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1.
E.M. Martin C.L. Griffis K.L.S. Vaughn C.A. O'Bryan E.C. Friedly J.A. Marcy S.C. Ricke P.G. Crandall R.Y. Lary Jr. 《Journal of food science》2009,74(6):M237-M241
ABSTRACT: Listeria monocytogenes (Lm) is a food safety concern that can be associated with ready-to-eat (RTE) meat and poultry products because of its persistence in the processing environment. Listeriosis has a fatality rate of 28% in immuno-compromised individuals. RTE meats receive a lethal heat treatment but may become contaminated by Lm after this treatment. Federal regulators and manufacturers of RTE meats are working to find additional ways to control postprocess contamination by Lm in RTE meats. This research was initiated to validate combinations of antimicrobials that would produce an immediate lethality of at least 1 log of Lm on artificially contaminated frankfurters, and also suppress Lm growth to less than 2 logs throughout the extended shelf life at refrigerated temperatures (4 °C). Based on our studies, 22-ppm lauric arginate (LAE, ethyl-N-dodecanoyl-L-arginate hydrochloride) gave more than a 1-log reduction of Lm surface inoculated onto frankfurters within 12 h. The combination of either 1.8%/0.13% or 2.1%/0.15% potassium lactate/sodium diacetate (L/D) in combination with 22 ppm LAE caused more than a 2-log reduction at 12 h. Storage studies revealed that complementary interactions of L/D and LAE also met the 2nd requirement. This combination initially reduced Lm by 2 logs and suppressed growth to less than 2 logs even at the end of the 156-d storage life for frankfurters. These results confirmed that the combination of L/D with LAE as a postprocessing–prepackaging application could be useful in complying with the USDA's Alternative 1 that requires validation for the control of Lm on RTE frankfurters. 相似文献
3.
ABSTRACT: Listeria monocytogenes , a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products, including frankfurters. Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorporated into the formulation of fine emulsion sausage. Flash (steam) pasteurization (FP) has been shown to reduce levels of L. monocytogenes , and its surrogate L. innocua , on frankfurter surfaces. The ability of FP to inactivate and prevent the growth of the L. monocytogenes surrogate L. innocua in a pilot plant setting was investigated. FP treatment (1.5 s, 121 °C) of single layers of frankfurters that were surface-inoculated with either 5, 4, or 3 log CFU/g of L. innocua immediately before FP (1.5 s, 121 °C) resulted in log reductions of 1.97 (± 0.11), 2.03 (± 0.10), or 2.07 (± 0.14), respectively. Inoculum level had no effect on the inactivation of L. innocua . Following 8 wk of refrigerated storage (4 °C), L. innocua levels decreased by 0.5 log in non-FP-treated frankfurter packs, while the 2 log reduction of L. innocua was maintained for FP-treated frankfurters. FP (1.5 s, 121 °C) had no effect on frankfurter color or texture. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of FP in combination with PL and SDA has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks. 相似文献
4.
ABSTRACT: This study investigated the use of sodium levulinate to prevent outgrowth of Listeria monocytogenes in refrigerated ready-to-eat (RTE) meat products. Turkey breast roll and bologna were formulated to contain 1%, 2%, or 3% (w/w) sodium levulinate, 2% sodium lactate, a 2% combination of sodium lactate and sodium diacetate (1.875% sodium lactate and 0.125% sodium diacetate), or no antimicrobial (control). Samples of the RTE products were sliced, inoculated with 102 to 103 CFU/cm2 of a 5-strain cocktail of L. monocytogenes , vacuum packaged, and stored at refrigeration temperature for 0 to 12 wk. Counts reached 108 CFU/cm2 on control turkey roll product after 8 wk, and over 107 CFU/cm2 on control bologna after 12 wk. Addition of 2% or more sodium levulinate to turkey roll and 1% or more sodium levulinate to bologna completely prevented growth of L. monocytogenes during 12 wk of refrigerated storage. A consumer taste panel with pathogen-free samples found no differences in the overall liking among the preparations of turkey roll or among preparations of bologna. These results show that sodium levulinate is at least as effective at inhibiting outgrowth of L. monocytogenes in RTE meat products as the current industry standards of lactate or lactate and diacetate, and levulinate addition does not alter the overall liking of the RTE meat products. 相似文献
5.
