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Bodie AR, O'Bryan CA, Olson EG, Ricke SC. Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects. Microorganisms 2023; 11:1301. [PMID: 37317275 DOI: 10.3390/microorganisms11051301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023] Open
Abstract
Listeria monocytogenes, an intra-cellular, Gram-positive, pathogenic bacterium, is one of the leading agents of foodborne illnesses. The morbidity of human listeriosis is low, but it has a high mortality rate of approximately 20% to 30%. L. monocytogenes is a psychotropic organism, making it a significant threat to ready-to-eat (RTE) meat product food safety. Listeria contamination is associated with the food processing environment or post-cooking cross-contamination events. The potential use of antimicrobials in packaging can reduce foodborne disease risk and spoilage. Novel antimicrobials can be advantageous for limiting Listeria and improving the shelf life of RTE meat. This review will discuss the Listeria occurrence in RTE meat products and potential natural antimicrobial additives for controlling Listeria.
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Affiliation(s)
- Aaron R Bodie
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Corliss A O'Bryan
- Food Science Department, University of Aransas-Fayetteville, Fayetteville, AR 72701, USA
| | - Elena G Olson
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Steven C Ricke
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
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2
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Ortiz-Suárez LE, Redondo-Solano M, Arias-Echandi ML, Valenzuela-Martínez C, Peña-Ramos EA. Optimization of the In Vitro Bactericidal Effect of a Mixture of Chlorine and Sodium Gallate against Campylobacter spp. and Arcobacter butzleri. J Food Prot 2021; 84:1127-1135. [PMID: 33428726 DOI: 10.4315/jfp-20-181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 01/06/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Campylobacter spp. and Arcobacter butzleri are foodborne pathogens associated with the consumption of contaminated raw chicken meat. At the industry level, the combination of new and common antimicrobials could be used as a strategy to control the presence of pathogens in chicken carcasses. The objective of this study was to determine the bacteriostatic and bactericidal effects of a mixture of chlorine (Cl) and sodium gallate (SG) on a mixture of two Campylobacter species (Campylobacter jejuni and Campylobacter coli) and A. butzleri. Using a central composite experimental design, it was established that the optimum inhibitory SG-Cl concentration for Campylobacter spp. was 44 to 45 ppm. After 15 h of incubation, Campylobacter species growth was reduced by 37.5% and the effect of Cl was potentiated by SG at concentrations above 45 ppm. In the case of A. butzleri, optimum levels of 28 and 41 ppm were observed for SG and Cl, respectively; no synergism was reported, as this bacterium was more sensitive to lower Cl concentrations than Campylobacter. After a 20-min pretreatment with peracetic acid (50 ppm), the optimum condition to achieve a >1.0-Log CFU/mL reduction of Campylobacter spp. was exposure to 177 ppm of Cl and 44 ppm of SG for 56 min. As A. butzleri showed lower resistance to the bacteriostatic effect of the Cl-SG combination, it was assumed that optimum bactericidal conditions for Campylobacter spp. were effective to control the former; this was confirmed with subsequent validation of the model. The SG-Cl combination has bactericidal properties against Campylobacter and A. butzleri, and it may be a useful strategy to improve sanitary practices applied in the poultry industry. HIGHLIGHTS
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Affiliation(s)
- Luis Enrique Ortiz-Suárez
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora, México 83304
| | - Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060 San José, Costa Rica
| | - María Laura Arias-Echandi
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060 San José, Costa Rica
| | - Carol Valenzuela-Martínez
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060 San José, Costa Rica
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora, México 83304
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Farber JM, Zwietering M, Wiedmann M, Schaffner D, Hedberg CW, Harrison MA, Hartnett E, Chapman B, Donnelly CW, Goodburn KE, Gummalla S. Alternative approaches to the risk management of Listeria monocytogenes in low risk foods. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107601] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Resendiz-Moctezuma C, Rezac SD, Miller MJ, Stasiewicz MJ. Enabling Cost-Effective Screening for Antimicrobials against Listeria monocytogenes in Ham. J Food Prot 2021; 84:802-810. [PMID: 33302287 DOI: 10.4315/jfp-20-435] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 12/08/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ready-to-eat meat products, such as deli ham, can support the growth of Listeria monocytogenes (LM), which can cause severe illness in immunocompromised individuals. The objectives of this study were to validate a miniature ham model (MHM) against the ham slice method and to screen antimicrobial combinations to control LM on ham by using response surface methology (RSM) as a time- and cost-effective high-throughput screening tool. The effect of nisin (Ni), potassium lactate and sodium diacetate, lauric arginate (LAG), lytic bacteriophage (P100), and ε-polylysine (EPL) added alone, or in combination, were determined on the MHM over 12 days of storage. Results showed the MHM accurately mimics the ham slice method because no statistical differences were found (P = 0.526) in the change of LM cell counts in MHM and slice counts after 12 days of storage at 4°C for treated and untreated hams. The MHM was then used to screen antimicrobial combinations by using an on-face design and three center points in a central composite design. The RSM was tested by using a cocktail of five LM strains isolated from foodborne disease outbreaks. Three levels of the previously mentioned antimicrobials were used in combination for a total of 28 runs performed in triplicate. The change of LM cell counts were determined after 12 days of storage at 4°C. All tested antimicrobials were effective on reducing LM cell counts on ham when added alone. A significant antagonistic interaction (P = 0.002) was identified by the RSM between LAG and P100, where this antimicrobial combination caused a 2.2-log CFU/g change of LM cell counts after 12 days of storage. Two interactions, between Ni and EPL (P = 0.058), and Ni and P100 (P = 0.068), showed possible synergistic effects against LM on the MHM. Other interactions were clearly nonsignificant, suggesting additive effects. In future work, the developed MHM in combination with RSM can be used as a high-throughput method to analyze novel antimicrobial treatments against LM. HIGHLIGHTS
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Affiliation(s)
- Cristina Resendiz-Moctezuma
- Agricultural Bioprocess Laboratory, Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA
| | - Shannon D Rezac
- Agricultural Bioprocess Laboratory, Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA
| | - Michael J Miller
- Agricultural Bioprocess Laboratory, Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA
| | - Matthew J Stasiewicz
- Agricultural Bioprocess Laboratory, Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.,(ORCID: https://orcid.org/0000-0003-2712-0793 [M.J.S.])
