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Evaluation de l'efficacité d'emballages antimicrobiens associés à un traitement à pression élevée pour contrôler les espèces de salmonelles dans du jambon cuit.

Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham.

Auteurs : JOFRÉ A., AYMERICH T., GARRIGA M.

Type d'article : Article

Résumé

The effectiveness of the application of interleavers containing enterocins A and B, sakacin K, nisin A, potassium lactate and nisin plus lactate alone or in combination with a 400 MPa high hydrostatic pressure treatment (HHP) was assessed in sliced cooked ham spiked with Salmonella spp. HHP produced an important reduction in Salmonella counts, which decreased from 10000 CFU/g to <10 CFU/g, a value that was maintained for 3 months of storage at 6°C. However, the elimination of the pathogen could only be achieved by combining HHP and nisin-containing interleavers. Therefore, antimicrobial packaging, HHP and refrigerated storage appear as an effective combination of hurdles to obtain value added ready-to-eat products with a safe long-term storage. [Reprinted with permission from Elsevier. Copyright, 2007].

Détails

  • Titre original : Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham.
  • Identifiant de la fiche : 2008-2173
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 6
  • Date d'édition : 06/2008

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