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/cm2 , respectively. UVC treatment had no effect on frankfurter color or texture at UVC doses up to 4 J/cm2 . Frankfurter meat treated with UVC doses up to 16 J/cm2 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/cm2 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. 相似文献
6.
O.A. Byelashov C.A. Simpson I. Geornaras P.A. Kendall J.A. Scanga J.N. Sofos 《Journal of food science》2008,73(9):M430-M437
ABSTRACT: This study evaluated the fate of inoculated Listeria monocytogenes on frankfurters stored under conditions simulating those that may be encountered between manufacturing and consumption. Frankfurters with or without 1.5% potassium lactate and 0.1% sodium diacetate (PL/SD) were inoculated (1.8 ± 0.1 log CFU/cm2) with a 10‐strain composite of L. monocytogenes, vacuum‐packaged, and stored under conditions simulating predistribution storage (24 h, 4 °C), temperature abuse during transportation (7 h, 7 °C followed by 7 h, 12 °C), and storage before purchase (60 d, 4 °C; SBP). At 0, 20, 40, and 60 d of SBP, samples were exposed to conditions simulating delivery from stores to homes or food establishments (3 h, 23 °C), and then opened or held vacuum‐packaged at 4 or 7 °C for 14 d (SHF). Pathogen counts remained relatively constant on frankfurters with PL/SD regardless of product age and storage conditions; however, they increased on product without antimicrobials. In vacuum‐packaged samples, during SHF at 4 °C, the pathogen grew faster (P < 0.05) on older product (20 d of SBP) compared to product that was fresh (0 d of SBP); a similar trend was observed in opened packages. At 7 °C, the fastest growth (0.35 ± 0.02 log CFU/cm2/d) was observed on fresh product in opened packages; in vacuum‐packages, growth rates on fresh and aged products were similar. By day 40 of SBP the pathogen reached high numbers and increased slowly or remained unchanged during SHF. This information may be valuable in L. monocytogenes risk assessments and in development of guidelines for storage of frankfurters between package opening and product consumption. 相似文献
7.
ABSTRACT: Refrigerated ready-to-eat (RTE) meats contaminated with Listeria monocytogenes were implicated in several listeriosis outbreaks. Lactate and diacetate have been shown to control L. monocytogenes in RTE meats. The objective of this study was to examine and model the effect of lactate (1.0% to 4.2%) and diacetate (0.05% to 0.2%) in ground ham on the lag phase duration (LPD, h) and growth rate (GR, log CFU/h) of L. monocytogenes at a range of temperatures (0 to 45 °C). A 6-strain mixture of L. monocytogenes was inoculated into ground ham containing lactate and diacetate, and stored at various temperatures. The LPD and GR of L. monocytogenes in ham as affected by lactate, diacetate, and storage temperature were analyzed and accurately represented with mathematical equations. Resulting LPD and GR equations for storage temperatures within the range of 0 to 36 °C significantly represented the experimental data with a regression coefficient of 0.97 and 0.96, respectively. Significant factors ( P < 0.05) that affected the LPD were temperature, lactate, diacetate, and the interactions of all three, whereas only temperature and the interactions between temperature and lactate and diacetate had a significant effect on GR. At suboptimal growth temperatures (≤12 °C) the increase of lactate and diacetate concentrations, individually or in combination, extended the LPD. The effect of higher concentrations of both additives on reducing the GR was observed only at temperatures that were more suitable for growth of L. monocytogenes , that is, 15 to 35 °C. These data may be used to assist in determining concentrations of lactate and diacetate in cooked ham products to control the growth of L. monocytogenes over a wide range of temperatures during manufacturing, distribution, and storage. 相似文献
8.
