Inactivation of Listeria innocua on Frankfurters That Contain Potassium Lactate and Sodium Diacetate by Flash Pasteurization
Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products, including frankfurters. Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorpor...
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| Veröffentlicht in: | Journal of food science 2008-03, Vol.73 (2), p.M72-M74 |
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| description | Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products, including frankfurters. Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorporated into the formulation of fine emulsion sausage. Flash (steam) pasteurization (FP) has been shown to reduce levels of L. monocytogenes, and its surrogate L. innocua, on frankfurter surfaces. The ability of FP to inactivate and prevent the growth of the L. monocytogenes surrogate L. innocua in a pilot plant setting was investigated. FP treatment (1.5 s, 121 °C) of single layers of frankfurters that were surface-inoculated with either 5, 4, or 3 log CFU/g of L. innocua immediately before FP (1.5 s, 121 °C) resulted in log reductions of 1.97 (± 0.11), 2.03 (± 0.10), or 2.07 (± 0.14), respectively. Inoculum level had no effect on the inactivation of L. innocua. Following 8 wk of refrigerated storage (4 °C), L. innocua levels decreased by 0.5 log in non-FP-treated frankfurter packs, while the 2 log reduction of L. innocua was maintained for FP-treated frankfurters. FP (1.5 s, 121 °C) had no effect on frankfurter color or texture. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of FP in combination with PL and SDA has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks. |
| doi_str_mv | 10.1111/j.1750-3841.2007.00635.x |
| format | Article |
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Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorporated into the formulation of fine emulsion sausage. Flash (steam) pasteurization (FP) has been shown to reduce levels of L. monocytogenes, and its surrogate L. innocua, on frankfurter surfaces. The ability of FP to inactivate and prevent the growth of the L. monocytogenes surrogate L. innocua in a pilot plant setting was investigated. FP treatment (1.5 s, 121 °C) of single layers of frankfurters that were surface-inoculated with either 5, 4, or 3 log CFU/g of L. innocua immediately before FP (1.5 s, 121 °C) resulted in log reductions of 1.97 (± 0.11), 2.03 (± 0.10), or 2.07 (± 0.14), respectively. Inoculum level had no effect on the inactivation of L. innocua. Following 8 wk of refrigerated storage (4 °C), L. innocua levels decreased by 0.5 log in non-FP-treated frankfurter packs, while the 2 log reduction of L. innocua was maintained for FP-treated frankfurters. FP (1.5 s, 121 °C) had no effect on frankfurter color or texture. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of FP in combination with PL and SDA has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2007.00635.x</identifier><identifier>PMID: 18298739</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animals ; antimicrobial properties ; Bacteria ; bacterial contamination ; Biological and medical sciences ; Colony Count, Microbial ; Consumer Product Safety ; flash pasteurization ; food analysis ; food contamination ; Food engineering ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; Food preservation ; Food Preservation - methods ; Food Preservatives - pharmacology ; Food processing industry ; food safety ; Food science ; frankfurters ; Fundamental and applied biological sciences. Psychology ; General aspects ; hot dogs ; Humans ; inactivation ; Lactates - pharmacology ; Listeria ; Listeria - growth & development ; Listeria innocua ; Meat and meat product industries ; meat composition ; Meat processing ; Meat Products - microbiology ; Pasteurization ; Potassium ; potassium lactate ; psychrotrophic bacteria ; ready-to-eat foods ; Sodium Acetate - pharmacology ; sodium diacetate ; Temperature ; Time Factors</subject><ispartof>Journal of food science, 2008-03, Vol.73 (2), p.M72-M74</ispartof><rights>2008 Institute of Food Technologists</rights><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4865-35e6a1b932603a7d03e5b8692abf05b0ae44ebc5c49cc91dedc4822d041af5d53</citedby><cites>FETCH-LOGICAL-c4865-35e6a1b932603a7d03e5b8692abf05b0ae44ebc5c49cc91dedc4822d041af5d53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2007.00635.