Modeling the Survival of S almonella on Slice Cooked Ham as a Function of Apple Skin Polyphenols, Acetic Acid, Oregano Essential Oil and Carvacrol

Abstract

Response surface methodology was applied to investigate the combined effect of apple skin polyphenols (ASP), acetic acid (AA), oregano essential oil (O) and carvacrol (C) on the inactivation of Salmonella on sliced cooked ham. A full factorial experimental design was employed with control variables of ASP (0-10%), AA (0-4%), O (0-0.6%) and C (0-0.8%). AA, O and C were more effective in reducing Salmonella population densities on sliced cooked ham as compared with ASP; the reductions ranged from 1.2 and 4.4 log colony-forming unit (cfu)/cm 2 for 1 and 4% AA, respectively, to virtually no reduction for 5 and 10% ASP. The interaction between ASP and AA, ASP and C, AA and C also had a significant influence on Salmonella reduction on sliced cooked ham. The highest reduction (6.9 log cfu/ cm 2 ) was achieved with the use of AA (4%) and C (0.8%) and the least effective was the use of a combination of ASP (10%) and O (0.6%) when the reduction was minimal, i.e., 1.7 log cfu/cm 2 . A second-order response surface model developed to predict Salmonella survival was found to be significant (P < 0.0001) with regression coefficients of 0.858 and an insignificant lack of fit (P = 0.4266). Results of this study will assist food processors and regulators in developing guidelines applicable to reducing Salmonella on ready-to-eat foods by combined use of ASP, AA, O and C. PRACTICAL APPLICATIONSPredictive model developed will assist meat processors to estimate concentration of apple skin polyphenols, acetic acid, oregano and carvacrol to design processes to guard against Salmonella on RTE ham.

Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken

“…In previous publications, we have described the development and application of predictive models for the enhancement of thermal inactivation of foodborne pathogens by natural, foodcompatible compounds in ground chicken, turkey, ham, and beef. These include the inactivation of: Salmonella serotypes in ground chicken by cinnamaldehyde and carvacrol (Juneja et al, 2012;Juneja, Gonzales-Barron, Butler, Yadav, & Friedman, 2013); Listeria monocytogenes in ground turkey by the combined effects of temperature, sodium chloride, and green tea (Juneja et al, 2014); Escherichia coli O157:H7 in sous-vide cooked ground beef by tea leaf and apple skin powders (Juneja, Bari, Inatsu, Kawamoto, & Friedman, 2009); L. monocytogenes in ground beef by the combined effects of sodium chloride and apple polyphenols (Juneja, Altuntas, et al, 2013); and Salmonella on sliced cooked ham as a function of apple skin polyphenols, acetic acid, oregano oil, and carvacrol (Zhang, Mukhopadhyay, Hwang, Xu, & Juneja, 2015). These findings indicate that food processors can use the predictive models to design appropriate heat treatments to maximize the inactivation of foodborne pathogens in ground poultry and meat products without adversely affecting the quality of the heated products.…”