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Meta-regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

2020Journal article Open access
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorCadavez, Vasco
dc.contributor.authorTeixeira, José
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T17:41:35Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T17:41:35Z
dc.date.issued2020
dc.description.abstractBiopreservatives such as plant-based antimicrobials and bacteriocinogenic starter cultures have been proposed as hurdles to increase microbiological safety of a variety of products, including cheese, and numerous studies have reported their pathogen inhibitory properties. For that reason, the objective of this meta-analysis was to summarise the inactivation of Listeria monocytogenes (LM), Staphylococcus aureus (SA) and Salmonella spp. (SS) in cheese attained by added lactic acid bacteria (LAB) and essential oils (EOs); and to compare the inhibitory effectiveness by application mode and specific antimicrobial. After systematic review, 1810 observations on log reduction data and study characteristics were extracted from 53 studies. Comparing among the factual methods of application of antimicrobials (in milk, cheese surface and incorporated in films), meta-regression models pointed out that addition of EOs to milk renders, as a whole, the lowest inhibitory effect against LM, SA and SS in the finished product; whereas for added LAB, incorporation in milk prompts a faster inactivation of LM than onto cheese surface. Lemon balm, sage and basil EOs showed the best inhibitory outcomes against LM and SA; whereas clove, oregano and bay EOs presented the highest bactericidal effect against SS. For a given increase in EO concentration, the application on cheese surface provides the greatest inhibitory effect against LM and SS, while EO-embedded films lead to a more rapid inactivation during maturation/storage. The experimental practice of inoculating the antimicrobial in cheese mixture should no longer be employed in challenge studies, since the meta-regression models have demonstrated that this application method biases the results, overestimating or underestimating the inhibitory effects of EOs or added LAB, respectively. This meta-analysis has also emphasised the need to further investigate the relationship between pathogen's inoculum size and their concentrations in time.en_EN
dc.description.sponsorshipThe authors are grateful to EU PRIMA programme and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSane Food project (PRIMA/0001/2018). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01–0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Ms. Silva wishes to acknowledge the financial support provided by FCT through the PhD grant SFRH/BD/137801/2018. The authors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/ 00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Beatriz Nunes; Cadavez, Vasco; Teixeira, José António; Gonzales-Barron, Ursula (2020). Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese. Microbial Risk Analysis. ISSN 2352-3522. p. 1-10en_EN
dc.identifier.doi10.1016/j.mran.2020.100131en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23420
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntimicrobialsen_EN
dc.subjectBiopreservationen_EN
dc.subjectMeta-analysisen_EN
dc.subjectMixed-effects modelen_EN
dc.subjectStarter cultureen_EN
dc.titleMeta-regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheeseen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameBeatriz Nunes
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id3A1B-9D91-31B4
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7571-031X
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id57207937268
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationc12f920a-966a-4627-b302-c91870f850ca
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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