Fates of Foodborne Pathogens in Raw Hams Manufactured Rapidly Using a New Patented Method
To manufacture raw ham in an efficient manner, we recently developed a new system in which presliced pork loin was used, and the processing time was reduced to 5% of the conventional method. This study aimed to examine whether this raw ham could be as safe as ham produced by the conventional method....
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| Veröffentlicht in: | Journal of food protection 2010-10, Vol.73 (10), p.1803-1808 |
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| creator | OMORI, Yasuo SAKIKUBO, Tatsuya NAKANE, Masato FUCHU, Hidetaka MIAKE, Kiyotaka KODAMA, Yoshirou SUGIYAMA, Masaaki NISHIKAWA, Yoshikazu |
| description | To manufacture raw ham in an efficient manner, we recently developed a new system in which presliced pork loin was used, and the processing time was reduced to 5% of the conventional method. This study aimed to examine whether this raw ham could be as safe as ham produced by the conventional method. Pork loin spiked with enterohemorrhagic Escherichia coli serotype O157:H7, Listeria monocytogenes serotype 1/2c, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus were processed using either the new or conventional method. The fate of the foodborne pathogens and behavior of hygiene indicator bacteria were examined. Whereas nitrite had disappeared during the conventional packaging process, the reduced processing time in the new system allowed for the ham to be vacuum packed with retention of the nitrite (6.9±1.2 ppm, P |
| doi_str_mv | 10.4315/0362-028X-73.10.1803 |
| format | Article |
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This study aimed to examine whether this raw ham could be as safe as ham produced by the conventional method. Pork loin spiked with enterohemorrhagic Escherichia coli serotype O157:H7, Listeria monocytogenes serotype 1/2c, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus were processed using either the new or conventional method. The fate of the foodborne pathogens and behavior of hygiene indicator bacteria were examined. Whereas nitrite had disappeared during the conventional packaging process, the reduced processing time in the new system allowed for the ham to be vacuum packed with retention of the nitrite (6.9±1.2 ppm, P<0.01). This accounts for the prominent decrease in L. monocytogenes (2.3 log reduction in 35 days) and S. aureus (3.3 log reduction in 13 days) counts during storage. E. coli O157 and Salmonella Enteritidis were likely resistant to the nitrite in the ham. However, they were unable to multiply in the ham and decreased gradually as in the conventionally produced ham. The bacteriostatic nature of the raw ham was also indicated by the gradual decrease in coliforms (1.3 log reduction in 13 days) in nonspiked ham. In conclusion, the raw ham produced using presliced pork loin is practically as safe as conventionally produced raw ham. It is worth validating these results in a small-scale production setting.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-73.10.1803</identifier><identifier>PMID: 21067667</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Acids ; Animals ; Bacteria ; Biological and medical sciences ; Colony Count, Microbial ; Consumer Product Safety ; E coli ; Escherichia coli ; Escherichia coli O157 - growth & development ; Food ; Food contamination & poisoning ; Food Handling - methods ; Food industries ; Food Microbiology ; Food safety ; Fundamental and applied biological sciences. Psychology ; Humans ; Hydrogen-Ion Concentration ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - growth & development ; Manufacturers ; Manufacturing ; Meat ; Meat - microbiology ; Meat and meat product industries ; Meat processing ; Microbial Viability ; Packaging ; Pathogens ; Pork ; Salmonella ; Salmonella enterica ; Salmonella enteritidis ; Salmonella enteritidis - growth & development ; Sodium ; Staphylococcus aureus ; Staphylococcus aureus - growth & development ; Swine ; Time Factors</subject><ispartof>Journal of food protection, 2010-10, Vol.73 (10), p.1803-1808</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright International Association for Food Protection Oct 2010</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c441t-9915ea2f20730c7c55bfb17cfc5f281c4bd4984db5cd510ec5528f0dfb369b693</citedby><cites>FETCH-LOGICAL-c441t-9915ea2f20730c7c55bfb17cfc5f281c4bd4984db5cd510ec5528f0dfb369b693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/756748542?