Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth
Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and org...
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| Veröffentlicht in: | Meat science 2012-12, Vol.92 (4), p.808-815 |
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| creator | Sullivan, Gary A. Jackson-Davis, Armitra L. Schrader, Kohl D. Xi, Yuan Kulchaiyawat, Charlwit Sebranek, Joseph G. Dickson, James S. |
| description | Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and organic products with cured meat characteristics but without sodium nitrite. The objective of this study was to compare physio-chemical characteristics that affect Clostridium perfringens and Listeria monocytogenes growth in naturally cured and traditionally cured commercial frankfurters, hams, and bacon. Correlations of specific product characteristics to pathogen growth varied between products and pathogens, though water activity, salt concentration, and product composition (moisture, protein and fat) were common intrinsic factors correlated to pathogen growth across products. Other frequently correlated traits were related to curing reactions such as % cured pigment. Residual nitrite and nitrate were significantly correlated to C. perfringens growth but only for the ham products.
► Commercial naturally cured products were surveyed for physio-chemical properties. ► Many products had increased moisture content and decreased salt concentration. ► Many products had characteristics indicating less curing reactions occurred. ► Many product characteristics were related to increased pathogen growth. ► Greater ingoing nitrite and use of natural antimicrobials may improve product safety. |
| doi_str_mv | 10.1016/j.meatsci.2012.07.005 |
| format | Article |
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► Commercial naturally cured products were surveyed for physio-chemical properties. ► Many products had increased moisture content and decreased salt concentration. ► Many products had characteristics indicating less curing reactions occurred. ► Many product characteristics were related to increased pathogen growth. ► Greater ingoing nitrite and use of natural antimicrobials may improve product safety.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2012.07.005</identifier><identifier>PMID: 22857852</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Bacon ; Biological and medical sciences ; Cattle ; Chemical Phenomena ; Clostridium perfringens ; Clostridium perfringens - growth & development ; Clostridium perfringens - isolation & purification ; Food industries ; Food Preservatives - analysis ; Food, Organic - analysis ; Food, Organic - economics ; Food, Organic - microbiology ; Food, Preserved - analysis ; Food, Preserved - economics ; Food, Preserved - microbiology ; Frankfurters ; Fundamental and applied biological sciences. Psychology ; Hams ; Iowa ; Listeria monocytogenes ; Listeria monocytogenes - growth & development ; Listeria monocytogenes - isolation & purification ; Meat - analysis ; Meat - economics ; Meat - microbiology ; Meat and meat product industries ; Meat Products - analysis ; Meat Products - economics ; Meat Products - microbiology ; Mechanical Phenomena ; Microbial Viability ; Naturally cured meats ; Nitrates - analysis ; Nitrites - analysis ; Pigmentation ; Poultry ; Sodium Chloride, Dietary - analysis ; Sus scrofa ; Water - analysis</subject><ispartof>Meat science, 2012-12, Vol.92 (4), p.808-815</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-bb4be15e36f0f133a58ca4e91fdb4a6fb8a8ad7201f046ff3608e39f6f700b033</citedby><cites>FETCH-LOGICAL-c395t-bb4be15e36f0f133a58ca4e91fdb4a6fb8a8ad7201f046ff3608e39f6f700b033</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2012.07.005$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26336364$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22857852$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sullivan, Gary A.</creatorcontrib><creatorcontrib>Jackson-Davis, Armitra L.</creatorcontrib><creatorcontrib>Schrader, Kohl D.</creatorcontrib><creatorcontrib>Xi, Yuan</creatorcontrib><creatorcontrib>Kulchaiyawat, Charlwit</creatorcontrib><creatorcontrib>Sebranek, Joseph G.</creatorcontrib><creatorcontrib>Dickson, James S.</creatorcontrib><title>Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and organic products with cured meat characteristics but without sodium nitrite. The objective of this study was to compare physio-chemical characteristics that affect Clostridium perfringens and Listeria monocytogenes growth in naturally cured and traditionally cured commercial frankfurters, hams, and bacon. Correlations of specific product characteristics to pathogen growth varied between products and pathogens, though water activity, salt concentration, and product composition (moisture, protein and fat) were common intrinsic factors correlated to pathogen growth across products. Other frequently correlated traits were related to curing reactions such as % cured pigment. Residual nitrite and nitrate were significantly correlated to C. perfringens growth but only for the ham products.