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2007.00635.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20136335$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18298739$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sommers, C.H</creatorcontrib><creatorcontrib>Geveke, D.J</creatorcontrib><creatorcontrib>Fan, X</creatorcontrib><title>Inactivation of Listeria innocua on Frankfurters That Contain Potassium Lactate and Sodium Diacetate by Flash Pasteurization</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products, including frankfurters. Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorporated into the formulation of fine emulsion sausage. Flash (steam) pasteurization (FP) has been shown to reduce levels of L. monocytogenes, and its surrogate L. innocua, on frankfurter surfaces. The ability of FP to inactivate and prevent the growth of the L. monocytogenes surrogate L. innocua in a pilot plant setting was investigated. FP treatment (1.5 s, 121 °C) of single layers of frankfurters that were surface-inoculated with either 5, 4, or 3 log CFU/g of L. innocua immediately before FP (1.5 s, 121 °C) resulted in log reductions of 1.97 (± 0.11), 2.03 (± 0.10), or 2.07 (± 0.14), respectively. Inoculum level had no effect on the inactivation of L. innocua. Following 8 wk of refrigerated storage (4 °C), L. innocua levels decreased by 0.5 log in non-FP-treated frankfurter packs, while the 2 log reduction of L. innocua was maintained for FP-treated frankfurters. FP (1.5 s, 121 °C) had no effect on frankfurter color or texture. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of FP in combination with PL and SDA has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks.</description><subject>Animals</subject><subject>antimicrobial properties</subject><subject>Bacteria</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>flash pasteurization</subject><subject>food analysis</subject><subject>food contamination</subject><subject>Food engineering</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Food preservation</subject><subject>Food Preservation - methods</subject><subject>Food Preservatives - pharmacology</subject><subject>Food processing industry</subject><subject>food safety</subject><subject>Food science</subject><subject>frankfurters</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>hot dogs</subject><subject>Humans</subject><subject>inactivation</subject><subject>Lactates - pharmacology</subject><subject>Listeria</subject><subject>Listeria - growth & development</subject><subject>Listeria innocua</subject><subject>Meat and meat product industries</subject><subject>meat composition</subject><subject>Meat processing</subject><subject>Meat Products - microbiology</subject><subject>Pasteurization</subject><subject>Potassium</subject><subject>potassium lactate</subject><subject>psychrotrophic bacteria</subject><subject>ready-to-eat foods</subject><subject>Sodium Acetate - pharmacology</subject><subject>sodium diacetate</subject><subject>Temperature</subject><subject>Time Factors</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV9v0zAUxS0EYmXwFcBC4jHB_5M88IA6OjZVMKmbQLxYN47D3LXxsJOtRXx4nLYqr_jF8r2_c-7VMUKYkpym836Z00KSjJeC5oyQIidEcZlvnqDJsfEUTQhhLKNUFCfoRYxLMr65eo5OaMmqsuDVBP256MD07gF65zvsWzx3sbfBAXZd580AOJVnAbq7dgipEfH1LfR46rseXIevfA8xumGN58kGeouha_DCN2PpzIGxu2K9xbMVxFt8Bcl9CO73bt5L9KyFVbSvDvcpupl9up5-zuZfzy-mH-eZEaWSGZdWAa0rzhThUDSEW1mXqmJQt0TWBKwQtjbSiMqYija2STrGGiIotLKR_BS93fveB_9rsLHXSz-ELo3UtBKC87JkCSr3kAk-xmBbfR_cGsJWU6LH1PVSj-HqMVw9pq53qetNkr4--A_12jb_hIeYE_DuAEA0sGpTnsbFI8cI5YrzcdEPe-7Rrez2vxfQl7Ozhdrps71-_MTNUQ_hTquCF1J_-3KeRIvLqvjO9I_Ev9nzLXgNP0Pa6WYxbkNIqWgpFP8L8By3Iw</recordid><startdate>200803</startdate><enddate>200803</enddate><creator>Sommers, C.H</creator><creator>Geveke, D.J</creator><creator>Fan, X</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200803</creationdate><title>Inactivation of Listeria innocua on Frankfurters That Contain Potassium Lactate and Sodium Diacetate by Flash Pasteurization</title><author>Sommers, C.H ; Geveke, D.J ; Fan, X</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4865-35e6a1b932603a7d03e5b8692abf05b0ae44ebc5c49cc91dedc4822d041af5d53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Animals</topic><topic>antimicrobial