Zheng Lu Joseph G. Sebranek J.S. Dickson A.F. Mendonca T.B. Bailey 《Journal of food science》2005,70(2):S123-S127
ABSTRACT: The technical feasibility of using organic acid salts for surface treatment of frankfurters to determine their sensory and other quality characteristics and their ability to inhibit bacterial growth was investigated. To be practically effective, such treatments for frankfurters should have no adverse effects on meat quality attributes, including sensory quality, color, or texture. A 6% sodium diacetate + potassium benzoate (SD/PB) treatment significantly increased meat flavor, and a 3% sodium lactate + sodium diacetate + potassium benzoate (SL/SD/PB) treatment significantly decreased smoke flavor compared with the control group, but there was no significant difference between controls and the surface-treated frankfurters when comparing salty, sour, or pepper flavors. On the other hand, the SL/SD/PB at either 3% or 6% significantly increased the lightness ( L *) and decreased the redness ( a *) value for frankfurters compared with the control group. For storage time longer than 2 mo, the L * value significantly increased and the a * value decreased. Evaluation of quality characteristics showed that after surface treatment with organic acid salts, no differences were observed between controls and treated frankfurters for pH, nitrite concentration, or sodium content. 相似文献
9.
Mawill Rodríguez-Marval Ifigenia Geornaras Patricia A. Kendall John A. Scanga Keith E. Belk John N. Sofos 《Journal of food science》2009,74(8):M453-M460
ABSTRACT: Microwave oven heating was evaluated for inactivation of Listeria monocytogenes on inoculated and stored frankfurters. Frankfurters formulated without/with 1.5% potassium lactate and 0.1% sodium diacetate were inoculated with L. monocytogenes (1.9 ± 0.2 log CFU/cm2 ), vacuum-packaged, and stored (4 °C) to simulate conditions prior to purchase by consumers. At storage days 18, 36, and 54, packages were opened and placed at 7 °C, simulating aerobic storage in a household refrigerator. At 0, 3, and 7 d of aerobic storage, 2 frankfurters were placed in a bowl with water (250 mL) and treated in a household microwave oven at high (1100 W) power for 30, 45, 60, or 75 s, or medium (550 W) power for 60 or 75 s. Frankfurters and the heating water were analyzed for total microbial counts and L. monocytogenes populations. Exposure to high power for 75 s reduced pathogen levels (0.7 ± 0.0 to 1.0 ± 0.1 log CFU/cm2 ) to below the detection limit (<−0.4 log CFU/cm2 ) on frankfurters with lactate/diacetate, even after 54 d of vacuum-packaged storage followed by 7 d of aerobic storage. For frankfurters without lactate/diacetate, high power for 75 s caused reductions between > 1.5 and 5.9 log CFU/cm2 from control levels of 1.5 ± 0.1 to 7.2 ± 0.5 log CFU/cm2 . Depending on treatment and storage time, the water used to reheat the frankfurters had viable L. monocytogenes counts of <−2.4 to 5.5 ± 0.5 log CFU/mL. The results indicated that frankfurters should be reheated in a microwave oven at high power for 75 s to inactivate up to 3.7 log CFU/cm2 of L. monocytogenes contamination. 相似文献
10.
