Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(24), P. 12055 - 12055
Published: Dec. 23, 2024
Newly
developed
formulas
of
ready-to-eat
(RTE)
products,
despite
conforming
to
the
latest
nutritional
trends
involving
low-processed
and
high-protein
may
pose
a
risk
promoting
growth
Listeria
monocytogenes
during
shelf
life.
Food
safety
experts
recommend
challenge
tests
assess
potential
L.
monocytogenes,
which
will
ultimately
provide
microbiological
evidence
determine
food
limit.
The
present
study
evaluated
whether
RTE
uncured
vacuum-packed
pork
bars
with
dried
plasma
met
100
CFU/g
level
at
end
life
under
certain
storage
conditions
aimed
develop
predictive
models
for
in
above
product.
were
artificially
inoculated
mixture
three
strains
two
different
inoculum
densities
2
log
5
stored
temperatures
(2,
4,
6
°C)
then
subjected
evaluation
specific
time
intervals
up
21
days.
(Δ-value)
contaminated
was
0.36,
0.14,
0.91
2,
°C,
respectively,
while
inoculum,
they
−0.36,
−0.40,
0.64
respectively.
Statistically
higher
(p
<
0.05)
detected
than
CFU/g.
results
indicate
that
this
type
product
must
be
classified
as
category:
“Ready-to-eat
foods
able
support
other
those
intended
infants
special
medical
purposes”
(Category
1.2.
according
EU
Regulation
2073/2005).
newly
created
can
also
describe
an
environment
where
factors,
such
temperature,
pH,
aw,
change
time.
showed
density
statistically
reduced
values
compared
lower
density.
Biofouling,
Journal Year:
2024,
Volume and Issue:
40(8), P. 467 - 482
Published: July 25, 2024
Understanding
factors
influencing
Listeria
monocytogenes
biofilms
aid
in
developing
more
effective
elimination/prevention
strategies.
This
study
examined
the
effect
of
temperature
(4
°C,
21
30
°C),
materials
(stainless
steel
316
L
with
2B
and
2
R
finishes,
glass,
polypropylene),
slope
(0°/horizontal
or
90°/vertical)
on
mono-
dual-species
using
two
L.
strains
one
Pseudomonas
aeruginosa
strain.
All
were
grown
10%
TSB
for
24
h
analyzed
culture-based
methods.
Additionally,
architecture
monospecies
was
studied
fluorescence
microscopy.
Overall,
P.
showed
higher
biofilm
formation
potential
(6.2
log
CFU/cm2)
than
(4.0
CFU/cm2).
Temperature
greatly
influenced
varied
monocytogenes.
The
predominantly
biofilms,
cell
counts
increasing
by
up
to
CFU/cm2.
Surface
material
had
little
impact
formation.
highlights
varying
effects
different
parameters
multispecies
importance
surface
geometry.
International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Aug. 30, 2024
Summary
Persistent
bacteria
are
subset
of
cells
capable
surviving
bactericidal
treatments
longer.
They
originate
in
response
to
environmental
stressors
and
show
a
longer
lag
phase
compared
the
rest
population
they
part
of.
Impact
persistent
on
food
safety
role
common
preservation
techniques
their
formation
still
unclear.
This
study
aims
investigate
whether
osmotic
stress
induces
Listeria
monocytogenes
resisting
during
cooking
cycle
pork
sausages.
Lag‐phase
duration
at
single‐cell
level
strain
grown
6%‐NaCl
broth
using
image
processing
software
was
first
investigated.
Then,
trend
inactivation
curve
evaluated
experimentally
contaminated
sausages
cooked
65
°C
for
11
min.
Results
showed
that
salt
triggers
characterised
by
increased
heat
resistance,
posing
concern
especially
ready‐to‐eat
foods.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(24), P. 12055 - 12055
Published: Dec. 23, 2024
Newly
developed
formulas
of
ready-to-eat
(RTE)
products,
despite
conforming
to
the
latest
nutritional
trends
involving
low-processed
and
high-protein
may
pose
a
risk
promoting
growth
Listeria
monocytogenes
during
shelf
life.
Food
safety
experts
recommend
challenge
tests
assess
potential
L.
monocytogenes,
which
will
ultimately
provide
microbiological
evidence
determine
food
limit.
The
present
study
evaluated
whether
RTE
uncured
vacuum-packed
pork
bars
with
dried
plasma
met
100
CFU/g
level
at
end
life
under
certain
storage
conditions
aimed
develop
predictive
models
for
in
above
product.
were
artificially
inoculated
mixture
three
strains
two
different
inoculum
densities
2
log
5
stored
temperatures
(2,
4,
6
°C)
then
subjected
evaluation
specific
time
intervals
up
21
days.
(Δ-value)
contaminated
was
0.36,
0.14,
0.91
2,
°C,
respectively,
while
inoculum,
they
−0.36,
−0.40,
0.64
respectively.
Statistically
higher
(p
<
0.05)
detected
than
CFU/g.
results
indicate
that
this
type
product
must
be
classified
as
category:
“Ready-to-eat
foods
able
support
other
those
intended
infants
special
medical
purposes”
(Category
1.2.
according
EU
Regulation
2073/2005).
newly
created
can
also
describe
an
environment
where
factors,
such
temperature,
pH,
aw,
change
time.
showed
density
statistically
reduced
values
compared
lower
density.
