Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR
Main Article Content
Keywords
coriander essential oil, lamb meat, Listeria innocua, shelf life
Abstract
The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.
References
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Juneja, V.K., Golden, C.E., Mishra, A., Harrison, M.A., Mohr, T. and Silverman, M., 2019. Predictive model for growth of Bacillus cereus during cooling of cooked rice. International Journal of Food Microbiology 290: 49–58. 10.1016/j.ijfoodmicro.2018.09.023
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Kakagianni, M. and Koutsoumanis, K.P., 2019. Assessment of Escherichia coli O157: H7 growth in ground beef in the Greek chill chain. Food Research International 123: 590–600. 10.1016/j.foodres.2019.05.033
Kaklan, S., 2019. Predicting the antimicrobial effect of probiotic lactic acid bacteria against Staphylococcus aureus in white cheeses, using Fourier series modeling method. Journal of Food Safety 40(1): e12724. 10.1111/jfs.12724
Khezerlou, A., Azizi-Lalabadi, M., Mousavi, M., and Ehsani, A, 2019. Incorporation of essential oils with antibiotic properties in edible packaging films. Journal of Food and Bioprocess Engineering 2(1): 77–84.
Laribi, B., Kouki, K., M’Hamdi, M. and Bettaieb, T., 2015. Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia 103: 9–26. 10.1016/j.fitote.2015.03.012
Li, J., Wei, Q., Huang, L., Fang, T., Chen, B. and Jiang, Y., 2020. Mathematical modeling Pseudomonas spp. growth and microflora composition variation in Agricus bisporus fruiting bodies during chilled storage. Postharvest Biology and Technology 163: 111–144. 10.1016/j.postharvbio.2020.111144
Lianou, A., Moschonas, G., Nychas, G.-J.E. and Panagou, E.Z., 2018. Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract. Food Research International 106: 1114–1122. 10.1016/j.foodres.2017.11.027
McNamee, C., Noci, F., Cronin, D., Lyng, J., Morgan, D., and Scannell, A., 2010. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice. International Journal of Food Microbiology 138(1–2): 13–18. 10.1016/j.ijfoodmicro.2009.12.001
Menezes, N.M.C., Martins, W.F., Longhi, D.A. and de Aragão, G.M.F., 2018. Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham. Meat Science 139: 113–119. 10.1016/j.meatsci.2018.01.017
Mexis, S., Chouliara, E. and Kontominas, M., 2009. Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4°C. Innovative Food Science & Emerging Technologies 10(4): 572–579. 10.1016/j.ifset.2009.04.005
Mishra, A., Guo, M., Buchanan, R.L., Schaffner, D.W. and Pradhan, A.K., 2017. Development of growth and survival models for Salmonella and Listeria monocytogenes during non-isothermal time-temperature profiles in leafy greens. Food Control 71: 32–41. 10.1016/j.foodcont.2016.06.009
Naeem, A., Abbas, T., Ali, T.M. and Hasnain, A., 2019. Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon). Quality Assurance and Safety of Crops & Foods 11(3): 241–250. 10.3920/QAS2018.1310
Nejad Ebrahimi, S., Hadian, J. and Ranjbar, H., 2010. Essential oil compositions of different accessions of Coriandrum sativum L. from Iran. Natural Products Research 24(14): 1287–1294. 10.1080/14786410903132316
