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[PMID]:28576372
[Au] Autor:Patange A; Boehm D; Bueno-Ferrer C; Cullen PJ; Bourke P
[Ad] Endereço:Plasma Research Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Ireland.
[Ti] Título:Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma.
[So] Source:Food Microbiol;66:48-54, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its control in processing environments is important to maintain meat product quality. Atmospheric cold plasma is of interest for control of pathogenic and spoilage microorganisms in foods. This study ascertained the potential of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) for control of B. thermosphacta, taking microbial and food environment factors into consideration, and investigated the shelf-life of lamb chop after in-package plasma treatment in modified atmosphere. Community profiling was used to assess the treatment effects on the lamb microflora. ACP treatment (80 kV) for 30s inactivated B. thermosphacta populations below detection levels in PBS, while 5 min treatment achieved a 2 Log cycle reduction using a complex meat model medium and attached cells. The antimicrobial efficacy of plasma was reduced but still apparent on lamb chop surface-inoculated with high concentrations of B. thermosphacta. Lamb chop treated under modified atmosphere exhibited reduced microbial growth over the product shelf-life and community profiling showed no evident changes to the microbial populations after the treatment. The overall results indicated potential of ACP to enhance microbial control leading to meat storage life extension through adjusting the modality of treatment.
[Mh] Termos MeSH primário: Brochothrix/efeitos dos fármacos
Embalagem de Alimentos/métodos
Conservação de Alimentos/métodos
Carne/microbiologia
Gases em Plasma/farmacologia
[Mh] Termos MeSH secundário: Animais
Brochothrix/crescimento & desenvolvimento
Contaminação de Alimentos/análise
Contaminação de Alimentos/prevenção & controle
Embalagem de Alimentos/instrumentação
Conservação de Alimentos/instrumentação
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plasma Gases)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE


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[PMID]:28570918
[Au] Autor:Balay DR; Dangeti RV; Kaur K; McMullen LM
[Ad] Endereço:Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
[Ti] Título:Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms.
[So] Source:Int J Food Microbiol;255:25-31, 2017 Aug 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the efficacy of leucocin A and an analogue of leucocin A (leucocin N17L) to inhibit the growth of Listeria monocytogenes on wieners in the presence of spoilage organisms. Leucocin A was produced by Leuconostoc gelidum UAL187 and purified with a five-fold increase in yield; leucocin N17L was synthesized replacing asparagine at residue 17 with leucine. Five strains of L. monocytogenes associated with foodborne illness were used to assess bacteriocin efficacy in vitro and in situ. Minimum inhibitory concentrations could not be determined in broth; however, on agar the minimum inhibitory concentrations ranged from 11.7-62.5µM and 62.5->500µM for leucocin A and leucocin N17L, respectively. Leucocin N17L was less effective than the native bacteriocin at controlling the growth of L. monocytogenes. The inactivation profiles of L. monocytogenes in broth in the presence of leucocin A suggested each isolate had different levels of resistance to the bacteriocin as determined by the initial bactericidal effect. The formation of spontaneously resistance subpopulations were also observed for each strain of L. monocytogenes. In situ, wieners were inoculated with the spoilage organisms, Carnobacterium divergens and Brochothrix thermosphacta, followed by surface application of purified leucocin A, and inoculated with a cocktail of L. monocytogenes. Wieners were vacuum packaged and stored at 7°C for 16d. Leucocin A reduced the counts L. monocytogenes on wieners during storage, regardless of the presence of C. divergens. B. thermosphacta was unaffected by the presence of leucocin A on wieners over the duration of storage. This study suggests that leucocin A may be beneficial to industry as a surface application on wieners to help reduce L. monocytogenes counts due to post-processing contamination even in the presence of spoilage organisms. However, further investigation on the ability of L. monocytogenes to form spontaneous resistance to class II bacteriocins on food matrices during prolonged storage is warranted.
[Mh] Termos MeSH primário: Bacteriocinas/isolamento & purificação
Bacteriocinas/farmacologia
Microbiologia de Alimentos/métodos
Leuconostoc/química
Listeria monocytogenes/efeitos dos fármacos
Produtos da Carne/microbiologia
[Mh] Termos MeSH secundário: Antibacterianos/isolamento & purificação
Antibacterianos/farmacologia
Brochothrix/efeitos dos fármacos
Carnobacterium/efeitos dos fármacos
Testes de Sensibilidade Microbiana
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Bacteriocins); 145170-92-9 (leucocin A-UAL 187)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171012
[Lr] Data última revisão:
171012
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170602
[St] Status:MEDLINE


