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Effects of ionizing radiation and sodium diacetate (SDA)-potassium lactate (PL) mixtures on the color of beef bolo- gna a
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Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a frequent postprocessing contaminant of ready-to-eat (RTE) meat products, including frankfurters and bologna. Ionizing radiation can eliminate L. monocytogenes from RTE meats. When they are incorporated into fine-emulsion sausages, sodium diacetate (SDA) and potassium lactate (PL) mix...
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A nonproteolytic, psychrotrophic Clostridium isolate, designated strain OMFRI1, was recovered from cook-in-bag turkey breasts (CIBTB) that displayed an intense pink discoloration and an off-odor following extended refrigerated storage. The viability of strain OMFRI1 in CIBTB containing sodium diacetate (at 0, 0.25, and 0.5%) and/or sodium lactate (...
This research was conducted to study the growth of Listeria monocytogenes inoculated on frankfurters stored at different conditions as a basis for a safety-based consume by shelf life date label. Three L. monocytogenes strains were separately inoculated at 10 to 20 CFU/cm2 onto frankfurters that were previously formulated with or without high press...
Contamination of ready-to-eat foods, such as frankfurters, with Listeria monocytogenes, is a major concern that needs to be addressed in order to enhance the safety of these products. The objective of this study was to determine the effectiveness of combinations of antimicrobials included in the formulation of frankfurters against L. monocytogenes...
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... In another study Rima et al. [30] stated that higher the dose of gamma radiation (0 to 4.5kGy) was changed the b* value of gamma irradiated smoked duck meat. Our results are in line with Nam et al. [48] who depicted that the fresh chicken breast meat and turkey treated with gamma irradiation had significant increase in b × .Sommers et al. [49] who reported that the combined treatment of meat with gamma radiation and citric acid significantly effects the values of L*and b × . ...
The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with combination of 2% PSE. The PSE enriched beef patties were packed (aerobically and vacuum) and kept at refrigeration temperature. The results show that higher value of TBARS and POV was found in 5 kGy aerobically packed samples at 14 day, while the lower value of TVBN was observed in 0 kGy+PSE2% at 0 day. However, the lower value of TBARS, POV and TBVN was found in vacuum packed samples (0kGy +2%PSE) at 0 day. The higher total phenolic contents, ferric reducing antioxidant power and DPPH value were found in 0kGy +2%PSE and lower value was found in samples (5 kGy). The microbial results were observed to decrease with the increase in dose of gamma radiation. The significant changes were observed in the hunter color and sensory attributes of beef patties on different treatment at storage intervals under vacuum and aerobic packaging. Conclusively, PSE, gamma irradiation and both packaging is improved the quality, stability and antioxidants profile of enriched patties.
... The data obtained from the descriptive test were analyzed with one-way analysis of variance (ANOVA) with Statgraphics Centurion XVIII (Statistical Graphics Corp., Herdon, VA). (Foong et al., 2004;Sommers, Fan, Niemira, & Sokorai, 2003), dry fermented sausages ), cooked ham (Cabeza et al., 2007), and other meat products, such as RTE turkey breast rolls (Zhu, Mendonca, Ismail, & Ahn, 2009). ...
... Considering the worst case, that is, the D-value of L. innocua (0.55 kGy) to achieve 2.39 decimal reductions in the number of Listeria spp., a treatment of 1.32 kGy (2.39 D × 0.55 kGy) would be necessary to reach the FSO according to the USDA criteria. This value is lower than those recommended for fresh poultry (2.5-7 kGy) (Patterson, 1989;Wood & Bruhn, 2000), red meat (4.5 kGy) (Wood & Bruhn, 2000), commercial cold duck meat products (3-7 kGy) , and RTE bologna (3 kGy) (Sommers et al., 2003). This difference could be due to the higher a w of these products which favors the growth of Listeria, during their shelf life. ...
Boning of dry‐cured hams involves additional handling which increases the risk of contamination with Listeria monocytogenes. This work studies the ability of E‐beam to eliminate this pathogen from boned dry‐cured ham (BDH). The destruction kinetics of four L. monocytogenes strains (S2, S4‐2, S12‐1, and S7‐2) and L. innocua NCTC 11288 as a surrogate were determined at doses up to 3 kGy. L. innocua and L. monocytogenes S4‐2 were the most radioresistant (D‐value = 0.55 kGy). E‐beam penetration was studied in blocks extracted from BDH and irradiated with 2–6 kGy. The bilateral treatment of 2 kGy allows the required dose (1.32 kGy) to be absorbed in the innermost part of the block to achieve the food safety objective of “zero tolerance” for this microorganism. This listericidal treatment was also confirmed in whole BDH intentionally contaminated with L. innocua. The sensory analysis of irradiated BDH showed off‐odors that were imperceptible after 15 days of storage at 4°C.
