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.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bravo D,de Alba M,Medina Mdoi
10.1016/j.fm.2014.01.010subject
Has Abstractpub_date
2014-08-01 00:00:00pages
27-32eissn
0740-0020issn
1095-9998pii
S0740-0020(14)00013-6journal_volume
41pub_type
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