Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham

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dc.contributor.authorAida Pérez Baltar
dc.contributor.authorAlejandro Serrano
dc.contributor.authorDaniel Bravo
dc.contributor.authorRaquel Montiel
dc.contributor.authorMargarita Medina
dc.contributor.authorBravo Vázquez, Daniel Antonio
dc.date.accessioned2024-01-31T23:47:15Z
dc.date.available2024-01-31T23:47:15Z
dc.date.issued2018-11-19
dc.description.abstractThe effect of high pressure processing (HPP) at 450 MPa for 10 min, enterocins A and B, thymol, and their combinations on the inactivation of a four-strain cocktail of Listeria monocytogenes and the properties of sliced dry-cured ham during 30 days at 4 and 12 °C was investigated. Enterocins A and B initially reduced L. monocytogenes levels by more than 2.5 log units, but a regrowth was recorded during the storage. Individual treatments of thymol and HPP exhibited a low antimicrobial effect against the pathogen. A synergistic antibacterial activity against L. monocytogenes was observed when HPP was combined with enterocins A and B, preventing the recovery of the pathogen during all the storage period. Such combined treatment also maintained total viable counts (TVC) at low levels after 30 days at 4 and 12 °C. Minor changes were detected in pH, aw, color parameters, and shear strength values in dry-cured ham treated with enterocins A and B, thymol, HPP, and their combinations during the storage at both temperatures. Combination of HPP at 450 MPa for 10 min and enterocins A and B might be applied as a hurdle technology, since it reduced L. monocytogenes counts and spoilage bacteria, and slightly affected the characteristics of sliced dry-cured ham
dc.description.departmentDepto. de Genética, Fisiología y Microbiología
dc.description.facultyFac. de Ciencias Biológicas
dc.description.refereedTRUE
dc.description.statuspub
dc.identifier.citationFood and Bioprocess Technology 12: 288-297 (2019)
dc.identifier.doi10.1007/s11947-018-2212-4
dc.identifier.issn1935-5130
dc.identifier.officialurlhttps://link.springer.com/article/10.1007/s11947-018-2212-4
dc.identifier.relatedurlhttp://hdl.handle.net/10261/290614
dc.identifier.urihttps://hdl.handle.net/20.500.14352/97437
dc.journal.titleFood and Bioprocess Technology
dc.language.isoeng
dc.page.final297
dc.page.initial288
dc.publisherSpringer Nature
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.keywordL. monocytogenes Enterocins Thymol High pressure processing Sliced dry-cured ham
dc.subject.ucmCiencias
dc.subject.unesco24 Ciencias de la Vida
dc.titleCombined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number12
dspace.entity.typePublication
relation.isAuthorOfPublicationc2079d3a-9509-477c-9aba-1c278053fffe
relation.isAuthorOfPublication.latestForDiscoveryc2079d3a-9509-477c-9aba-1c278053fffe
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