Microbiological and Sensory Effects of the Combined Application of Hot―Cold Organic Acid Sprays and Steam Condensation at Subatmospheric Pressure for Decontamination of Inoculated Pig Tissue Surfaces
We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then...
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| Veröffentlicht in: | Journal of food protection 2011-08, Vol.74 (8), p.1338-1344 |
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| creator | SMULDERS, Frans J. M WELLM, Gabriele HIESBERGER, Johann ROHRBACHER, Irene BAUER, Alexandra PAULSEN, Peter |
| description | We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm(2)), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam-treated samples had microbial counts below the limit of detection (2 log CFU/cm(2)); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid-steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid-steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples. |
| doi_str_mv | 10.4315/0362-028X.JFP-10-472 |
| format | Article |
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M ; WELLM, Gabriele ; HIESBERGER, Johann ; ROHRBACHER, Irene ; BAUER, Alexandra ; PAULSEN, Peter</creator><creatorcontrib>SMULDERS, Frans J. M ; WELLM, Gabriele ; HIESBERGER, Johann ; ROHRBACHER, Irene ; BAUER, Alexandra ; PAULSEN, Peter</creatorcontrib><description>We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm(2)), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam-treated samples had microbial counts below the limit of detection (2 log CFU/cm(2)); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid-steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid-steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-10-472</identifier><identifier>PMID: 21819663</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Acetates - pharmacology ; Acetic acid ; Acids ; Animals ; Atmospheric Pressure ; Bacteria - growth & development ; Biological and medical sciences ; Color ; Consumer Product Safety ; Decontamination ; Disinfectants - pharmacology ; Food contamination & poisoning ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food Handling - methods ; Food industries ; Food microbiology ; Food Preservation - methods ; Food safety ; Fundamental and applied biological sciences. Psychology ; General aspects ; Humans ; Hygiene and safety ; Lactic Acid - pharmacology ; Meat - microbiology ; Meat - standards ; Meat processing ; Organic acids ; Pork ; Pseudomonas fragi ; Sprays ; Steam ; Steam pressure ; Swine ; Temperature ; Tissues ; Yersinia enterocolitica</subject><ispartof>Journal of food protection, 2011-08, Vol.74 (8), p.1338-1344</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright Allen Press Publishing Services Aug 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-6b35cb77c76f5613b3c2cf570b9526228642addb615c6c254b274e68723e57443</citedby><cites>FETCH-LOGICAL-c395t-6b35cb77c76f5613b3c2cf570b9526228642addb615c6c254b274e68723e57443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/880921191?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,64385,64387,64389,72469</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24403419$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21819663$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>SMULDERS, Frans J. M</creatorcontrib><creatorcontrib>WELLM, Gabriele</creatorcontrib><creatorcontrib>HIESBERGER, Johann</creatorcontrib><creatorcontrib>ROHRBACHER, Irene</creatorcontrib><creatorcontrib>BAUER, Alexandra</creatorcontrib><creatorcontrib>PAULSEN, Peter</creatorcontrib><title>Microbiological and Sensory Effects of the Combined Application of Hot―Cold Organic Acid Sprays and Steam Condensation at Subatmospheric Pressure for Decontamination of Inoculated Pig Tissue Surfaces</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm(2)), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam-treated samples had microbial counts below the limit of detection (2 log CFU/cm(2)); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid-steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid-steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples.</description><subject>Acetates - pharmacology</subject><subject>Acetic acid</subject><subject>Acids</subject><subject>Animals</subject><subject>Atmospheric Pressure</subject><subject>Bacteria - growth & development</subject><subject>Biological and medical sciences</subject><subject>Color</subject><subject>Consumer Product Safety</subject><subject>Decontamination</subject><subject>Disinfectants - pharmacology</subject><subject>Food contamination & poisoning</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Preservation - methods</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. 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LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm(2)), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam-treated samples had microbial counts below the limit of detection (2 log CFU/cm(2)); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid-steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid-steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>21819663</pmid><doi>10.4315/0362-028X.JFP-10-472</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of food protection, 2011-08, Vol.74 (8), p.1338-1344 |
| issn | 0362-028X 1944-9097 |
| language | eng |
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| source | Electronic Journals Library; MEDLINE; Alma/SFX Local Collection; ProQuest Central |
| subjects | Acetates - pharmacology Acetic acid Acids Animals Atmospheric Pressure Bacteria - growth & development Biological and medical sciences Color Consumer Product Safety Decontamination Disinfectants - pharmacology Food contamination & poisoning Food Contamination - analysis Food Contamination - prevention & control Food Handling - methods Food industries Food microbiology Food Preservation - methods Food safety Fundamental and applied biological sciences. Psychology General aspects Humans Hygiene and safety Lactic Acid - pharmacology Meat - microbiology Meat - standards Meat processing Organic acids Pork Pseudomonas fragi Sprays Steam Steam pressure Swine Temperature Tissues Yersinia enterocolitica |
| title | Microbiological and Sensory Effects of the Combined Application of Hot―Cold Organic Acid Sprays and Steam Condensation at Subatmospheric Pressure for Decontamination of Inoculated Pig Tissue Surfaces |
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