High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio

Autores
Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martín; Sancho, Ana Maria; Vaudagna, Sergio Ramon
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
High-pressure treatments (400 and 600MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio.STEC O157 counts remained almost unchanged through the curing process performed at 1±1°C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600MPa for 5min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600MPa. Maximum injury on STEC O157 cells was observed at 600MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio.
Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Universidad Argentina de la Empresa; Argentina
Fil: Palladino, Pablo Martín. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; Argentina
Materia
Carpaccio
High Hydrostatic Pressure
Sodium Lactate
Spoilage Microbiota
Stec O157
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38438
Acceder
id CONICETDig_46f1ec84715d636ffa7d50b440f2a761
oai_identifier_str oai:ri.conicet.gov.ar:11336/38438
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccioMasana, Marcelo OscarBarrio, Yanina XimenaPalladino, Pablo MartínSancho, Ana MariaVaudagna, Sergio RamonCarpaccioHigh Hydrostatic PressureSodium LactateSpoilage MicrobiotaStec O157https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2High-pressure treatments (400 and 600MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio.STEC O157 counts remained almost unchanged through the curing process performed at 1±1°C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600MPa for 5min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600MPa. Maximum injury on STEC O157 cells was observed at 600MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio.Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Universidad Argentina de la Empresa; ArgentinaFil: Palladino, Pablo Martín. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38438Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martín; Sancho, Ana Maria; Vaudagna, Sergio Ramon; High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 46; 4-2015; 610-6170740-0020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002014002573info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2014.10.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:30Zoai:ri.conicet.gov.ar:11336/38438instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:30.922CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
title High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
spellingShingle High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
Masana, Marcelo Oscar
Carpaccio
High Hydrostatic Pressure
Sodium Lactate
Spoilage Microbiota
Stec O157
title_short High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
title_full High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
title_fullStr High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
title_full_unstemmed High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
title_sort High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
dc.creator.none.fl_str_mv Masana, Marcelo Oscar
Barrio, Yanina Ximena
Palladino, Pablo Martín
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author Masana, Marcelo Oscar
author_facet Masana, Marcelo Oscar
Barrio, Yanina Ximena
Palladino, Pablo Martín
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author_role author
author2 Barrio, Yanina Ximena
Palladino, Pablo Martín
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carpaccio
High Hydrostatic Pressure
Sodium Lactate
Spoilage Microbiota
Stec O157
topic Carpaccio
High Hydrostatic Pressure
Sodium Lactate
Spoilage Microbiota
Stec O157
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv High-pressure treatments (400 and 600MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio.STEC O157 counts remained almost unchanged through the curing process performed at 1±1°C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600MPa for 5min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600MPa. Maximum injury on STEC O157 cells was observed at 600MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio.
Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Universidad Argentina de la Empresa; Argentina
Fil: Palladino, Pablo Martín. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; Argentina
description High-pressure treatments (400 and 600MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio.STEC O157 counts remained almost unchanged through the curing process performed at 1±1°C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600MPa for 5min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600MPa. Maximum injury on STEC O157 cells was observed at 600MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38438
Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martín; Sancho, Ana Maria; Vaudagna, Sergio Ramon; High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 46; 4-2015; 610-617
0740-0020
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38438
identifier_str_mv Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martín; Sancho, Ana Maria; Vaudagna, Sergio Ramon; High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 46; 4-2015; 610-617
0740-0020
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002014002573
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2014.10.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268863786385408
score 13.13397

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