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 Martin; 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 600 MPa) 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 600 MPa for 5 min 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 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa 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.
Instituto de Tecnología de Alimentos
Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Barrio, Yanina Ximena. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas. Departamento de Biotecnología y Tecnología Alimentaria; Argentina
Fil: Palladino, Pablo Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas. Departamento de Biotecnología y Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica, Argentina - Fuente
- Food microbiology 46 : 610-617. (April 2015)
- Materia
-
Tecnología Alta Presión
Sodio
Lactatos
Escherichia coli
Carne Salada
High Pressure Technology
Sodium
Lactates
Cured Meat
Carpaccio - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/2383
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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 MartinSancho, Ana MariaVaudagna, Sergio RamonTecnología Alta PresiónSodioLactatosEscherichia coliCarne SaladaHigh Pressure TechnologySodiumLactatesCured MeatCarpaccioHigh-pressure treatments (400 and 600 MPa) 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 600 MPa for 5 min 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 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa 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.Instituto de Tecnología de AlimentosFil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Barrio, Yanina Ximena. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas. Departamento de Biotecnología y Tecnología Alimentaria; ArgentinaFil: Palladino, Pablo Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas. Departamento de Biotecnología y Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica, Argentina2018-05-14T13:02:31Z2018-05-14T13:02:31Z2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0740002014002573http://hdl.handle.net/20.500.12123/23830740-0020https://doi.org/10.1016/j.fm.2014.10.007Food microbiology 46 : 610-617. (April 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:18Zoai:localhost:20.500.12123/2383instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:19.0INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
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 Tecnología Alta Presión Sodio Lactatos Escherichia coli Carne Salada High Pressure Technology Sodium Lactates Cured Meat Carpaccio |
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 Martin Sancho, Ana Maria Vaudagna, Sergio Ramon |
author |
Masana, Marcelo Oscar |
author_facet |
Masana, Marcelo Oscar Barrio, Yanina Ximena Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon |
author_role |
author |
author2 |
Barrio, Yanina Ximena Palladino, Pablo Martin Sancho, Ana Maria Vaudagna, Sergio Ramon |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Tecnología Alta Presión Sodio Lactatos Escherichia coli Carne Salada High Pressure Technology Sodium Lactates Cured Meat Carpaccio |
topic |
Tecnología Alta Presión Sodio Lactatos Escherichia coli Carne Salada High Pressure Technology Sodium Lactates Cured Meat Carpaccio |
dc.description.none.fl_txt_mv |
High-pressure treatments (400 and 600 MPa) 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 600 MPa for 5 min 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 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa 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. Instituto de Tecnología de Alimentos Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Barrio, Yanina Ximena. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas. Departamento de Biotecnología y Tecnología Alimentaria; Argentina Fil: Palladino, Pablo Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas. Departamento de Biotecnología y Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica, Argentina |
description |
High-pressure treatments (400 and 600 MPa) 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 600 MPa for 5 min 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 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa 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 2018-05-14T13:02:31Z 2018-05-14T13:02:31Z |
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 |
https://www.sciencedirect.com/science/article/pii/S0740002014002573 http://hdl.handle.net/20.500.12123/2383 0740-0020 https://doi.org/10.1016/j.fm.2014.10.007 |
url |
https://www.sciencedirect.com/science/article/pii/S0740002014002573 http://hdl.handle.net/20.500.12123/2383 https://doi.org/10.1016/j.fm.2014.10.007 |
identifier_str_mv |
0740-0020 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
eu_rights_str_mv |
restrictedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
Food microbiology 46 : 610-617. (April 2015) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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INTA Digital (INTA) |
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Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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1844619122022809600 |
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12.559606 |