properties</topic><topic>Bacteria</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>flash pasteurization</topic><topic>food analysis</topic><topic>food contamination</topic><topic>Food engineering</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Food preservation</topic><topic>Food Preservation - methods</topic><topic>Food Preservatives - pharmacology</topic><topic>Food processing industry</topic><topic>food safety</topic><topic>Food science</topic><topic>frankfurters</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>hot dogs</topic><topic>Humans</topic><topic>inactivation</topic><topic>Lactates - pharmacology</topic><topic>Listeria</topic><topic>Listeria - growth & development</topic><topic>Listeria innocua</topic><topic>Meat and meat product industries</topic><topic>meat composition</topic><topic>Meat processing</topic><topic>Meat Products - microbiology</topic><topic>Pasteurization</topic><topic>Potassium</topic><topic>potassium lactate</topic><topic>psychrotrophic bacteria</topic><topic>ready-to-eat foods</topic><topic>Sodium Acetate - pharmacology</topic><topic>sodium diacetate</topic><topic>Temperature</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sommers, C.H</creatorcontrib><creatorcontrib>Geveke, D.J</creatorcontrib><creatorcontrib>Fan, X</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sommers, C.H</au><au>Geveke, D.J</au><au>Fan, X</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inactivation of Listeria innocua on Frankfurters That Contain Potassium Lactate and Sodium Diacetate by Flash Pasteurization</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2008-03</date><risdate>2008</risdate><volume>73</volume><issue>2</issue><spage>M72</spage><epage>M74</epage><pages>M72-M74</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products, including frankfurters. Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorporated into the formulation of fine emulsion sausage. Flash (steam) pasteurization (FP) has been shown to reduce levels of L. monocytogenes, and its surrogate L. innocua, on frankfurter surfaces. The ability of FP to inactivate and prevent the growth of the L. monocytogenes surrogate L. innocua in a pilot plant setting was investigated. FP treatment (1.5 s, 121 °C) of single layers of frankfurters that were surface-inoculated with either 5, 4, or 3 log CFU/g of L. innocua immediately before FP (1.5 s, 121 °C) resulted in log reductions of 1.97 (± 0.11), 2.03 (± 0.10), or 2.07 (± 0.14), respectively. Inoculum level had no effect on the inactivation of L. innocua. Following 8 wk of refrigerated storage (4 °C), L. innocua levels decreased by 0.5 log in non-FP-treated frankfurter packs, while the 2 log reduction of L. innocua was maintained for FP-treated frankfurters. FP (1.5 s, 121 °C) had no effect on frankfurter color or texture. Because the numbers of L. monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of FP in combination with PL and SDA has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>18298739</pmid><doi>10.1111/j.1750-3841.2007.00635.x</doi><tpages>3</tpages></addata></record> |
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| subjects | Animals antimicrobial properties Bacteria bacterial contamination Biological and medical sciences Colony Count, Microbial Consumer Product Safety flash pasteurization food analysis food contamination Food engineering Food Handling - methods Food industries Food Microbiology food pathogens Food preservation Food Preservation - methods Food Preservatives - pharmacology Food processing industry food safety Food science frankfurters Fundamental and applied biological sciences. Psychology General aspects hot dogs Humans inactivation Lactates - pharmacology Listeria Listeria - growth & development Listeria innocua Meat and meat product industries meat composition Meat processing Meat Products - microbiology Pasteurization Potassium potassium lactate psychrotrophic bacteria ready-to-eat foods Sodium Acetate - pharmacology sodium diacetate Temperature Time Factors |
| title | Inactivation of Listeria innocua on Frankfurters That Contain Potassium Lactate and Sodium Diacetate by Flash Pasteurization |
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