Nikolić, A., Dordević, V., Parunović, N., Stefanović, S., Đurić, S., Babić, J., and Vasilev, D. 2020. Can polyphenols be used as natural preservatives in fermented sausages? Acta Veterinaria 70(2): 219–237. 10.2478/acve-2020-0016
Noori, Z., Khanzadi, S., Jamshidi, A. and Seifi, H.A., 2014. Modeling the effects of Bunium persicum (Black Zira) essential oil, pH, inoculums size and temperature on the growth of Listeria monocytogenes. Iranian Journal of Veterinary Research 15(3): 272–278. 10.22099/IJVR.2014.2539
Omidbaigi, R., Rahimi, S. and Naghavi, M.R., 2009. Evaluation of molecular and essential oil diversity of coriander (Coriandrum sativum L.) landraces from Iran. Journal of Essential Oil Bearing Plants 12(1): 46–54. 10.1080/0972060X.2009.10643690
Papadopoulou, O., Panagou, E., Tassou, C. and Nychas, G.-J., 2011. Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage. Food Research International 44(10): 3264–3271. 10.1016/j.foodres.2011.09.012
Rasooli, I., Rezaei, M.B. and Allameh, A., 2006. Ultrastructural studies on antimicrobial efficacy of thyme essential oils on Listeria monocytogenes. International Journal of Infectious Diseases 10(3): 236–241. 10.1016/j.ijid.2005.05.006
Sant’Ana, A.S., Franco, B.D. and Schaffner, D.W., 2012. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology 30(1): 267–273. 10.1016/j.fm.2011.11.003
Šojić, B., Pavlić, B., Ikonić, P., Tomović, V., Ikonić, B., Zeković, Z., Kocić-Tanackov, S., Jokanović, M., Škaljac, S. and Ivić, M., 2019. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Science 157: 107879. 10.1016/j.meatsci.2019.107879
Sommers, C., Huang, C.-Y., Sheen, L.-Y., Sheen, S. and Huang, L., 2018. Growth modeling of uropathogenic Escherichia coli in ground chicken meat. Food Control 86: 397–402. 10.1016/j.foodcont.2017.12.007
Xu, Y., Hassan, M.M., Kutsanedzie, F.Y.H., Li, H.H., and Chen, Q.S. 2018. Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms. Quality Assurance and Safety of Crops & Foods 10(4): 411–421. 10.3920/QAS2018.1330
Yasmin, J., Ahmed, M.R., Lohumi, S., Wakholi, C., Lee, H., Mo, C., and Cho, B.K. 2019. Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques. Quality Assurance and Safety of Crops & Foods 11(3): 257–267. 10.3920/QAS2018.1318
Yoon, J.-H., Han, A., Paek, J. and Lee, S.-Y., 2019. Evaluation of non-isothermal inactivation on survivals of pathogenic bacteria by predictive models. LWT–Food Science and Technology 101: 366–373. 10.1016/j.lwt.2018.11.023
AOAC, 2005. Official methods of analysis of the Association of Analytical Chemists International (18th ed.). USA Official methods, Gathersburg, MD.
Argyri, A.A., Panagou, E.Z., Tarantilis, P., Polysiou, M. and Nychas, G.-J., 2010. Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks. Sensors and Actuators B: Chemical 145(1): 146–154. 10.1016/j.snb.2009.11.052
Azhdarzadeh, F., Hojjati, M. and Tahmuzi Didehban, S., 2018. Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from southwest of Iran. Journal of Food and Bioprocess Engineering 1(1): 33–38.
