Acidified Sodium Chlorite Treatment for Inhibition of Listeria monocytogenes Growth on the Surface of Cooked Roast Beef

Abstract

The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g cubes of cooked regular or spicy roast beef. The samples were allowed to air dry for 1 h. The cooked roast beef samples were dipped into ASC or sprayed with ASC solutions of 250, 500, 750, or 1,000 ppm, then placed in bags with or without a vacuum and refrigerated at 4 degrees C. L. monocytogenes counts were determined after 0, 7, 14, 21, and 28 days of storage by spread plating roast beef samples onto Oxford agar plates that were incubated at 37 degrees C for 48 h. At day 28, the number of L. monocytogenes on the > or = 500 ppm ASC-treated spicy roast beef samples had count reductions that were >4.0 log CFU/g, whereas the same concentrations of ASC-treated regular roast beef samples had approximately a 2.5 log CFU/g reduction in L. monocytogenes counts when compared with the untreated samples. No significant differences (P > 0.05) were observed in L. monocytogenes counts between the vacuum- or nonvacuum-packaged ASC-treated cooked roast beef samples. Sensory evaluation showed no significant differences (P > 0.05) between ASC-treated and untreated roast beef. ASC can be used as a processing aid in the form of a dip or spray treatment to control L. monocytogenes on the surface of cooked roast beef.

Viability of Listeria monocytogenes on Uncured Turkey Breast Commercially Prepared with and without Buffered Vinegar during Extended Storage at 4 and 10°C

“…To our knowledge, there have been no prior studies published reporting the use of sodium chlorite in BV (i.e., VSC) as an antimicrobial ingredient being surface applied via SLIC. Nonetheless, our findings are in general agreement with others reporting on the effectiveness of acidified sodium chlorite, a blend of any generally recognized as safe acid and sodium chlorite in an aqueous solution, for controlling L. monocytogenes in meats as a surface-applied antimicrobial (3,7). However, Luchansky et al (10) did not observe an initial lethality of L. monocytogenes on commercially prepared cook-in-bag turkey breast formulated with and without potassium lactate (1.54%) and sodium diacetate (0.11%) and then surface treated with 150 ppm of acidified sodium chlorite (pH 2.5).…”

Evaluation of Antimicrobial and Antioxidant Potential of Tea and Carob Extracts in Buffalo Butter

“…In Egypt many investigators could isolated Listeria monocytogenes from dairy products especially butter (El-Price, 1999 andIbrahim, 2003). Many chemical antimicrobial that have inhibitory activity against Listeria monocytogenes in food have been investigated (Zaika and Kim, 1993Wang and Johnson, 1997, Beverlya and Janes, 2006and Arslan and Ozdemir, 2008. Therefore, efforts have focused on the evaluation of natural antimicrobial agents against Listeria monocytogenes and control growth foodborne and spoilage microorganisms in food dairy systems have been published (Payne et al, 1989, Farias et al, 2000, Eswaranandam et al, 2004, Al-Hindi and Abd El-Ghani, 2005, and Beverlya et al, 2008.…”

Improving the Sanitary and Hygienic Conditions of Cold Smoking Fish Using Acidified Sodium Chlorite

“…ASC concentrations of 500 to 1,200 ppm were approved by the U.S. food and drug administration for use with poultry, red meat, comminuted meat products and processed fruits and vegetables to reduce bacterial contamination (CFR, 1999). ASC solutions, 1200 ppm was effective in decontaminating beef, poultry carcasses, raw salmon and rainbow trout (Kemp et al, 2000;Su & Morrissey, 2003;Beverly et al, 2006;Kamireddy et al, 2008). Yet, their application for decreasing bacterial contamination in processed cold-smoked fish and its effect on food-contact surfaces needs more investigation.…”