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[PMID]:27979060
[Au] Autor:Sirocchi V; Devlieghere F; Peelman N; Sagratini G; Maggi F; Vittori S; Ragaert P
[Ad] Endereço:School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy.
[Ti] Título:Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.
[So] Source:Food Chem;221:1069-1076, 2017 Apr 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O , to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O conditions.
[Mh] Termos MeSH primário: Embalagem de Alimentos/métodos
Conservação de Alimentos/métodos
Óleos Voláteis/administração & dosagem
Carne Vermelha/análise
Refrigeração/métodos
Rosmarinus
[Mh] Termos MeSH secundário: Animais
Atmosfera/análise
Brochothrix/efeitos dos fármacos
Brochothrix/fisiologia
Bovinos
Contagem de Colônia Microbiana/métodos
Microbiologia de Alimentos/métodos
Óleos Voláteis/isolamento & purificação
Componentes Aéreos da Planta
Carne Vermelha/microbiologia
Vácuo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Oils, Volatile); 8LGU7VM393 (rosemary oil)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161217
[St] Status:MEDLINE


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[PMID]:27889141
[Au] Autor:Säde E; Penttinen K; Björkroth J; Hultman J
[Ad] Endereço:Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland. Electronic address: elina.sade@helsinki.fi.
[Ti] Título:Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.
[So] Source:Food Microbiol;62:147-152, 2017 Apr.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8-12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community.
[Mh] Termos MeSH primário: Embalagem de Alimentos
Armazenamento de Alimentos/normas
Microbiota
Carne Vermelha/microbiologia
[Mh] Termos MeSH secundário: Animais
Carga Bacteriana
Brochothrix/genética
Brochothrix/isolamento & purificação
Carnobacterium/genética
Carnobacterium/isolamento & purificação
Bovinos
DNA Bacteriano
Microbiologia de Alimentos
Lactococcus/genética
Lactococcus/isolamento & purificação
Leuconostoc/genética
Leuconostoc/isolamento & purificação
Microbiota/genética
Microbiota/fisiologia
RNA Ribossômico 16S/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170828
[Lr] Data última revisão:
170828
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161128
[St] Status:MEDLINE


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[PMID]:27886641
[Au] Autor:Reid R; Fanning S; Whyte P; Kerry J; Bolton D
[Ad] Endereço:Teagasc Food Research Centre, Ashtown Dublin 15, Ireland; University College Dublin, Belfield, Dublin 4, Ireland.
[Ti] Título:Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage.
[So] Source:Meat Sci;125:46-52, 2017 Mar.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Primals were prepared from beef Longissimus thoracis et lumborum (LTL), psoas major (PM), quadriceps femoris (QF) and semitendinosus (S) muscles from cold and hot boned carcasses, vacuum-packaged and stored for 42 or 100days at 2°C and 7°C. Storage temperature, carcass or primal surface temperature, pH and a were monitored. Samples were taken periodically and tested for total viable count mesophilic (TVCm), TVC psychrophilic (TVCp), total Enterobacteriaceae count (TEC), presumptive Pseudomonas spp., lactic acid bacteria (LAB), Clostridium spp. and Brochothrix thermosphacta. A fifth muscle, biceps femoris (BF), was used to examine the impact of hot boning on blown pack spoilage (BPS). Primal counts increased to 6-7log cfucm after 6weeks. Significantly (P<0.05) higher TEC, Pseudomonas spp. and Br. thermosphacta counts were observed on cold versus hot boned primals. In contrast, significantly (P<0.05) higher TVC, LAB and Clostridium spp. concentrations were obtained on hot boned beef. Moreover, BPS pack distension/bursting occurred considerably sooner in hot boned product.
[Mh] Termos MeSH primário: Temperatura Baixa
Manipulação de Alimentos
Embalagem de Alimentos
Temperatura Alta
Carne Vermelha/microbiologia
[Mh] Termos MeSH secundário: Animais
Osso e Ossos/microbiologia
Brochothrix/isolamento & purificação
Bovinos
Clostridium/isolamento & purificação
Contagem de Colônia Microbiana
DNA Bacteriano/isolamento & purificação
Enterobacteriaceae/isolamento & purificação
Contaminação de Alimentos
Microbiologia de Alimentos
Concentração de Íons de Hidrogênio
Lactobacillaceae/isolamento & purificação
Músculo Esquelético/microbiologia
Pseudomonas/isolamento & purificação
Vácuo
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170602
[Lr] Data última revisão:
170602
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161126
[St] Status:MEDLINE


