Food Biopreservation

121 Pages·2014·1.912 MB·English

by  Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido (auth.)

SPRINGER BRIEFS IN FOOD, HEALTH,
AND NUTRITION
Antonio Gálvez
María José Grande Burgos
Rosario Lucas López
Rubén Pérez Pulido
Food
Biopreservation
123
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J. Peter Clark, Consultant to the Process Industries, USA
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John W. Finley, Baton Rouge, Louisiana, USA
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Antonio Gálvez • María José Grande Burgos
Rosario Lucas López • Rubén Pérez Pulido
Food Biopreservation
Antonio Gálvez Rosario Lucas López
Health Sciences Department, Health Sciences Department,
Microbiology Division, Microbiology Division,
Faculty Experimental Sciences Faculty Experimental Sciences
University of Jaen University of Jaen
Jaen , Spain Jaen , Spain
María José Grande Burgos Rubén Pérez Pulido
Health Sciences Department, Health Sciences Department,
Microbiology Division, Microbiology Division,
Faculty Experimental Sciences Faculty Experimental Sciences
University of Jaen University of Jaen
Jaen , Spain Jaen , Spain
ISSN 2197-571X ISSN 2197-5728 (electronic)
ISBN 978-1-4939-2028-0 ISBN 978-1-4939-2029-7 (eBook)
DOI 10.1007/978-1-4939-2029-7
Springer New York Heidelberg Dordrecht London
Library of Congress Control Number: 2014950425
© The Author(s) 2014
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Contents
1 Introduction ............................................................................................... 1
2 Natural Antimicrobials for Food Biopreservation ................................. 3
2.1 Bacterial Antagonism as a Fundamental for Biopreservation ............ 3
2.1.1 Antimicrobial Substances Derived
from Bacterial Cell Metabolism ............................................. 4
2.1.2 Antifungal Compounds .......................................................... 5
2.1.3 Bacteriocins ............................................................................ 6
2.2 Antimicrobials from Animal Sources ................................................ 8
2.3 Antimicrobials Derived from Plants .................................................. 9
2.4 Bacteriophages ................................................................................... 10
References ................................................................................................... 11
3 Application of Lactic Acid Bacteria and Their Bacteriocins
for Food Biopreservation .......................................................................... 15
3.1 Bacteriocins and Bactericin-Producing Strains ................................. 15
3.2 Application of LAB Bacteriocins as Part of Hurdle Technology ...... 17
References ................................................................................................... 20
4 Biopreservation of Meats and Meat Products ........................................ 23
4.1 Application of Bacteriocin Preparations ............................................ 23
4.1.1 Raw Meats ............................................................................. 23
4.1.2 Semi-processed and Cooked Meats ....................................... 28
4.1.3 Fermented Meats .................................................................... 34
4.2 Application of Protective Cultures ..................................................... 35
4.2.1 Raw Meats ............................................................................. 35
4.2.2 Semi-processed and Cooked Meats ....................................... 37
4.2.3 Fermented Meats .................................................................... 38
References ................................................................................................... 40
v
vi Contents
5 Biopreservation of Milk and Dairy Products ......................................... 49
5.1 Application of Bacteriocin Preparations ............................................ 49
5.1.1 Raw Milks .............................................................................. 49
5.1.2 Processed Milk Products ........................................................ 53
5.2 Application of Bacteriocin-Producing Strains ................................... 56
5.2.1 Inhibition of Foodborne Pathogens ........................................ 56
5.2.2 Inhibition of Bacteria Producing Gas-Blowing
Defects in Cheeses ................................................................. 60
5.2.3 Improving Cheese Quality ..................................................... 61
References ................................................................................................... 64
6 Biopreservation of Egg Products ............................................................. 71
6.1 Application of Bacteriocins ............................................................... 71
References ................................................................................................... 73
7 Biopreservation of Seafoods ..................................................................... 75
7.1 Application of Bacteriocin Preparations ............................................ 75
7.1.1 Raw Seafoods ......................................................................... 75
7.1.2 Ready-to-Eat Seafoods ........................................................... 77
7.2 Application of Bacteriocin-Producing Strains ................................... 83
7.3 Bacteriocin Cultures in Fermented Fish ............................................ 86
References ................................................................................................... 86
8 Biopreservation of Vegetable Foods ........................................................ 91
8.1 Application of Bacteriocins ............................................................... 91
