TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Ragaert, Peter
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2325
AB  - Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
EP  - 206
IS  - 2-3
SP  - 201
VL  - 140
DO  - 10.1016/j.ijfoodmicro.2010.03.034
ER  - 

@article{
author = "Rajković, Andreja and Tomić, Nikola and Šmigić, Nada and Uyttendaele, Mieke and Ragaert, Peter and Devlieghere, Frank",
year = "2010",
abstract = "Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer",
pages = "206-201",
number = "2-3",
volume = "140",
doi = "10.1016/j.ijfoodmicro.2010.03.034"
}

Rajković, A., Tomić, N., Šmigić, N., Uyttendaele, M., Ragaert, P.,& Devlieghere, F.. (2010). Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology
Elsevier, Amsterdam., 140(2-3), 201-206.
https://doi.org/10.1016/j.ijfoodmicro.2010.03.034

Rajković A, Tomić N, Šmigić N, Uyttendaele M, Ragaert P, Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology. 2010;140(2-3):201-206.
doi:10.1016/j.ijfoodmicro.2010.03.034 .

Rajković, Andreja, Tomić, Nikola, Šmigić, Nada, Uyttendaele, Mieke, Ragaert, Peter, Devlieghere, Frank, "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer" in International Journal of Food Microbiology, 140, no. 2-3 (2010):201-206,
https://doi.org/10.1016/j.ijfoodmicro.2010.03.034 . .

TY  - JOUR
AU  - Gomez-Lopez, Vicente M.
AU  - Rajković, Andreja
AU  - Ragaert, Peter
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2056
AB  - Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Chlorine dioxide for minimally processed produce preservation: a review
EP  - 26
IS  - 1
SP  - 17
VL  - 20
DO  - 10.1016/j.tifs.2008.09.005
ER  - 

@article{
author = "Gomez-Lopez, Vicente M. and Rajković, Andreja and Ragaert, Peter and Šmigić, Nada and Devlieghere, Frank",
year = "2009",
abstract = "Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Chlorine dioxide for minimally processed produce preservation: a review",
pages = "26-17",
number = "1",
volume = "20",
doi = "10.1016/j.tifs.2008.09.005"
}

Gomez-Lopez, V. M., Rajković, A., Ragaert, P., Šmigić, N.,& Devlieghere, F.. (2009). Chlorine dioxide for minimally processed produce preservation: a review. in Trends in Food Science & Technology
Elsevier Science London, London., 20(1), 17-26.
https://doi.org/10.1016/j.tifs.2008.09.005

Gomez-Lopez VM, Rajković A, Ragaert P, Šmigić N, Devlieghere F. Chlorine dioxide for minimally processed produce preservation: a review. in Trends in Food Science & Technology. 2009;20(1):17-26.
doi:10.1016/j.tifs.2008.09.005 .

Gomez-Lopez, Vicente M., Rajković, Andreja, Ragaert, Peter, Šmigić, Nada, Devlieghere, Frank, "Chlorine dioxide for minimally processed produce preservation: a review" in Trends in Food Science & Technology, 20, no. 1 (2009):17-26,
https://doi.org/10.1016/j.tifs.2008.09.005 . .