ABSTRACT
The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1°C) were studied. The products were assigned one of two treatments, which were each replicated twice: control (156ppm sodium nitrite) or SN (156ppm sodium nitrite and 1718ppm sodium nitrate in combination with 2% VegStable 502). Sensory parameters and proximate composition were measured once for each replication. All other analytical measurements were conducted at regular intervals for 97-98days. The SN showed no increase in residual nitrite compared to the control. No changes (P>0.05) were observed in residual nitrate during storage for any of the products. The results showed that addition of SN did not significantly alter most physical, chemical or microbial properties of cured meat products during refrigerated storage, but some product dependent sensory effects were observed.
Subject(s)
Meat Products/analysis , Nitrates/analysis , Nitric Oxide/analysis , Animals , Apium/chemistry , Colony Count, Microbial , Color , Consumer Behavior , Consumer Product Safety , Dietary Fats/analysis , Dietary Proteins/analysis , Food Contamination , Food Handling , Food Microbiology , Fruit and Vegetable Juices/analysis , Humans , Lactobacillus/isolation & purification , Meat Products/microbiology , Nitrites/analysis , Sodium Nitrite , Swine , Taste , Thiobarbiturates/analysisABSTRACT
Ready-to-eat (RTE) meat and poultry products manufactured with natural or organic methods are at greater risk for Listeria monocytogenes growth, if contaminated, than their conventional counterparts due to the required absence of preservatives and antimicrobials. Thus, the objective of this study was to investigate the use of commercially available natural antimicrobials and postlethality interventions in the control of L. monocytogenes growth and recovery on a RTE ham product. Antimicrobials evaluated were cranberry powder (90MX), vinegar (DV), and vinegar/lemon juice concentrate (LV1X). Postlethality interventions studied were high hydrostatic pressure at 400 (HHP400) or 600 (HHP600) MPa, lauric arginate (LAE), octanoic acid (OA), and postpackaging thermal treatment (PPTT). Parameters evaluated through 98 days of storage at 4±1°C were residual nitrite concentrations, pH, a(w), and viable L. monocytogenes on modified Oxford (MOX) media. On day 1, OA, 90MX, DV, and LV1X yielded lower residual nitrite concentrations than the control, whereas HHP400, HHP600, and LAE did not. LAE, HHP400, and OA reduced L. monocytogenes population compared to the control after 1 day of storage by 2.38, 2.21, and 1.73 log10 colony-forming units per gram, respectively. PPTT did not achieve a significant reduction in L. monocytogenes populations. L. monocytogenes recovered and grew in all postlethality intervention treatments except HHP600. 90MX did not inhibit the growth of L. monocytogenes, while DV and LV1X did. Results of this study demonstrate the bactericidal properties of HHP, OA, and LAE and the bacteriostatic potential of natural antimicrobial ingredients such as DV and LV1X against L. monocytogenes.
Subject(s)
Anti-Infective Agents/chemistry , Fast Foods/microbiology , Food Preservation/methods , Food, Organic/microbiology , Listeria monocytogenes/isolation & purification , Meat/microbiology , Acetic Acid/chemistry , Animals , Arginine/analogs & derivatives , Arginine/chemistry , Caprylates/chemistry , Citrus/chemistry , Fast Foods/analysis , Food Contamination , Food Inspection , Food, Organic/analysis , Food, Organic/economics , Fruit/chemistry , Hot Temperature , Hydrostatic Pressure , Iowa , Listeria monocytogenes/growth & development , Meat/analysis , Microbial Viability , Sus scrofa , Vaccinium macrocarpon/chemistryABSTRACT
The objective of this study was to investigate natural antimicrobials including cranberry powder, dried vinegar and lemon juice/vinegar concentrate, and post-lethality interventions (lauric arginate, octanoic acid, thermal treatment and high hydrostatic pressure) for the control of Listeria monocytogenes on alternatively-cured frankfurters. Lauric arginate, octanoic acid, and high hydrostatic pressure (400 MPa) reduced L. monocytogenes populations by 2.28, 2.03, and 1.88 log 10 CFU per g compared to the control. L. monocytogenes grew in all post-lethality intervention treatments, except after a 600 MPa high hydrostatic pressure treatment for 4 min. Cranberry powder did not inhibit the growth of L. monocytogenes, while a dried vinegar and a vinegar/lemon juice concentrate did. This study demonstrated the bactericidal properties of high hydrostatic pressure, octanoic acid and lauric arginate, and the bacteriostatic potential of natural antimicrobial ingredients such as dried vinegar and vinegar/lemon juice concentrate against L. monocytogenes.
Subject(s)
Acetic Acid/pharmacology , Anti-Bacterial Agents/pharmacology , Arginine/analogs & derivatives , Caprylates/pharmacology , Listeria monocytogenes/drug effects , Meat Products/microbiology , Pressure , Animals , Arginine/pharmacology , Cattle , Citrus , Consumer Product Safety , Diet , Food Microbiology , Humans , Listeria monocytogenes/growth & development , Plant Preparations/pharmacology , Swine , Vaccinium macrocarponABSTRACT
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.
Subject(s)
Carbon Dioxide/metabolism , Food Irradiation , Food Packaging/methods , Listeria monocytogenes/growth & development , Meat Products/microbiology , Animals , Colony Count, Microbial , Consumer Product Safety , Dose-Response Relationship, Radiation , Food Contamination/analysis , Food Contamination/prevention & control , Food Microbiology , Food Preservation/methods , Humans , Listeria monocytogenes/radiation effects , Meat Products/radiation effects , Refrigeration , Time Factors , VacuumABSTRACT
The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO(2) MAP (99.6% CO(2) plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D(10)-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO(2) MAP appeared to be more effective after temperature abuse.
