A survey estimating the benefits of incorporating Listeria specific growth inhibitors in bulk luncheon meats to be sliced in retail delis

Crandall, Philip G.; O’Bryan, Corliss A.; Peterson, R.; Dyenson, Natalie; Yiannas, Frank

doi:10.1016/j.foodcont.2015.01.015

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…When factoring in demographic changes in the U.S., such as age and race, the rate of listeriosis is expected to increase from 0.25 per 100,00 in 2010 to 0.32 in 2030 (Pohl et al, 2017). Listeria monocytogenes can proliferate and survive within the food processing environment, and ready-to-eat (RTE) meats becoming a potential source of illness when the food product is consumed directly without further preparation (Lavieri et al, 2014;Crandall et al, 2015). Previous research has shown contamination by L. monocytogenes of RTE foods mainly occurs during slicing (Ryser and Marth, 2007) and packaging after cooking because these products are usually cooked during processing and consumed without further cooking [U.S. Department of Agriculture Food Safety Inspection Service (USDA-FSIS), 2006].…”

Section: Introductionmentioning

confidence: 99%

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Rothrock

Micciche

Bodie

et al. 2019

Front. Sustain. Food Syst.

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Listeria monocytogenes is a psychrotrophic Gram positive organism that is considered one of the more critical foodborne pathogens of public health concern. To prevent illness the USDA and FDA enforce a zero-tolerance policy for Listeria on ready-to-eat foods such as delicatessen meats and poultry. Regardless, L. monocytogenes can still be isolated from food production facilities and retail products, indicating that current sanitation methods are not always sufficient. Both conventional and alternative poultry production and processing systems have also been identified as potential sources of Listeria spp. Concerns associated with alternative poultry production and processing can be further exacerbated by limitations on sanitation and available antimicrobials for usage in organic and natural poultry products. Furthermore, mobile poultry processing units often process organic and small-scale poultry farms that are not able to be processed by conventional standing facilities. These alternative production facilities and their products are often exempt from federal inspection, due to processing a relatively low number of carcasses. Due to these exemptions, it is unknown if sufficient sanitation is applied in these alternative processing facilities to prevent L. monocytogenes contamination. Organic processing restrictions may also impact which sanitizers and antimicrobials can be utilized. This review describes variations between conventional and mobile poultry processing units in conjunction with how L. monocytogenes may persist in the processing environment and on retail products. This review will also examine alternative antimicrobials proven to be effective against Listeria spp. and potentially be acceptable for use in alternative poultry production systems.

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Section: Introductionmentioning

confidence: 99%

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Rothrock

Micciche

Bodie

et al. 2019

Front. Sustain. Food Syst.

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“…Plant activities influence on their contamination (Lundén, et al, 2003). Listeria monocytogenes responsible for 83% of foodborne illness in ready-to-eat foods involved luncheon (Islam et al, 2002 andCrandall et al, 2015). Luncheon meat has demonstrated that luncheon meats sliced subjected to a significantly higher L. monocytogenes contamination (Gombas, et al, 2003 andUSDA, 2009).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

Aly

Morsy

2019

Journal of Food and Dairy Sciences

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The aim of this study was to use some plants such as lentils (Lens culinaris), turnip plant (Brassica rapa) and cauliflower (Brassica oleracea) in processing of chicken luncheon to low cost of production and promote nutritional value. Treatments of chicken luncheon samples included: a) control luncheon (CL) Basal formula without any additional ingredients, b) Basal formula + lentils powder (T1), c) Basal formula + fresh turnip plant roots (T2), d) Basal formula + fresh cauliflower (T3) and f) (T4) Basal formula + lentils powder + fresh turnip plant roots + fresh cauliflower. Some parameter of chicken luncheon produced from different treatments included saturated and unsaturated fatty acids, amino acids, sensory attributes and microbial loud were evaluated. The total saturated fatty acids for oils extracted from CL, T1 and T2 treatments were 41.15, 40.15 and 40.18%, while the total unsaturated fatty acids amounted to 58.75, 59.83 and 59.80 %, respectively and the palmitic acid presented the predominant saturated fatty acids, while oleic acid was the highest unsaturated fatty acids. Leucine is the major essential amino acid in chicken luncheon treatments. It was 4.41 % for T2 sample and 4.49 % for T1 sample. Glutamic acid showed higher ratio of non-essential amino acid ranged between 8.97% (T2) and 9.75% (control sample). The results showed that additive lentils, turnip plant and cauliflower to chicken luncheon samples during its preparation decreased and retarded the growth of total molds & yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria of chicken luncheon samples during cold storage at 4 ± 1°C, hence T1 and T2 increase the shelf life of chicken luncheon samples to four months compared other samples (Three months).The applied additive from lentils and turnip plant also improved the appearance, color, texture, taste and odor of the chicken luncheon samples. It was concluded that the activity of lentils and turnip plant as natural antimicrobial assay to control microbial load of chicken luncheon samples, should be used as a food additive to improve the safety of chicken products.

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Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C

Badvela¹,

Dickson

Sebranek

et al. 2016

Journal of Food Protection

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A reduced-sodium ready-to-eat (RTE) uncured turkey was manufactured with buffered dry vinegar treatments to validate the inhibition of Listeria monocytogenes and spoilage microflora and to determine the effects on sensory and quality attributes. Samples were stored at 4°C for 12 weeks, and the study was independently replicated three times. Two different five-strain inocula of L. monocytogenes obtained from different sources were used for evaluating the efficacy of the buffered dry vinegar treatments. The results showed that 0.6 and 0.8% buffered dry vinegar with a sodium base (BDV-SB) and buffered dry vinegar with a potassium base (BDV-PB) at 0.7 and 0.9% controlled L. monocytogenes for 12 weeks. The untreated control product containing no buffered dry vinegar showed >1 log increase in L. monocytogenes populations counts at the end of 2 weeks. Statistical analysis confirmed that the dry vinegar treatments inhibited (P > 0.05) the growth of L. monocytogenes compared with the untreated control. No significant differences (P > 0.05) were seen in the inhibition of L. monocytogenes between the two different five-strain inocula. Instrumental color results showed no significant differences between the treatments. Purge loss results showed no significant differences between the dry vinegar treatments, but significant differences were seen between the untreated control and dry vinegar treatments at a few testing intervals. The overall results indicated that the dry vinegar ingredients (6.66 to 8.83 mM acetic acid in the finished product) were effective in inhibiting L. monocytogenes obtained from multiple sources in reduced-sodium RTE uncured turkey stored at 4°C without adversely impacting the quality attributes.

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A survey estimating the benefits of incorporating Listeria specific growth inhibitors in bulk luncheon meats to be sliced in retail delis

Cited by 3 publications

References 7 publications

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C

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