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Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami. Foods 2021; 10:foods10010114. [PMID: 33430446 PMCID: PMC7826916 DOI: 10.3390/foods10010114] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 12/27/2020] [Accepted: 01/04/2021] [Indexed: 12/18/2022] Open
Abstract
Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived Listeria innocua isolates were suitable as biologically safe Listeria monocytogenes surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating Listeria and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-Listeria activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-Listeria activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.
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Rezac SD, Resendiz-Moctezuma C, Boler DD, Stasiewicz MJ, Miller MJ. Non-Destructive Luminescence-Based Screening Tool for Listeria monocytogenes Growth on Ham. Foods 2020; 9:E1700. [PMID: 33233500 PMCID: PMC7699547 DOI: 10.3390/foods9111700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 11/16/2022] Open
Abstract
Listeria monocytogenes is a food-borne pathogen often associated with ready-to-eat (RTE) food products. Many antimicrobial compounds have been evaluated in RTE meats. However, the search for optimum antimicrobial treatments is ongoing. The present study developed a rapid, non-destructive preliminary screening tool for large-scale evaluation of antimicrobials utilizing a bioluminescent L. monocytogenes with a model meat system. Miniature hams were produced, surface treated with antimicrobials nisin (at 0-100 ppm) and potassium lactate sodium diacetate (at 0-3.5%) and inoculated with bioluminescent L. monocytogenes. A strong correlation (r = 0.91) was found between log scale relative light units (log RLU, ranging from 0.00 to 3.35) read directly from the ham surface and endpoint enumeration on selective agar (log colony forming units (CFU)/g, ranging from 4.7 to 8.3) when the hams were inoculated with 6 log CFU/g, treated with antimicrobials, and L. monocytogenes were allowed to grow over a 12 d refrigerated shelf life at 4 °C. Then, a threshold of 1 log RLU emitted from a ham surface was determined to separate antimicrobial treatments that allowed more than 2 log CFU/g growth of L. monocytogenes (from 6 log CFU/g inoculation to 8 log CFU/g after 12 d). The proposed threshold was utilized in a luminescent screening of antimicrobials with days-to-detect growth monitoring of luminescent L. monocytogenes. Significantly different (p < 0.05) plate counts were found in antimicrobial treated hams that had reached a 1 log RLU increase (8.1-8.5 log(CFU/g)) and the hams that did not reach the proposed light threshold (5.3-7.5 log(CFU/g)). This confirms the potential use of the proposed light threshold as a qualitative tool to screen antimicrobials with less than or greater than a 2 log CFU/g increase. This screening tool can be used to prioritize novel antimicrobials targeting L. monocytogenes, alone or in combination, for future validation.
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Affiliation(s)
| | | | | | | | - Michael J. Miller
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 W Pennsylvania Ave, Urbana, IL 61801, USA; (S.D.R.); (C.R.-M.); (D.D.B.); (M.J.S.)
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Zhao Y, Teixeira JS, Saldaña MDA, Gänzle MG. Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham. Int J Food Microbiol 2019; 305:108253. [PMID: 31233962 DOI: 10.1016/j.ijfoodmicro.2019.108253] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 12/30/2022]
Abstract
Contamination with spoilage organisms and Listeria monocytogenes are major concerns for quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this study was to investigate the use of antimicrobial starch packaging films to control competitive microbiota and L. monocytogenes growth on a RTE ham product. Starch packaging films were prepared with different bioactives, gallic acid, chitosan, and carvacrol, using subcritical water technology. The viability of the incorporated strains on ham in contact with different antimicrobial starch packaging films was examined during 28-day storage period at 4 °C. Starch films with gallic acid had the least effect on ham antimicrobial activity; starch films with chitosan and carvacrol fully inhibited L. monocytogenes growth throughout 4 weeks of storage. RTE meat microbiota was more resistant to the antimicrobials than L. monocytogenes. Starch films loaded with chitosan or chitosan and carvacrol did not fully inhibit growth of RTE meat microbiota but delayed growth of RTE meat microbiota by one to two weeks. Moreover, competitive meat microbiota fully inhibited growth of L. monocytogenes. Therefore, antimicrobial starch packaging films prepared by subcritical water technology used in this study showed a promising effect on inhibiting L. monocytogenes in RTE ham.
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Affiliation(s)
- Yujia Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Januana S Teixeira
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Marleny D A Saldaña
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, PR China.
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Conroy PM, O'Sullivan MG, Hamill RM, Kerry JP. Sensory optimisation of salt-reduced corned beef for different consumer segments. Meat Sci 2019; 154:1-10. [PMID: 30954793 DOI: 10.1016/j.meatsci.2019.03.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 02/09/2019] [Accepted: 03/20/2019] [Indexed: 01/27/2023]
Abstract
The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65-74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (1.63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the ≥65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.
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Affiliation(s)
- Paula M Conroy
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
| | - Ruth M Hamill
- Teagasc Food Research Centre, Ashtown, Castleknock, Dublin 15, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
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9
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Nyhan L, Begley M, Mutel A, Qu Y, Johnson N, Callanan M. Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices. Food Microbiol 2018; 74:75-85. [DOI: 10.1016/j.fm.2018.03.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 02/27/2018] [Accepted: 03/07/2018] [Indexed: 11/28/2022]
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10
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Szczawiński J, Ewa Szczawińska M, Łobacz A, Tracz M, Jackowska-Tracz A. Modelling the Growth Rate of Listeria Monocytogenes in Cooked Ham Stored at Different Temperatures. J Vet Res 2017; 61:45-51. [PMID: 29978054 DOI: 10.1515/jvetres-2017-0006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 03/10/2017] [Indexed: 11/15/2022] Open
Abstract
Introduction The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures. Material and Methods Samples of cured ham were artificially contaminated with a mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12, or 15ºC for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14, and 16 days. A series of decimal dilutions were prepared from each sample and plated onto ALOA agar, after which the plates were incubated at 37ºC for 48 h under aerobic conditions. The bacterial counts were logarithmised and analysed statistically. Five repetitions of the experiment were performed. Results Both storage temperature and time were found to significantly influence the growth rate of listeriae (P > 0.01). The test bacteria growth curves were fitted to three primary models: the Gompertz, Baranyi, and logistic. The mean square error (MSE) and Akaike's information criterion (AIC) were calculated to evaluate the goodness of fit. It transpired that the logistic model fit the experimental data best. The natural logarithms of L. monocytogenes' mean growth rates from this model were fitted to two secondary models: the square root and polynomial. Conclusion Modelling in both secondary types can predict the growth rates of L. monocytogenes in cooked cured ham stored at each studied temperature, but mathematical validation showed the polynomial model to be more accurate.
