The use of high pressure processing to compensate for the effects of salt reduction in ready-to-eat meat products.

Sodium chloride is an essential ingredient in meat products, where it is not only used as a flavoring agent but also to achieve desired textural properties and as an antimicrobial to improve its safety and extend shelf-life. Although NaCl plays this multi-functional role in meat products, excessive sodium intake is linked to various negative health consequences such as cardiovascular disease and obesity. Sodium chloride added to ready-to-eat meat products is the largest contributor of sodium.

Modeling the UV-C Inactivation Kinetics and Determination of Fluence Required for Incremental Inactivation of Cronobacter spp.

Abstract: A study was undertaken to model the UV-C inactivation kinetics and determine the fluences required for the incremental inactivation of several strains of Cronobacter spp. suspended in clear phosphate-buffered saline (PBS). In total, 13 strains of Cronobacter spp.

Influence of Different Stainless Steel Finishes on Biofilm Formation by Listeria monocytogenes.

Abstract: Biofilm formation of Listeria monocytogenes on stainless steel, a widely used abiotic surface in the food processing industry, was investigated by focusing on the attachment tendency and behavior of L. monocytogenes 08-5578 on eight different stainless steel surfaces: glass bead blasted (rough and fine), deburred (Timesaver), drum deburred, pickled, pickled and drum polished, electrolytic polished, and cold rolled (untreated control). The aim was to see whether there are finishes with significantly lower bacterial attachment.

Effect of cranberry pomace on the physicochemical properties and inactivation of during the manufacture of dry fermented sausages.

The effect of cranberry pomace (CP) incorporation on serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a five-strain cocktail of serovars at 7-log CFU/g, with different levels of CP (control, 0%; low, 0.55%; medium, 1.

Use of 2-hydroxy-4-(methylthio)-butanoic acid to inhibit Salmonella and Listeria in raw meat for feline diets and palatability in domestic cats.

While the raw pet food market continues to grow, the risk of bacterial contamination in these types of diets is a major concern, with Salmonella enterica and Listeria monocytogenes being the most frequently associated pathogens in raw pet food product recalls. dl-Methionine is included in some commercial feline kibble and canned diets to improve protein quality; however, an alternative to this is a liquid methionine supplement, 2-hydroxy-4-(methylthio)-butanoic acid (HMTBa), which is also an organic acid. 2-Hydroxy-4-(methylthio)-butanoic acid has previously demonstrated similar efficacy to formic acid against pathogens in a liquid environment and may be a good candidate to inhibit S.