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Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

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Abstract

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.

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Acknowledgements

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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Author notes

  1. Vaudagna S.R. and Vignolo G. contributed equally to this work.

Authors and Affiliations

  1. Posadas, Instituto de Materiales de Misiones (IMAM - CONICET) y Universidad Nacional de Misiones (UNaM), Ruta 12, Km 7.5, Posadas, Misiones, Argentina

    Andrea Micaela Dallagnol

  2. Instituto de Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), Nicolas Repetto y de los Reseros s/n, Hurlingham, Buenos Aires, Argentina

    Yanina Barrio, Mariana Cap, Natalia Szerman & Sergio Ramón Vaudagna

  3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina

    Natalia Szerman & Sergio Ramón Vaudagna

  4. Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, San Miguel de Tucumán, Tucumán, Argentina

    Patricia Castellano & Graciela Vignolo

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  1. Andrea Micaela Dallagnol
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  2. Yanina Barrio
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  3. Mariana Cap
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  4. Natalia Szerman
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  5. Patricia Castellano
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  6. Sergio Ramón Vaudagna
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  7. Graciela Vignolo
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Correspondence to Andrea Micaela Dallagnol.

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Dallagnol, A.M., Barrio, Y., Cap, M. et al. Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices. Food Bioprocess Technol 10, 1824–1833 (2017). https://doi.org/10.1007/s11947-017-1956-6

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  • DOI: https://doi.org/10.1007/s11947-017-1956-6

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