Effect of Inhibitory Extracts Derived from Liquid Smoke Combined with Postprocess Pasteurization for Control of Listeria monocytogenes on Ready-to-Eat Meats†

2007 ◽  
Vol 70 (12) ◽  
pp. 2749-2756 ◽  
Author(s):  
SARITHA GEDELA ◽  
RACHEL K. GAMBLE ◽  
SUNITA MACWANA ◽  
JOSEPH R. ESCOUBAS ◽  
PETER M. MURIANA
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Meat Products ◽  
Radiant Heat ◽  
Department Of Agriculture ◽  
Log Reduction ◽  
Liquid Smoke ◽  
Heat Pasteurization ◽  
Inspection Service ◽  
The U.S

Surface pasteurization was examined in combination with low-phenolic antimicrobial extracts derived from liquid smoke to inhibit and prevent the growth of Listeria monocytogenes during the shelf life of ready-to-eat meats. In preliminary trials with retail frankfurters, one smoke derivative (2-min dip) produced a 0.3-log reduction of L. monocytogenes and a 1-min inbag pasteurization (73.9°C) produced a 2.9-log reduction, whereas a combination of the two treatments produced a 5.3-log reduction that resulted in no detectable Listeria by week 3 under accelerated shelf-life conditions (10°C). In trials with frankfurters manufactured without lactate or diacetate that were treated with a shortened 1-s dip, this smoke extract and one with reduced smoke flavor and color both produced a >4.5-log reduction of L. monocytogenes on frankfurters when heated at 73.9°C for 1 min, with no recoverable Listeria detected for 10 weeks when stored at 6.1°C. When deli turkey breast chubs manufactured without lactate, diacetate, or nitrite were treated with a 1-s dip in combination with radiant-heat pasteurization (270°C), growth of L. monocytogenes was retarded but not prevented. However, in a similar study in which smoke extract treatment of deli turkey breast was combined with in-bag postpackage pasteurization (water submersion at 93.3°C), a 60-, 45-, or even 30-s heat treatment resulted in a 2- to 3-log reduction of L. monocytogenes, with no growth on the meat during 10 weeks of storage at 6.1°C. These findings indicate that reduced-acid low-phenolic antimicrobial liquid smoke derivatives combined with surface pasteurization are capable of reducing or preventing growth of L. monocytogenes to meet the criteria for the U.S. Department of Agriculture Food Safety and Inspection Service Alternative 1 process for ready-to-eat deli meat products manufactured without lactate or diacetate.

Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products

2011 ◽  
Vol 74 (10) ◽  
pp. 1741-1745 ◽  
Author(s):  
A. N. HANEKLAUS ◽  
K. B. HARRIS ◽  
M. P. CUERVO ◽  
O. I. ILHAK ◽  
L. M. LUCIA ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Salmonella Typhimurium ◽  
Meat Products ◽  
Performance Standards ◽  
Toxin Production ◽  
Performance Standard ◽  
Department Of Agriculture ◽  
Log Reduction ◽  
Fully Cooked ◽  
Inspection Service

The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) has a specific lethality performance standard for ready-to-eat products. To assist meat processing establishments in meeting the performance standard, USDA-FSIS developed Appendix A, which provides guidelines for cooking temperatures, times, and relative humidity. This project determined whether the USDA-FSIS performance standards for lethality were met when using parameters other than those identified in Appendix A to cook large hams and beef inside rounds. The effects of alternative lethality parameters on the reduction of Salmonella Typhimurium and coliforms and on the toxin production of Staphylococcus aureus were evaluated. Large (9- to 12-kg) cured bone-in hams (n = 80) and large (8- to 13-kg) uncured beef inside rounds (n = 80) were used in this study. The products were subjected to 1 of 10 treatments defined by combinations of final internal product temperatures (48.9, 54.4, 60.0, 65.6, or 71.1°C) and batch oven relative humidities (50 or 90%). For all treatments, at least a 6.5-log reduction in Salmonella Typhimurium was achieved. The coliform counts were also substantially reduced for both hams and rounds. Across all treatments for both products, S. aureus toxin production was not detected. The relative humidity did not alter the lethality effectiveness for any of the treatments. The final internal temperatures and relative humidity combinations used in this project achieved the lethality performance standard established by USDA-FSIS for fully cooked, ready-to-eat products.

