title: Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.
abstract: The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 °C or 22 °C during 7 d. HHP (450 MPa for 5 min) reduced pathogen levels by 1-3 log units and the antimicrobial effect remained during 7 d of storage under temperature abuse conditions at 8 °C and at 22 °C. The individual application of LPOS and ALF did not affect the survival of the three pathogens studied during storage. However, a synergistic bactericidal interaction between LPOS and HHP was observed against S. Enteritidis and E. coli O157:H7. Combined treatments of HHP with LPOS would be useful to reduce the intensity of pressurization treatments diminishing changes in the quality of meat products.
authors.affiliation: Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Bravo
authors.affiliation: Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
authors.forename: María
authors.initials: M
authors.lastname: de Alba
authors.affiliation: Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain. Electronic address: mmedina@inia.es.
authors.forename: Margarita
authors.initials: M
authors.lastname: Medina
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D004926:Escherichia coli / Q000737:chemistry / Q000254:growth & development*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry; D061353:Food Storage; D006874:Hydrostatic Pressure; D007781:Lactoferrin / Q000737:chemistry; D007784:Lactoperoxidase / Q000737:chemistry; D008089:Listeria monocytogenes / Q000737:chemistry / Q000254:growth & development*; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D050296:Microbial Viability; D012477:Salmonella enteritidis / Q000737:chemistry / Q000254:growth & development*
chemical_list: D005520:Food Preservatives; D007784:Lactoperoxidase; D007781:Lactoferrin
keywords: Beef carpaccio; E. coli O157:H7; High pressure; Lactoferrin; Lactoperoxidase system; Listeria monocytogenes; Salmonella Enteritidis