Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added meat products

Schrader, Kohl D.

doi:10.31274/etd-180810-1918

Cited by 14 publications

(24 citation statements)

References 85 publications

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“…Schrader (2010) found greater L. monocytogenes growth on 5 of 8 brands naturally cured brands of frankfurters and 3 of 5 brands of naturally cured ham than on traditionally cured controls. It should be noted that, at the time of this study, processors of naturally cured products included sodium lactate, a well recognized antimicrobial.…”

Section: Correlation Of Measured Physio-chemical Properties To L Monmentioning

confidence: 85%

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Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

et al. 2012

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Section: Correlation Of Measured Physio-chemical Properties To L Monmentioning

confidence: 85%

“…Two replicates were conducted. More specific information on the bacterial challenge studies and the results of these studies can be found in Jackson, Sullivan, Kulchaiyawat, Sebranek, andDickson (2011) for C. perfringens andSchrader (2010) for L. monocytogenes.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

et al. 2012

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“…51,52 Naturally cured products have cured meat characteristics similar to conventionally cured meats, 18 but the naturally cured products have less pathogen controls. 19,20 While the amount of ingoing nitrite affects the extent of nitrosation/nitrosylation reaction product formation, the natural curing process does not appear to result in a significant shift of nitrite reaction products. This would suggest that it is more important to increase the amount of ingoing nitrite in naturally cured products than increase the rate of nitrite formation from nitrate.…”

Section: ■ Resultsmentioning

confidence: 99%

“…13−16 However, by utilizing natural nitrate sources, primarily celery juice/powder, and a nitrate-reducing starter culture, nitrite can be formed in natural and organic processed meats and will produce characteristics similar to conventionally cured products that are produced with direct addition of sodium nitrite. 17,18 While these naturally cured products look and taste like traditionally cured meats, Jackson et al 19 and Schrader 20 found increased risk for the growth of Clostridium perf ringens and Listeria monocytogenes, respectively. Many factors can impact pathogen growth in cured meats, but it is likely related at least in part to the curing process.…”

Section: ■ Introductionmentioning

confidence: 99%

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Sullivan

Sebranek

2012

J. Agric. Food Chem.

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Demand is growing for meat products cured without the addition of sodium nitrite. Instead of the direct addition of nitrite to meat in formulation, nitrite is supplied by bacterial reduction of natural nitrate often added as vegetable juice/powder. However, the rate of nitrite formation in this process is relatively slow, and the total ingoing nitrite is typically less than in conventional curing processes. The objective of this study was to determine the impact of the rate of addition of nitrite and the amount of nitrite added on nitrosylation/ nitrosation reactions in a model meat curing system. Myoglobin was preferentially nitrosylated as no decrease in sulfhydryl groups was found until maximum nitrosylmyoglobin color was achieved. The cysteine-myoglobin model retained more sulfhydryl groups than the cysteine-only model (p < 0.05). The rate of nitrite addition did not alter nitrosylation/nitrosation reactions (p > 0.05). These data suggest that the amount of nitrite but not the rate of addition impacts the nitrosylation/nitrosation reactions this system ABSTRACT: Demand is growing for meat products cured without the addition of sodium nitrite. Instead of the direct addition of nitrite to meat in formulation, nitrite is supplied by bacterial reduction of natural nitrate often added as vegetable juice/ powder. However, the rate of nitrite formation in this process is relatively slow, and the total ingoing nitrite is typically less than in conventional curing processes. The objective of this study was to determine the impact of the rate of addition of nitrite and the amount of nitrite added on nitrosylation/nitrosation reactions in a model meat curing system. Myoglobin was preferentially nitrosylated as no decrease in sulfhydryl groups was found until maximum nitrosylmyoglobin color was achieved. The cysteine− myoglobin model retained more sulfhydryl groups than the cysteine-only model (p < 0.05). The rate of nitrite addition did not alter nitrosylation/nitrosation reactions (p > 0.05). These data suggest that the amount of nitrite but not the rate of addition impacts the nitrosylation/nitrosation reactions this system.

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“…Thus, RTE meat and poultry products manufactured under uncured, natural, or organic methods are sometimes termed "alternatively cured" or "naturally cured". The requirements for these products suggest that they are likely to be at a greater risk than their conventional counterparts for growth of L. monocytogenes if contamination occurs, and previous reports have supported this concern as well [5][6][7].…”

Section: Introductionmentioning

confidence: 97%

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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Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added meat products

Cited by 14 publications

References 85 publications

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

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

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