Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

Pulsed light (PL) was tested for its utility to improve the microbial quality and safety of ready-to-eat cooked meat products. Vacuum-packaged ham and bologna slices were superficially inoculated with Listeria monocytogenes and treated with 0.7, 2.1, 4.2 and 8.4 J/cm 2. PL treatment at 8.4 J/cm 2 re...

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Veröffentlicht in:Innovative food science & emerging technologies 2011-07, Vol.12 (3), p.275-281
Hauptverfasser: Hierro, Eva, Barroso, Elvira, la Hoz, Lorenzo de, Ordóñez, Juan A., Manzano, Susana, Fernández, Manuela
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Colony-forming cells
Listeria monocytogenes
Pulsed light
RTE cooked meat products
Sensory quality
Shelf-life
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container_issue 3
container_start_page 275
container_title Innovative food science & emerging technologies
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creator Hierro, Eva
Barroso, Elvira
la Hoz, Lorenzo de
Ordóñez, Juan A.
Manzano, Susana
Fernández, Manuela
description Pulsed light (PL) was tested for its utility to improve the microbial quality and safety of ready-to-eat cooked meat products. Vacuum-packaged ham and bologna slices were superficially inoculated with Listeria monocytogenes and treated with 0.7, 2.1, 4.2 and 8.4 J/cm 2. PL treatment at 8.4 J/cm 2 reduced L. monocytogenes by 1.78 cfu/cm 2 in cooked ham and by 1.11 cfu/cm 2 in bologna. The effect of PL on lipid oxidation and sensory properties was also investigated. The 2-thiobarbituric acid values were very low and chromaticity parameters were within the normal values reported for cooked meat products. PL at 8.4 J/cm 2 did not affect the sensory quality of cooked ham, while treatments above 2.1 J/cm 2 negatively influenced the sensory properties of bologna. The combination of PL and vacuum packaging provided ham with an additional shelf-life extension of 30 days compared with only vacuum packaging. The shelf-life of bologna was not extended by PL. The efficacy of pulsed light for the decontamination of surfaces offers excellent possibilities to ensure food safety and to extend shelf-life of ready-to-eat (RTE) products. The results of this study indicate that Listeria monocytogenes can be reduced by approximately 2 log cfu/cm 2 in RTE cooked ham and 1 log cfu/cm 2 in bologna using a fluence of 8.4 J/cm 2. This dose does not affect the sensory properties of ham and triples its shelf-life when compared with conventional RTE products. On the contrary, fluences above 2.1 J/cm 2 are not suitable for the treatment of bologna since sensory quality is modified. ► Pulsed light was tested for decontamination of packaged RTE cooked ham and bologna. ► Listeria monocytogenes was reduced by 1.78 cfu/cm 2 in ham and 1.11 cfu/cm 2 in bologna with 8.4 J/cm 2. ► Application of PL to ham tripled shelf-life in comparison with conventional RTE products. ► Doses above 2.1 J/cm 2 negatively influenced the sensory properties of bologna.
doi_str_mv 10.1016/j.ifset.2011.04.006
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Vacuum-packaged ham and bologna slices were superficially inoculated with Listeria monocytogenes and treated with 0.7, 2.1, 4.2 and 8.4 J/cm 2. PL treatment at 8.4 J/cm 2 reduced L. monocytogenes by 1.78 cfu/cm 2 in cooked ham and by 1.11 cfu/cm 2 in bologna. The effect of PL on lipid oxidation and sensory properties was also investigated. The 2-thiobarbituric acid values were very low and chromaticity parameters were within the normal values reported for cooked meat products. PL at 8.4 J/cm 2 did not affect the sensory quality of cooked ham, while treatments above 2.1 J/cm 2 negatively influenced the sensory properties of bologna. The combination of PL and vacuum packaging provided ham with an additional shelf-life extension of 30 days compared with only vacuum packaging. The shelf-life of bologna was not extended by PL. The efficacy of pulsed light for the decontamination of surfaces offers excellent possibilities to ensure food safety and to extend shelf-life of ready-to-eat (RTE) products. The results of this study indicate that Listeria monocytogenes can be reduced by approximately 2 log cfu/cm 2 in RTE cooked ham and 1 log cfu/cm 2 in bologna using a fluence of 8.4 J/cm 2. This dose does not affect the sensory properties of ham and triples its shelf-life when compared with conventional RTE products. 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subjects Colony-forming cells
Listeria monocytogenes
Pulsed light
RTE cooked meat products
Sensory quality
Shelf-life
title Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products
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