► Commercial naturally cured products were surveyed for physio-chemical properties. ► Many products had increased moisture content and decreased salt concentration. ► Many products had characteristics indicating less curing reactions occurred. ► Many product characteristics were related to increased pathogen growth. ► Greater ingoing nitrite and use of natural antimicrobials may improve product safety.</description><subject>Animals</subject><subject>Bacon</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Chemical Phenomena</subject><subject>Clostridium perfringens</subject><subject>Clostridium perfringens - growth & development</subject><subject>Clostridium perfringens - isolation & purification</subject><subject>Food industries</subject><subject>Food Preservatives - analysis</subject><subject>Food, Organic - analysis</subject><subject>Food, Organic - economics</subject><subject>Food, Organic - microbiology</subject><subject>Food, Preserved - analysis</subject><subject>Food, Preserved - economics</subject><subject>Food, Preserved - microbiology</subject><subject>Frankfurters</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hams</subject><subject>Iowa</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Listeria monocytogenes - isolation & purification</subject><subject>Meat - analysis</subject><subject>Meat - economics</subject><subject>Meat - microbiology</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>Meat Products - economics</subject><subject>Meat Products - microbiology</subject><subject>Mechanical Phenomena</subject><subject>Microbial Viability</subject><subject>Naturally cured meats</subject><subject>Nitrates - analysis</subject><subject>Nitrites - analysis</subject><subject>Pigmentation</subject><subject>Poultry</subject><subject>Sodium Chloride, Dietary - analysis</subject><subject>Sus scrofa</subject><subject>Water - analysis</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAURiMEotPCI4C8QWLRhOs4P54VqioKSJVYAGvrxrkmHpJ4sJ1B8yC8L05ngCUrS9fn-Frfl2UvOBQcePNmV0yEMWhblMDLAtoCoH6UbbhsRV5xIR9nGxCwzXlbwUV2GcIOALgo5dPsoixl3cq63GS_Pi_-QEfmDJsxLh7H8chw7pl284HmaN38MNKLp3U4TeS1xZEZj_N3s_hIPlyzAafrB63DJDLjPNsPx2BdrgearE6CHtCjTrgN0erA4oCRoTGk42qtF4n65t3PODzLnhgcAz0_n1fZ17t3X24_5Pef3n-8vbnPtdjWMe-6qiNek2gMGC4E1lJjRVtu-q7CxnQSJfZtCshA1RgjGpAktqYxLUAHQlxlr0_v7r37sVCIarJB0zjiTG4JioNoy0rUEhJan1DtXQiejNp7O6E_JkitjaidOjei1kYUtCo1kryX5xVLN1H_1_pTQQJenQEMKac1V23DP64RohFNlbi3J45SIAdLXqVVNGvqrU8Zqt7Z_3zlN93esFg</recordid><startdate>20121201</startdate><enddate>20121201</enddate><creator>Sullivan, Gary A.</creator><creator>Jackson-Davis, Armitra L.</creator><creator>Schrader, Kohl D.</creator><creator>Xi, Yuan</creator><creator>Kulchaiyawat, Charlwit</creator><creator>Sebranek, Joseph G.</creator><creator>Dickson, James S.</creator><general>Elsevier Ltd</general><general>Elsevier</general><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>7X8</scope></search><sort><creationdate>20121201</creationdate><title>Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth</title><author>Sullivan, Gary A. ; Jackson-Davis, Armitra L. ; Schrader, Kohl D. ; Xi, Yuan ; Kulchaiyawat, Charlwit ; Sebranek, Joseph G. ; Dickson, James S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-bb4be15e36f0f133a58ca4e91fdb4a6fb8a8ad7201f046ff3608e39f6f700b033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Bacon</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Chemical Phenomena</topic><topic>Clostridium perfringens</topic><topic>Clostridium perfringens - growth & development</topic><topic>Clostridium perfringens - isolation & purification</topic><topic>Food industries</topic><topic>Food Preservatives - analysis</topic><topic>Food, Organic - analysis</topic><topic>Food, Organic - economics</topic><topic>Food, Organic - microbiology</topic><topic>Food, Preserved - analysis</topic><topic>Food, Preserved - economics</topic><topic>Food, Preserved - microbiology</topic><topic>Frankfurters</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hams</topic><topic>Iowa</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Listeria