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Affiliation(s)
- Jacek Szczawiński
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
| | - Małgorzata Ewa Szczawińska
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
| | - Adriana Łobacz
- Chair of Dairy and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Michał Tracz
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
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Weyker RE, Glass KA, Milkowski AL, Seman DL, Sindelar JJ. Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial. J Food Sci 2016; 81:M672-83. [PMID: 26878335 DOI: 10.1111/1750-3841.13232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Accepted: 12/24/2015] [Indexed: 11/29/2022]
Abstract
Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface Methodology (RSM) was used to investigate the effects of varying levels of moisture, pH, and a commercial "clean-label" antimicrobial (cultured sugar-vinegar blend; CSVB) on the growth rate of Listeria monocytogenes and Leuconostoc mesenteroides in uncured turkey stored at 4 °C for 16 wk. Twenty treatment combinations of moisture (60% to 80%), pH (5.8 to 6.4), and CSVB (2.5% to 5.0%) were evaluated during phase I to develop growth curves for both microbe types, whereas the interactive effects of pH (5.8 to 6.4) and CSVB (0.0 to 4.75) were tested in 16 treatment combinations during Phase II at a single moisture level using L. monocytogenes only. CSVB inhibited L. monocytogenes growth in 14 of the 20 treatments tested in Phase I and in 12 of the 16 treatments in Phase II through 16 and 8 wk, respectively. In contrast, CSVB had little effect on L. mesenteroides, with growth inhibited in only 4 of 20 treatments in Phase I and was therefore not tested further in Phase II. Significant interactions of the RSM design coefficients yielded a predictive model for L. mesenteroides growth rate, but due to lack of growth, no growth rate model was developed for L. monocytogenes. CSVB was found to be an effective antilisteral antimicrobial, while having little effect on a spoilage microorganism.
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Affiliation(s)
- Robert E Weyker
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
| | - Kathleen A Glass
- Food Research Inst, Univ. of Wisconsin-Madison, 1550 Linden Dr., Madison, Wis., 53706, U.S.A
| | - Andrew L Milkowski
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
| | - Dennis L Seman
- Kraft Heinz Company/Oscar Mayer, 910 Mayer Avenue, Madison, Wis, 53704, U.S.A
| | - Jeffrey J Sindelar
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
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Dussault D, Vu KD, Lacroix M. Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system. Food Microbiol 2016; 53:115-21. [DOI: 10.1016/j.fm.2015.09.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 09/09/2015] [Accepted: 09/16/2015] [Indexed: 10/23/2022]
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13
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Sansawat T, Lee H, Zhang L, Ryser E, Kang I. Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37 °C. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Golden MC, McDonnell LM, Sheehan V, Sindelar JJ, Glass KA. Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c. J Food Prot 2014; 77:1787-93. [PMID: 25285499 DOI: 10.4315/0362-028x.jfp-14-059] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Fermentation-derived nitrite (NO2) from vegetable sources is increasingly used as a "clean label" alternative to conventional NaNO2. Previous results suggested that processed meats cured with NO2 derived from a "natural" source had lower antimicrobial activity than did meats produced with chemical NaNO2; however, the differences were likely due to NO2 concentration rather than source. The objective of this study was to compare the antilisterial properties of traditional and clean label alternative curing approaches when combined with antimicrobials in deli-style turkey. Listeria monocytogenes inhibition by NO2 from synthetic and natural sources was validated in deli-style turkey (73 to 74% moisture, 1.8% salt, pH 6.4). Products were prepared with 0, 80, or 120 mg/kg NO2 using purified NaNO2 or cultured celery powder. Additional treatments were supplemented with 3.8% lactate-diacetate blend (LD) or 1% cultured sugar-vinegar blend (DF). Sliced cooked products were surface inoculated with L. monocytogenes at 3 log CFU/g, vacuum packaged, and stored at 4°C for 12 weeks. Results revealed an average 2.4-log increase in L. monocytogenes at 3 weeks in the control without antimicrobials, a 1.3-log increase at 4 weeks for both 80 mg/kg NO2 treatments, and a 1.5-log increase at 6 weeks for the 120 mg/kg NO2 treatments. No significant difference (P > 0.05) in growth inhibition was found between NO2 sources when equivalent concentrations were added. In uncured turkey with 3.8% LD or 1% DF, growth was delayed until 6 weeks, whereas supplementation with LD or DF and 80 mg/kg NO2 from either source delayed listerial growth through 12 weeks. This study confirmed that the concentration of NO2, rather than the source, is a primary factor in enhancing the safety of ready-to-eat meats. Both conventional NO2 treatments and a clean label solution consisting of a fermentation-derived antimicrobial combined with 80 mg/kg naturally derived NO2 inhibited L. monocytogenes through 12 weeks of storage at 4°C.