... For those refrigerated products that have a long shelflife and L. monocytogenes-contaminated foods that are generally eatable without or with little prior heating, they can impose much greater threat [100]; (B) L. monocytogenes strains are capable of surviving and even multiplying in an acidic or alkaline pH ranging 4.0-9.6 [21,101,102], a broad temperature range (−0.4 to 50 • C), high salt conditions, oxidative stress, osmotic stress, and carbon starvation etc. They are also capable of being resistant to UV radiation, ␥-rays and X-rays [21,[101][102][103][104], possessing a great adaptability to such stressful environment conditions; ...
Listeria monocytogenes, one of the most important foodborne pathogens, can cause listeriosis, a lethal disease for humans. L. ivanovii, which is closely related to L. monocytogenes, is also widely distributed in nature and infects mainly warm-blooded ruminants, causing economic loss. Thus, there are high priority needs for methodologies for rapid, specific, cost-effective and accurate detection, characterization and subtyping of L. monocytogenes and L. ivanovii in foods and environmental sources. In this review, we (A) described L. monocytogenes and L. ivanovii, world-wide incidence of listeriosis, and prevalence of various L. monocytogenes strains in food and environmental sources; (B) comprehensively reviewed different types of traditional and newly developed methodologies, including culture-based, antigen/antibody-based, LOOP-mediated isothermal amplification, matrix-assisted laser desorption ionization-time of flight-mass spectrometry, DNA microarray, and genomic sequencing for detection and characterization of L. monocytogenes in foods and environmental sources; (C) comprehensively summarized different subtyping methodologies, including pulsed-field gel electrophoresis, multi-locus sequence typing, ribotyping, and phage-typing, and whole genomic sequencing etc. for subtyping of L. monocytogenes strains from food and environmental sources; and (D) described the applications of these methodologies in detection and subtyping of L. monocytogenes in foods and food processing facilities.
... Clavero et al. (1994) reported that D 10 values for E. coli O157:H7 in ground beef at 5°C was reported to be 0.27 kGy. Sommers et al. (2003) found that bologna inoculated with L. monocytogenes had a D 10 value of 0.56 kGy after gamma irradiation. The present study showed that EB irradiation was found to be effective in sterilization and inhibition of survival of L. monocytogenes and E. coli in beef loin samples. ...
The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.
... Such guidelines allow manufacturers to develop, optimize, and/or validate processes and formulations to lessen the occurrence and related potential risk and severity of listeriosis associated with consumption of RTE meats that may become contaminated with L. monocytogenes. Extensive research has been conducted to evaluate a variety of biological, chemical, and/or physical postprocess interventions (7,17,28,36,39) to reduce the prevalence and levels of L. monocytogenes in RTE red meat and poultry products. However, the meat industry has found it challenging at times to implement effective control strategies to comply with regulatory guidelines without prohibitive costs and/or untoward effects on the taste and/or sensory attributes of the finished product. ...
... Inclusion of salts of organic acids as ingredients and the application of lauric arginate (LAE) via the sprayed lethality in container (SLIC) method on the surface of RTE meats has been well established as an effective postlethality treatment for control of L. monocytogenes in RTE meats. Surface treatment of RTE meats with LAE generates initial lethality within 2 to 24 h but does not suppress outgrowth of the pathogen during extended refrigerated storage (17,36). Therefore, it is critical to scientifically validate if the type and/or concentration of a specific antimicrobial, used alone or combination with other ingredients/antimicrobials, would be applicable to and/or effective for specific processes and/or products. ...
