Antimicrobials in the Formulation To Control Listeria monocytogenes Postprocessing Contamination on Frankfurters Stored at 4°C in Vacuum Packages

2001 ◽  
Vol 64 (12) ◽  
pp. 1949-1955 ◽  
Author(s):  
GERARD K. BEDIE ◽  
JOHN SAMELIS ◽  
JOHN N. SOFOS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Acetate ◽  
Meat Products ◽  
Sodium Lactate ◽  
Pure Substance ◽  
Product Packaging ◽  
Complete Control ◽  
C Storage ◽  
Control Growth ◽  
Sodium Diacetate

Postprocessing contamination of cured meat products with Listeria monocytogenes during slicing and packaging is difficult to avoid, and thus, hurdles are needed to control growth of the pathogen during product storage. This study evaluated the influence of antimicrobials, included in frankfurter formulations, on L. monocytogenes populations during refrigerated (4°C) storage of product inoculated (103 to 104 CFU/cm2) after peeling of casings and before vacuum packaging. Frankfurters were prepared to contain (wt/wt) sodium lactate (3 or 6%, as pure substance of a liquid, 60% wt/wt, commercial product), sodium acetate (0.25 or 0.5%), or sodium diacetate (0.25 or 0.5%). L. monocytogenes populations (PALCAM agar and Trypticase soy agar plus 0.6% yeast extract [TSAYE]) exceeded 106 CFU/cm2 in inoculated controls at 20 days of storage. Sodium lactate at 6% and sodium diacetate at 0.5% were bacteriostatic, or even bactericidal, throughout storage (120 days). At 3%, sodium lactate prevented pathogen growth for at least 70 days, while, in decreasing order of effectiveness, sodium diacetate at 0.25% and sodium acetate at 0.5 and 0.25% inhibited growth for 20 to 50 days. Antimicrobials had no effect on product pH, except for sodium diacetate at 0.5%, which reduced the initial pH by approximately 0.4 U. These results indicate that concentrations of sodium acetate currently permitted by the U.S. Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) (0.25%) or higher (0.5%) may control growth of L. monocytogenes for approximately 30 days, while currently permitted levels of sodium lactate (3%) and sodium diacetate (0.25%) may be inhibitory for 70 and 35 to 50 days, respectively. Moreover, levels of sodium lactate (6%) or sodium diacetate (0.5%) higher than those presently permitted by the USDA-FSIS may provide complete control at 4°C of growth (120 days) of L. monocytogenes introduced on the surface of frankfurters during product packaging.

Control of Listeria monocytogenes with Combined Antimicrobials after Postprocess Contamination and Extended Storage of Frankfurters at 4° C in Vacuum Packages

2002 ◽  
Vol 65 (2) ◽  
pp. 299-307 ◽  
Author(s):  
JOHN SAMELIS ◽  
GERARD K. BEDIE ◽  
JOHN N. SOFOS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Acetate ◽  
Sensory Quality ◽  
Sodium Lactate ◽  
Hot Water ◽  
Processed Meat ◽  
C Storage ◽  
Heat Treated ◽  
Cured Meat ◽  
Sodium Diacetate

Contamination of ready-to-eat foods, such as frankfurters, with Listeria monocytogenes, is a major concern that needs to be addressed in order to enhance the safety of these products. The objective of this study was to determine the effectiveness of combinations of antimicrobials included in the formulation of frankfurters against L. monocytogenes inoculated (103 to 104 CFU/cm2) on their surface after peeling and before vacuum packaging. In addition, the antilisterial effect of immersing the packaged products, prepared with or without antimicrobials, in hot (75 or 80°C) water for 30 to 90 s was evaluated. Samples were stored at 4°C for up to 120 days and periodically analyzed for pH and for microbial growth on tryptic soy agar plus 0.6% yeast extract (TSAYE) and PALCAM agar. Sodium lactate (1.8%; 3% of a 60% commercial solution) used alone inhibited growth of L. monocytogenes for 35 to 50 days, whereas when used in combination with 0.25% sodium acetate, sodium diacetate, or glucono-δ-lactone (GDL), sodium lactate inhibited growth throughout storage (120 days). Immersing packaged frankfurters in hot water (80°C, 60 s) reduced inoculated populations of L. monocytogenes by 0.4 to 0.9 log CFU/cm2 and reduced its growth by 1.1 to 1.4 log CFU/cm2 at 50 to 70 days of storage in samples containing 1.8% sodium lactate alone. However, immersion of frankfurters containing no antimicrobials in hot water (75 or 80°C) did not inhibit growth of the pathogen for more than 10 to 20 days, unless one frankfurter was placed per bag and heat treated for 90 s. These results indicate that the inclusion of 1.8% sodium lactate with 0.25% sodium acetate, sodium diacetate, or GDL in cured meat formulations may control L. monocytogenes growth during refrigerated (4°C) storage. Additional studies are required to evaluate the effects of these combinations at abusive temperatures of storage, as well as on additional processed meat formulations and on the sensory quality and shelf life of products.

