Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast. (February 2015)

• Record Type: Journal Article
• Authors: Stratakos, Alexandros Ch.; Delgado-Pando, Gonzalo; Linton, Mark; Patterson, Margaret F.; Koidis, Anastasios
• Is Part Of: Innovative food science & emerging technologies. Volume 27(2015)
• Page Start: 41
• Page End: 47
• Publication Date: 2015-02
• Subjects: High-pressure processing -- Active packaging -- Coriander essential oil -- Listeria monocytogenes -- Chicken -- Ready to eat; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2014.11.005
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The effects of high-pressure processing (HPP) in conjunction with an essential oil-based active packaging on the surface of ready-to-eat (RTE) chicken breast were investigated as post-processing listericidal treatment. Three different treatments were used, and all samples were vacuum packed: (i) HPP at 500 MPa for 1 min (control), (ii) active packaging based on coriander essential oil, and (iii) active packaging and HPP. When applied individually, active packaging and pressurisation delayed the growth of Listeria monocytogenes . The combination of HPP and active packaging resulted in a synergistic effect reducing the counts of the pathogen below the detection limit throughout 60 days storage at 4 °C. However, when these samples were stored at 8 °C, growth did occur, but again a delay in growth was observed. The effects on colour and lipid oxidation were also studied during storage and were not significantly affected by the treatments. Active packaging followed by in-package pressure treatment could be a useful approach to reduce the risk of L. monocytogenes in cooked chicken without impairing its quality. Industrial relevance: Ready-to-eat products are of great economic importance to the industry. However, they have been implicated in several outbreaks of listeriosis. Therefore, effective ways to reduce the risk from this pathogenic microorganism can be very attractive for manufacturers. This study showed that the use of active packaging followed by HPP can enhance the listericidal efficiency of the treatment while using lower pressure levels, and thus having limited effects on colour and lipid oxidation of RTE chicken breast. Highlights: HPP reduced the counts of L. monocytogenes of cooked chicken breast. HPP with active packaging reduced the level of L. monocytogenes below the detection limit. Active packaging was able to better preserve the colour of chicken compared to HPP during storage.