We evaluated the efficacy of potassium levulinate (KLEV; 0.0, 1.0, 1.5, and 2.0%) with and without a blend of potassium propionate (0.1%) and potassium diacetate (0.1%) (KPD) versus a blend of potassium lactate (1.8%) and sodium diacetate (0.125%) (KLD) for inhibiting Listeria monocytogenes
on commercially prepared, uncured turkey breast during refrigerated storage. Product formulated with KLD or KLEV (1.5%) was also subsequently surface treated with 44 ppm of a solution of lauric arginate (LAE). Slices (ca. 1.25 cm thick and 100 g) of turkey breast formulated with or without
antimicrobials were surface inoculated on both the top and bottom faces to a target level of ca. 3.5 log CFU per slice with a five-strain cocktail of L. monocytogenes, vacuum sealed, and then stored at 4°C for up to 90 days. Without inclusion of antimicrobials in the formulation,
pathogen levels increased by ca. 5.2 log CFU per slice, whereas with the inclusion of 1.0 to 2.0% KLEV pathogen levels increased by only ca. 2.9 to 0.8 log CFU per slice after 90 days at 4°C. When 1.0% KLEV and KPD were included as ingredients, pathogen levels increased by ca. 0.8 log
CFU per slice after storage at 4°C for 90 days, whereas a decrease of ca. 0.7 log CFU per slice was observed when 1.5 or 2.0% KLEV and KPD were included as ingredients. When used alone, KPD was not effective (≥5.8-log increase). As expected, KLD was effective at suppressing L. monocytogenes
in uncured turkey breast. When uncured turkey breast was formulated with KLD or KLEV (1.5%) or without antimicrobials and subsequently surface treated with LAE, pathogen levels decreased by ca. 1.0 log CFU per package within 2 h; no differences (P ≥ 0.01) were observed in pathogen
levels for product surface treated with or without LAE and stored for 90 days. Our results validate the use of KLEV to inhibit outgrowth of L. monocytogenes during refrigerated storage of uncured turkey breast. KLEV is at least as effective as KLD as an antilisterial agent.
... Particularly, immunocompromised persons, such as pregnant women, newborn children, and the elderly are very susceptible to L. monocytogenes infection (Cho and Kim, 2001;Lee et al., 1993). The outbreaks of listeriosis have been traced to many foods, such as fresh meats, fermented foods, vegetables, and poultry (Cho et al., 2011b;Koseki and Isobe, 2005; Schlech 3rd et al., 1983; Sommers et al., 2003). Because it is ubiquitous in nature, is relatively resistant to acid and salt, and has the ability to grow at refrigeration temperatures, the potential for post-processing contamination of foods with L. monocytogenes is high (Cho et al., 2011a;Nielsen et al., 1990;Swaminathan and Gerner-Smidt, 2007). ...
From the previous study, Enterococcus faecium SH01 was isolated from mukeunji, an over-ripened kimchi, and it produced bacteriocin SH01. Bacteriocin SH01 showed an inhibitory effect against Listeria monocytogenes ATCC 19111, a bacterial strain causing human listeriosis. Crude bacteriocin SH01 was purified by ammonium sulfate precipitation and its inhibitory activity at two concentrations (500 and 1,000 AU/g) against Listeria monocytogenes ATCC 19111 was investigated in ground beef at increasing temperatures (5, 10, 15, and 20°C) for 8 d. The number of Listeria monocytogenes ATCC 19111 significantly decreased (p<0.05) as the concentration of bacteriocin increased from 500 to 1,000 AU/g. Intrinsic crude protease activities in ground beef were examined and increased as the temperature increased. Experiments varying both the concentrations of added bacteriocin SH01 and temperature demonstrated a maximum inhibition (2.33 log reduction of bacteria) in samples containing 1,000 AU/g of bacteriocin SH01 incubated at 20°C. When the crude bacteriocin SH01 solution (1,280 AU/mL) was incubated with crude protease solutions at different temperatures, its activity decreased by only half (640 AU/mL), as assessed in an agar well diffusion assay. The finding that the antilisterial activity of bacteriocin SH01 increased with temperature can be explained by the fact that higher temperatures increase bacterial membrane fluidity, thereby promoting the cellular penetration of bacteriocin SH01 into L. monocytogenes. Bacteriocin SH01 may be an excellent candidate as a biopreservative for controlling L. monocytogenes growth in ground beef.
... The most common alterations in the microorganisms in meat are Gram negative psychrotrophs which, in turn, are very susceptible to radiation because they are practically eliminated by a dose of 1 kGy (Monk et al., 1995). Irradiation is also a very effective way to eliminate the pathogens present in foods, including L. monocytogenes (Patterson and Damoglou, 1993, Sommers et al., 2003, Zhu et al., 2005 and Salmonella spp (Grant and Patterson, 1991, ICMSF, 1996, Patterson 1988, Tarkowski et al., 1984, Thayer et al., 1990, Cabeza et al., 2009, Cabeza et al., 2007. ...
