone in food preservation: effect of metallozeolites and ascorbic acid on the inactivation of Bacillus subtilisspores with gaseous ozone. Journal of Antibacterial and Antifungal Agents 20: 629-632.
85. Naitoh S., 1992b. Studies on the application of ozone in food preservation: microbicidal properties of ozone in the gas phase to yeast. Journal of Antibacterial and Antifungal Agents 21: 341-346.
86. Naitoh, S. and Shiga, I., 1982. Studies on utilization of ozone in food preservation. I. Microbicidal properties of ozone on various microorganisms suspended in water. Journal of the Japanese Society for Food Science and Technology 29: 1-10.
87. Novak, J.S. and Yuan, J.T.C., 2004a. Increased inactivation of ozone-treated Clostridium perfringensvegetative cells and spores on fabricated beef surfaces using mild heat. Journal of Food Protection 67: 342-346.
88. Novak, J.S. and Yuan, J.T.C., 2004b. The fate of Clostridium perfringensexposed to ozone and/or mild heat pretreatment on beef surfaces followed by modified atmosphere packaging. Food Microbiology 21: 667-673.
89. Park, J.G., Yoon, Y., Park, J.N., Han, I.J., Song, B.S., Kim, J.H., Kim, W.G., Hwang, H.J., Han, S.B. and Lee, J.W., 2010. Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties. Meat Science 85: 368-372.
90. Pietri, A., Bertuzzi, T., Gualla, A. and Piva, G., 2006. Occurrence of ochratoxin A in raw ham muscles and in pork products from Northern Italy. Italian Journal of Food Science 18: 99-106.
91. Previdi, M.P., Franceschini, B. and Fortini, G., 2009. Impiego dell'ozono per la disinfezione di acque e superfici metalliche e in poliestere artificialmente contaminate. Industria Conserve 1: 31-41.
92. Restaino, L., Frampton, E.W., Hemphill, J.B. and Palnikar, P., 1995. Efficacy of ozonated water against various food-related microorganisms. Applied and Environmental Microbiology 61: 3471-3475.
93. Rusch, A. and Kraemer, J., 1989. Influence of instruments for elimination of microorganisms on surface bacterial contamination of fresh meat and on airborne microorganisms in cold stores with increased relative humidity. Archiv fr Lebensmittelhygiene 40: 61-65.
94. Sarig, P., Zahavi, T., Zutkhi, Y., Yannai, S., Lisker, N. and Ben-Arie, R., 1996. Ozone for control of postharvest decay of table grapes caused by Rhizopus stolonifer. Physiological and Molecular Plant Pathology 48: 403-415.
95. Selgas, M.D., Casas, C., Toledo, V.M. and Garca, M.L., 1999. Effect of selected mould strains on lipolysis in dry fermented sausages. European Food Research and Technology 209: 360-365.
96. Sommers, C.H. and Niemira, B.A., 2011. Inactivation of avirulent Yersinia pestisin beef bologna by gamma irradiation. Journal of Food Protection 74: 627-630.
97. Spotti, E., Berni, E. and Cacchioli, C., 2008. Characteristics and applications of molds. In: Toldr F. (ed.) Meat biotechnology. Springer Science Business Media LLC, Berlin, Germany, pp. 181-195.
98. Spotti, E., Chiavaro, E., Lepiani, A. and Colla, F., 2001. Contaminazione da muffe e da ocratossina A in prosciutti stagionati e in fase di stagionatura. Industrie Conserve 76: 341-354.
99. Sunesen, L.O. and Stahnke, L.H., 2003. Mould starter cultures for dry sausages-selection, application and effects. Meat Science 65: 935-948.
100. Tarladgis, B.G., Watts, B.M. and Yonathan, M., 1960. Distillation method for the determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 37: 44-48.
101. Toscani, T., Moseriti, A., Dossena, A., Dall'Asta, C., Simoncini, N. and Virgili, R., 2007. Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method. Journal of Chromatography B 855: 242-248.
102. Waldroup, A.L., Hierholzer, R.E., Forsythe, R.H. and Miller, M.J., 1993. Recycling of poultry chill water using ozone. Journal of Applied Poultry Research 2: 330-336.
103. Zannotti, M., Malagutti, L., Sciaraffa, F. and Corti, M., 2001. Indagine preliminare sul contenuto di oratossina in 57 salumi provenienti dalla grande distribuzione. In: Atti del 36 Simposio Internazionale di Zootecnia, 27 April 2001, Portonovo (AN), Italy, p. 78.
104. Zhuang, H., Lewis, L., Michelangeli, C., Hildebrand, D.F., Payne, F.A., Bastin, S. and Barth, M.M., 1996. Ozone water treatments for processing quality of packaged fresh-cut broccoli under refrigeration. Science et Technique du Froid 6: 267-276.