Annapurna S Kamat Madhusudanan P Nair 《Journal of the science of food and agriculture》1995,69(4):415-422
Cells of Listeria monocytogenes ATCC 35152 were sensitive to gamma irradiation in phosphate buffer, pH 7.00 (D10, dose required for 10% survival—0.15 kGy) at 0–5°C. The cells showed higher radiation survival when irradiated under frozen condition, with a D10 of 0.3 kGy. The protection offered by shrimp/chicken/kheema homogenates (100 g litre?1) was evidenced by even higher D10 values (0.5 kGy) at both 0–5°C and cryogenic temperature. Boneless chicken meat samples were artificially inoculated with L monocytogenes ATCC 35152 cells at low (5 × 103) colony-forming unit (cfu) g?1 and high (5 × 106 cfu g?1) concentrations and irradiated at 1, 3, 4, 6 kGy doses under cryogenic conditions. The efficacy of the radiation process was evaluated by detecting L monocytogenes during storage at 2–4°C in the irradiated samples. These studies, when repeated with three other serotypes of L monocytogenes, clearly suggested the need for a dose of 3 kGy for elimination of 103 cfu cells of L monocytogenes g?1 from air-packed frozen chicken meat. 相似文献
11.
ABSTRACT: The antilisterial effect of low-fat sausages (<2%) manufactured with a fat replacer and increased level of sodium lactate (SL, 60%) solution was determined during refrigerated storage after inoculation with 103 colony-forming units/g of Listeria monocytogenes (LM) at the initial storage. The fat replacer prevented moisture loss during cooking or storage. Increased SL in combination with the fat replacer resulted in lower water activity, total plate, and LM counts. In addition, whiteness values decreased ( P < 0.05), but yellowness values increased ( P < 0.05) with increased SL level. During storage, low-fat sausages containing at least 3.3% SL and the fat replacer had greater antilisterial effect than the low-fat control. 相似文献
12.
Amit Morey Jordan W. J. Bowers Laura J. Bauermeister Manpreet Singh Tung‐Shi Huang Shelly R. McKee 《Journal of food science》2014,79(1):M54-M60
The objective of this study was to evaluate anti‐listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2% wt/wt; SL); (3) potassium lactate (2% wt/wt; PL); (4) sodium citrate (0.75% wt/wt; SC); and (5) sodium lactate (2% wt/wt)/sodium diacetate (0.25% wt/wt; SL/SD). Cooked frankfurters were inoculated with streptomycin‐resistant (1500 μg/mL) L. monocytogenes (7 log10 CFU/frank). Inoculated and noninoculated frankfurters were vacuum packaged and stored at 4 °C. Samples were taken weekly up to 10 wk for estimation of L. monocytogenes as well as aerobic plate count (APC) and psychrotrophs (PSY), respectively. Total of 2 independent trials of the entire experiment were conducted. Noninoculated beef frankfurters were evaluated weekly by untrained sensory panelists for 7 wk. SL, PL, and SC treatments did not (P > 0.05) adversely affect consumer acceptability through 8 wk although, SL/SD treatment was significantly (P ≤ 0.05) less preferred across all sensory attributes. SL/SD treatment negatively affected product quality, but was able to control APC, PSY, and L. monocytogenes levels. SC performed similar to the control throughout the 8, 9, and 10 wk storage periods, providing no benefit for inhibiting L. monocytogenes (increasing from 7 logs CFU/frank to 10 logs CFU/frank throughout storage) or extending shelf life of the beef frankfurters. In conclusion, 2% SL and PL, and 2% SL/0.25% SD may be effective L. monocytogenes inhibitors (maintaining inoculation levels of 7 logs CFU/frank during storage), but changes in SL/SD treatment formulation should be studied to improve product quality. 相似文献
13.
食品中单核细胞增生李斯特氏菌调查及毒力研究 总被引:7,自引:2,他引:5
为了解和掌握各类食品中单核细胞增生李斯特氏菌(Lm)污染状况及菌株的毒力情况,采集5类265件食品,菌株鉴定应用API细胞鉴定系统;毒力测定采用溶血实验、多聚酶链反应(PCR)以及小鼠致病力实验的方法进行,结果显示Lm检出率为4.90%;其中从生肉、熟肉、灌汤和速冻食品中的检出率分别为15.00%、2.48%、9.52%;从熟肉和速冻食品中还检出其它李斯特氏菌,检出率分别为4.96%、5.92%;乳制品和水产品中未检出Lm。13株Lm毒力测定显示,溶血实验与小鼠的致病力和PCR测定的溶血素基因无必然联系,而溶血素基因与内化素基因阳性结果相同,Lm对多种抗生素敏感,其中对氨氨苄青霉素、头孢唑啉和环丙沙星敏感率为100%。 相似文献
14.
