Evaluation of Novel Micronized Encapsulated Essential Oil–Containing Phosphate and Lactate Blends for Growth Inhibition of Listeria monocytogenes and Salmonella on Poultry Bologna, Pork Ham, and Roast Beef Ready-to-Eat Deli Loaves

Abstract

Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil-containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)-and Listeria monocytogenes (Lm)-inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to <2.0 log cycles over 49 days or 35 days of refrigerated storage, respectively. The PL and EEOV260-treated ham loaves did show Lm growth limiting ability of up to 1 log cycle by days 35 and 42. On formed roast beef, the EEOV260 was able to extend the lag phase and inhibited the growth of Lm in the same manner as the PL. For SC-treated samples, the following effects were observed: in poultry bologna treated with EEOV260, a lag-phase extension was observed through 35 days of storage compared with the other samples. For pork deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.

Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage

“…Due in part to their hydrophobicity and volatility, their utility in aqueous foods or in produce washing systems is limited. Nevertheless, encapsulation of EOCs with water-dispersible compounds has been reported by multiple researchers to assist in delivering plant EOCs to microbes in liquid and solid foods (Gaysinsky et al, 2007;Zhang et al, 2008Zhang et al, , 2014Donsì et al, 2011;Gomes et al, 2011;Casco et al, 2015). Our research group recently developed and characterized polymeric nanoparticles formed from the tri-block copolymer Pluronic ® F-127 loaded with the rose oil component geraniol at 0.2 wt.%; geraniolloaded polymeric nanoparticles (GPNs) were inhibitory to E. coli O157:H7 and Salmonella growth in liquid medium incubated at 35°C.…”

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

“…In addition, it was reported that 2% potassium lactate could ensure microbial quality of roast beef towards the proliferation of L. monocytogenes and inoculated Salmonella cocktail composed by Salmonella typhimurium, Salmonella Heidelberg, and Salmonella Enteritidis [64].…”

“…Added to that, it was demonstrated that potassium lactate at 2% inhibited the growth of L. monocytogenes and Salmonella spp. in cured pork meats for 49 days of refrigerated storage [64].…”

“…Moreover, it was shown that 2% potassium lactate strongly reduce L. monocytogenes and Salmonella spp. counts in refrigerated chicken Bologna samples, thus maintaining their microbial stability and shelf-life until 49 days of chilled storage [64].…”

Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria ( L. monocytogenes Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

“…According to the World Health Organization (WHO), one of the most serious foodborne diseases is caused by Listeria monocytogenes (WHO, 2018a) while one of the four most important global causes of diarrheal diseases is attributed to Salmonella (WHO, 2018b). Since ready‐to‐eat (RTE) protein‐based products like cold cuts and deli meats may be consumed without an additional cooking or heating step, they have been implicated in the risk of foodborne diseases caused by the ingestion of the mentioned pathogenic bacteria (Casco, Taylor & Alvarado, 2015; Ricci et al, 2018). On a risk assessment study supervised by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA), it was predicted that around 70% of the cases of disease and death from L. monocytogenes would be caused by the ingestion of the bacteria through RTE meat and poultry deli meats with no added antimicrobial growth inhibitors and which are sliced at retail points (Quesenberry et al, 2010); in the same study, the importance of the use of microbial growth inhibitors in these products became evident when comparing the estimated percentage of deaths from L. monocytogenes ingestion through retail‐sliced deli meats without growth inhibitors (73.2%) and retail‐sliced deli meats with growth inhibitors (16.9%).…”