Prevalence, Types, and Geographical Distribution of Listeria monocytogenes from a Survey of Retail Queso Fresco and Associated Cheese Processing Plants and Dairy Farms in Sonora, Mexico†

2007 ◽  
Vol 70 (11) ◽  
pp. 2596-2601 ◽  
Author(s):  
R. I. MORENO-ENRIQUEZ ◽  
A. GARCIA-GALAZ ◽  
E. ACEDO-FELIX ◽  
H. GONZALEZ-RIOS ◽  
J. E. CALL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Environmental Samples ◽  
Northern Region ◽  
Pulsed Field Gel Electrophoresis ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Processing Plants ◽  
Contact Surfaces ◽  
Inspection Service ◽  
The U.S

In the first part of this study, samples were collected from farms, cheese processing plants (CPPs), and retail markets located in various geographical areas of Sonora, Mexico, over a 12-month period during the summer of 2004 and winter of 2005. Four (all Queso Fresco [QF] from retail markets) of 349 total samples tested positive for Listeria monocytogenes (Lm). Of these four positive samples, three were collected in the northern region and one in the southern region of Sonora. Additionally, two were collected during the winter months, and two were collected during the summer months. For the second part of the study, a total of 39 samples from a farm, a CPP, and retail markets were collected and processed according to a combination of the Norma Oficial Mexicana NOM-143-SSA1-1995.10 method (NOM) and the U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual method, and 27 samples from these same locations were collected and processed according to the U.S. Department of Agriculture Food Safety and Inspection Service method (USDA-FSIS). The NOM-FDA method recovered the pathogen from 6 (15%) of 39 samples (one cheese and five product contact surfaces), while the USDA-FSIS method recovered the pathogen from 5 (18.5%) of 27 samples (all product contact surfaces). In addition, the 40 isolates recovered from the 15 total samples that tested positive for Lm grouped into five distinct pulsotypes that were ca. 60% related, as determined by pulsed-field gel electrophoresis analysis. The results of this study confirmed a 3.4% prevalence of Lm in QF collected from retail markets located in Sonora and no appreciable difference in the effectiveness of either the NOM-FDA or USDA-FSIS method to recover the pathogen from cheese or environmental samples.

scholarly journals Survival of Listeria monocytogenes during Storage of Ready-to-Eat Meat Products Processed by Drying, Fermentation, and/or Smoking

2004 ◽  
Vol 67 (12) ◽  
pp. 2698-2702 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
DENNIS R. BUEGE ◽  
BRENDA K. DROPP ◽  
JILL A. LOSINSKI
Keyword(s):  
Listeria Monocytogenes ◽  
Water Activity ◽  
Room Temperature ◽  
Meat Products ◽  
Department Of Agriculture ◽  
Poultry Products ◽  
Beef Jerky ◽  
The U.S

The survival of Listeria monocytogenes was evaluated on 15 ready-to-eat meat products made using drying, fermentation, and/or smoking. The products were obtained from six processors and included summer sausage, smoked cured beef, beef jerky, snack stick, and pork rind and crackling products. The water activity of the products ranged from 0.27 (pork rinds and cracklings) to 0.98 (smoked cured beef slices). Products were inoculated with a five-strain cocktail of L. monocytogenes, repackaged under either vacuum or air, and then stored either at room temperature (21°C) or under refrigeration (5°C) for 4 to 11 weeks. Numbers of L. monocytogenes fell for all products during storage, ranging from a decrease of 0.8 log CFU on smoked cured beef slices during 11 weeks under vacuum at 5°C to a decrease of 3.3 log CFU on a pork rind product stored 5 weeks under air at 21°C. All of the products tested could be produced under alternative 2 of the U.S. Department of Agriculture regulations mandating control of L. monocytogenes on ready-to-eat meat and poultry products. For many of the products, 1 week of postprocessing storage prior to shipment would act as an effective postlethality treatment and would allow processors to operate under alternative 1 of these regulations.

