Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate

Abstract

Listeria monocytogenes (Lm) is a food safety concern that can be associated with ready-to-eat (RTE) meat and poultry products because of its persistence in the processing environment. Listeriosis has a fatality rate of 28% in immuno-compromised individuals. RTE meats receive a lethal heat treatment but may become contaminated by Lm after this treatment. Federal regulators and manufacturers of RTE meats are working to find additional ways to control postprocess contamination by Lm in RTE meats. This research was initiated to validate combinations of antimicrobials that would produce an immediate lethality of at least 1 log of Lm on artificially contaminated frankfurters, and also suppress Lm growth to less than 2 logs throughout the extended shelf life at refrigerated temperatures (4 degrees C). Based on our studies, 22-ppm lauric arginate (LAE, ethyl-N-dodecanoyl-L-arginate hydrochloride) gave more than a 1-log reduction of Lm surface inoculated onto frankfurters within 12 h. The combination of either 1.8%/0.13% or 2.1%/0.15% potassium lactate/sodium diacetate (L/D) in combination with 22 ppm LAE caused more than a 2-log reduction at 12 h. Storage studies revealed that complementary interactions of L/D and LAE also met the 2nd requirement. This combination initially reduced Lm by 2 logs and suppressed growth to less than 2 logs even at the end of the 156-d storage life for frankfurters. These results confirmed that the combination of L/D with LAE as a postprocessing-prepackaging application could be useful in complying with the USDA's Alternative 1 that requires validation for the control of Lm on RTE frankfurters.

Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham

“…The strongest deviations from the control resulted with the addition of sodium lactate (0.61 points). The slight influence of organic acids and lauric arginate on the sensory characteristics of foods has been also been reported in previous studies (Barmpalia et al, 2004;Martin et al, 2009;Stekelenburg, 2003;Stekelenburg & Kant-Muermans, 2001;Taormina & Dorsa, 2009b). The addition of sodium diacetate (1 Â 10 3 mg/g) and potassium lactate (30 Â 10 3 mg/g) to Frankfurter type sausages result in a slightly hot and sour taste.…”

“…4). This is in contrast to literature (Martin et al, 2009;Porto-Fett et al, 2010;Stopforth, Visser, Zumbrink, van Dijk, & Bontenbal, 2010). It should be noted though that in the references, lauric arginate was used as a surface treatment and not as part of a matrix formulation approach.…”

“…, et al (2014) for example showed that the reactions between proteins and LAE is lower when the protein is denatured Terjung, Monville, et al, 2014). Martin and other (2009) and Porto-Fett and other (2010) reported that a concentration of 0.022 Â 10 3 mg/g lauric arginate was sufficient to reduce 2 log CFU/cm 2 of Listeria monocytogenes on Frankfurter type sausages within 12 h (Martin et al, 2009). In the study of Porto-Fett et al (2010), 0.022 Â 10 3 mg/g lauric arginate reduced bacterial counts by about 2 log CFU/package within 2 h (Porto-Fett et al, 2010).…”

“…The addition of 33 Â 10 3 mg/g potassium lactate in restructured ham did not affect sensory properties (Stekelenburg & KantMuermans, 2001). No influence of lauric arginate (0.022 Â 10 3 mg/g) in Frankfurter type sausages compared to a control, based on triangle tests, was found (Martin et al, 2009). Neither taste nor structural changes could be determined after addition of 0.2 Â 10 3 mg/g lauric arginate to cream cheese (Soni, Nannapaneni, Schilling, & Jackson, 2010).…”

Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities

“…Authors suggested that LAE and organic acids acted synergistically with LAE causing an initial reduction in the level of L. monocytogenes and organic acids subsequently suppressing a re-growth. Similarly, use of combinations of 1.8/0.13 or 2.1/0.15 g/100g potassium lactate/sodium diacetate with 22 ppm LAE caused a two log reduction in L. monocytogenes contaminated Frankfurters (Martin et al, 2009).…”