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[PMID]:27760400
[Au] Autor:Saraoui T; Cornet J; Guillouet E; Pilet MF; Chevalier F; Joffraud JJ; Leroi F
[Ad] Endereço:Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), Ifremer, Rue de l'Ile d'Yeu, 44311 Nantes Cedex 03, France; LUNAM Université, Oniris, UMR 1014 Secalim, Site de la Chantrerie, F-44307 Nantes, France; INRA, F-44307 Nantes, France. Electronic address: taous.sa
[Ti] Título:Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria.
[So] Source:Int J Food Microbiol;241:69-77, 2017 Jan 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in cooked and peeled shrimp (CPS) Penaeus vannamei at 5×10 CFU/g. Chemical, sensory and microbiological analyses by culture-dependent and -independent methods were performed during storage under modified atmosphere packaging (MAP) at 8°C. The results were compared to a non-inoculated batch. In a second trial, the same experiments were repeated in the presence of 10 CFU/g of L. monocytogenes RF191. The microbiota of CPS was composed of LAB, Shewanella spp. and Enterobacteriaceae. Brochothrix thermosphacta was not detected. L. piscium and C. divergens reached 10 and 10 CFU/g, respectively, in 7days and did not inhibit each other when co-inoculated. L. piscium reduced L. monocytogenes by 1Log (CFU/g) for 28days. C. divergens had an immediate listericidal effect lasting 7days. A regrowth of L. monocytogenes was then observed but the count was always 2 to 5Log (CFU/g) lower than in the control. No additional or synergic effect between protective strains was observed and the cocktail had the same inhibitory effect as C. divergens alone. C. divergens was very effective at preventing the sensory deterioration of CPS. This may be related to the inhibition of Shewanella and Enterobacteriaceae. However, the panelists could detect the presence of C. divergens during the first 10days of storage, with slight unpleasant odors and flavors. L. piscium improved the sensory quality of CPS for 14days only. In co-culture, L. piscium eliminated the off-odors and flavors released by C. divergens in the early stage of storage and the co-culture allowed maintaining a good quality of CPS throughout the storage. Therefore, the use of a cocktail of L. piscium CNCM I-4031 and C. divergens V41 is recommended in a strategy of biopreservation of shrimp.
[Mh] Termos MeSH primário: Brochothrix/metabolismo
Carnobacterium
Microbiologia de Alimentos
Conservação de Alimentos/métodos
Lactobacillaceae
Frutos do Mar/microbiologia
[Mh] Termos MeSH secundário: Animais
Técnicas de Cocultura
Contagem de Colônia Microbiana
Culinária
Crustáceos
Embalagem de Alimentos/métodos
Concentração de Íons de Hidrogênio
Lactococcus
Listeria monocytogenes/crescimento & desenvolvimento
Segurança
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170917
[Lr] Data última revisão:
170917
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161021
[St] Status:MEDLINE