8.1.1 Fresh Produce ......................................................................... 91
8.1.2 Fruit Juices and Drinks .......................................................... 94
8.1.3 Ready-to-Eat, Processed, and Canned Vegetable Foods ........ 97
8.1.4 Fermented Vegetables and Beverages .................................... 100
8.2 Bacteriocin-Producing Strains ........................................................... 102
References ................................................................................................... 105
9 Regulations ................................................................................................ 113
9.1 The Challenge of Taking Bioprotection Strategies
from the Lab to the Market ................................................................ 113
References ................................................................................................... 117
Chapter 1
Introduction
Microbal foodborne diseases are a constant concern to human health, as shown by
annual statistics published by offi cial institutions ( h ttp://www.cdc.gov/foodborne-
burden/ ; h ttp://www.efsa.europa.eu/en/efsajournal/pub/3129.htm ) . The globaliza-
tion of the food market and the large-scale distribution and processing of raw
materials and food products create new ecological niches to which microorganisms
from different regions of the world may adapt, raising new problems that the food
industry must solve. This trend increases as the food chain tends to be more com-
plex in several ways, including transportation distance, processing steps, distribu-
tion of raw materials, and shelf life extension of the fi nished products. The increase
of the more susceptible populations (e.g., the young, elderly, and immunocompro-
mised individuals), the migration of populations from rural to urban areas, the over-
exploitation of natural resources (such as soil and water) and the climatic changes,
are also factors to be taken into consideration. The food industry also has to satisfy
the newer consumer habits. In the past years, there has been a growing demand of
consumers for foods that are fresh-tasting, lightly preserved, ready-to-eat, and (pos-
sibly) with health-promoting effects. Consumer organizations are also more and
more concerned about the quality of foods and the ways in which they are produced.
A lthough some traditional methods for food production and processing are being
abandoned, there is also a growing interest in traditional foods, and in the adaptation
of local production processes to an industrial scale without substantial loss of the
original value. Several developing countries already benefi t from modern food
industry; however, in many others, there is an overwhelming need to enhance the
availability of raw materials and to promote food processing on an industrial scale
in order to meet the nutritional requirements of the population and to provide a
minimal framework of food safety. The need to avoid economic losses due to micro-
bial spoilage of raw materials and food products, to decrease the incidence of food-
borne illnesses, and to meet the food requirements of the growing world population
strengthen the relevance of preservation methods in the food industry. In this con-
text, the preservation of foods by natural, biological methods may be a satisfactory
© The Author(s) 2014 1
A. Gálvez et al., Food Biopreservation, SpringerBriefs in Food, Health,
and Nutrition, DOI 10.1007/978-1-4939-2029-7_1
2 1 Introduction
approach to solve many of the current food-related issues. All these factors have
stimulated scientifi c research to exploit natural weapons, either alone or in combi-
nation with novel food processing technologies, in the development of biopreserva-
tion strategies compatible with the latest changes in human habits and lifestyle.
Chapter 2
Natural Antimicrobials for Food
Biopreservation
Biopreservation or biocontrol refers to the use of natural or controlled microbiota,
or its antibacterial products to extend the shelf life and enhance the safety of foods
(Stiles 1 996) . Since lactic acid bacteria (LAB) occur naturally in many food sys-
tems and have a long history of safe use in fermented foods, thus classed as Generally
Regarded As Safe (GRAS), they have a great potential for extended use in bio-
preservation. Antimicrobial substances from other natural sources, such as antimi-
crobial proteins or peptides from animal secretions, or bioactive molecules from
plant or animal defense systems have also been exploited in different ways for food
biopreservation.
2.1 Bacterial Antagonism as a Fundamental
for Biopreservation
M icrobes often live in complex ecosystems where they must interact with the biotic
and abiotic components of the environment. Bacterial populations must compete for
space and nutrients in order to survive. They have evolved different mechanisms
such as nutrient and space competition, metabolic specialization, o cell differentia-
tion, among others. One of the most common strategies to defend a population ter-
ritory is ammensalism, which is based on the modifi cation of the environment by
the release of antimicrobial substances that inhibit growth or even kill competitors.
Bacteria may release a variety of antimicrobial substances as byproducts of their
normal metabolic activity. They also may produce more specifi c, dedicated antimi-
crobial weapons encoded by specifi c genetic determinants aimed specifi cally at
combating other microbes. Metabolic products as well as antimicrobial peptides
from lactic acid bacteria (LAB) have attracted great attention for food biopreserva-
tion. Being naturally or intentionally present in food fermentations, the lactic acid
bacteria are considered themselves as natural preservatives as well as factories of
© The Author(s) 2014 3
A. Gálvez et al., Food Biopreservation, SpringerBriefs in Food, Health,
and Nutrition, DOI 10.1007/978-1-4939-2029-7_2