Propylparaben Sensitizes Heat-Resistant Salmonella Enteritidis and Salmonella Oranienburg to Thermal Inactivation in Liquid Egg Albumen†

2012 ◽  
Vol 75 (3) ◽  
pp. 443-448 ◽  
Author(s):  
JOSHUA B. GURTLER ◽  
TONY Z. JIN
Keyword(s):  
Salmonella Enteritidis ◽  
Thermal Inactivation ◽  
Egg White ◽  
Antibacterial Efficacy ◽  
Department Of Agriculture ◽  
Log Reduction ◽  
Egg Albumen ◽  
Inspection Service ◽  
Thermal Pasteurization ◽  
The U.S

Propyl p-hydroxybenzoic acid (propylparaben [PRPA]) is a phenolic antioxidant, known to occur in nature and used as a microbiostat in foods, feeds, pharmaceuticals, cosmetics, and medications. The U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) requires that liquid egg white (LEW) be pasteurized at 56.7°C for 3.5 min. This study evaluated the effects of PRPA on the pasteurization sensitivity of Salmonella in LEW. When LEW (pH 7.8) was pasteurized under FSIS conditions, salmonellae declined by 0.5, 4.6, 4.5, >7.0, and >7.0 log CFU/ml, with 0, 125, 250, 500, or 1,000 ppm of PRPA, respectively, and D56.7°C-values were 2.99, 1.05, 0.68, 0.26 and ≤0.16 min. Albumen (pH 8.9) pasteurized under FSIS standards incurred salmonellae reductions of 3.3, 2.8, 5.2, >7.0, and >7.0 log CFU/ml, with 0, 125, 250, 500, or 1,000 ppm of PRPA, respectively, while D56.7°C-values were 0.87, 0.99, 0.66, 0.22, and 0.09 min. Adding 500 ppm of PRPA to albumen (pH 7.8) reduced D56.7°C-values more than 11-fold, and reduced the time to achieve a 5-log reduction from 15.0 to only 1.3 min. A 7-log reduction in plain LEW (pH 7.8) at 56.7°C required 20.9 min, versus only 1.8 and 1.1 min with 500 and 1,000 ppm of PRPA, respectively. Furthermore, a 7-log reduction in plain LEW (pH 8.9) required 6.1 min, versus only 1.5 and 0.6 min with 500 and 1,000 ppm of PRPA, respectively. This study is the first to report the efficacy of PRPA (pKa = 8.4) in sensitizing Salmonella in LEW to thermal pasteurization, while documenting that PRPA retains its antibacterial efficacy at pH levels as high as 8.9.

Comparison of Three Selective Enrichment Methods for the Isolation of Listeria monocytogenes from Naturally Contaminated Foods

1992 ◽  
Vol 55 (12) ◽  
pp. 952-959 ◽  
Author(s):  
PEGGY S. HAYES ◽  
LEWIS M. GRAVES ◽  
B. SWAMINATHAN ◽  
GLORIA W. AJELLO ◽  
GEORGIA B. MALCOLM ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
The Netherlands ◽  
Department Of Agriculture ◽  
Selective Enrichment ◽  
Negative Results ◽  
Sporadic Cases ◽  
Inspection Service ◽  
The U.S ◽  
Enrichment Methods ◽  
Better Than

Three selective enrichment procedures—the U.S. Food and Drug Administration (FDA) method, the U.S. Department of Agriculture (USDA) method, and the Netherlands Government Food Inspection Service (NGFIS) method—were compared for isolating Listeria monocytogenes from contaminated foods. The foods were obtained from the refrigerators of patients with culture-proven listeriosis who were identified through multistate active surveillance in a U.S. population of 19 million. The study was designed to identify foods that may be important in transmission of L. monocytogenes in sporadic cases of human listeriosis. Of 899 foods analyzed by all three methods, 121 were positive for L. monocytogenes by at least one method. The three enrichment methods detected L. monocytogenes in 65% (FDA), 74% (USDA), and 74% (NGFIS) of the foods shown to contain L. monocytogenes. The differences among the three methods were not statistically significant. However, the recovery of L. monocytogenes by a combination of any two methods (USDA-FDA 88%, USDA-NGFIS 91%, FDA-NGFIS 87%) was significantly better than that by one method alone (p < 0.02). The differences among the combinations of methods were not statistically significant. These results suggest that at least two enrichment methods must be used in combination to recover L. monocytogenes from contaminated foods with a success rate near 90%. Correlations were observed between negative results and low (<0.3 CFU/g) level of L. monocytogenes contamination for the USDA (p << 0.001) and NGFIS (p << 0.001) methods. A similar but somewhat weaker association was observed for the FDA method (p < 0.06).

