Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast

摘要: Abstract The effects of high-pressure processing (HPP) in conjunction with an essential oil-based active packaging on the surface ready-to-eat (RTE) chicken breast were investigated as post-processing listericidal treatment. Three different treatments used, and all samples vacuum packed: (i) HPP at 500 MPa for 1 min (control), (ii) based coriander oil, (iii) HPP. When applied individually, pressurisation delayed growth Listeria monocytogenes . combination resulted a synergistic effect reducing counts pathogen below detection limit throughout 60 days storage 4 °C. However, when these stored 8 °C, did occur, but again delay was observed. colour lipid oxidation also studied during not significantly affected by treatments. Active followed in-package pressure treatment could be useful approach to reduce risk L. cooked without impairing its quality. Industrial relevance Ready-to-eat products are great economic importance industry. they have been implicated several outbreaks listeriosis. Therefore, effective ways from this pathogenic microorganism can very attractive manufacturers. This study showed that use enhance efficiency while using lower levels, thus having limited RTE breast.