Chouliara, E., Karatapanis, A., Savvaidis, I. and Kontominas, M., 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiology 24(6): 607–617. 10.1016/j.fm.2006.12.005
Costa, J.C.C.P., Bover-Cid, S., Bolívar, A., Zurera, G. and Pérez-Rodríguez, F., 2019. Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions. International Journal of Food Microbiology 297: 72–84. 10.1016/j.ijfoodmicro.2019.03.002
Criado, P., Fraschini, C., Jamshidian, M., Salmieri, S., Desjardins, N., Sahraoui, A. and Lacroix, M., 2019. Effect of cellulose nanocrystals on thyme essential oil release from alginate beads: study of antimicrobial activity against Listeria innocua and ground meat shelf life in combination with gamma irradiation. Cellulose 26(9): 5247–5265. 10.1007/s10570-019-02481-2
Don, S., Xavier, K.M., Devi, S.T., Nayak, B.B. and Kannuchamy, N., 2018. Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): application of relative rate of spoilage models in shelf life-prediction. LWT–Food Science and Technology 97: 295–301. 10.1016/j.lwt.2018.07.006
El Sheikha, A.F., 2015. Food safety issues in Saudi Arabia. Nutrition and Food Technology 1(1): 1–4. 10.16966/2470-6086.103
El Sheikha, A.F., Levin, R.E. and Xu, J., 2018. Molecular techniques in food biology: safety, biotechnology, authenticity and traceability. John Wiley & Sons Ltd., Chichester, UK. 10.1002/9781119374633
Foltinova, D., Tancinova, D. and Cisarova, M., 2019. Inhibitory effect of essential oils on the growth of Geotricum candidum. Journal of Microbiology, Biotechnology and Food Sciences 9: 380–384. 10.15414/jmbfs.2019.9.special.380-384
Gómez, D., Azón, E., Marco, N., Carramiñana, J.J., Rota, C., Ariño, A. and Yangüela, J., 2014. Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment. Food Microbiology 42: 61–65. 10.1016/j.fm.2014.02.017
Huang, L., 2014. IPMP 2013—a comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology 171: 100–107. 10.1016/j.ijfoodmicro.2013.11.019
Huang, L., Tu, S.I., Phillips, J. and Fratamico, P., 2012. Mathematical modeling of growth of non-O157 Shiga toxin-producing Escherichia coli in raw ground beef. Journal of Food Science 77(4): M217–M225. 10.1111/j.1750-3841.2012.02647.x
Juneja, V.K., Golden, C.E., Mishra, A., Harrison, M.A., Mohr, T. and Silverman, M., 2019. Predictive model for growth of Bacillus cereus during cooling of cooked rice. International Journal of Food Microbiology 290: 49–58. 10.1016/j.ijfoodmicro.2018.09.023
Junttila, J.R., Niemelä, S. and Hirn, J., 1988. Minimum growth temperatures of Listeria monocytogenes and non-haemolytic listeria. Journal of Applied Bacteriology 65(4): 321–327. 10.1111/j.1365-2672.1988.tb01898.x
Kakagianni, M. and Koutsoumanis, K.P., 2019. Assessment of Escherichia coli O157: H7 growth in ground beef in the Greek chill chain. Food Research International 123: 590–600. 10.1016/j.foodres.2019.05.033
Kaklan, S., 2019. Predicting the antimicrobial effect of probiotic lactic acid bacteria against Staphylococcus aureus in white cheeses, using Fourier series modeling method. Journal of Food Safety 40(1): e12724. 10.1111/jfs.12724
Khezerlou, A., Azizi-Lalabadi, M., Mousavi, M., and Ehsani, A, 2019. Incorporation of essential oils with antibiotic properties in edible packaging films. Journal of Food and Bioprocess Engineering 2(1): 77–84.
