Wednesday, May 11, 2016
Megaron Athens International Conference Center
Foteini Pavli, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Ioanna Kovaiou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Georgia Apostolakopoulou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Anastasia Kapetanakou, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Panagiotis Skandamis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Chrysoula Tassou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Nikos Chorianopoulos, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Introduction: The emergence of
Listeria monocytogenes in ready-to-eat meat products is constantly referred to as a result of post-process contamination. Consumers’ demand for minimally processed foods has prompted industries to apply alternative or innovative technologies such as active packaging and High Pressure Processing to contribute to the products’ safety.
Purpose: The objective of the present study was to evaluate the efficacy of Na-alginate films containing 1% oregano essential oil to inhibit Listeria monocytogenes growth in ham slices with or without High Pressure Processing.
Methods: Ham slices inoculated with 4 log cfu/g of Listeria monocytogenes (3 strains) were packaged anaerobically in all cases (with or without HPP at 500MPa for 2 minutes, in presence of alginate film with or without 1% oregano essential oil) and stored at 3 temperatures, 4, 8 and 12o C. Samples were microbiologically tested and pH measurements were taken.
Results: In ham slices without HPP, Listeria monocytogenes counts in control samples (without edible film) were not different than in samples with edible film containing no essential oil, while in the presence of 1% oregano essential oil 1-2 log cfu/g reduction was caused at all temperatures. With the use of HPP, 1 log cfu/g reduction in pathogen’s population levels was observed, but at the end of storage counts were below detection limit in cases without essential oil. HPP with 1% oregano essential oil in films caused no pathogen detection from the middle of storage period or earlier depended on temperature.
Significance: The results of this study are promising for controlling pathogens with innovative methods, which can be applied by food industries, to assure food safety and protect public health.
