Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
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The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L. innocua 7 was monitored at days 1, 20, and 40 of storage at 4 °C. The results showed a complete inhibition of L. innocua 7 after the combined treatment with lactocin AL705 and 600 MPa and no regrowing of cells up to 40-day storage. The treatment at 600 MPa alone was not enough to avoid regrowth of L. innocua. Ultrastructural cell damage was observed at the cytoplasm and cell membrane/wall levels with all treatments; however, complete cell lysis was observed only with the combined treatment. HHP in combination with lactocin AL705 provided a wider margin of safety as post-processing listericidal treatment of RTE cured-cooked meat products.
KeywordsHigh hydrostatic pressure Lactocin AL705 Listeria Cured-cooked pork loin Cell ultrastructural changes
The authors wish to thank Claudio Sanow from the Instituto de Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria (INTA) for his kind assistance during the use of the high hydrostatic pressure system. This study was supported by INTA (grant PNAIyAV 1130033 “Tecnologías de Preservación de Alimentos y Aprovechamiento de Subproductos”), PICT2010 No. 0655 and PICT2015 No. 1746 from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT), Argentina.
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