Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

Blog Article

The effect of high-pressure processing (HPP) on Listeria monocytogenes, the indigenous microbiota and the shelf-life of chicken fillets was evaluated.Chicken fillets were inoculated with different inocula (2, 4, and 6 log CFU/g) of a 4-strain cocktail of L.monocytogenes, vacuum-packed, processed or not with HPP (500 MPa/10 min) and stored at 4 °C and 12 °C.Total viable counts (TVC), L.

monocytogenes, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae and yeasts/molds were determined along with the pH and sensory analysis.Pulsed-field gel electrophoresis (PFGE) was used to monitor the succession of indigenous Brochothrix isolates and inoculated Listeria strains.The main spoilage microorganism of HPP-treated samples was B.

thermosphacta detected after 3 days of storage.HPP decreased the Serums inoculated Listeria population.For the low and medium inoculum case it was detected throughout the shelf-life at both temperatures in populations near to the detection limit or after enrichment.In the high inoculum case, the pathogen decreased ≥5-log cycles after HPP, while increased subsequently to 1.

6 and 4.5 log CFU/g at 4 °C and 12 °C, respectively, by the end of the shelf-life.PFGE showed that Brochothrix isolates exhibited a significant diversity among control samples, whereas this was Used Knee Guards limited for the HPP-treated samples.The survival and distribution of different Listeria strains depended on the initial inoculum and storage temperature.

In conclusion, HPP increased the shelf-life (for 5 and 4 days, at 4 °C and 12 °C, respectively) and enhanced the safety of chicken meat.