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Abstract
High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio. STEC O157 counts remained almost unchanged through the curing process [ver mas...]
dc.contributor.authorMasana, Marcelo Oscar
dc.contributor.authorBarrio, Yanina Ximena
dc.contributor.authorPalladino, Pablo Martin
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2019-05-09T18:01:43Z
dc.date.available2019-05-09T18:01:43Z
dc.date.issued2014-10-22
dc.identifier.issn0740-0020
dc.identifier.otherhttps://doi.org/10.1016/j.fm.2014.10.007
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0740002014002573?via%3Dihub
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5084
dc.description.abstractHigh-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio. STEC O157 counts remained almost unchanged through the curing process performed at 1 ± 1 C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600 MPa for 5 min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio.eng
dc.formatapplication/pdfeng
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.sourceFood microbiology 46 : 610-617. (April 2015)es_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectEscherichia Colies_AR
dc.subjectBeefeng
dc.subjectCarne de Reses_AR
dc.subjectMicrobial Flora
dc.subjectFlora Microbiana
dc.subject.otherHigh Pressure Treatmentseng
dc.subject.otherTratamiento a Alta Presiónes_AR
dc.subject.otherEscherichia Coli O157:H7es_AR
dc.subject.otherBeef Carpaccioeng
dc.subject.otherSodium Lactate
dc.subject.otherSTEC O157
dc.subject.otherSpoilage Microbiota
dc.subject.otherMicrobiota
dc.titleHigh pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccioeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina.es_AR
dc.description.filFil: Palladino, Pablo Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina.es_AR
dc.subtypecientifico


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