Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham
The behaviour of Listeria monocytogenes and Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with L. monocytogenes and S. aureus and electron beam treated at 2 and 3 kGy. After trea...
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| Veröffentlicht in: | Food microbiology 2010-09, Vol.27 (6), p.777-782 |
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| creator | Cabeza, M.C. Cambero, M.I. Núñez, M. Medina, M. de la Hoz, L. Ordóñez, J.A. |
| description | The behaviour of
Listeria monocytogenes and
Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with
L. monocytogenes and
S. aureus and electron beam treated at 2 and 3 kGy. After treatment, a long temperature-dependent death phase was observed, followed by growth at a slower rate than in untreated samples. Assuming a hypothetical load of 10 cells/g or cm
2 of
L. monocytogenes and
S. aureus as an original contamination in an industrial situation, an E-beam treatment of vacuum-packed cooked ham slices at 2 kGy guarantees the microbiological safety of the product along its shelf life, even if a noticeable temperature (10 °C) abuse occur during its storage period. Likewise, the E-beam treatment gave rise to a substantial increase of the RTE cooked ham shelf life off-sensory features associated to the spoilage only were detected in non-treated samples (controls) after 8 and 18 days of storage at 10 °C and 7 °C, respectively. |
| doi_str_mv | 10.1016/j.fm.2010.03.018 |
| format | Article |
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Listeria monocytogenes and
Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with
L. monocytogenes and
S. aureus and electron beam treated at 2 and 3 kGy. After treatment, a long temperature-dependent death phase was observed, followed by growth at a slower rate than in untreated samples. Assuming a hypothetical load of 10 cells/g or cm
2 of
L. monocytogenes and
S. aureus as an original contamination in an industrial situation, an E-beam treatment of vacuum-packed cooked ham slices at 2 kGy guarantees the microbiological safety of the product along its shelf life, even if a noticeable temperature (10 °C) abuse occur during its storage period. Likewise, the E-beam treatment gave rise to a substantial increase of the RTE cooked ham shelf life off-sensory features associated to the spoilage only were detected in non-treated samples (controls) after 8 and 18 days of storage at 10 °C and 7 °C, respectively.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2010.03.018</identifier><identifier>PMID: 20630319</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; bacterial contamination ; Biological and medical sciences ; Consumer Product Safety ; Cooked ham ; E-beam ; E-beam treatment ; Electron beams ; Food Contamination - analysis ; Food Handling ; Food industries ; Food Irradiation ; Food microbiology ; Food Preservation - methods ; food processing quality ; food spoilage ; Foods ; Fundamental and applied biological sciences. Psychology ; Ham ; Heating ; Humans ; L. monocytogenes ; Listeria monocytogenes ; Listeria monocytogenes - growth & development ; Listeria monocytogenes - radiation effects ; Meat and meat product industries ; Meat Products - microbiology ; microbial growth ; microbiological quality ; Microbiology ; Microorganisms ; ready-to-eat foods ; Refrigeration ; RTE ; S. aureus ; sensory properties ; Shelf life ; Staphylococcus aureus ; Staphylococcus aureus - growth & development ; Staphylococcus aureus - radiation effects ; storage quality ; Swine ; Temperature ; Temperature abuse ; Time Factors ; Vacuum</subject><ispartof>Food microbiology, 2010-09, Vol.27 (6), p.777-782</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright 2010 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c468t-196b4411735a0f616f9f381ed02fdfcaf1ecd3b50493c4572bde9b168a33a0d03</citedby><cites>FETCH-LOGICAL-c468t-196b4411735a0f616f9f381ed02fdfcaf1ecd3b50493c4572bde9b168a33a0d03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0740002010000602$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22984705$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20630319$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cabeza, M.C.</creatorcontrib><creatorcontrib>Cambero, M.I.</creatorcontrib><creatorcontrib>Núñez, M.</creatorcontrib><creatorcontrib>Medina, M.</creatorcontrib><creatorcontrib>de la Hoz, L.</creatorcontrib><creatorcontrib>Ordóñez, J.A.</creatorcontrib><title>Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The behaviour of
Listeria monocytogenes and
Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with
L. monocytogenes and
S. aureus and electron beam treated at 2 and 3 kGy. After treatment, a long temperature-dependent death phase was observed, followed by growth at a slower rate than in untreated samples. Assuming a hypothetical load of 10 cells/g or cm
2 of
L. monocytogenes and
S. aureus as an original contamination in an industrial situation, an E-beam treatment of vacuum-packed cooked ham slices at 2 kGy guarantees the microbiological safety of the product along its shelf life, even if a noticeable temperature (10 °C) abuse occur during its storage period. Likewise, the E-beam treatment gave rise to a substantial increase of the RTE cooked ham shelf life off-sensory features associated to the spoilage only were detected in non-treated samples (controls) after 8 and 18 days of storage at 10 °C and 7 °C, respectively.