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Affiliation(s)
- Max C Golden
- Food Research Institute, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA
| | - Lindsey M McDonnell
- Food Research Institute, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA; Foremost Farms, 932 Madison Street, Lancaster, WI 53813, USA
| | - Vivien Sheehan
- Kerry Ingredients and Flavours, 3400 Millington Road, Beloit, Wisconsin 53511, USA
| | - Jeffrey J Sindelar
- Food Research Institute, Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA
| | - Kathleen A Glass
- Food Research Institute, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
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Djeri N, Williams S. Celery Juice Powder Used as Nitrite Substitute in Sliced Vacuum-Packaged Turkey Bologna Stored at 4C for 10 Weeks Under Retail Display Light. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12102] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- N. Djeri
- Department of Animal Sciences; University of Florida; Gainesville FL 32611-0910
| | - S.K. Williams
- Department of Animal Sciences; University of Florida; Gainesville FL 32611-0910
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16
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Jiang J, Xiong YL. Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review. Crit Rev Food Sci Nutr 2014; 55:1886-901. [DOI: 10.1080/10408398.2012.732624] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Sansawat T, Zhang L, Jeong JY, Xu Y, Hessell GW, Ryser ET, Harte JB, Tempelman R, Kang I. Inhibition of Listeria monocytogenes in full- and low-sodium frankfurters at 4, 7, or 10°C using spray-dried mixtures of organic acid salts. J Food Prot 2013; 76:1557-67. [PMID: 23992500 DOI: 10.4315/0362-028x.jfp-12-388] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In meat processing, powdered ingredients are preferred to liquids because of ease of handling, mixing, and storing. This study was conducted to assess Listeria monocytogenes inhibition and the physicochemical and organoleptic characteristics of frankfurters that were prepared with organic acid salts as spray-dried powders (sodium lactate-sodium acetate, sodium lactate-sodium acetate-sodium diacetate, and potassium acetate-potassium diacetate) or liquids (sodium lactate, sodium lactate-sodium diacetate, potassium lactate, and potassium lactate-sodium diacetate). Full-sodium (1.8% salt) and low-sodium (1.0% salt) frankfurters were prepared according to 10 and 5 different formulations (n = 3), respectively, and were dip inoculated with a six-strain cocktail of L. monocytogenes (∼4 log CFU/g). Populations of Listeria and mesophilic aerobic bacteria were quantified during storage at 4, 7, and 10°C for up to 90 days. Four powder and two liquid full-sodium formulations and one powder low-sodium formulation, all of which contained diacetate except for 1% sodium lactate-sodium acetate powder, completely inhibited Listeria growth at 4°C. However, Listeria grew in full-sodium formulations at 10°C and in low-sodium formulations at 7 and 10°C except for the formulation containing 0.8% potassium acetate-0.2% potassium diacetate powder. All formulations were similar in terms of water activity, cooking yield, moisture, and protein content. Sodium content and pH were affected by the concentrations of sodium and diacetate, respectively. Frankfurter appearance, texture, flavor, and overall acceptability were similar (P > 0.05) regardless of the formulation, except for flavor and overall acceptability of the low-sodium formulation containing potassium acetate-potassium diacetate. Based on these findings, cosprayed powders appear to be a viable alternative to current liquid inhibitors for control of Listeria in processed meats.
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Affiliation(s)
- Thanikarn Sansawat
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
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18
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Dussault D, Vu KD, Lacroix M. In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Sci 2013; 96:514-20. [PMID: 24012976 DOI: 10.1016/j.meatsci.2013.08.015] [Citation(s) in RCA: 100] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 07/31/2013] [Accepted: 08/08/2013] [Indexed: 11/17/2022]
Abstract
The purpose of this research was to evaluate the application of commercially available essential oils (EOs) and oleoresins to control bacterial pathogens for ready to eat food. In this study, sixty seven commercial EOs, oleoresins (ORs) and pure compounds were used to evaluate in vitro their antimicrobial activity against six food pathogens. These products were first screened for their antimicrobial activity using disk diffusion assay. Forty one products were then chosen for further analysis to determine their minimum inhibitory concentration against 6 different bacteria. There were 5 different products (allyl isothiocyanate, cinnamon Chinese cassia, cinnamon OR, oregano and red thyme) that showed high antimicrobial activity against all tested bacteria. Further analysis examined the effect of four selected EOs on controlling the growth rate of mixed cultures of Listeria monocytogenes in ham. A reduction of the growth rate by 19 and 10% was observed when oregano and cinnamon cassia EOs were respectively added in ham at a concentration of 500 ppm.
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Affiliation(s)
- Dominic Dussault
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, Institute of Nutraceutical and Functional Foods, INRS-Institut Armand-Frappier, Laval, Quebec, Canada
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19
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McDonnell LM, Glass KA, Sindelar JJ. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. J Food Prot 2013; 76:1366-76. [PMID: 23905792 DOI: 10.4315/0362-028x.jfp-12-501] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.
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Affiliation(s)
- Lindsey M McDonnell
- Food Research Institute, University of Wisconsin-Madison, 1925 Willow Drive, Madison, Wisconsin 53706, USA
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20
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Baer AA, Miller MJ, Dilger AC. Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12001] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Arica A. Baer
- Dept. of Animal Science, Univ. of Illinois Urbana-Champaign; 1503 S
| | - Michael J. Miller
- Dept. of Food Science and Human Nutrition; Div. of Nutritional Sciences; 905 S.; Goodwin Ave.; Urbana; IL 61801; U.S.A
| | - Anna C. Dilger
- Dept. of Animal Science, Univ. of Illinois Urbana-Champaign; 1503 S
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21
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The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey. Meat Sci 2013; 93:263-8. [DOI: 10.1016/j.meatsci.2012.09.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2012] [Revised: 08/30/2012] [Accepted: 09/03/2012] [Indexed: 11/20/2022]
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22
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Perumalla AVS, Hettiarachchy NS, Over K, Ricke SC, Slavik MF, Gbur E, Davis B, Acosta S. Effect of partial replacement of potassium lactate and sodium diacetate by natural green tea and grape seed extracts and postpackaging thermal treatment on the growth ofListeria monocytogenesin hotdog model system. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12042] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | | | - Michael F. Slavik
- Department of Poultry Science; University of Arkansas; Fayetteville; AR; 72701; USA
| | - Edward Gbur
- Agricultural Statistics Laboratory; University of Arkansas; Fayetteville; AR; 72701; USA
| | - Brad Davis
- Tyson Foods, Inc.; Springdale; AR; 72764; USA
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23
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Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes on frankfurters formulated with and without lactate/diacetate. Meat Sci 2012; 92:533-7. [DOI: 10.1016/j.meatsci.2012.05.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Revised: 03/30/2012] [Accepted: 05/22/2012] [Indexed: 11/21/2022]
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24
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Kudra LL, Sebranek JG, Dickson JS, Larson EM, Mendonca AF, Prusa KJ, Cordray JC, Jackson-Davis A, Lu Z. Control of Listeria monocytogenes on frankfurters and cooked pork chops by irradiation combined with modified atmosphere packaging. J Food Prot 2012; 75:1063-70. [PMID: 22691473 DOI: 10.4315/0362-028x.jfp-11-528] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to investigate the efficacy of controlling Listeria monocytogenes on frankfurters and cooked pork chops with irradiation and modified atmosphere packaging (MAP) containing a high concentration of CO(2). Frankfurters and cooked pork chops were inoculated with a five-strain cocktail of L. monocytogenes and packaged in vacuum or high-CO(2) MAP. Irradiation was applied to each product at 0, 0.5, 1.0, or 1.5 kGy. No significant packaging effect was found for the radiation sensitivity of L. monocytogenes. Radiation D(10)-values for L. monocytogenes were 0.66 ± 0.03 and 0.70 ± 0.05 kGy on frankfurters and 0.60 ± 0.02 and 0.57 ± 0.02 kGy on cooked pork chops in vacuum and high-CO(2) MAP, respectively. High-CO(2) MAP was more effective than vacuum packaging for controlling the growth of survivors during refrigerated storage. These results indicate that irradiation and high-CO(2) MAP can be used to improve control of L. monocytogenes in ready-to-eat meats.
