Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio.
The efficacy of pulsed light to improve the safety of carpaccio has been investigated. Beef and tuna slices were superficially inoculated with approximately 3 log cfu/cm2 of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium and Vibrio parahaemolyticus. Fluences of 0.7, 2.1, 4.2, 8.4 and 11.9 J/cm2 were assayed. Colour, sensory and shelf-life studies were carried out. Treatments at 8.4 and 11.9 J/cm2 inactivated the selected pathogens approximately by 1 log cfu/cm2, although they modified the colour parameters and had a negative effect on the sensory quality of the product. The raw attributes were not affected by fluences of 2.1 and 4.2J/cm2 immediately after the treatment, although changes were observed during storage. The inactivation obtained with these fluences was lower than 1 log cfu/cm2, which may not be negligible in case of cross-contamination at a food plant or at a food service facility. Pulsed light showed a greater impact on the sensory quality of tuna carpaccio compared to beef. None of the fluences assayed extended the shelf-life of either product.
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
Eva
E
Hierro
Monica
M
Ganan
Elvira
E
Barroso
Manuela
M
Fernández
D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002417:Cattle; D015169:Colony Count, Microbial; D019453:Escherichia coli O157; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008027:Light; D008089:Listeria monocytogenes; D008460:Meat / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology*; D012486:Salmonella typhimurium; D014413:Tuna; D014736:Vibrio parahaemolyticus