</description><subject>Animals</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Consumer Product Safety</subject><subject>Cooked ham</subject><subject>E-beam</subject><subject>E-beam treatment</subject><subject>Electron beams</subject><subject>Food Contamination - analysis</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food Irradiation</subject><subject>Food microbiology</subject><subject>Food Preservation - methods</subject><subject>food processing quality</subject><subject>food spoilage</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ham</subject><subject>Heating</subject><subject>Humans</subject><subject>L. monocytogenes</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Listeria monocytogenes - radiation effects</subject><subject>Meat and meat product industries</subject><subject>Meat Products - microbiology</subject><subject>microbial growth</subject><subject>microbiological quality</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>ready-to-eat foods</subject><subject>Refrigeration</subject><subject>RTE</subject><subject>S. aureus</subject><subject>sensory properties</subject><subject>Shelf life</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Staphylococcus aureus - radiation effects</subject><subject>storage quality</subject><subject>Swine</subject><subject>Temperature</subject><subject>Temperature abuse</subject><subject>Time Factors</subject><subject>Vacuum</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU9vEzEQxVcIREPhzgl8QS2HDWN717vmhqrwR4qERNuz5bXHyabZdWp7qfIJ-No4SoATcHqe8W_ejPSK4iWFOQUq3m3mbpgzyCXwOdD2UTGjIOtSStk-LmbQVFACMDgrnsW4AaC05vJpccZAcOBUzoofS23uiHdkFfxDWh9eyz4mDL0mgx-92Se_whEj0aMl10nv1vutN96YKbemgFn6kSQcdhh0yg2iuyniwWhRdqgHkgLqhJZksfsy-TKX5PLbzeItMd7f5Z-1Hp4XT5zeRnxx0vPi9uPi5upzufz66cvVh2VpKtGmkkrRVRWlDa81OEGFk463FC0wZ53RjqKxvKuhktxUdcM6i7KjotWca7DAz4uLo-8u-PsJY1JDHw1ut3pEP0XV1JKDFEz8n-RcSiZamsnLf5JUNLSuhOQso3BETfAxBnRqF_pBh72ioA6Rqo1ygzpEqoCrHGkeeXVyn7oB7e-BXxlm4M0J0NHorQt6NH38wzHZVg3UmXt95Jz2Sq9CZm6v8yaetwjORJOJ90cCcwLfewwqmh5Hg7YPaJKyvv_7nT8B9qDGfA</recordid><startdate>20100901</startdate><enddate>20100901</enddate><creator>Cabeza, M.C.</creator><creator>Cambero, M.I.</creator><creator>Núñez, M.</creator><creator>Medina, M.</creator><creator>de la Hoz, L.</creator><creator>Ordóñez, J.A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>7X8</scope><scope>7QL</scope><scope>7T7</scope><scope>C1K</scope><scope>P64</scope></search><sort><creationdate>20100901</creationdate><title>Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham</title><author>Cabeza, M.C. ; Cambero, M.I. ; Núñez, M. ; Medina, M. ; de la Hoz, L. ; Ordóñez, J.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c468t-196b4411735a0f616f9f381ed02fdfcaf1ecd3b50493c4572bde9b168a33a0d03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Consumer Product Safety</topic><topic>Cooked ham</topic><topic>E-beam</topic><topic>E-beam treatment</topic><topic>Electron beams</topic><topic>Food Contamination - analysis</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food Irradiation</topic><topic>Food microbiology</topic><topic>Food Preservation - methods</topic><topic>food processing quality</topic><topic>food spoilage</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ham</topic><topic>Heating</topic><topic>Humans</topic><topic>L. monocytogenes</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Listeria monocytogenes - radiation effects</topic><topic>Meat and meat product industries</topic><topic>Meat Products - microbiology</topic><topic>microbial growth</topic><topic>microbiological quality</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>ready-to-eat foods</topic><topic>Refrigeration</topic><topic>RTE</topic><topic>S. aureus</topic><topic>sensory properties</topic><topic>Shelf life</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Staphylococcus aureus - radiation effects</topic><topic>storage quality</topic><topic>Swine</topic><topic>Temperature</topic><topic>Temperature abuse</topic><topic>Time Factors</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cabeza, M.C.</creatorcontrib><creatorcontrib>Cambero, M.I.</creatorcontrib><creatorcontrib>Núñez, M.</creatorcontrib><creatorcontrib>Medina, M.</creatorcontrib><creatorcontrib>de la Hoz, L.</creatorcontrib><creatorcontrib>Ordóñez, J.A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cabeza, M.C.</au><au>Cambero, M.I.</au><au>Núñez, M.</au><au>Medina, M.</au><au>de la Hoz, L.</au><au>Ordóñez, J.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2010-09-01</date><risdate>2010</risdate><volume>27</volume><issue>6</issue><spage>777</spage><epage>782</epage><pages>777-782</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>The behaviour of
Listeria monocytogenes and
Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with
L. monocytogenes and
S. aureus and electron beam treated at 2 and 3 kGy. After treatment, a long temperature-dependent death phase was observed, followed by growth at a slower rate than in untreated samples. Assuming a hypothetical load of 10 cells/g or cm
2 of
L. monocytogenes and
S. aureus as an original contamination in an industrial situation, an E-beam treatment of vacuum-packed cooked ham slices at 2 kGy guarantees the microbiological safety of the product along its shelf life, even if a noticeable temperature (10 °C) abuse occur during its storage period. Likewise, the E-beam treatment gave rise to a substantial increase of the RTE cooked ham shelf life off-sensory features associated to the spoilage only were detected in non-treated samples (controls) after 8 and 18 days of storage at 10 °C and 7 °C, respectively.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20630319</pmid><doi>10.1016/j.fm.2010.03.018</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Food microbiology, 2010-09, Vol.27 (6), p.777-782 |
| issn | 0740-0020 1095-9998 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_759309626 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals bacterial contamination Biological and medical sciences Consumer Product Safety Cooked ham E-beam E-beam treatment Electron beams Food Contamination - analysis Food Handling Food industries Food Irradiation Food microbiology Food Preservation - methods food processing quality food spoilage Foods Fundamental and applied biological sciences. Psychology Ham Heating Humans L. monocytogenes Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - radiation effects Meat and meat product industries Meat Products - microbiology microbial growth microbiological quality Microbiology Microorganisms ready-to-eat foods Refrigeration RTE S. aureus sensory properties Shelf life Staphylococcus aureus Staphylococcus aureus - growth & development Staphylococcus aureus - radiation effects storage quality Swine Temperature Temperature abuse Time Factors Vacuum |
| title | Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham |
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