Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio

The efficacy of pulsed light to improve the safety of carpaccio has been investigated. Beef and tuna slices were superficially inoculated with approximately 3logcfu/cm2 of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium and Vibrio parahaemolyticus. Fluences of 0.7, 2.1, 4.2, 8.4 and...

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Bibliographic Details
Published in:International journal of food microbiology 2012-08, Vol.158 (1), p.42-48
Main Authors: Hierro, Eva, Ganan, Monica, Barroso, Elvira, Fernández, Manuela
Format: Article
Language:English
Subjects:
Animals
Bacteria - growth & development
beef
Carpaccio
Cattle
Colony Count, Microbial
Escherichia coli
Escherichia coli O157
Food Microbiology
Food Preservation - methods
food service
Light
Listeria monocytogenes
Marine
Meat - microbiology
Meat Products - microbiology
Microbial safety
pathogens
Pulsed light
Salmonella typhimurium
sensory properties
Sensory quality
Shelf-life
Thunnus
Tuna
Vibrio parahaemolyticus
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Summary:The efficacy of pulsed light to improve the safety of carpaccio has been investigated. Beef and tuna slices were superficially inoculated with approximately 3logcfu/cm2 of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium and Vibrio parahaemolyticus. Fluences of 0.7, 2.1, 4.2, 8.4 and 11.9J/cm2 were assayed. Colour, sensory and shelf-life studies were carried out. Treatments at 8.4 and 11.9J/cm2 inactivated the selected pathogens approximately by 1logcfu/cm2, although they modified the colour parameters and had a negative effect on the sensory quality of the product. The raw attributes were not affected by fluences of 2.1 and 4.2J/cm2 immediately after the treatment, although changes were observed during storage. The inactivation obtained with these fluences was lower than 1logcfu/cm2, which may not be negligible in case of cross‐contamination at a food plant or at a food service facility. Pulsed light showed a greater impact on the sensory quality of tuna carpaccio compared to beef. None of the fluences assayed extended the shelf-life of either product. ► Pulsed light was tested for preservation of beef and tuna uncured carpaccio. ► The inactivation of selected pathogens was about 1logcfu/cm2 at 8.4 and 11.9J/cm2. ► Fluences of 2.1 and 4.2J/cm2 maintained the sensory quality.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2012.06.018