dc.contributor |
IRTA. Recerca i Tecnologia Agroalimentàries |
dc.contributor.author |
Marcos Muntal, Begonya |
dc.contributor.author |
Aymerich Calvet, Mª Teresa |
dc.contributor.author |
Monfort, J. M. |
dc.contributor.author |
Garriga Turón, Margarita |
dc.date.accessioned |
2013-12-23T16:10:32Z |
dc.date.available |
2013-12-23T16:10:32Z |
dc.date.created |
2007 |
dc.date.issued |
2008 |
dc.identifier.citation |
Marcos, B., et al. (2008) High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. Food Microbiology 25(1):177–182 |
dc.identifier.uri |
http://hdl.handle.net/2072/221640 |
dc.format.extent |
16 p. |
dc.language.iso |
eng |
dc.publisher |
Elsevier |
dc.rights |
L'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.source |
RECERCAT (Dipòsit de la Recerca de Catalunya) |
dc.subject.other |
Pernil -- Envasament |
dc.subject.other |
Aliments -- Microbiologia |
dc.title |
High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham |
dc.type |
info:eu-repo/semantics/article |
dc.type |
info:eu-repo/semantics/draft |
dc.embargo.terms |
cap |
dc.description.abstract |
The efficiency of combining high-pressure processing (HPP) and active packaging technologies to control Listeria monocytogenes growth during the shelf life of artificially inoculated cooked ham was assessed. Three lots of cooked ham were prepared: control, packaging with alginate films, and packaging with antimicrobial alginate films containing enterocins. After packaging, half of the samples were pressurized. Sliced cooked ham stored at 6 °C experienced a quick growth of L. monocytogenes. Both antimicrobial packaging and pressurization delayed the growth of the pathogen. However, at 6 °C the combination of antimicrobial packaging and HPP was necessary to achieve a reduction of inoculated levels without recovery during 60 days of storage. Further storage at 6 °C of pressurized antimicrobial packed cooked ham resulted in L. monocytogenes levels below the detection limit (day 90). On the other hand, storage at 1 °C controlled the growth of the pathogen until day 39 in non-pressurized ham, while antimicrobial packaging and storage at 1 °C exerted a bacteriostatic effect for 60 days. All HPP lots stored at 1 °C led to counts <100 CFU/g at day 60. Similar results were observed when combining both technologies. After a cold chain break no growth of L. monocytogenes was observed in pressurized ham packed with antimicrobial films, showing the efficiency of combining both technologies. |