Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips
This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2015/157026 |
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| _version_ | 1832568040841019392 |
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| author | Gerardo Casco Jennifer L. Johnson T. Matthew Taylor Carlos N. Gaytán Mindy M. Brashears Christine Z. Alvarado |
| author_facet | Gerardo Casco Jennifer L. Johnson T. Matthew Taylor Carlos N. Gaytán Mindy M. Brashears Christine Z. Alvarado |
| author_sort | Gerardo Casco |
| collection | DOAJ |
| description | This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls. Products were inoculated with 104–105 CFU/mL streptomycin-resistant (1500 μg/mL) Lm Scott A prior to treatment. Products were then stored at ~4°C and sampled at 0, 7, 14, 21, 28, 42, and 56 d. The SL/SDA combination applied to turkey slices extended the lag phase through 21 days of refrigerated storage. Numbers of Lm Scott A rose by 0.7 log10 CFU/g through the 56 d storage period. The application of the SL/PL/SDA treatment to turkey product surfaces extended the lag phase through 42 d, with pathogen numbers declining after 21 d. Combination organic acid dips prolonged the lag phase for 2 to 6 wk on turkey product surfaces and can be useful as antimicrobial agents for Lm control on postlethality exposed sliced deli products. |
| format | Article |
| id | doaj-art-e71b6e4e438641f98213ad5ae8980504 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e71b6e4e438641f98213ad5ae89805042025-02-03T00:59:59ZengWileyInternational Journal of Food Science2356-70152314-57652015-01-01201510.1155/2015/157026157026Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality DipsGerardo Casco0Jennifer L. Johnson1T. Matthew Taylor2Carlos N. Gaytán3Mindy M. Brashears4Christine Z. Alvarado5Department of Poultry Science, Texas A&M University, College Station, TX 77843-2472, USADepartment of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409-2141, USADepartment of Animal Science, Texas A&M University, College Station, TX 77843-2471, USADepartment of Poultry Science, Texas A&M University, College Station, TX 77843-2472, USADepartment of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409-2141, USADepartment of Poultry Science, Texas A&M University, College Station, TX 77843-2472, USAThis study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls. Products were inoculated with 104–105 CFU/mL streptomycin-resistant (1500 μg/mL) Lm Scott A prior to treatment. Products were then stored at ~4°C and sampled at 0, 7, 14, 21, 28, 42, and 56 d. The SL/SDA combination applied to turkey slices extended the lag phase through 21 days of refrigerated storage. Numbers of Lm Scott A rose by 0.7 log10 CFU/g through the 56 d storage period. The application of the SL/PL/SDA treatment to turkey product surfaces extended the lag phase through 42 d, with pathogen numbers declining after 21 d. Combination organic acid dips prolonged the lag phase for 2 to 6 wk on turkey product surfaces and can be useful as antimicrobial agents for Lm control on postlethality exposed sliced deli products.http://dx.doi.org/10.1155/2015/157026 |
| spellingShingle | Gerardo Casco Jennifer L. Johnson T. Matthew Taylor Carlos N. Gaytán Mindy M. Brashears Christine Z. Alvarado Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips International Journal of Food Science |
| title | Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips |
| title_full | Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips |
| title_fullStr | Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips |
| title_full_unstemmed | Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips |
| title_short | Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips |
| title_sort | controlling listeria monocytogenes scott a on surfaces of fully cooked turkey deli product using organic acid containing marinades as postlethality dips |
| url | http://dx.doi.org/10.1155/2015/157026 |
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