The analysis of volatile compounds by gas chromatography-mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 degrees C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelf-life of fresh and marinated pork loin with no changes in the odor of the products.
... Incorporating chemical preservatives such as lactates and diacetates in combination can control the growth of L. monocytogenes (Mbandi & Shelef, 2002;Seman et al., 2002;Sommers et al., 2003;Knight et al., 2007). Maximum permissible levels of lactates and diacetates used in meat formulations are 3.0% and 0.25%, respectively (Food Safety & Inspection Service (FSIS), 2000). ...
Low‐ (5%) and high‐fat (20%) chicken and turkey hotdogs were formulated in three groups: no antimicrobials (control), chemical preservatives (potassium lactate and sodium diacetate) alone and partial replacement of chemical preservatives by green tea (GTE) and grape seed extracts (GSE), surface inoculated (c. 103 CFU g−1) with Listeria monocytogenes, treated with or without heat treatment (65 °C for 104 s) to determine the growth of L. monocytogenes until spoilage (28 days). Maximum growth inhibitions (c. 2.0 CFU g−1) were observed in the treatments having chemical preservatives and plant extracts regardless of the meat and fat type. Furthermore, plant extracts along with chemical preservatives demonstrated additional inhibitory effect on the growth of L. monocytogenes survivors in chicken hotdog samples followed by postpackaging heat treatment. Results demonstrated that natural GTE and GSE can partially replace the chemical preservatives and further enhance the antilisterial activities when combined with heat treatment.
... 0.54 kGy. In addition, Sommers et al. (2003) demonstrated that bologna inoculated with L. monocytogenes showed a D 10 value of 0.56 kGy after gamma irradiation, whereas the D 10 value for the same pathogen in smoked salmon was 0.51 kGy after electron-beam irradiation (Medina et al., 2009). ...
Abstract This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.0% leek extract) were inoculated with pathogens and subsequently irradiated at 0, 0.5, 1, 2, 3, and 4 kGy doses. In comparison with the control, samples with 1.0% leek extract showed significant reduction in the numbers of Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium. No viable counts were detected for Salmonella Typhimurium in both control and leek-extract samples, and for E. coli and L. monocytogenes in the leek-extract sample exposed to 3 kGy irradiation dose. The D(10) values for E. coli, L. monocytogenes, and Salmonella Typhimurium observed in the irradiated samples with leek extract were 0.39, 0.34, and 0.32 kGy, while the D(10) values in those without leek extract were 0.65, 0.65, and 0.39 kGy, respectively. Therefore, our results clearly showed that irradiation combined with leek extract was effective in reducing pathogens, suggesting that a low dose of irradiation combined with the addition of a natural antimicrobial agent can enhance the microbial safety and shelf-life of pork jerky.
... These authors did not observe any effect of lactate (in smoked turkey) or curing agent (in frankfurters, ham, and bologna) on the radiation sensitivity of L. monocytogenes. However, Sommers et al. (30) reported that sodium diacetate and potassium lactate in beef bologna increased the radiation sensitivity of L. monocytogenes in this product. These authors reported a D 10 -value of 0.56 kGy for bologna without the two inhibitors and 0.46 kGy for bologna with 0.15% sodium diacetate and 2% potassium lactate. ...
This study was conducted to investigate the efficacy of controlling Listeria monocytogenes on frankfurters and cooked pork chops with irradiation and modified atmosphere packaging (MAP) containing a high concentration of CO(2). Frankfurters and cooked pork chops were inoculated with a five-strain cocktail of L. monocytogenes and packaged in vacuum or high-CO(2) MAP. Irradiation was applied to each product at 0, 0.5, 1.0, or 1.5 kGy. No significant packaging effect was found for the radiation sensitivity of L. monocytogenes. Radiation D(10)-values for L. monocytogenes were 0.66 ± 0.03 and 0.70 ± 0.05 kGy on frankfurters and 0.60 ± 0.02 and 0.57 ± 0.02 kGy on cooked pork chops in vacuum and high-CO(2) MAP, respectively. High-CO(2) MAP was more effective than vacuum packaging for controlling the growth of survivors during refrigerated storage. These results indicate that irradiation and high-CO(2) MAP can be used to improve control of L. monocytogenes in ready-to-eat meats.
