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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2383
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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 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/restrictedAccess2025-10-23T11:16:31Zoai: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:l2025-10-23 11:16:31.743INTA 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
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str 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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score 12.982451

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