Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare-Reference-Cited by-同舟云学术

Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

Published:2021-12-22 Issue:3 Volume:9 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Botta C.¹,Coisson J. D.²,Ferrocino I.¹^ORCID,Colasanto A.²,Pessione A.³,Cocolin L.¹^ORCID,Arlorio M.²,Rantsiou K.¹^ORCID

Affiliation:

1. Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy

2. Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy

3. Laemmegroup S.r.l. a Tentamus Company, Moncalieri, Italy

Abstract

Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.

Funder

Regione Piemonte

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/Spectrum.01751-21

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