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,778,782,27907,27908,64366,64368,64370,72220</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23289576$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21067667$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>OMORI, Yasuo</creatorcontrib><creatorcontrib>SAKIKUBO, Tatsuya</creatorcontrib><creatorcontrib>NAKANE, Masato</creatorcontrib><creatorcontrib>FUCHU, Hidetaka</creatorcontrib><creatorcontrib>MIAKE, Kiyotaka</creatorcontrib><creatorcontrib>KODAMA, Yoshirou</creatorcontrib><creatorcontrib>SUGIYAMA, Masaaki</creatorcontrib><creatorcontrib>NISHIKAWA, Yoshikazu</creatorcontrib><title>Fates of Foodborne Pathogens in Raw Hams Manufactured Rapidly Using a New Patented Method</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>To manufacture raw ham in an efficient manner, we recently developed a new system in which presliced pork loin was used, and the processing time was reduced to 5% of the conventional method. This study aimed to examine whether this raw ham could be as safe as ham produced by the conventional method. Pork loin spiked with enterohemorrhagic Escherichia coli serotype O157:H7, Listeria monocytogenes serotype 1/2c, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus were processed using either the new or conventional method. The fate of the foodborne pathogens and behavior of hygiene indicator bacteria were examined. Whereas nitrite had disappeared during the conventional packaging process, the reduced processing time in the new system allowed for the ham to be vacuum packed with retention of the nitrite (6.9±1.2 ppm, P<0.01). This accounts for the prominent decrease in L. monocytogenes (2.3 log reduction in 35 days) and S. aureus (3.3 log reduction in 13 days) counts during storage. E. coli O157 and Salmonella Enteritidis were likely resistant to the nitrite in the ham. However, they were unable to multiply in the ham and decreased gradually as in the conventionally produced ham. The bacteriostatic nature of the raw ham was also indicated by the gradual decrease in coliforms (1.3 log reduction in 13 days) in nonspiked ham. In conclusion, the raw ham produced using presliced pork loin is practically as safe as conventionally produced raw ham. It is worth validating these results in a small-scale production setting.</description><subject>Acids</subject><subject>Animals</subject><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - growth & development</subject><subject>Food</subject><subject>Food contamination & poisoning</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Manufacturers</subject><subject>Manufacturing</subject><subject>Meat</subject><subject>Meat - microbiology</subject><subject>Meat and meat product industries</subject><subject>Meat processing</subject><subject>Microbial Viability</subject><subject>Packaging</subject><subject>Pathogens</subject><subject>Pork</subject><subject>Salmonella</subject><subject>Salmonella enterica</subject><subject>Salmonella enteritidis</subject><subject>Salmonella enteritidis - growth & development</subject><subject>Sodium</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Swine</subject><subject>Time Factors</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpdkF1LHDEUhkNR6rrtPyglCOLV2HxnclnE1YIfpSjYq5DJhx2ZTdZkBtl_bwa3Fnp14D3Pezg8AHzB6JRRzL8hKkiDSPvQSHpaQ9wi-gEssGKsUUjJPbB4Rw7AYSlPCCGiiPgIDghGQgohF-D3yoy-wBTgKiXXpRw9_GnGP-nRxwL7CH-ZF3hp1gVemzgFY8cpe1fTTe-GLbwvfXyEBt74l7nm41iX17723SewH8xQ_OfdXIL71fnd2WVzdXvx4-z7VWMZw2OjFObekECQpMhKy3kXOixtsDyQFlvWOaZa5jpuHcfIV4C0AbnQUaE6oegSnLzd3eT0PPky6nVfrB8GE32aim4FolUNRZU8-o98SlOO9TktuZCs5YxUiL1BNqdSsg96k_u1yVuNkZ7F69mqnq1qSedwFl9rX3e3p27t3Xvpr-kKHO8AU6wZQjbR9uUfR0mruBT0Fb-aihY</recordid><startdate>20101001</startdate><enddate>20101001</enddate><creator>OMORI, Yasuo</creator><creator>SAKIKUBO, Tatsuya</creator><creator>NAKANE, Masato</creator><creator>FUCHU, Hidetaka</creator><creator>MIAKE, Kiyotaka</creator><creator>KODAMA, Yoshirou</creator><creator>SUGIYAMA, Masaaki</creator><creator>NISHIKAWA, Yoshikazu</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><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>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7T2</scope><scope>7U2</scope><scope>C1K</scope><scope>F1W</scope><scope>H97</scope><scope>L.G</scope></search><sort><creationdate>20101001</creationdate><title>Fates of Foodborne Pathogens in Raw Hams Manufactured Rapidly Using a New Patented Method</title><author>OMORI, Yasuo ; SAKIKUBO, Tatsuya ; NAKANE, Masato ; FUCHU, Hidetaka ; MIAKE, Kiyotaka ; KODAMA, Yoshirou ; SUGIYAMA, Masaaki ; NISHIKAWA, Yoshikazu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c441t-9915ea2f20730c7c55bfb17cfc5f281c4bd4984db5cd510ec5528f0dfb369b693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Acids</topic><topic>Animals</topic><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Escherichia coli O157 - growth & development</topic><topic>Food</topic><topic>Food contamination & poisoning</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Manufacturers</topic><topic>Manufacturing</topic><topic>Meat</topic><topic>Meat - microbiology</topic><topic>Meat and meat product industries</topic><topic>Meat processing</topic><topic>Microbial Viability</topic><topic>Packaging</topic><topic>Pathogens</topic><topic>Pork</topic><topic>Salmonella</topic><topic>Salmonella enterica</topic><topic>Salmonella enteritidis</topic><topic>Salmonella enteritidis - growth & development</topic><topic>Sodium</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Swine</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>OMORI, Yasuo</creatorcontrib><creatorcontrib>SAKIKUBO, Tatsuya</creatorcontrib><creatorcontrib>NAKANE, 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Masato</au><au>FUCHU, Hidetaka</au><au>MIAKE, Kiyotaka</au><au>KODAMA, Yoshirou</au><au>SUGIYAMA, Masaaki</au><au>NISHIKAWA, Yoshikazu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fates of Foodborne Pathogens in Raw Hams Manufactured Rapidly Using a New Patented Method</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2010-10-01</date><risdate>2010</risdate><volume>73</volume><issue>10</issue><spage>1803</spage><epage>1808</epage><pages>1803-1808</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>To manufacture raw ham in an efficient manner, we recently developed a new system in which presliced pork loin was used, and the processing time was reduced to 5% of the conventional method. This study aimed to examine whether this raw ham could be as safe as ham produced by the conventional method. Pork loin spiked with enterohemorrhagic Escherichia coli serotype O157:H7, Listeria monocytogenes serotype 1/2c, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus were processed using either the new or conventional method. The fate of the foodborne pathogens and behavior of hygiene indicator bacteria were examined. Whereas nitrite had disappeared during the conventional packaging process, the reduced processing time in the new system allowed for the ham to be vacuum packed with retention of the nitrite (6.9±1.2 ppm, P<0.01). This accounts for the prominent decrease in L. monocytogenes (2.3 log reduction in 35 days) and S. aureus (3.3 log reduction in 13 days) counts during storage. E. coli O157 and Salmonella Enteritidis were likely resistant to the nitrite in the ham. However, they were unable to multiply in the ham and decreased gradually as in the conventionally produced ham. The bacteriostatic nature of the raw ham was also indicated by the gradual decrease in coliforms (1.3 log reduction in 13 days) in nonspiked ham. In conclusion, the raw ham produced using presliced pork loin is practically as safe as conventionally produced raw ham. It is worth validating these results in a small-scale production setting.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>21067667</pmid><doi>10.4315/0362-028X-73.10.1803</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2010-10, Vol.73 (10), p.1803-1808 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; ProQuest Central UK/Ireland; Alma/SFX Local Collection |
| subjects | Acids Animals Bacteria Biological and medical sciences Colony Count, Microbial Consumer Product Safety E coli Escherichia coli Escherichia coli O157 - growth & development Food Food contamination & poisoning Food Handling - methods Food industries Food Microbiology Food safety Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration Listeria Listeria monocytogenes Listeria monocytogenes - growth & development Manufacturers Manufacturing Meat Meat - microbiology Meat and meat product industries Meat processing Microbial Viability Packaging Pathogens Pork Salmonella Salmonella enterica Salmonella enteritidis Salmonella enteritidis - growth & development Sodium Staphylococcus aureus Staphylococcus aureus - growth & development Swine Time Factors |
| title | Fates of Foodborne Pathogens in Raw Hams Manufactured Rapidly Using a New Patented Method |
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