Control of Listeria monocytogenes on Frankfurters by Dipping in Hops Beta Acids Solutions

2009 ◽  
Vol 72 (4) ◽  
pp. 702-706 ◽  
Author(s):  
CANGLIANG SHEN ◽  
IFIGENIA GEORNARAS ◽  
PATRICIA A. KENDALL ◽  
JOHN N. SOFOS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Lag Phase ◽  
Distilled Water ◽  
Department Of Agriculture ◽  
Phase Duration ◽  
Beer Brewing ◽  
Three Samples ◽  
Sensory Qualities ◽  
Inspection Service

Hops beta acids (HBA) are parts of hops flowers used in beer brewing and have shown antilisterial activity in bacteriological broth. The U.S. Department of Agriculture, Food Safety and Inspection Service has approved HBA for use to control Listeria monocytogenes on ready-to-eat meat products. This study evaluated the effects of HBA as dipping solutions to control L. monocytogenes during storage of frankfurters. Frankfurters (two replicates and three samples each) were inoculated (1.9 ± 0.1 log CFU/cm2) with L. monocytogenes (10-strain mixture), dipped (2 min, 25 ± 2°C) in HBA solutions (0.03, 0.06, and 0.10%) or distilled water, and then vacuum packaged and stored at 4 or 10°C for up to 90 and 48 days, respectively. Samples were periodically analyzed for microbial survival and growth on tryptic soy agar plus 0.6% yeast extract and PALCAM agar. Dipping in HBA solutions caused immediate L. monocytogenes reductions (P < 0.05) of 1.3 to 1.6 log CFU/cm2, whereas distilled water reduced counts by 1.0 log CFU/cm2. Pathogen growth was completely suppressed (P < 0.05) for 30 to 50 (4°C) or 20 to 28 (10°C) days on frankfurters dipped in HBA solutions, with antilisterial effects increasing with higher concentrations (0.03 to 0.10%). Fitting the data with the Baranyi model confirmed that the lag-phase duration of the pathogen was extended, and the growth rate was decreased on samples dipped in HBA solutions. Therefore, HBA may be considered for use to improve the microbial safety of ready-to-eat meat products, provided that future studies show no adverse effects on sensory qualities and that their use is economically feasible.

Enzyme-Linked Immunoassay for Detection of Listeria monocytogenes in Dairy Products, Seafoods, and Meats: Collaborative Study

1994 ◽  
Vol 77 (6) ◽  
pp. 1472-1489 ◽  
Author(s):  
Michael S Curiale ◽  
Wendy Lepper ◽  
Barbara Robison
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Collaborative Study ◽  
Meat Products ◽  
Culture Method ◽  
Enzyme Linked Immunosorbent Assay ◽  
Elisa Method ◽  
Culture Methods ◽  
Inspection Service ◽  
The U.S

Abstract A collaborative study was conducted to evaluate Listeria-TekTM, an enzyme-linked immunosorbent assay (ELISA) for detection of Listeria monocytogenes and other Listeria spp. in foods. The present ELISA method was compared to the U.S. Food and Drug Administration culture method for detection of L. monocytogenes in dairy products and seafoods and to the U.S. Department of Agriculture Food Safety and Inspection Service method for detection of L. monocytogenes in meats. Replicate samples of 6 food types (frankfurters, roast beef, Brie cheese, 2% milk, raw shrimp, and crab meat) inoculated with L. monocytogenes and uninoculated control samples were analyzed by the collaborators. L. monocytogenes was identified in 593 samples by the ELISA method and in 574 samples using culture procedures. Identical results were obtained for 506 positive samples and 419 negative samples using the ELISA and culture methods for an overall agreement rate of 85.6%. The enzyme-linked immunoassay for detection of L. monocytogenes in dairy, seafood, and meat products has been adopted first action by AOAC INTERNATIONAL.

