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Food and Bioprocess Technology

, Volume 12, Issue 2, pp 288–297 | Cite as

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

  • Aida Pérez-Baltar
  • Alejandro Serrano
  • Daniel Bravo
  • Raquel Montiel
  • Margarita MedinaEmail author
Original Paper
  • 229 Downloads

Abstract

The 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.

Keywords

L. monocytogenes Enterocins Thymol High pressure processing Sliced dry-cured ham 

Notes

Acknowledgements

FPI/INIA scholarship to A. Pérez-Baltar is acknowledged. We thank Máximo de Paz for his valuable help in high pressure treatments.

Funding Information

This work has received financial support from projects RTA2013-00070-C03-01 (Spanish Ministry of Economy and Competitiveness) and Listeria Cero (INIA and interprofessional organizations ASICI and INTERPORC).

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Aida Pérez-Baltar
    • 1
  • Alejandro Serrano
    • 1
  • Daniel Bravo
    • 1
  • Raquel Montiel
    • 1
  • Margarita Medina
    • 1
    Email author
  1. 1.Departamento Tecnología de AlimentosINIAMadridSpain

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