Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients
In the ready-to-eat food industry, <i>Listeria</i> control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combin...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3416 |
| _version_ | 1797580077829980160 |
|---|---|
| author | Gema Nieto Rocío Peñalver Carmen Ortuño Juan D. Hernández Isidro Guillén |
| author_facet | Gema Nieto Rocío Peñalver Carmen Ortuño Juan D. Hernández Isidro Guillén |
| author_sort | Gema Nieto |
| collection | DOAJ |
| description | In the ready-to-eat food industry, <i>Listeria</i> control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against <i>Listeria monocytogenes</i> to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of <i>Listeria</i> was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5–6 log after 3 or 4 weeks. The rest of the samples showed constant counts of <i>Listeria</i> during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of <i>Listeria</i> at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a “Ready-to-eat food unable to support the growth of <i>L. monocytogenes</i> other than those intended for infants and for special medical purposes”. |
| first_indexed | 2024-03-10T22:45:15Z |
| format | Article |
| id | doaj.art-547f534a85934b2d80f837c877483170 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:15Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-547f534a85934b2d80f837c8774831702023-11-19T10:42:48ZengMDPI AGFoods2304-81582023-09-011218341610.3390/foods12183416Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural IngredientsGema Nieto0Rocío Peñalver1Carmen Ortuño2Juan D. Hernández3Isidro Guillén4Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, SpainCathedra Biotechnology PROSUR, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, SpainCathedra Biotechnology PROSUR, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, SpainCathedra Biotechnology PROSUR, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, SpainIn the ready-to-eat food industry, <i>Listeria</i> control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against <i>Listeria monocytogenes</i> to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of <i>Listeria</i> was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5–6 log after 3 or 4 weeks. The rest of the samples showed constant counts of <i>Listeria</i> during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of <i>Listeria</i> at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a “Ready-to-eat food unable to support the growth of <i>L. monocytogenes</i> other than those intended for infants and for special medical purposes”.https://www.mdpi.com/2304-8158/12/18/3416challenge test<i>Listeria monocytogenes</i>natural ingredients combinationsfood safety |
| spellingShingle | Gema Nieto Rocío Peñalver Carmen Ortuño Juan D. Hernández Isidro Guillén Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients Foods challenge test <i>Listeria monocytogenes</i> natural ingredients combinations food safety |
| title | Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients |
| title_full | Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients |
| title_fullStr | Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients |
| title_full_unstemmed | Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients |
| title_short | Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients |
| title_sort | control of the growth of i listeria monocytogenes i in cooked ham through combinations of natural ingredients |
| topic | challenge test <i>Listeria monocytogenes</i> natural ingredients combinations food safety |
| url | https://www.mdpi.com/2304-8158/12/18/3416 |
| work_keys_str_mv | AT gemanieto controlofthegrowthofilisteriamonocytogenesiincookedhamthroughcombinationsofnaturalingredients AT rociopenalver controlofthegrowthofilisteriamonocytogenesiincookedhamthroughcombinationsofnaturalingredients AT carmenortuno controlofthegrowthofilisteriamonocytogenesiincookedhamthroughcombinationsofnaturalingredients AT juandhernandez controlofthegrowthofilisteriamonocytogenesiincookedhamthroughcombinationsofnaturalingredients AT isidroguillen controlofthegrowthofilisteriamonocytogenesiincookedhamthroughcombinationsofnaturalingredients |