Cargando…

Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria

The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified...

Descripción completa

Detalles Bibliográficos
Autores principales:	Iacumin, Lucilla, Cappellari, Giorgia, Colautti, Andrea, Comi, Giuseppe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356115/ https://www.ncbi.nlm.nih.gov/pubmed/32549230 http://dx.doi.org/10.3390/microorganisms8060898

Ejemplares similares

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C
por: Iacumin, Lucilla, et al.
Publicado: (2021)

Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments
por: Iacumin, Lucilla, et al.
Publicado: (2016)

Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C
por: Iacumin, Lucilla, et al.
Publicado: (2022)

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients
por: Nieto, Gema, et al.
Publicado: (2023)

Inactivation of Salmonella Typhimurium and Listeria monocytogenes on ham with nonthermal atmospheric pressure plasma
por: Lis, Karolina Anna, et al.
Publicado: (2018)

Application of a Loop-Mediated Isothermal Amplification (LAMP) Assay for the Detection of Listeria monocytogenes in Cooked Ham
por: Fiore, Alfonsina, et al.
Publicado: (2023)

Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures
por: Iacumin, Lucilla, et al.
Publicado: (2022)

Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence
por: Saraoui, Taous, et al.
Publicado: (2018)

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham
por: Iacumin, Lucilla, et al.
Publicado: (2020)

Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
por: Kalschne, Daneysa Lahis, et al.
Publicado: (2015)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology
por: Comi, Giuseppe, et al.
Publicado: (2020)

Genome Sequences of Listeria monocytogenes Strains Responsible for Cheese- and Cooked Ham Product-Associated Swiss Listeriosis Outbreaks in 2005 and 2011
por: Tasara, Taurai, et al.
Publicado: (2016)

Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria in Vacuum-Packaged Beef
por: Brugnini, Giannina, et al.
Publicado: (2021)

Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging
por: Sandoval, Laura N., et al.
Publicado: (2016)

Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures
por: Marzano, Marinella, et al.
Publicado: (2022)

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese
por: Meloni, Maria Pina, et al.
Publicado: (2023)

Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging
por: Culliney, Paul, et al.
Publicado: (2020)

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs
por: Gonzalez-Fandos, Elena, et al.
Publicado: (2020)

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets
por: Iacumin, Lucilla, et al.
Publicado: (2022)

Draft genome sequences of 14 Lacticaseibacillus spp. strains, representatives of a collection of 200 strains
por: Colautti, Andrea, et al.
Publicado: (2023)

Non-Destructive Luminescence-Based Screening Tool for Listeria monocytogenes Growth on Ham
por: Rezac, Shannon D., et al.
Publicado: (2020)

Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures
por: Ro, Eun Young, et al.
Publicado: (2017)

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham
por: Pateiro, Mirian, et al.
Publicado: (2019)

Draft Genome Sequence of Listeria monocytogenes Serovar 1/2a Strain IZSAM_Lm_14-16064, Isolated from an Italian Cooked Ham in 2014
por: Di Lollo, Valeria, et al.
Publicado: (2020)

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages
por: Candeliere, Francesco, et al.
Publicado: (2020)

In-Package Atmospheric Cold Plasma Treatment and Storage Effects on Membrane Integrity, Oxidative Stress, and Esterase Activity of Listeria monocytogenes
por: Yadav, Barun, et al.
Publicado: (2023)

Sensitivity of Molds From Spoiled Dairy Products Towards Bioprotective Lactic Acid Bacteria Cultures
por: Shi, Ce, et al.
Publicado: (2021)

Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature
por: Mahgoub, Samir A., et al.
Publicado: (2019)

Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
por: Bonilauri, Paolo, et al.
Publicado: (2018)

Survival of Unstressed and Acid-, Cold-, and Starvation-Stress-Adapted Listeria monocytogenes in Ham Extract with Hops Beta Acids and Consumer Acceptability of HBA on Ready-to-Eat Ham
por: Wang, Li, et al.
Publicado: (2015)

Effect of Pressure, Reconstituted RTE Meat Microbiota, and Antimicrobials on Survival and Post-pressure Growth of Listeria monocytogenes on Ham
por: Teixeira, Januana S., et al.
Publicado: (2018)

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties
por: Nikodinoska, Ivana, et al.
Publicado: (2023)

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
por: Hoxha, Ramize, et al.
Publicado: (2023)

Crude extracts of metabolites from co-cultures of lactic acid bacteria are highly antagonists of Listeria monocytogenes
por: Serna-Cock, Liliana, et al.
Publicado: (2019)

Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat Escherichia coli O157:H7 in Meat
por: Baillo, Ayelen A., et al.
Publicado: (2023)

Draft Genome Sequences of Eight Bacilli Isolated from an Ancient Roman Amphora
por: Colautti, Andrea, et al.
Publicado: (2022)

Application of Natural Pigments in Ordinary Cooked Ham
por: Dias, Sandra, et al.
Publicado: (2020)

Development and Innovation in Cooked Ham Produced in Spain
por: Arenas, Cristian B., et al.
Publicado: (2023)

Inhibition of Listeria monocytogenes ATCC 19115 on ham steak by tea bioactive compounds incorporated into chitosan-coated plastic films
por: Vodnar, Dan C
Publicado: (2012)

Cannot write session to /tmp/vufind_sessions/sess_qlp0e7huu9qktjdui866cdpuvd