Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method

Porto-Fett, Anna C. S.; Campano, Stephen G.; Smith, James L.; Oser, A.; Shoyer, Bradley A.; Call, Jeffrey E.; Luchansky, John B.

doi:10.1016/j.meatsci.2010.01.020

Cited by 51 publications

(40 citation statements)

References 24 publications

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“…When LAE was used in combination with the 90 MX ingredients, on the other hand, significant (P<0.05) increases in viable L. monocytogenes populations were observed from day 0 to day 14 of the study, with the increase reaching more than 7 log 10 CFU per g by 56 days and after. These findings are similar to other reports that found lauric arginate will exert a bacteriostatic effect on the pathogen only when used in combination with lactate or diacetate [36,37]. Consequently, the combination of a LAE post-lethality intervention with DV or LV1 X, much like combining HHP and OA post-lethality interventions with those same natural antimicrobial ingredients represents another promising multiple-hurdle approach.…”

Section: Viable Listeria Monocytogenes Populationssupporting

confidence: 89%

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

JG¹,

JS²,

S³

2015

J Food Process Technol

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Ready-to-Eat (RTE) meat and poultry products manufactured with natural or organic methods may be at greater risk for Listeria monocytogenes growth, if contaminated, than their conventional counterparts due to the required absence of preservatives and antimicrobials. Thus, the objective of this study was to investigate the use of commercially available natural antimicrobials in combination with post-lethality interventions for the control of L. monocytogenes growth and recovery on alternatively-cured RTE ham. Antimicrobials evaluated were cranberry powder (90 MX), vinegar (DV), and vinegar and lemon juice concentrate (LV1 X). Post-lethality interventions studied included high hydrostatic pressure at 400 MPa (HHP), lauricarginate (LAE), octanoic acid (OA), and post-packaging thermal treatment (PPTT). Viable L. monocytogenes on modified Oxford (MOX) and thin agar layer (TAL) media were monitored through 98 days of product storage at 4 ± 1°C. The post-lethality treatments of HHP, OA, and LAE significantly reduced initial viable L. monocytogenes numbers compared to the control, regardless of the antimicrobial ingredient used in the formulation while PPTT did not. Only when used in combination with DV and LV1 X did HHP, OA, and LAE exhibit sustained suppression, of L. monocytogenes recovery and growth throughout refrigerated storage. As a result, the use of natural antimicrobial ingredients such as DV and LV1 X in combination with post-lethality interventions such as HHP, LAE, and OA represents an effective multi-hurdle approach that could be instituted by manufacturers of organic and natural processed meat and poultry products for L. monocytogenes control.

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Section: Viable Listeria Monocytogenes Populationssupporting

confidence: 89%

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

JG¹,

JS²,

S³

2015

J Food Process Technol

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“…In comparison to literature (lactate 15 to 30 Â 10 3 mg/g, diacetate 1.25 to 2.5 Â 10 3 mg/g), lower amounts of acids were present in the investigated meat products (Porto-Fett et al, 2010;Thompson, Carpenter, Martini, & Broadbent, 2008).…”

Section: Compositional Analysiscontrasting

confidence: 59%

“…Results show that the theoretically calculated concentrations of lactic and acetic acid in the product were not equal to those actually determined in the product. The differences between the theoretical results and those determined by HPLC may be due to losses during the thermal process that took place before the chemical analysis was carried out (Porto-Fett et al, 2010). Since acetic acid is a volatile acid, the recovery rate is significantly lower than that of lactic acid (Stekelenburg, 2003).…”

Section: Compositional Analysismentioning

confidence: 99%

“…The detection of lactic acid in emulsion type sausages and restructured hams in the absence of the spice ferment is due to the post mortem formation of lactic acid in muscle tissue. Furthermore, concentrations are also impacted by properties of the raw material and the conditions before and after slaughtering (Porto-Fett et al, 2010).…”

Section: Compositional Analysismentioning

confidence: 99%

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

et al. 2016

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“…(Porto-Fett et al 2010). LAE has a cationic head group formed from L-arginine and a nonpolar tail formed from lauric acid and is therefore a surface-active molecule that can adsorb to oil-water interfaces and biological membranes.…”

Section: Introductionmentioning

confidence: 99%

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

et al. 2014

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Aims: To investigate the effect of anionic polysaccharides often used in beverage applications (xanthan and k-carrageenan) on the antimicrobial efficacy of the cationic surfactant lauric arginate (LAE) against typical spoilage yeasts. Methods and Results: The antimicrobial efficacy of LAE against Saccharomyces cerevisiae, Candida albicans and Zygosaccharomyces bailii in the absence and presence of anionic polysaccharides was assessed by microtitre and macrobroth dilution assays. Combining LAE with either xanthan or k-carrageenan caused a pronounced decrease in LAE's antimicrobial efficacy, with the minimal inhibitory and lethal concentrations (MIC and MLC) both increasing with increasing polysaccharide concentration. This reduction in antimicrobial efficacy was more pronounced for the addition of k-carrageenan. To determine the cause of loss of activity, physical properties of solutions were examined. Turbidity and sedimentation measurements indicated that complexes between LAE and anionic polysaccharides had been formed. Electrophoresis measurements showed that complexes had varying electrical charges and dimensions depending on solution composition. Conclusion: Results suggest that electrostatic interactions between LAE and anionic polysaccharides play a major role in complex formation and loss of antimicrobial activity. Significance and Impact of the Study: Results have important implications for the utilization of LAE as an antimicrobial agent in beverage and food products containing anionic polysaccharides.

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Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method

Cited by 51 publications

References 24 publications

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

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

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

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