Control of Listeria monocytogenes with Combined Antimicrobials on Beef Franks Stored at 4°C

2004 ◽  
Vol 67 (10) ◽  
pp. 2296-2301 ◽  
Author(s):  
MILAGROS UHART ◽  
SADHANA RAVISHANKAR ◽  
NICOLE D. MAKS
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Issue ◽  
Meat Products ◽  
Sodium Lactate ◽  
Meat Processing ◽  
Bacterial Strains ◽  
Log Reduction ◽  
Sodium Diacetate ◽  
Packaged Beef ◽  
Antimicrobial Treatments

Contamination of ready-to-eat meat products such as beef franks with Listeria monocytogenes has become a major concern for the meat processing industry and an important food safety issue. The objective of this study was to determine the effectiveness of combinations of antimicrobials as aqueous dipping solutions to control L. monocytogenes on vacuum-packaged beef franks stored at 4°C for 3 weeks. Commercial beef franks were dipped for 5 min in three antimicrobial solutions: pediocin (6,000 AU), 3% sodium diacetate and 6% sodium lactate combined, and a combination of the three antimicrobials. Samples were then inoculated with 107 CFU/g of either four L. monocytogenes strains individually or a cocktail of the four strains, vacuum packaged, and stored at 4°C for 3 weeks. Sampling was carried out at day 0 and after 2 and 3 weeks of storage. Individual strains, as well as the cocktail, exhibited different responses to the antimicrobial treatments. After 2 and 3 weeks of storage at 4°C, pediocin-treated beef franks showed a less than 1-log reduction for all bacterial strains. Samples treated with the sodium diacetate–sodium lactate combination showed about a 1-log reduction after 2 weeks of storage for all strains and between a 1- and 2-log reduction after 3 weeks of storage, depending on the bacterial strain. When the three antimicrobials were combined, reductions ranged between 1 and 1.5 log units and 1.5 to 2.5 log units after 2 and 3 weeks of storage, respectively, at 4°C. These results indicate that the use of combined antimicrobial solutions for dipping treatments is more effective at inhibiting L. monocytogenes than treatments using antimicrobials such as pediocin separately.

Protein Variations in Listeria monocytogenes Exposed to Sodium Lactate, Sodium Diacetate, and Their Combination

2007 ◽  
Vol 70 (1) ◽  
pp. 58-64 ◽  
Author(s):  
EVELYNE MBANDI ◽  
BRETT S. PHINNEY ◽  
DOUGLAS WHITTEN ◽  
LEORA A. SHELEF
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Defined Medium ◽  
Sodium Lactate ◽  
Salt Treatment ◽  
Adverse Conditions ◽  
Novel Proteins ◽  
Proteomic Approach ◽  
Salts Of Organic Acids ◽  
Sodium Diacetate

Most studies of the effect of adverse conditions on survival of Listeria monocytogenes have focused on stress caused by acid or sodium chloride. However, no information is available on resistance of this pathogen to stress caused by salts of organic acids. Sodium lactate and sodium diacetate are generally recognized as safe substances and are approved as ingredients for use in foods. We evaluated antilisterial properties of each of these salts and the enhanced inhibition effected by their combination in ready-to-eat meat products at pH 6.3. Changes in proteins found in this pathogen were studied in the presence of the salts in a chemically defined medium at the same pH using a proteomic approach. The total numbers of protein spots obtained from two-dimensional electrophoresis were 198, 150, and 131 for sodium diacetate, sodium lactate, and the control, respectively. Sodium diacetate treatment produced the highest number of unmatched proteins (124 versus 53 in lactate), the greatest increase in expression (20 versus 5 in lactate), and the highest number of novel proteins (90 versus 45 in lactate). The number of repressed proteins was highest in the combination treatment (41 versus ∼30 in the single salt treatment). Six proteins that increased or decreased by ≥10-fold were further investigated; oxidoreductase and lipoprotein were upregulated, and DNA-binding protein, alpha amylase, and two SecA proteins were downregulated or completely suppressed by the salt treatment. Identification of all protein spots is essential for comparison with proteins induced or suppressed under other stress conditions.

Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10°C Using Spray-Dried Mixtures of Organic Acid Salts

2013 ◽  
Vol 76 (9) ◽  
pp. 1557-1567 ◽  
Author(s):  
THANIKARN SANSAWAT ◽  
LEI ZHANG ◽  
JONG Y. JEONG ◽  
YANYANG XU ◽  
GERALD W. HESSELL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Sodium Acetate ◽  
Potassium Acetate ◽  
Sodium Lactate ◽  
Overall Acceptability ◽  
Low Sodium ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Spray Dried

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.

Modeling the Effect of Storage Atmosphere on Growth–No Growth Interface of Listeria monocytogenes as a Function of Temperature, Sodium Lactate, Sodium Diacetate, and NaCl

2007 ◽  
Vol 70 (10) ◽  
pp. 2329-2338 ◽  
Author(s):  
PANAGIOTIS N. SKANDAMIS ◽  
JARRET D. STOPFORTH ◽  
YOHAN YOON ◽  
PATRICIA A. KENDALL ◽  
JOHN N. SOFOS
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Models ◽  
Meat Products ◽  
Optimal Growth ◽  
Sodium Lactate ◽  
Growth Responses ◽  
Growth Interface ◽  
Aerobic Conditions ◽  
Sodium Diacetate ◽  
Anaerobic Storage

The effect of aerobic and anaerobic conditions on growth initiation by a 10-strain composite of Listeria monocytogenes (104 CFU/ml) was evaluated in tryptic soy broth with 0.6% yeast extract (TSBYE) as a function of 220 combinations of pH (3.82 to 7.42), sodium lactate (SL) (0 to 10%, vol/vol), and sodium diacetate (SD) (0 to 0.5%, wt/vol) at 10 or 30°C (a slightly abusive and the optimal growth temperature, both above the growth limiting range of 0 to 3°C for L. monocytogenes) in 96-well microplates. In addition, four probability-of-growth models were developed to quantify the effect of 346 aerobic and 346 anaerobic combinations of temperature (4 to 30°C), SL (0 to 6%, vol/vol), and SD (0 to 0.5%, wt/vol) in the presence of NaCl (0.5 or 2.5%, wt/vol) on the growth–no growth responses of the same L. monocytogenes strain composite, with a microplate reader. Growth responses were evaluated turbidimetrically (620 nm) every 5 days for a total of 40 days. Data were modeled with logistic regression to determine the growth–no growth interfaces. The minimum pH values at which growth of L. monocytogenes occurred were higher under anaerobic than under aerobic conditions, and this difference was more evident at 10°C or at higher SL and SD concentrations. The MIC of SD decreased with increasing SL levels. Anaerobic storage reduced the levels of SL-SD, allowing the growth of L. monocytogenes compared with aerobic storage, especially at low temperatures. In the presence of 2.5% NaCl, the MICs for SD were lower than those obtained with 0.5% NaCl, especially at 4 and 10°C, or in the presence of 5 to 6% SL. The developed models for anaerobic incubation showed good performance (80% successful predictions; i.e., in 40 of 50 comparisons) with independent data from studies on survival-growth of L. monocytogenes on meat products. The study provides quantitative data on the antimicrobial activity of SL (0 to 10%) and SD (0 to 0.5%), temperature (4 to 30°C), and pH (3.82 to 7.42) and on the probability of growth of L. monocytogenes under anaerobic or aerobic conditions in the presence of 0.5 or 2.5% NaCl, and hence, addresses important needs for risk assessment activities.

Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations

2004 ◽  
Vol 67 (10) ◽  
pp. 2195-2204 ◽  
Author(s):  
J. D. LEGAN ◽  
D. L. SEMAN ◽  
A. L. MILKOWSKI ◽  
J. A. HIRSCHEY ◽  
M. H. VANDEVEN
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Growth Conditions ◽  
Continuous Variables ◽  
Surface Design ◽  
Potassium Lactate ◽  
Contour Plots ◽  
Sodium Diacetate ◽  
Factor Interactions ◽  
Composite Response

A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of four continuous variables: added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (60% [wt/wt]; 0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) in ready-to-eat cured meat products. The design was repeated for ready-to-eat uncured meat products giving a fifth categorical variable for cure status. Products were stored at 4°C. The results were modeled using a generalized regression approach. All five main effects, six two-factor interactions, and two quadratic terms were statistically significant. The model was used to show the boundary between growth and no-growth conditions at 4°C using contour plots of time to growth. It was validated using independent challenge studies of cured and uncured products. Generally, the model predicted well, particularly for cured products, where it will be useful for establishing conditions that prevent the growth of L. monocytogenes. For uncured products, there was good agreement overall between predicted and observed times to growth, but the model is less thoroughly validated than for cured products. The model should initially only be used for screening of formulations likely to prevent growth of Listeria monocytogenes in uncured products, with recommendations subject to confirmation by challenge studies.