Laribi, B., Kouki, K., M’Hamdi, M. and Bettaieb, T., 2015. Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia 103: 9–26. 10.1016/j.fitote.2015.03.012
Li, J., Wei, Q., Huang, L., Fang, T., Chen, B. and Jiang, Y., 2020. Mathematical modeling Pseudomonas spp. growth and microflora composition variation in Agricus bisporus fruiting bodies during chilled storage. Postharvest Biology and Technology 163: 111–144. 10.1016/j.postharvbio.2020.111144
Lianou, A., Moschonas, G., Nychas, G.-J.E. and Panagou, E.Z., 2018. Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract. Food Research International 106: 1114–1122. 10.1016/j.foodres.2017.11.027
McNamee, C., Noci, F., Cronin, D., Lyng, J., Morgan, D., and Scannell, A., 2010. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice. International Journal of Food Microbiology 138(1–2): 13–18. 10.1016/j.ijfoodmicro.2009.12.001
Menezes, N.M.C., Martins, W.F., Longhi, D.A. and de Aragão, G.M.F., 2018. Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham. Meat Science 139: 113–119. 10.1016/j.meatsci.2018.01.017
Mexis, S., Chouliara, E. and Kontominas, M., 2009. Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4°C. Innovative Food Science & Emerging Technologies 10(4): 572–579. 10.1016/j.ifset.2009.04.005
Mishra, A., Guo, M., Buchanan, R.L., Schaffner, D.W. and Pradhan, A.K., 2017. Development of growth and survival models for Salmonella and Listeria monocytogenes during non-isothermal time-temperature profiles in leafy greens. Food Control 71: 32–41. 10.1016/j.foodcont.2016.06.009
Naeem, A., Abbas, T., Ali, T.M. and Hasnain, A., 2019. Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon). Quality Assurance and Safety of Crops & Foods 11(3): 241–250. 10.3920/QAS2018.1310
Nejad Ebrahimi, S., Hadian, J. and Ranjbar, H., 2010. Essential oil compositions of different accessions of Coriandrum sativum L. from Iran. Natural Products Research 24(14): 1287–1294. 10.1080/14786410903132316
Nikolić, A., Dordević, V., Parunović, N., Stefanović, S., Đurić, S., Babić, J., and Vasilev, D. 2020. Can polyphenols be used as natural preservatives in fermented sausages? Acta Veterinaria 70(2): 219–237. 10.2478/acve-2020-0016
Noori, Z., Khanzadi, S., Jamshidi, A. and Seifi, H.A., 2014. Modeling the effects of Bunium persicum (Black Zira) essential oil, pH, inoculums size and temperature on the growth of Listeria monocytogenes. Iranian Journal of Veterinary Research 15(3): 272–278. 10.22099/IJVR.2014.2539
Omidbaigi, R., Rahimi, S. and Naghavi, M.R., 2009. Evaluation of molecular and essential oil diversity of coriander (Coriandrum sativum L.) landraces from Iran. Journal of Essential Oil Bearing Plants 12(1): 46–54. 10.1080/0972060X.2009.10643690
Papadopoulou, O., Panagou, E., Tassou, C. and Nychas, G.-J., 2011. Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage. Food Research International 44(10): 3264–3271. 10.1016/j.foodres.2011.09.012
Rasooli, I., Rezaei, M.B. and Allameh, A., 2006. Ultrastructural studies on antimicrobial efficacy of thyme essential oils on Listeria monocytogenes. International Journal of Infectious Diseases 10(3): 236–241. 10.1016/j.ijid.2005.05.006
Sant’Ana, A.S., Franco, B.D. and Schaffner, D.W., 2012. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology 30(1): 267–273. 10.1016/j.fm.2011.11.003
Šojić, B., Pavlić, B., Ikonić, P., Tomović, V., Ikonić, B., Zeković, Z., Kocić-Tanackov, S., Jokanović, M., Škaljac, S. and Ivić, M., 2019. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Science 157: 107879. 10.1016/j.meatsci.2019.107879
Sommers, C., Huang, C.-Y., Sheen, L.-Y., Sheen, S. and Huang, L., 2018. Growth modeling of uropathogenic Escherichia coli in ground chicken meat. Food Control 86: 397–402. 10.1016/j.foodcont.2017.12.007
Xu, Y., Hassan, M.M., Kutsanedzie, F.Y.H., Li, H.H., and Chen, Q.S. 2018. Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms. Quality Assurance and Safety of Crops & Foods 10(4): 411–421. 10.3920/QAS2018.1330
Yasmin, J., Ahmed, M.R., Lohumi, S., Wakholi, C., Lee, H., Mo, C., and Cho, B.K. 2019. Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques. Quality Assurance and Safety of Crops & Foods 11(3): 257–267. 10.3920/QAS2018.1318
Yoon, J.-H., Han, A., Paek, J. and Lee, S.-Y., 2019. Evaluation of non-isothermal inactivation on survivals of pathogenic bacteria by predictive models. LWT–Food Science and Technology 101: 366–373. 10.1016/j.lwt.2018.11.023
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