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Affiliation(s)
- Li L Kudra
- Johnsonville Sausage, LLC, N6927 Johnsonville Way, Sheboygan Falls, Wisconsin 53085, USA
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25
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Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin. EFSA J 2012. [DOI: 10.2903/j.efsa.2012.2662] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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26
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Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 2012; 26:259-66. [DOI: 10.1016/j.niox.2012.03.011] [Citation(s) in RCA: 207] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 03/22/2012] [Accepted: 03/24/2012] [Indexed: 01/28/2023]
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27
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AGUILAR C, VALENCIA V, OCHOA O, KLOTZ B. IMPROVING FOOD THERMAL PROCESSING: A DEATH-TIME STUDY ON PROCESSED MEAT PRODUCTS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00627.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Behavior of Listeria monocytogenes type1 355/98 (85) in meat emulsions as affected by temperature, pH, water activity, fat and microbial preservatives. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Liem DG, Miremadi F, Keast RSJ. Reducing sodium in foods: the effect on flavor. Nutrients 2011; 3:694-711. [PMID: 22254117 PMCID: PMC3257639 DOI: 10.3390/nu3060694] [Citation(s) in RCA: 171] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2011] [Revised: 05/31/2011] [Accepted: 06/10/2011] [Indexed: 11/25/2022] Open
Abstract
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium's specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.
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Affiliation(s)
- Djin Gie Liem
- School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Sensory Science Group, Deakin University, Melbourne 3125, VIC, Australia.
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30
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Hwang CA, Sheen S. Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiol 2011; 28:350-5. [DOI: 10.1016/j.fm.2010.03.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2009] [Revised: 03/11/2010] [Accepted: 03/12/2010] [Indexed: 11/25/2022]
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31
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Porto-Fett ACS, Campano SG, Call JE, Shoyer BA, Yoder L, Gartner K, Tufft L, Oser A, Lee J, Luchansky JB. Validation of food-grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage. J Food Prot 2011; 74:394-402. [PMID: 21375875 DOI: 10.4315/0362-028x.jfp-10-425] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to investigate control of Listeria monocytogenes on pork scrapple during storage at 4°C. In phase I, scrapple was formulated, with or without citrate-diacetate (0.64%), by a commercial processor to contain various solutions or blends of the following antimicrobials: (i) lactate-diacetate (3.0 or 4.0%), (ii) lactate-diacetate-propionate (2.0 or 2.5%), and (iii) levulinate (2.0 or 2.5%). Regardless of whether citrate-diacetate was included in the formulation, without the subsequent addition of the targeted antimicrobials pathogen levels increased ca. 6.4 log CFU/g within the 50-day storage period. In the absence of citrate-diacetate but when the targeted antimicrobials were included in the formulation, pathogen numbers increased by ca. 1.3 to 5.2 log CFU/g, whereas when citrate-diacetate was included with these antimicrobials, pathogen numbers increased only by ca. 0.7 to 2.3 log CFU/g. In phase II, in the absence of citrate-diacetate, when the pH of the lactate-diacetate-propionate blend (2.5%) was adjusted to pH 5.0 or 5.5 pathogen numbers remained unchanged (≤0.5 log CFU/g increase) over 50 days, whereas when citrate-diacetate was included with the lactate-diacetate-propionate blend adjusted to pH 5.0 or 5.5, pathogen numbers decreased by 0.3 to 0.8 log CFU/g. In phase III, when lower concentrations of the lactate-diacetate-propionate blend (1.5 or 1.94%) were adjusted to pH 5.5, pathogen numbers increased by ca. 6.0 and 4.7 log CFU/g, respectively, whereas when the mixture was adjusted to pH 5.0, pathogen numbers increased by ≤0.62 log CFU/g. Thus, scrapple formulated with lactate-diacetate-propionate (1.5 and 1.94% at pH 5.0) is an unfavorable environment for outgrowth of L. monocytogenes.
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32
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Min KJ, Yoon KS. Development and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate. J Food Prot 2010; 73:1626-32. [PMID: 20828468 DOI: 10.4315/0362-028x-73.9.1626] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We developed and validated secondary models that can predict growth parameters of Salmonella Typhimurium and Staphylococcus aureus in cooked-pressed ready-to-eat (RTE) pork as a function of concentrations (0 to 3%) of a commercial potassium lactate and sodium diacetate mixture (PL+SDA) and temperature (10 to 30°C). The primary growth data were fitted to a Gompertz equation to determine the lag time (LT) and growth rate (GR). At 10°C, the growth of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork containing 2% and 3% PL+SDA was completely inhibited. The effects of temperature and concentration of PL+SDA on the growth kinetics of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork were modeled by response surface analysis using polynomial models of the natural logarithm transformation of both LT and GR. Model performance was also evaluated by use of the prediction bias (B(f)) and accuracy (A(f)) factors, median relative error, and mean absolute relative error, as well as the acceptable prediction zone method. The results showed that LT and GR models of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork are acceptable models. Thus, both the LT and GR growth models developed herein can be used for the development of tertiary models for Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork in the matrix of conditions described in the present study.
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Affiliation(s)
- K J Min
- Department of Food and Nutrition, Research Institute of Human Ecology, Kyung Hee University, Seoul, Korea
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33
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Mejlholm O, Gunvig A, Borggaard C, Blom-Hanssen J, Mellefont L, Ross T, Leroi F, Else T, Visser D, Dalgaard P. Predicting growth rates and growth boundary of Listeria monocytogenes — An international validation study with focus on processed and ready-to-eat meat and seafood. Int J Food Microbiol 2010; 141:137-50. [DOI: 10.1016/j.ijfoodmicro.2010.04.026] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2009] [Revised: 04/15/2010] [Accepted: 04/24/2010] [Indexed: 11/16/2022]
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34
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Taormina PJ. Implications of salt and sodium reduction on microbial food safety. Crit Rev Food Sci Nutr 2010; 50:209-27. [PMID: 20301012 DOI: 10.1080/10408391003626207] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Excess sodium consumption has been cited as a primary cause of hypertension and cardiovascular diseases. Salt (sodium chloride) is considered the main source of sodium in the human diet, and it is estimated that processed foods and restaurant foods contribute 80% of the daily intake of sodium in most of the Western world. However, ample research demonstrates the efficacy of sodium chloride against pathogenic and spoilage microorganisms in a variety of food systems. Notable examples of the utility and necessity of sodium chloride include the inhibition of growth and toxin production by Clostridium botulinum in processed meats and cheeses. Other sodium salts contributing to the overall sodium consumption are also very important in the prevention of spoilage and/or growth of microorganisms in foods. For example, sodium lactate and sodium diacetate are widely used in conjunction with sodium chloride to prevent the growth of Listeria monocytogenes and lactic acid bacteria in ready-to-eat meats. These and other examples underscore the necessity of sodium salts, particularly sodium chloride, for the production of safe, wholesome foods. Key literature on the antimicrobial properties of sodium chloride in foods is reviewed here to address the impact of salt and sodium reduction or replacement on microbiological food safety and quality.
