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Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades. [ABSTRACT FROM AUTHOR]

Soft-cooked eggs have been cooked and served worldwide, however concerns frequently raise about the safety of these preparations, assuming the possibility of eggs be contaminated by Salmonella . Temperature-controlled water circulators at low temperature (62 °C–65 °C) for long periods (at least 1 h) has been used to thermally process eggs, aiming to modify its textures. However, time and temperature patterns are not in agreement with some recommendations for processing food preparations at least 70 °C. This study was undertaken to analyze the survival of Salmonella spp. during soft-cooked eggs processing by temperature-controlled water circulator. A pool of Salmonella spp. was inoculated in egg yolks and were incubated at 37 °C, for 18 h, reaching 7.7 ± 0.1 log 10  CFU/g. Contaminated eggs were processed at 62 °C for 60 min and samples were collected in order to investigate Salmonella survival. Results indicated that the egg center temperature reached 61.7 ± 0.4 °C after 30 min, completely inactivating 7.7 log of Salmonella spp. After 30 min of cooking, yolk remained liquid and the egg white slightly opaque, demonstrating that the Salmonella inactivation was not related with the solidification of egg white or yolk. The survival curve did not follow first order kinetic and Double Weibull model was used to estimate inactivation kinetic parameters. In summary, the results of this study can be used by food processors in order to validate soft-cooked eggs processing by temperature-controlled water circulator. [ABSTRACT FROM AUTHOR]

The development of biodegradable films with addition of natural antioxidants is an alternative to the use of non-biodegradable packaging and use of synthetic antioxidants. The aim of this study was to develop biodegradable cassava starch films with antioxidant activity by the addition of free lycopene or lycopene nanocapsules and evaluate the effect of addition in the physical properties, mechanical and barrier of the films. Addition of free lycopene showed lower water vapor permeability, tensile strength and elongation of the films, however, the addition of lycopene nanocapsules provided an increase of these parameters compared to the control film. Addition of lycopene nanocapsules also provided greatest barrier to light transmission UV/Vis compared to the control films, films with added free lycopene and the commercial polyethylene film. The films incorporated lycopene nanocapsules provided greater protection to oxidation of stored sunflower oil under accelerated oxidation conditions, which shows potential application as packaging antioxidant to prevent oxidation of foods with a high fat content. The biodegradable films showed good thermal stability when subjected to different heating rates and rapid biodegradability for 15 days, which demonstrates good characteristics and potential applications of lycopene nanocapsules for the development of active biodegradable packaging. [ABSTRACT FROM AUTHOR]

• Salmonella grew in sushi under isothermal and non-isothermal conditions (7–37 °C). • The model was validated in the worst-case scenario, built through restaurant visits. • Total Aerobic Mesophilic lag phase in sushi was ~11 h at 15 °C. • Salmonella lag phase in sushi was ~14 h at 15 °C. • Considering Salmonella , 6 h at 15 °C can be used in sushi buffet distribution. In this study mathematical models to predict Salmonella enterica growth in sushi at different temperatures were developed considering data obtained in 26 restaurants in Southern Brazil. The sushi type chosen to develop the models was the one that presented the highest total aerobic mesophilic counts among sushis collected in the establishments. Salmonella was inoculated (2–3 log UFC/g) in this sushi type prepared in the laboratory (pH 4.8; aw 0.98) and incubated under isothermal conditions at 7, 15, 20, 25 and 37 °C. Baranyi and Roberts model was used to describe Salmonella growth curves, generating R2 values of ≥0.98 and RMSE values of <0.24 log CFU/g/h for primary models. Ratkowsky's equation was used in secondary model, generating R2 of 0.99 and RMSE of 0.02 log CFU/g/h. The model validation was simulated under non-isothermal conditions, using the worst-case scenario that was built through data from the environmental conditions and data obtained from the restaurants. The non-isothermal conditions were performed at 36.3 °C for 6 h, 10 °C for 24 h and 29.5 °C for 6 h sequentially, reaching 6.7 log CFU/g of Salmonella and generating RMSE of 0.06 log CFU/g/h, Bias factor of 0.97 and Accuracy factor of 1.03. The negligible growth time (ς) for Salmonella , considering the average of higher distribution temperatures of chosen sushi type (approximately 18 °C), was 8.9 h. However, growth rates of total aerobic mesophilic demonstrated that at 15 °C and 20 °C, the lag phases were approximately 11 and 5 h respectively. Based on these results, we suggest for sushi distribution the use of temperatures of ≤15 °C for 6 h (maximum time of distribution allowed in Brazil) considering the Salmonella growth. [ABSTRACT FROM AUTHOR]

Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta. C oncerns about the safety of this preparation have been raised due the possibility of egg yolks be contaminated by Salmonella and the heat treatment may not be sufficient for total Salmonella inactivation. This study was undertaken to analyze the survival of Salmonella in spaghetti alla carbonara in which the only thermal processing of egg yolks was the heat transfer from the pasta. A pool of Salmonella was inoculated in egg yolks reaching 8.8 log 10 CFU/g. Contaminated egg yolks were added to the cooked spaghetti, away from the heat source. Results indicated that immediately after cooking and draining, the pasta reached 86.0 °C. After 4.5 min of contact with the egg yolks, the mean temperature of spaghetti alla carbonara decreased to lower than 60 °C. The preparation method was able to inactivate approximately 4.7 log 10 CFU/g of Salmonella and the spaghetti alla carbonara processed by this method had a creamy and silky sauce formed by yolks. Based on the results, it should be advisable the use of thermo-processed eggs to ensure the safety of this preparation. • After cooked and drained, the pasta reached a temperature of 86.0 ± 1.7 °C. • The traditional preparation method of spaghetti alla carbonara was able to inactivate 4.7 log 10 CFU/g of Salmonella. • Spaghetti alla carbonara processed by this method had a creamy and silky sauce formed by yolks. [ABSTRACT FROM AUTHOR]

Peruvian pisco sour is an alcoholic cocktail prepared with egg white in order to form a creamy texture. This drink has been served worldwide, however concerns about its safety have been raised because of the possibility of egg whites be contaminated by Salmonella. This study was undertaken to analyze the survival of Salmonella in pisco sour drink. A pool of Salmonella was inoculated in egg white and then mixed during 30 s with Quebranta pisco, syrup, lemon juice and ice cubes, reaching 6.1 ± 0.1 log 10 CFU/ml. Samples were collected to investigate the Salmonella survival. Microbiological results demonstrated that Salmonella was not detected (<100 CFU/ml) after 6 min of exposure to pisco sour (18% vol., pH 3.0), while predictive results showed that the whole population (6.1 log 10 CFU/ml) was completely inactivated after 9 min. The alcohol content associated with a low pH of pisco sour was responsible for Salmonella reduction, however, phenolic compounds present in Quebranta pisco (3.5 ± 0.3 μgGAE/ml) may also have contributed to the Salmonella inactivation. In conclusion, it is advisable to wait 9 min between preparation and consumption of pisco sour when raw egg white is used or prepare pisco sour using thermal processed egg whites. • Pisco sour drink after 6 min of exposure inactivated at least 4.1 log 10 CFU/ml of Salmonella spp. • Inactivation of Salmonella spp. was well-fitted by Geeraerd Log-Linear + Shoulder model. • The predictive results showed that Salmonella was completely inactivated in 9 min. • Alcohol content associated with a low pH was the main factor responsible for Salmonella reduction. [ABSTRACT FROM AUTHOR]

Listeriosis is a foodborne disease caused by Listeria monocytogenes (LM) and has been linked to the consumption of sliced mozzarella cheese. This study aimed to assess the LM transference during mechanical slicing of mozzarella cheese and its growth during refrigerated storage. Mozzarella cheese was contaminated with LM and 100 slices containing approximately 5 log CFU/slice were produced. Next, 100 slices of non-contaminated cheese were sliced using a contaminated blade (3.67log CFU/10 cm2). LM was quantified on the blade and slices right after slicing and after storage at 10 °C for 10 and 15 days. Results demonstrated that increasing counts of LM were transferred to the blade, comparing the first and the fifth slices (2.71 and 3.22log CFU/10 cm2, respectively, p ≤ 0.05), however, transference stabilized after the 50th slice (3.75 CFU/10 cm2). The blade transferred 1.69–2.66 log CFU/g of LM to different slices. At the end of the storage at 10 °C by 10 and 15 days, LM counts increased to 1.51 and 1.69 log CFU/g, respectively, indicating that LM population can increase if the cheese is stored for a long time. • Listeria monocytogenes (LM) can growth in mozzarella cheese slices stored at 10 °C. • Mozzarella cheese (7 log CFU/g of LM) transferred 3.67 log CFU/10 cm2 to the blade. • Blade (2.68 log CFU/cm2 of LM) transferred 1.69–2.66 log CFU/g to mozzarella cheese. [ABSTRACT FROM AUTHOR]