Historical Perspectives on Methodology to Detect Listeria monocytogenes

1988 ◽  
Vol 71 (3) ◽  
pp. 644-646 ◽  
Author(s):  
Catherine W Donnelly
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Federal Agencies ◽  
Department Of Agriculture ◽  
Historical Perspectives ◽  
Clinical Procedures ◽  
Future Challenges ◽  
Historical Developments ◽  
The U.S

Abstract While recognized as a causative agent of illness in animals and humans for some time, the foodborne role of Listeria monocytogenes is a new and emerging one. This review briefly summarizes the historical developments in methodology used to detect the presence of L. monocytogenes. Although clinical procedures exist, these procedures do not consider isolation of Listeria from heavily contaminated environments. Federal agencies such as the U.S. Food and Drug Administration and the U.S. Department of Agriculture have defined protocols for the isolation of Listeria from dairy and meat products, respectively. Each of these protocols, and current problems common to all methods for the isolation of Listeria from food products, are discussed. Finally, future challenges with respect to improvement in our abilities to recognize, isolate, and rapidly identify Listeria in foods are presented

Evaluation of Enrichment and Plating Media for Isolating Listeria monocytogenes

1988 ◽  
Vol 71 (3) ◽  
pp. 664-668
Author(s):  
B Swaminathan ◽  
Peggy S Hayes ◽  
Vincent A Przybyszewski ◽  
Brian D Plikaytis
Keyword(s):  
Listeria Monocytogenes ◽  
Recovery Efficiency ◽  
Department Of Agriculture ◽  
Selective Enrichment ◽  
Colony Forming Units ◽  
Selective Plating ◽  
Inspection Service ◽  
The U.S ◽  
Better Than ◽  
Quantitative Recovery

Abstract We compared selective enrichment broths used by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service, for their efficiency in the quantitative recovery of Listeria monocytogenes from a naturally contaminated Brie cheese that was obtained as part of an epidemic investigation. Quantitative recovery of Listeria in FDA broth (>2.4 x 10s colony forming units/mL) was significantly better than recovery in USDA broth (9.3 x 103 colony forming units/mL). When USDA broth was supplemented with i>glucose and Phytone (papaic digest of soy protein), its recovery efficiency improved but did not equal that of FDA broth for isolating L. monocytogenes from Brie cheese. A comparison of 4 selective plating media [modified McBride's agar, gum base nalidixic acid agar, lithium chloride-phenylethanol-moxalactam agar (LPM), and acriflavine-ceftazidime agar (AC)] showed that 3 L. monocytogenes strains belonging to serotype l/2a were partially or completely inhibited on LPM and AC agars. One strain of serotype l/2a formed microcolonies on modified McBride's agar after 48 h of incubation

Evaluation of a Predictive Model for Clostridium perfringens Growth during Cooling

2004 ◽  
Vol 67 (6) ◽  
pp. 1133-1137 ◽  
Author(s):  
SARAH SMITH ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Performance Standard ◽  
Cooling Process ◽  
Department Of Agriculture ◽  
Inspection Service ◽  
Fail Safe ◽  
The U.S

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture Food Safety and Inspection Service offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimes result in no more than a 1-log CFU/g increase of C. perfringens and no growth of Clostridium botulinum. The Juneja 1999 model for C. perfringens growth during cooling may be helpful in determining whether the C. perfringens performance standard has been achieved, but this model has not been extensively validated. The objective of this study was to validate the Juneja 1999 model under a variety of temperature situations. The Juneja 1999 model for C. perfringens growth during cooling is fail safe when low (<1 log CFU/ml) or high (>3 log CFU/ml) observed increases occur during exponential cooling. The Juneja 1999 model consistently underpredicted growth at intermediate observed increases (1 to 3 log CFU/ml). The Juneja 1999 model also underpredicted growth whenever exponential cooling took place at two different rates in the first and second portions of the cooling process. This error may be due to faster than predicted growth of C. perfringens cells during cooling or to an inaccuracy in the Juneja 1999 model.

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