Over KF Hettiarachchy NS Perumalla AV Johnson MG Meullenet JF Dickson JS Holtzbauer MJ Niebuhr SE Davis B 《Journal of food science》2010,75(7):M455-M461
Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic impact on the food industry in the form of both damage to industry brand names and losses associated with recalls. Irradiation is a safe and effective means of decontaminating poultry products, but the maximum dose strengths allowed negatively impact poultry sensory quality characteristics. The 1st objective of this study was to investigate the potential interactive inhibitory effects of natural antimicrobials as components of a vacuum-marination in addition to various dose levels of irradiation. Tartaric acid (TA) at 2 levels and grape seed (GS) and green tea (GT) extracts were combined, vacuum-infused into chicken breast fillets, and irradiated at 1, 2, and 3 kGy by electron beam irradiation. The 2nd objective was to use a consumer test group to evaluate TA and plant extract infusion into chicken breast fillets with and without irradiation at 2 kGy on overall impression, flavor, texture, appearance, and tenderness. The results showed that samples vacuum-infused with TA at 37.5 and 75.0 mM and irradiated at 1 kGy significantly reduced Listeria monocytogenes (L.m.) levels by 2 and 3 log CFU/g compared to the control after 12 d of refrigerated storage. Vacuum-infusion of TA at 37.5 and 75.0 mM at 2 and 3 kGy irradiation, reduced L.m. to near nondetectable levels. The addition of TA and GS and GT to chicken breast fillets with and without irradiation did not significantly impact consumer preference, tenderness, appearance, or flavor. The addition of tartaric acid and natural plant extracts to chicken marinades could contribute to the prevention of L.m. contamination. 相似文献
15.
Xuetong Fan Kimberly J. B. Sokorai Christopher H. Sommers Brendan A. Niemira James P. Mattheis 《Journal of food science》2005,70(7):m352-m358
The interactive effects of calcium ascorbate (CaA) and ionizing radiation on viability of Listeria monocytogenes inoculated in solutions and on ‘Gala’ apple slices were investigated. The D10 values (radiation doses that inactivate 90% of bacterial population) for L. monocytogenes inoculated in water, 3.5%, and 7.0% CaA solutions were 0.32, 0.61, and 0.58 kGy, respectively. The D10 values of the pathogen on the surface of apple slices treated with water, 3.5%, and 7.0% CaA were 0.24, 0.32, and 0.32 kGy, respectively. To determine the impact of CaA and irradiation on quality of apple slices, apple slices treated with 0%, 3.5%, and 7.0% CaA were exposed to 1.6 kGy gamma radiation (a dose that produced a 5‐log reduction of L. monocytogenes) and stored under modified atmosphere at 4 °C for 14 d. CaA at levels of both 3.5% and 7.0% prevented the browning of the apple slices. The apple aroma intensity, however, decreased as the concentration of CaA increased. Irradiation at 1.6 kGy did not significantly affect color, soluble solid content, titratable acidity, or apple aroma intensity. The only negative effect of irradiation on apple slices appeared to be a loss of firmness. Our results suggest that CaA, used as an antibrowning agent, protected L. monocytogenes from radiation both in solution and on apple slices, but radiation at doses sufficient to inactivate 5‐log of the bacterium did not significantly influence product quality attributes except for the loss in firmness. 相似文献
16.