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SOMMERS CHRISTOPHERH, SCULLEN OJOSEPH, SITES JOSEPHE. INACTIVATION OF FOODBORNE PATHOGENS ON FRANKFURTERS USING ULTRAVIOLET LIGHT AND GRAS ANTIMICROBIALS. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00232.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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ENDRIKAT SARAH, GALLAGHER DANIEL, POUILLOT RÉGIS, QUESENBERRY HEATHERHICKS, LaBARRE DAVID, SCHROEDER CARLM, KAUSE JANELL. A Comparative Risk Assessment for Listeria monocytogenes in Prepackaged versus Retail-Sliced Deli Meat. J Food Prot 2010; 73:612-9. [DOI: 10.4315/0362-028x-73.4.612] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Deli meat was ranked as the highest-risk ready-to-eat food vehicle of Listeria monocytogenes within the 2003 U.S. Food and Drug Administration and U.S. Department of Agriculture, Food Safety and Inspection Service risk assessment. The comparative risk of L. monocytogenes in retail-sliced versus prepackaged deli meats was evaluated with a modified version of this model. Other research has found that retail-sliced deli meats have both higher prevalence and levels of L. monocytogenes than have product sliced and packaged at the manufacturer level. The updated risk assessment model considered slicing location as well as the use of growth inhibitors. The per annum comparative risk ratio for the number of deaths from retail-sliced versus prepackaged deli meats was found to be 4.89, and the per-serving comparative risk ratio was 4.27. There was a significant interaction between the use of growth inhibitors and slicing location. Almost 70% of the estimated deaths occurred from retail-sliced product that did not possess a growth inhibitor. A sensitivity analysis, assessing the effect of the model's consumer storage time and shelf life assumptions, found that even if retail-sliced deli meats were stored for a quarter of the time prepackaged deli meats were stored, retail-sliced product is 1.7 times more likely to result in death from listeriosis. Sensitivity analysis also showed that the shelf life assumption had little effect on the comparative risk ratio.
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Affiliation(s)
- SARAH ENDRIKAT
- 1Civil and Environmental Engineering Department, 409 Durham Hall, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061-0246
| | - DANIEL GALLAGHER
- 1Civil and Environmental Engineering Department, 409 Durham Hall, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061-0246
| | - RÉGIS POUILLOT
- 2U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740
| | - HEATHER HICKS QUESENBERRY
- 3Risk Assessment Division, Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, DC 20228, USA
| | - DAVID LaBARRE
- 3Risk Assessment Division, Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, DC 20228, USA
| | - CARL M. SCHROEDER
- 3Risk Assessment Division, Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, DC 20228, USA
| | - JANELL KAUSE
- 3Risk Assessment Division, Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, DC 20228, USA
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37
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INGHAM STEVENC, BORNEMAN DARANDL, ANÉ CÉCILE, INGHAM BARBARAH. Predicting Growth–No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat Meats. J Food Prot 2010; 73:708-14. [DOI: 10.4315/0362-028x-73.4.708] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Compliance with U.S. Department of Agriculture (USDA) composition-based labeling standards often has been regarded as evidence of the shelf stability of ready-to-eat (RTE) meats. However, the USDA now requires further proof of shelf stability. Our previous work included development of equations for predicting the probability of Staphylococcus aureus growth based on the pH and aw of an RTE product. In the present study, we evaluated the growth–no-growth during 21°C storage of Listeria monocytogenes on 39 vacuum-packaged commercial RTE meat products with a wide range of pH (4.6 to 6.5), aw (0.47 to 0.98), and percent water-phase salt (%WPS; 2.9 to 34.0). Pieces of each product were inoculated with a five-strain cocktail of L. monocytogenes and vacuum packaged, and L. monocytogenes levels were determined immediately after inoculation and after storage at 21°C for up to 5 weeks. L. monocytogenes grew on 13 of 14 products labeled “keep refrigerated” but not on any of the 25 products sold as shelf stable. Using bias reduction logistic regression data analysis, the probability of L. monocytogenes growth (Pr) could be predicted as a function of pH and aw:Pr = exp[−59.58 + (4.67 × pH) + (35.05 × aw)]/{1 + exp[−59.58 + (4.67 × pH) + (35.05 × aw)]}. Pr also could be predicted as a function of pH and %WPS: Pr = exp[−20.52 + (4.10 × pH) − (0.51 × %WPS)]/{1 + exp[−20.52 + (4.10 × pH) − (0.51 × %WPS)]}. The equations accurately predicted L. monocytogenes growth (Pr values of 0.68 to 0.99) or no growth (Pr values of <0.01 to 0.26) and with our equations for predicting S. aureus growth will be useful for evaluating RTE meat shelf stability.
