Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Lavieri, Nicolas A.; Sebranek, Joseph G.; Brehm-Stecher, Byron F.; Cordray, Joseph C.; Dickson, James S.; Horsch, Ashley M.; Jung, Stéphanie; Larson, Elaine M.; Manu, David; Mendonça, Aubrey F.

doi:10.1016/j.meatsci.2014.03.004

Cited by 16 publications

(9 citation statements)

References 21 publications

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“… Sebranek and Bacus (2007) described that vegetable products with low levels of vegetable pigment are ideal for use as natural sources of nitrate for meat processing. Besides, high levels of plant pigments could affect the color of the final meat product ( Lavieri et al, 2014 ; Horsch et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

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Section: Resultsmentioning

confidence: 99%

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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“…; Lavieri et al . ), which have become very popular in the meat industry. In fact, all of these factors are often present in most ham varieties.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, the probability of growth is lower. Other studies have proven the inhibition of the pathogen by means of antilisterial agents (Lloyd et al 2010;Xi et al 2011;Lavieri et al 2014), which have become very popular in the meat industry. In fact, all of these factors are often present in most ham varieties.…”

Section: ;mentioning

confidence: 99%

Hot Water Shrinkage as a Post‐Lethal Intervention against Listeria Monocytogenes: Preliminary Assessment in a Turkey‐Based Virginia Ham Model

Suárez

Espinosa

pedroso

et al. 2014

Journal of Food Safety

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This preliminary laboratory trial evaluated the potential of hot water shrinkage to reduce post‐lethal surface contamination by Listeria monocytogenes (Lm) in a turkey‐based Virginia ham model. We inoculated triplicate of ham slices (10 cm2, 2‐cm thick) with 105 cfu/cm2 of Lm (ATCC 19114). Subsequently, they were vacuum‐packaged and placed in a thermostated water bath at 75, 80, 85 and 90C for 0, 20, 25 and 30 s. Treatment at 75–85C for up to 30 s did not affect Lm survival, while nearly 4‐log reduction was observed at 90C for 30 s. The strong correlation (r = 0.9685–0.9891) between results and estimated lethalities (from previous inactivation data) highlights the potential of the 90C/30 s regimen as an effective post‐lethal intervention. However, these results should be used with caution as they may vary under different industry conditions. Further research is needed to develop an appropriate pathogen reduction model for this process. Practical Applications Hot water shrinkage has a promising application in controlling post‐lethal surface contamination by Listeria monocytogenes in some deli meats. This intervention is likely to be cheaper than regular post‐package pasteurization. It is also feasible, from a productivity standpoint, in many medium‐sized companies. The latter may work only for products with a smooth surface and a composition similar to that of the turkey‐based Virginia ham tested in this study.

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“…However, chicken breasts subjected to the control treatment had 3.5 log CFU/g growth, which was greater (P < 0.05) than all other treatments with the exception of the 0.6% DV treatment. Similarly, Lavieri et al (2014) demonstrated that buffered vinegar treatments demonstrate a bacteriostatic effect, but not a bactericidal effect, when applied to contaminated cured frankfurters. L. monocytogenes counts among untreated chicken breast were 4.5 log CFU/g after 40 d of storage, which was greater (P < 0.05) than the L counts for all other vinegar treatments, which were approximately 2.0 log CFU/g.…”

Section: Microbial Analysismentioning

confidence: 96%

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Butler

Dhowlaghar

Kim

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit Listeria monocytogenes growth on cooked broiler breast meat. Broiler breast fillets were vacuum-tumbled with a 15% solution (over green weight) for 30 min with a marinade consisting of different concentrations of dry vinegar (DV) or liquid vinegar (LV; 0%, 0.4, 0.6, and 0.8% DV, and 1.5% LV), 1.0% sodium chloride on a total raw product basis (RPB), 0.4% sodium tripolyphosphate on a RPB and water. After marinating, the chicken was cooked to an internal temperature of 77°C. The top and bottom of each piece of broiler breast meat (200 g) was surface inoculated with 1 mL of ~5 log CFU/g of a 3 strain mixture of L. monocytogenes such that there was a target concentration of 3 log CFU/g L. monocytogenes on each chicken breast. Each chicken breast was then placed into individual packages that had the headspace exchanged for a modified atmosphere (95% CO 2 , 5% O 2 ) and stored at refrigeration temperature (2°C ± 2°C) for 0 to 60 d and sampled at 5 d intervals. No differences in L. monocytogenes counts existed among buffered vinegar treatments at any storage time. At storage times from 35 to 60 d, broiler breast meat that was treated with buffered vinegar had fewer L. monocytogenes counts (P < 0.05) than the untreated broiler breast meat and continued to control L. monocytogenes growth through 60 d of storage. Additionally, the chicken treated with 0.8% DV and 1.5% LV had 2.0 log CFU/g or less L. monocytogenes counts after 60 d of storage.

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Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Cited by 16 publications

References 21 publications

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Hot Water Shrinkage as a Post‐Lethal Intervention against Listeria Monocytogenes: Preliminary Assessment in a Turkey‐Based Virginia Ham Model

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

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