Mahgoub Samir A, El-Mekkawy Rasha M, Abd El-Hack Mohamed E, El-Ghareeb Waleed R, Suliman Gamaleldin M, Alowaimer Abdullah N, Swelum Ayman A
Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt.
Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig, 44511, Egypt.
AMB Express. 2019 Apr 19;9(1):54. doi: 10.1186/s13568-019-0775-8.
The effects of packaging atmosphere, storage temperature and oregano essential oil (EO) on growth of Listeria monocytogenes on ready-to-eat smoked turkey were studied. Smoked turkey slices were inoculated with a strain of Listeria monocytogenes Scott A (5.95, 5.28 and 5.26 log CFU/g) then vacuum packaged (VP), modified atmosphere packaging (MAP: 40% CO and 60% N) and MAP with oregano essential oil (MAPEO), respectively. The treated slices were then stored at 0, 5, 10 and 15 °C for 179.88 days and the L. monocytogenes Scott A's growth and microbial shelf life were monitored. The combination of MAP or MAPEO and storage temperature did not allow growth of L. monocytogenes higher than log 1 CFU/g during all storage periods. While in VP temperature combinations, the multiplication of bacteria were ≥ 1 log CFU/g. In VP, MAP and MAPEO smoked turkey, the growth of L. monocytogenes increased regardless of storage temperature. In MAPEO samples the inoculum in the product was suppressed by ca. 5 log CFU/g at 0, 10 and 15 °C at 180, 117 and 81 days of storage, respectively. The inhibition of L. monocytogenes in ready-to-eat smoked turkey by the combinations of MAP and MAPEO was enhanced by storage at 0 or 5 °C. The MAPEO system can be used effectively to control growth of pathogen in processed food when maintaining fixed temperature measures is difficult.
研究了包装气氛、储存温度和牛至精油（EO）对即食烟熏火鸡肉中单核细胞增生李斯特菌生长的影响。将烟熏火鸡肉片接种单核细胞增生李斯特菌斯科特A菌株（5.95、5.28和5.26 log CFU/g），然后分别进行真空包装（VP）、气调包装（MAP：40% CO和60% N）和气调包装并添加牛至精油（MAPEO）。处理后的肉片随后在0、5、10和15℃下储存179.88天，并监测单核细胞增生李斯特菌斯科特A的生长和微生物货架期。在所有储存期内，MAP或MAPEO与储存温度的组合均未使单核细胞增生李斯特菌的生长高于1 log CFU/g。而在VP温度组合中，细菌的增殖≥1 log CFU/g。在VP、MAP和MAPEO烟熏火鸡肉中，无论储存温度如何，单核细胞增生李斯特菌的生长均增加。在MAPEO样品中，产品中的接种物在储存180、117和81天时，分别在0、10和15℃下被抑制约5 log CFU/g。在0或5℃下储存可增强MAP和MAPEO组合对即食烟熏火鸡肉中单核细胞增生李斯特菌的抑制作用。当难以维持固定温度措施时，MAPEO系统可有效地用于控制加工食品中病原体的生长。
