Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Buffered Vinegar and Lemon Juice Concentrate during Chilling of Ground Turkey Roast Containing Minimal Ingredients

Abstract

Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of lemon juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75 degrees C, and cooled exponentially from 54.4 to 4.0 degrees C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, 18, and 21 h of chilling, respectively. MOstatin V (2.5%) and MOstatin LV (3.5%) were effective in inhibiting C. perfringens spore germination and outgrowth in ground turkey roast to <1.0 log CFU/g during abusive chilling of the product within 21 h. Buffered vinegar and a blend (buffered) of lemon juice concentrate and vinegar were effective in controlling germination and outgrowth of C. perfringens spores in turkey roast containing minimal ingredients.

Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef

“…Although the exact composition of MOstatin V is not known (18), the active ingredient of buffered vinegar is acetic acid. The effects of acetic acid and citric acid, the main ingredient of IONAL LC, have been shown to be effective against E. coli O157:H7 (1).…”

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

“…These properties can be expected to achieve a improved antimicrobial impact without affecting the functional properties of the meat mixture (Toledo, personal communication, 2012). MOstatin™ (buffered vinegar) and MOstatin™ LV (a blend of buffered vinegar with lemon juice concentrate (citric acid)) have been reported to inhibit spore germination and growth of C. perfringens in ground turkey with minimal antimicrobials (Valenzuela-Martinez et al, 2010). The buffered vinegar was more effective than the blend, which the authors attributed to mode of action of the organic acids.…”

Growth Potential of Clostridium perfringens from Spores in Acidified Beef, Pork, and Poultry Products during Chilling

“…Buffered vinegar and a blend of lemon juice concentrate and vinegar in ground turkey supplemented with 1.5% sea salt and turbinado sugar (0.5%) restricted C. perfringens growth from spores to < I log CFU/g after abusive chilling for 21 h, regardless of the pH (5.57 to 5.62) of the product (24). In a study by Velugoti et al (25), when the pH of injected pork containing minimal levels of salt (0.85% NaCl), potato starch (0.25%), and potassium tetra pyro phosphate (0.2%) at a 12% pump rate was adjusted to pH 5.75 by using 2% calcium lactate, extended chilling of up to 21 h restricted C. perfringens growth to <1 log.…”