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Natural antimicrobials and high‐pressure treatments on the inactivation of Salmonella Enteritidis and Escherichia coli O157 : H7 in cold‐smoked salmon
Author(s) -
Montiel Raquel,
MartínCabrejas Izaskun,
Medina Margarita
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7378
Subject(s) - salmonella enteritidis , escherichia coli , antimicrobial , food science , salmonella , microbiology and biotechnology , chemistry , biology , bacteria , biochemistry , gene , genetics
BACKGROUND High hydrostatic pressure ( HHP ) combined with reuterin and lactoperoxidase system ( LPS ) has exerted antimicrobial activity against Listeria monocytogenes in cold‐smoked salmon at chilled temperatures. Therefore the purpose of this work was to evaluate the effect of HHP combined with reuterin, LPS and lactoferrin ( LF ) on the survival of Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157 : H7 in cold‐smoked salmon stored at 4 and 10 °C. RESULTS Salmonella Enteritidis and E. coli O157 : H7 were reduced more than 3 log colony‐forming units ( CFU ) g −1 by the pressure treatment (450 MPa /5 min). LPS slightly diminished pathogen levels throughout storage, whereas no effect was recorded when reuterin or LF was added. The Salmonella population was below the detection limit (<1 log CFU g −1 ) during the storage of HHP ‐treated smoked salmon at 4 and 10 °C. The antimicrobial activity of HHP against E. coli O157 : H7 was increased when 450 MPa was applied in combination with LPS in cold‐smoked salmon at 4 and 10 °C. CONCLUSION HHP at 450 MPa /5 min inactivated S. Enteritidis in cold‐smoked salmon and in combination with LPS would be useful as a hurdle technology approach against E. coli O157 : H7 , even under mild temperature abuse conditions. © 2015 Society of Chemical Industry