Evaluation of commercial anti-listerial products for improvement of food safety in ready-to-eat meat and dairy products

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dc.contributor.authorColás-Medà, Pilar
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAlegre Vilas, Isabel
dc.date.accessioned2023-03-17T11:40:43Z
dc.date.available2023-03-17T11:40:43Z
dc.date.issued2023-02-19T23:00:00Z
dc.description.abstractIn ready-to-eat products, such as cooked ham, fresh cheese, and in which is a concern, the use of biopreservation techniques represents an additional hurdle to inhibit pathogen growth during storage. The objective of this study was to apply several biopreservation techniques in three different food matrices to reduce the growth of , used as a surrogate of . Several lactic acid bacteria, the bacteriocin nisin, the bacteriophage PhageGuard Listex P100, and the enzyme lysozyme were evaluated. Cooked ham treated with the bacteriophage PhageGuard Listex at 0.5% or with the lactic acid bacteria SafePro B-SF-43 (25 g/100 kg) reduced population to below the detection limit after 7 days of storage (4 °C plus modified atmosphere packaging). In fresh cheese, the application of PhageGuard Listex at 0.2 and 0.5% reduced counts by more than 3.4 logarithmic units after 6 days at 4 °C. In , the 1.0% of PhageGuard Listex reduced population by 0.7 ± 0.2 logarithmic units in front of control with no significant differences to other evaluated biopreservative agents. The present results confirm that the application of biopreservation techniques was able to inhibit in , cooked ham, and fresh cheese, and suggest that the type of food matrix and its physicochemical characteristics influence the biopreservative efficacy.
dc.identifier.doihttps://doi.org/10.3390/antibiotics12020414
dc.identifier.issn2079-6382
dc.identifier.urihttps://repositori.udl.cat/handle/10459.1/463078
dc.language.isoen
dc.publisherMDPI
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/antibiotics12020414
dc.relation.ispartofAntibiotics, 2023, vol. 12, núm. 2, p. 1-18
dc.rightscc- by (c) Colás-Medà et al., 2023
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectL. rhamnosus GG
dc.subjectLAB
dc.subjectLeuconostoc carnosus
dc.subjectListeria innocua
dc.subjectPediococus acidilactici
dc.subjectBacteriophage
dc.subjectCooked ham
dc.subjectDry-cured Spanish pork sausage
dc.subjectFresh cheese
dc.subjectProbiotic bacteria
dc.subject.otherProbiòtics
dc.subject.otherBacteris grampositius
dc.titleEvaluation of commercial anti-listerial products for improvement of food safety in ready-to-eat meat and dairy products
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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