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Affiliation(s)
- STEVEN C. INGHAM
- 1Wisconsin Department of Agriculture, Trade & Consumer Protection, Division of Food Safety, Madison, Wisconsin 53708
| | - DARAND L. BORNEMAN
- 2Department of Food Science, University of Wisconsin–Madison, Madison, Wisconsin 53706, USA
| | - CÉCILE ANÉ
- 3Departments of Statistics and Botany, University of Wisconsin–Madison, Madison, Wisconsin 53706, USA
| | - BARBARA H. INGHAM
- 2Department of Food Science, University of Wisconsin–Madison, Madison, Wisconsin 53706, USA
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38
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Doyle ME, Glass KA. Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health. Compr Rev Food Sci Food Saf 2010; 9:44-56. [DOI: 10.1111/j.1541-4337.2009.00096.x] [Citation(s) in RCA: 243] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Milkowski A, Garg HK, Coughlin JR, Bryan NS. Nutritional epidemiology in the context of nitric oxide biology: a risk-benefit evaluation for dietary nitrite and nitrate. Nitric Oxide 2009; 22:110-9. [PMID: 19748594 DOI: 10.1016/j.niox.2009.08.004] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2009] [Revised: 08/25/2009] [Accepted: 08/26/2009] [Indexed: 10/20/2022]
Abstract
The discovery of the nitric oxide (NO) pathway in the 1980s represented a critical advance in understanding cardiovascular disease, and today a number of human diseases are characterized by NO insufficiency. In the interim, recent biomedical research has demonstrated that NO can be modulated by the diet independent of its enzymatic synthesis from l-arginine, e.g., the consumption of nitrite- and nitrate-rich foods such as fruits, leafy vegetables, and cured meats along with antioxidants. Regular intake of nitrate-containing food such as green leafy vegetables may ensure that blood and tissue levels of nitrite and NO pools are maintained at a level sufficient to compensate for any disturbances in endogenous NO synthesis. However, some in the public perceive that dietary sources of nitrite and nitrate are harmful, and some epidemiological studies reveal a weak association between foods that contain nitrite and nitrate, namely cured and processed meats, and cancer. This paradigm needs revisiting in the face of undisputed health benefits of nitrite- and nitrate-enriched diets. This review will address and interpret the epidemiological data and discuss the risk-benefit evaluation of dietary nitrite and nitrate in the context of nitric oxide biology. The weak and inconclusive data on the cancer risk of nitrite, nitrate and processed meats are far outweighed by the health benefits of restoring NO homeostasis via dietary nitrite and nitrate. This risk/benefit balance should be a strong consideration before there are any suggestions for new regulatory or public health guidelines for dietary nitrite and nitrate exposures.
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Affiliation(s)
- Andrew Milkowski
- Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin, Madison, WI, USA
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Pal A, Labuza TP, Diez-Gonzalez F. Safety-based shelf life model for frankfurters based on time to detect Listeria monocytogenes with initial inoculum below detection limit. J Food Prot 2009; 72:1878-84. [PMID: 19777889 DOI: 10.4315/0362-028x-72.9.1878] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The growth of Listeria monocytogenes inoculated on frankfurters at four inoculum levels (0.1, 0.04, 0.01, and 0.007 CFU/g) was examined at 4, 8, and 12 degrees C until the time L. monocytogenes populations reached a detectable limit of at least 2 CFU/g. A scaled-down assumption was made to simulate a 25-g sample from a 100-lb batch size in a factory setting by using a 0.55-g sample from a 1,000-g batch size in a laboratory. Samples of 0.55 g were enriched in PDX-LIB selective medium, and presumptive results were confirmed on modified Oxford agar. Based on the time to detect (TTD) from each inoculum level and at each temperature, a shelf life model was constructed to predict the detection or risk levels reached by L. monocytogenes on frankfurters. The TTD increased with reductions in inoculum size and storage temperature. At 4 degrees C the TTDs (+/- standard error) observed were 42.0 +/- 1.0, 43.5 +/- 0.5, 50.7 +/- 1.5, and 55.0 +/- 3.0 days when the inoculum sizes were 0.1, 0.04, 0.01, and 0.007 CFU/g, respectively. From the same corresponding inoculum sizes, the TTDs at 8 degrees C were 4.5 +/- 0.5, 6.5 +/- 0.5, 7.0 +/- 1.0, and 8.5 +/- 0.5 days. Significant differences (P < 0.05) between TTDs were observed only when the inoculum sizes differed by at least 2 log. On a shelf life plot of 1n (TTD) versus temperature, the Q10 (increase in TTD for a 10 degrees C increase in temperature) values ranged from 24.5 to 44.7 and with no significant influence from the inoculum densities. When the observed TTDs were compared with the expected detection times based on the data obtained from a study with an inoculum size of 10 to 20 CFU/g, significant deviations were noted at lower inoculum levels. These results can be valuable in designing a safety-based shelf life model for frankfurters and in performing quantitative risk assessment of listeriosis at low and practical contamination levels.
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Affiliation(s)
- Amit Pal
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, USA
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Sommers CH, Cooke PH, Fan X, Sites JE. Ultraviolet light (254 nm) inactivation of Listeria monocytogenes on frankfurters that contain potassium lactate and sodium diacetate. J Food Sci 2009; 74:M114-9. [PMID: 19397726 DOI: 10.1111/j.1750-3841.2009.01081.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Listeria monocytogenes, a psychrotrophic foodborne pathogen, is an occasional postprocess contaminant on ready-to-eat meat (RTE) products including frankfurters. Ultraviolet C light (UVC) is an FDA-approved technology for the decontamination of food surfaces. In this study, the ability of UVC to inactivate L. monocytogenes on frankfurters that contained potassium lactate (PL) and sodium diacetate (SDA), either before or after packaging, was investigated. UVC irradiation of frankfurters that were surface-inoculated with L. monocytogenes resulted in a 1.31, 1.49, and 1.93 log reduction at doses of 1, 2, and 4 J/cm(2), respectively. UVC treatment had no effect on frankfurter color or texture at UVC doses up to 4 J/cm(2). Frankfurter meat treated with UVC doses up to 16 J/cm(2) did not increase mutagenesis in bacterial or human cells, either with or without exogenous metabolic activation. UVC treatment of single-layer frankfurter packs at a dose of 2 J/cm(2) resulted in a 0.97 (+/- 0.14) log reduction of L. monocytogenes. Following 8 wk of refrigerated storage L. monocytogenes levels decreased by only 0.65 log in non-UVC-treated frankfurter packs compared with 2.5 log in the UVC-treated packs. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of UVC in combination with potassium lactate and sodium diacetate has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks.
