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

Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DEMETER, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece
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Microorganisms 2019, 7(11), 520; https://doi.org/10.3390/microorganisms7110520
Received: 7 October 2019 / Revised: 31 October 2019 / Accepted: 1 November 2019 / Published: 2 November 2019
(This article belongs to the Section Food Microbiology)
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 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 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.
Keywords: high-pressure processing; Listeria monocytogenes; Brochothrix thermosphacta; PFGE; poultry; safety; quality high-pressure processing; Listeria monocytogenes; Brochothrix thermosphacta; PFGE; poultry; safety; quality
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Argyri, A.A.; Papadopoulou, O.S.; Sourri, P.; Chorianopoulos, N.; Tassou, C.C. Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes. Microorganisms 2019, 7, 520.

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