目的对从食品中分离的88株单核细胞增生李斯特氏菌(Listeria monocytogenes)进行协同溶血(christie,atkins and munch-petersen,c AMP)测试。方法根据食品安全国家标准食品微生物学检验单核细胞增生李斯特氏菌检验GB 4789.30-2010的方法进行c AMP测试。结果所测试的88株单核细胞增生李斯特氏菌分离株与GB 4789.30中描述的结果一致,即在靠近金黄色葡萄球菌(Staphylococcus aureus)的接种端溶血增强,78株靠近马红球菌一端呈阴性反应。同时,发现10株分离株c AMP测试结果与传统的测试结果不同,在靠近马红球菌(Rhodococcus equi)的接种端溶血增强。结论对88株单核细胞增生李斯特氏菌分离株c AMP测试结果表明,有大约11%的菌株在靠近马红球菌的接种端溶血增强。 相似文献
17.
Aude Ndoti‐Nembe Khanh Dang Vu Nicolas Doucet Monique Lacroix 《Journal of food science》2015,80(4):M795-M799
The study aimed at using essential oil (EO) alone or combined EO with nisin and low dose γ‐irradiation to evaluate their antibacterial effect against Listeria monocytogenes during storage of carrots at 4 °C. Minicarrots were inoculated with L. monocytogenes at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by nisin at final concentration of 103 International Unit (IU)/mL or individual mountain savory EO or carvacrol at final concentration of 0.35%, w/w) or nisin plus EO. The samples were then irradiated at 0, 0.5, and 1.0 kGy. The treated samples were kept at 4 °C and microbial analysis of samples were conducted at days 1, 3, 6, and 9. The results showed that coating carrots by carvacrol plus nisin or mountain savory plus nisin and then irradiating coated carrots at 1 kGy could reduce L. monocytogenes by more than 3 log at day 1 and reduced it to undetectable level from day 6. Thus, the combined treatments using nisin plus carvacrol or nisin plus mountain savory and irradiation at 1.0 kGy could be used as an effective method for controlling L. monocytogenes in minicarrots. 相似文献
18.
ABSTRACT: Listeria monocytogenes , a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products including frankfurters. Flash (Steam) Pasteurization (FP) and ultraviolet light (254 nm-UVC) has been shown to reduce levels of L. monocytogenes and L. innocua on frankfurters. In this study, the use of UVC light followed by FP to inactivate L. innocua, a nonpathogenic surrogate for L.monocytogenes , on frankfurters that contained sodium diacetate and potassium lactate (SDA/PL) in a pilot-plant setting was investigated. Application of UVC (1.0 J/cm2 ), followed by FP (0.75 s steam/121 °C) resulted in inactivation of 3.19 log L. innocua , while application of UVC (4.0 J/cm2 ), followed by FP (3 s steam/121 °C) resulted in inactivation of 3.89 log of L. innocua . A refrigerated storage study (8 °C) of frankfurters that contained SDA/PL that were treated with UVC followed by FP revealed the growth of L. innocua was inhibited for approximately 8 wk following application of the interventions. The use of UVC in combination with FP had little effect on frankfurter color and texture. The combination of UVC, FP, and SDA/PL was found to be an effective hurdle process for decontamination of frankfurter surfaces. 相似文献
19.
S. Bréand G. Fardel J.P. Flandrois L. Rosso R. Tomassone 《International journal of food microbiology》1998,40(3):4791-195
Heat treatment has long been regarded as one of the most widely used and most effective means of destroying pathogens in food. Up to now the linear relationship between the death rate and the temperature has been used when choosing the best heat treatment to apply. However, the information given by this linear relationship is no longer sufficient when nonlinear survival curves are observed. Consequently, the agri-food industry needs a tool to choose the best mild heat treatment to apply in the case of nonlinear survival curves. This study deals with the temperature-induced death of Listeria monocytogenes CIP 7831 in the stationary phase of growth. Eleven temperatures were tested. With the proposed primary and secondary models good fits of our data were obtained. A model describing both the effect of the duration of treatment and the temperature on the logarithm of the number of survivors was then built. A clear increase in the precision of the estimation of the parameters was obtained with this model. Moreover, with this model a new graphical strategy to choose a mild heat increase regarding a maximal survivor number has been proposed. 相似文献