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Affiliation(s)
- C H Sommers
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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42
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Taormina PJ, Dorsa WJ. Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters. J Food Prot 2009; 72:1216-24. [PMID: 19610332 DOI: 10.4315/0362-028x-72.6.1216] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antimicrobial lauric arginate (LAE) alone or in combination with an antimicrobial liquid smoke extract was studied as a postlethality treatment against Listeria monocytogenes on vacuum-packaged frankfurters. Treatment with 2 ml of 5,000 ppm of LAE reduced L. monocytogenes from 7.13 to 5.82 log CFU per package on day 0, and treatment with 3 ml reduced populations from 7.22 to 5.79 log CFU per package on day 0. Treatment with LAE and smoke flavor did not result in significantly different populations of L. monocytogenes (P < 0.05) compared with LAE alone. Log reductions on frankfurters 48 h after treatment with 3 to 4.5 ml of 5000 ppm of LAE ranged from 1.80 to 2.22, but these values were not significantly different between treatment volumes. Populations on dip-inoculated frankfurters 1 h after spraying with 2.5 ml of water (control) were 7.69 log CFU per package, and frankfurters treated with 2.5 ml of 5000 or 8000 ppm of LAE had populations of 6.03 and 5.85 log CFU per package, respectively. On spot-inoculated frankfurters, spray treatment with 2.5 ml of water resulted in L. monocytogenes counts of 8.16 log CFU per package after 1 h, whereas spray treatment with LAE at 5000 and 8000 ppm reduced counts within 1 h to 6.80 and 6.13 log CFU per package, respectively. All treatments resulted in reductions of > or = 1.68 log CFU per package, and many of the treatments caused a > 2-log reduction within 48 h. In this study, the shortterm efficacy of LAE against L. monocytogenes on vacuum-packaged frankfurters was demonstrated, providing support for use of this postlethality treatment on frankfurters and sausages for control of this pathogen.
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Affiliation(s)
- P J Taormina
- Corporate Food Safety, John Morrell & Co., Cincinnati, Ohio 45246, USA.
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Sommers C, Geveke D, Pulsfus S, Lemmenes B. Inactivation ofListeria innocuaon Frankfurters by Ultraviolet Light and Flash Pasteurization. J Food Sci 2009; 74:M138-41. [DOI: 10.1111/j.1750-3841.2009.01107.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sommers CH, Cooke PH. Inactivation of avirulent Yersinia pestis in Butterfield's phosphate buffer and frankfurters by UVC (254 nm) and gamma radiation. J Food Prot 2009; 72:755-9. [PMID: 19435223 DOI: 10.4315/0362-028x-72.4.755] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Yersinia pestis is the causative agent of plague. Although rare, pharyngeal plague in humans has been associated with consumption or handling of meat prepared from infected animals. The risks of contracting plague from consumption of deliberately contaminated food are currently unknown. Gamma radiation is a penetrating form of electromagnetic radiation, and UVC radiation is used for decontamination of liquids or food surfaces. Gamma radiation D10-values (the radiation dose needed to inactivate 1 log unit pathogen) were 0.23 (+/-0.01) and 0.31 (+/-0.03) kGy for avirulent Y. pestis inoculated into Butterfield's phosphate buffer and onto frankfurter surfaces, respectively, at 0 degree C. A UVC radiation dose of 0.25 J/cm2 inactivated avirulent Y. pestis suspended in Butterfield's phosphate buffer. UVC radiation doses of 0.5 to 4.0 J/cm2 inactivated 0.97 to 1.20 log units of the Y. pestis surface inoculated onto frankfurters. A low gamma radiation dose of 1.6 kGy could provide a 5-log reduction and a UVC radiation dose of 1 to 4 J/cm2 would provide a 1-log reduction of Y. pestis surface inoculated onto frankfurters. Y. pestis was capable of growth on frankfurters during refrigerated storage (10 degrees C). Gamma radiation of frankfurters inhibited the growth of Y. pestis during refrigerated storage, and UVC radiation delayed the growth of Y. pestis.
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Affiliation(s)
- Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Seman DL, Quickert SC, Borger AC, Meyer JD. Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. J Food Prot 2008; 71:1386-92. [PMID: 18680937 DOI: 10.4315/0362-028x-71.7.1386] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of sodium benzoate (0.08 to 0.25%) in combination with different concentrations of sodium diacetate (0.05 to 0.15%) and NaClI (0.8 to 2%) and different finished product moisture (55 to 75%) on the growth of Listeria monocytogenes in ready-to-eat meat products was evaluated using a central composite design over 18 weeks of storage at 4 degrees C. The effects of these factors on time to growth were analyzed using a time-to-failure regression method. All main effects were significant except product moisture, which was significant when included in the two- and three-way interactions (P < 0.05). Sodium benzoate was more effective (lengthening time to growth) when used with increasing concentrations of sodium diacetate and salt and decreasing finished product moisture. The model indicated that low-moisture products, e.g., bologna or wieners, could have time-to-growth values longer than 18 weeks if they were formulated with 0.1% sodium benzoate and 0.1% sodium diacetate. Time to growth in high-moisture products, e.g., ham or cured turkey breast at 75% moisture, was predicted to be much shorter for the same basic formulation (0.1% sodium benzoate and 0.1% sodium diacetate). Consequently, high-moisture ready-to-eat products in which sodium benzoate is limited to 0.1% (current standard for generally recognized as safe) may need additional ingredients to effectively inhibit growth of L. monocytogenes.
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Affiliation(s)
- D L Seman
- Kraft Foods Global, 910 Mayer Avenue, Madison, Wisconsin 53704, USA.
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46
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Thompson R, Carpenter C, Martini S, Broadbent J. Control of Listeria monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate. J Food Sci 2008; 73:M239-44. [DOI: 10.1111/j.1750-3841.2008.00786.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci 2008; 79:332-43. [DOI: 10.1016/j.meatsci.2007.10.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2007] [Revised: 09/27/2007] [Accepted: 10/13/2007] [Indexed: 11/20/2022]
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48
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Sommers C, Geveke D, Fan X. Inactivation of Listeria innocua on Frankfurters That Contain Potassium Lactate and Sodium Diacetate by Flash Pasteurization. J Food Sci 2008; 73:M72-4. [DOI: 10.1111/j.1750-3841.2007.00635.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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49
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Request for updating the former SCVPH opinion on Listeria monocytogenes risk related to ready-to-eat foods and scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness - Scientific Opinio. EFSA J 2008. [DOI: 10.2903/j.efsa.2008.599] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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50
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Gröhn Y, Hertl J, Ivanek R, Abou-Zeid K, Wiedmann M. How University Researchers Can Contribute to Farm-to-Table Risk Assessments:Listeria monocytogenesas an Example. Foodborne Pathog Dis 2007; 4:527-37. [DOI: 10.1089/fpd.2007.0012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Yrjö Gröhn
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York
| | - Julia Hertl
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York
| | - Renata Ivanek
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York
| | - Khaled Abou-Zeid
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York
| | - Martin Wiedmann
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York
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