Fate of Listeria monocytogenes Inoculated onto the Surface of Model Turkey Frankfurter Pieces Treated with Zein Coatings Containing Nisin, Sodium Diacetate, and Sodium Lactate at 4°C

2005 ◽  
Vol 68 (4) ◽  
pp. 855-859 ◽  
Author(s):  
B. LUNGU ◽  
M. G. JOHNSON
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Synergistic Effect ◽  
Propylene Glycol ◽  
Sodium Lactate ◽  
Antimicrobial Effects ◽  
Per Se ◽  
Sodium Diacetate

The antimicrobial effects of zein coatings containing nisin, sodium lactate, and sodium diacetate against Listeria monocytogenes on turkey frankfurters at 4°C were determined. Our objectives were to determine whether zein, nisin, lactate, and diacetate alone or in combination could control the growth of L. monocytogenes on full-fat turkey frankfurters at 4°C and to determine whether lactate or diacetate had any synergistic effect on the activity of nisin. Turkey frankfurter pieces surface inoculated with L. monocytogenes strain V7 were treated with zein-ethanol-glycerol (ZEG), zein-propylene-glycol (ZPR), ethanol-glycerol (EG), propylene glycol (PR), nisin (N), sodium lactate (L), or sodium diacetate (D) alone or in combination. Over 28 days, treatment with N or D alone reduced L. monocytogenes counts on frankfurters by 6.6 or 6.3 log CFU/g, respectively. N-D treatment reduced L. monocytogenes by 6 log CFU/g. The zein solvents EG and PR reduced L. monocytogenes by about 5.6 and 5.2 log CFU/g, respectively, similar to the results obtained with ZEG and ZPR, which suggests that zein powder per se had no antimicrobial activity. After 28 days, ZEG-N-D, ZEG-N-D-L, ZPR-N-D, and ZPR-N-D-L yielded no detectable CFU. L alone was ineffective. No synergies were observed. N and D when used singly and the combinations of N-D, ZEG-N-D, ZEG-N-D-L, ZPR-N-D, ZPR-N-D-L, EG, and PR were effective as inhibitors of the growth of recontaminating L. monocytogenes cells on full-fat turkey frankfurters.

Radiation (Gamma) Resistance and Postirradiation Growth of Listeria monocytogenes Suspended in Beef Bologna Containing Sodium Diacetate and Potassium Lactate†

2003 ◽  
Vol 66 (11) ◽  
pp. 2051-2056 ◽  
Author(s):  
CHRISTOPHER SOMMERS ◽  
XUETONG FAN ◽  
BRENDAN A. NIEMIRA ◽  
KIMBERLY SOKORAI
Keyword(s):  
Listeria Monocytogenes ◽  
Radiation Dose ◽  
Ionizing Radiation ◽  
Foodborne Pathogen ◽  
Meat Products ◽  
Radiation Doses ◽  
Refrigerated Storage ◽  
Potassium Lactate ◽  
Sodium Diacetate

Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a frequent postprocessing contaminant of ready-to-eat (RTE) meat products, including frankfurters and bologna. Ionizing radiation can eliminate L. monocytogenes from RTE meats. When they are incorporated into fine-emulsion sausages, sodium diacetate (SDA) and potassium lactate (PL) mixtures inhibit the growth of L. monocytogenes. The radiation resistance of L. monocytogenes, and its ability to proliferate during long-term refrigerated storage (9°C), when inoculated into beef bologna that contained 0% SDA–0% PL, 0.07% SDA–1% PL, and 0.15% SDA–2% PL, were determined. The radiation doses required to eliminate 90% of the viable L. monocytogenes cells were 0.56 kGy for bologna containing 0% SDA–0% PL, 0.53 kGy for bologna containing 0.07% SDA–1% PL, and 0.46 kGy for bologna containing 0.15% SDA–2% PL. L. monocytogenes was able to proliferate on bologna containing 0% SDA–0% PL during refrigerated storage, but the onset of proliferation was delayed by the addition of the SDA-PL mixtures. An ionizing radiation dose of 3.0 kGy prevented the proliferation of L. monocytogenes and background microflora in bologna containing 0.07% SDA–1% PL and in bologna containing 0.15% SDA–2% PL over 8 weeks of storage at 9°C. Little effect on lipid oxidation and color of the control bologna, or bologna containing SDA-PL mixtures, was observed upon irradiation at either 1.5 or 3.0 kGy.

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