monocytogenes - isolation & purification</topic><topic>Meat - analysis</topic><topic>Meat - economics</topic><topic>Meat - microbiology</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>Meat Products - economics</topic><topic>Meat Products - microbiology</topic><topic>Mechanical Phenomena</topic><topic>Microbial Viability</topic><topic>Naturally cured meats</topic><topic>Nitrates - analysis</topic><topic>Nitrites - analysis</topic><topic>Pigmentation</topic><topic>Poultry</topic><topic>Sodium Chloride, Dietary - analysis</topic><topic>Sus scrofa</topic><topic>Water - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sullivan, Gary A.</creatorcontrib><creatorcontrib>Jackson-Davis, Armitra L.</creatorcontrib><creatorcontrib>Schrader, Kohl D.</creatorcontrib><creatorcontrib>Xi, Yuan</creatorcontrib><creatorcontrib>Kulchaiyawat, Charlwit</creatorcontrib><creatorcontrib>Sebranek, Joseph G.</creatorcontrib><creatorcontrib>Dickson, James S.</creatorcontrib><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>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sullivan, Gary A.</au><au>Jackson-Davis, Armitra L.</au><au>Schrader, Kohl D.</au><au>Xi, Yuan</au><au>Kulchaiyawat, Charlwit</au><au>Sebranek, Joseph G.</au><au>Dickson, James S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2012-12-01</date><risdate>2012</risdate><volume>92</volume><issue>4</issue><spage>808</spage><epage>815</epage><pages>808-815</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and organic products with cured meat characteristics but without sodium nitrite. The objective of this study was to compare physio-chemical characteristics that affect Clostridium perfringens and Listeria monocytogenes growth in naturally cured and traditionally cured commercial frankfurters, hams, and bacon. Correlations of specific product characteristics to pathogen growth varied between products and pathogens, though water activity, salt concentration, and product composition (moisture, protein and fat) were common intrinsic factors correlated to pathogen growth across products. Other frequently correlated traits were related to curing reactions such as % cured pigment. Residual nitrite and nitrate were significantly correlated to C. perfringens growth but only for the ham products.
► Commercial naturally cured products were surveyed for physio-chemical properties. ► Many products had increased moisture content and decreased salt concentration. ► Many products had characteristics indicating less curing reactions occurred. ► Many product characteristics were related to increased pathogen growth. ► Greater ingoing nitrite and use of natural antimicrobials may improve product safety.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22857852</pmid><doi>10.1016/j.meatsci.2012.07.005</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 2012-12, Vol.92 (4), p.808-815 |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Animals Bacon Biological and medical sciences Cattle Chemical Phenomena Clostridium perfringens Clostridium perfringens - growth & development Clostridium perfringens - isolation & purification Food industries Food Preservatives - analysis Food, Organic - analysis Food, Organic - economics Food, Organic - microbiology Food, Preserved - analysis Food, Preserved - economics Food, Preserved - microbiology Frankfurters Fundamental and applied biological sciences. Psychology Hams Iowa Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - isolation & purification Meat - analysis Meat - economics Meat - microbiology Meat and meat product industries Meat Products - analysis Meat Products - economics Meat Products - microbiology Mechanical Phenomena Microbial Viability Naturally cured meats Nitrates - analysis Nitrites - analysis Pigmentation Poultry Sodium Chloride, Dietary - analysis Sus scrofa Water - analysis |
| title | Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth |
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