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[PMID]:27697169
[Au] Autor:Reid R; Fanning S; Whyte P; Kerry J; Lindqvist R; Yu Z; Bolton D
[Ad] Endereço:Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
[Ti] Título:The microbiology of beef carcasses and primals during chilling and commercial storage.
[So] Source:Food Microbiol;61:50-57, 2017 Feb.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (a ) were also recorded. Clostridium (1.89 log cfu/cm ) and Pseudomonas spp. (2.12 log cfu/cm ) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 °C to 0 °C, pH from 7.07 to 5.65 and a from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.
[Mh] Termos MeSH primário: Embalagem de Alimentos
Armazenamento de Alimentos
Carne Vermelha/microbiologia
Temperatura Ambiente
[Mh] Termos MeSH secundário: Animais
Brochothrix/crescimento & desenvolvimento
Brochothrix/isolamento & purificação
Bovinos
Microbiologia de Alimentos
Conservação de Alimentos
Lactobacillaceae/crescimento & desenvolvimento
Lactobacillaceae/isolamento & purificação
Pseudomonas/crescimento & desenvolvimento
Pseudomonas/isolamento & purificação
Vácuo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161005
[St] Status:MEDLINE


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[PMID]:27554149
[Au] Autor:Höll L; Behr J; Vogel RF
[Ad] Endereço:Technische Universität München, Lehrstuhl für Technische Mikrobiologie, 85354, Freising, Germany.
[Ti] Título:Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS.
[So] Source:Food Microbiol;60:84-91, 2016 Dec.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf-life of meat. Typically, poultry meat has been packaged in a CO2/N2 atmosphere (with residual low O2). Recently, some producers use high O2 MAP for poultry meat to empirically reach comparable shelf lifes. In this work, we compared spoilage microbiota of skinless chicken breast in high (80% O2, 20% CO2) and low O2 MAP (65% N2 and 35% CO2). Two batches of meat were incubated in each atmosphere for 14 days at 4 °C and 10 °C. Atmospheric composition of each pack and colony forming units (25 °C, 48 h, BHI agar) of poultry samples were determined at seven timepoints. Identification of spoilage organisms was carried out by MALDI-TOF MS. Brochothrix thermosphacta, Carnobacterium sp. and Pseudomonas sp. were the main organisms found after eight days at 4 °C and 10 °C in high O2 MAP. In low O2 MAP, the main spoilage microbiota was represented by species Hafnia alvei at 10 °C, and genera Carnobacterium sp., Serratia sp., and Yersinia sp. at 4 °C. High O2 MAP is suggested as preferential gas because were less detrimental and pathogens like Yersinia were not observed.
[Mh] Termos MeSH primário: Bactérias/crescimento & desenvolvimento
Embalagem de Alimentos
Carne/microbiologia
Microbiota/fisiologia
Aves Domésticas
[Mh] Termos MeSH secundário: Animais
Bactérias/isolamento & purificação
Brochothrix/crescimento & desenvolvimento
Brochothrix/isolamento & purificação
Carnobacterium/crescimento & desenvolvimento
Carnobacterium/isolamento & purificação
Contagem de Colônia Microbiana
Microbiologia de Alimentos
Armazenamento de Alimentos
Oxigênio
Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
S88TT14065 (Oxygen)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170303
[Lr] Data última revisão:
170303
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160825
[St] Status:MEDLINE


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[PMID]:27554147
[Au] Autor:Silbande A; Adenet S; Smith-Ravin J; Joffraud JJ; Rochefort K; Leroi F
[Ad] Endereço:Pôle Agroalimentaire Régional de Martinique (PARM), Impasse Petit-Morne, N° 375, 97232 Lamentin, Martinique; Université des Antilles, Département Scientifique Inter facultaire (DSI), EA929 AIHP-GEODE (groupe BIOSPHERES), BP 7209, 97275 SchÅ“lcher, Martinique; Ifremer, Laboratoire Ecosystèmes Microbi
[Ti] Título:Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging.
[So] Source:Food Microbiol;60:62-72, 2016 Dec.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique stored in ice (AIR - 0 °C), vacuum (VP - 4/8 °C) and modified atmosphere packaging (MAP - 4/8 °C) (70% CO2 - 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 10(6)-10(7) CFU g(-1). No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated the microbiota of MAP and VP products, respectively. The pH value remained stable in all trials, ranging from 5.77 to 5.97. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA-N) concentrations were weak and not significantly different between batches. Lipid oxidation increased in the samples containing O2 (MAP > AIR). The initial concentration of histamine was high (75-78 mg kg(-1)) and stable up to 8 days but then significantly decreased in all trials to reach 25-30 mg kg(-1), probably due to the presence of histamine-decomposing bacteria.
[Mh] Termos MeSH primário: Bactérias/isolamento & purificação
Embalagem de Alimentos/normas
Armazenamento de Alimentos/normas
Alimentos Marinhos/microbiologia
Atum/microbiologia
[Mh] Termos MeSH secundário: Animais
Bactérias/classificação
Bactérias/genética
Brochothrix/genética
Brochothrix/isolamento & purificação
Contagem de Colônia Microbiana
Segurança de Produtos ao Consumidor
Microbiologia de Alimentos
Armazenamento de Alimentos/métodos
Genes de RNAr
Histamina/análise
Gelo
Metagenômica
Microbiota/genética
Microbiota/fisiologia
Nitrogênio/análise
Controle de Qualidade
RNA Ribossômico 16S/genética
Alimentos Marinhos/análise
Paladar
Vácuo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Ice); 0 (RNA, Ribosomal, 16S); 820484N8I3 (Histamine); N762921K75 (Nitrogen)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170303
[Lr] Data última revisão:
170303
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160825
[St] Status:MEDLINE


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[PMID]:27375241
[Au] Autor:Paparella A; Mazzarrino G; Chaves-López C; Rossi C; Sacchetti G; Guerrieri O; Serio A
[Ad] Endereço:Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.
[Ti] Título:Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
[So] Source:Food Microbiol;59:23-31, 2016 Oct.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The potential of chitosan as a possible booster of the antimicrobial activity of Origanum vulgare EO (OEO) against spoilage bacteria and Listeria monocytogenes was investigated in fresh pork meat. Pork fillets were inoculated with 3 L. monocytogenes strains, dipped either in Origanum vulgare (oregano) Essential Oil (OEO) at 2 and 4%, or in chitosan 1% alone or added with 2 and 4% OEO, then packed under modified atmosphere (70% O2, 20% CO2, 10% N2) and stored at 4 °C for 15 days. OEO did not reduce L. monocytogenes growth, while 2 Log decrease was obtained after 2 days of storage in treatments with chitosan alone or with OEO, with growth inhibition up to day 15 in samples with chitosan and OEO 4%. When OEO was combined with chitosan, total viable counts and spoilage bacteria were reduced and contained over time, particularly Pseudomonas (2.0 Log CFU/g at day 15) and Brochothrix thermosphacta (undetectable). All the treatments applied extended meat shelf-life with respect to control, whose commercial shelf-life was 10 days. Chitosan treatments enhanced L* and maintained a* values almost stable during storage. Chitosan and OEO singly applied reduced lipid oxidation (0.62-0.75 mg malondialdehyde/Kg meat) compared to control (0.99 mg malondialdehyde/Kg meat). Finally, chitosan treated samples were not recognized with respect to the control, whereas OEO gave bitter taste; chitosan with OEO instead mitigated the effect of OEO addition to meat. Chitosan combined with OEO boosts its antimicrobial activity and shows a potential for application in industrial production of fresh pork in MAP, to achieve shelf-life extension, control of L. monocytogenes growth, stability of color and protective effect from oxidation, with low sensory impact.
[Mh] Termos MeSH primário: Quitosana/farmacologia
Contaminação de Alimentos/prevenção & controle
Óleos Voláteis/farmacologia
Carne Vermelha/microbiologia
[Mh] Termos MeSH secundário: Animais
Antibacterianos/farmacologia
Brochothrix/efeitos dos fármacos
Quelantes/farmacologia
Contagem de Colônia Microbiana
Microbiologia de Alimentos
Embalagem de Alimentos
Conservação de Alimentos/métodos
Conservantes de Alimentos/química
Armazenamento de Alimentos
Peroxidação de Lipídeos
Listeria monocytogenes/efeitos dos fármacos
Origanum/química
Pseudomonas/efeitos dos fármacos
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Chelating Agents); 0 (Food Preservatives); 0 (Oils, Volatile); 39736Z7Q8W (origanum oil); 9012-76-4 (Chitosan)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:170228
[Lr] Data última revisão:
170228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160705
[St] Status:MEDLINE



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