Modeling the growth/no-growth boundaries of postprocessing Listeria monocytogenes contamination on frankfurters and bologna treated with lactic acid.
This study developed models to predict lactic acid concentration, dipping time, and storage temperature combinations determining growth/no-growth interfaces of Listeria monocytogenes at desired probabilities on bologna and frankfurters. L. monocytogenes was inoculated on bologna and frankfurters, and 75 combinations of lactic acid concentrations, dipping times, and storage temperatures were tested. Samples were stored in vacuum packages for up to 60 days, and bacterial populations were enumerated on tryptic soy agar plus 0.6% yeast extract and Palcam agar on day zero and at the end point of storage. The combinations that allowed L. monocytogenes increases of >or=1 log CFU/cm(2) were assigned the value of 1 (growth), and the combinations that had increases of <l log CFU/cm(2) were given the value of 0 (no growth). These binary growth response data were fitted to logistic regression to develop a model predicting probabilities of growth. Validation with existing data and various indices showed acceptable model performance. Thus, the models developed in this study may be useful in determining probabilities of growth and in selecting lactic acid concentrations and dipping times to control L. monocytogenes growth on bologna and frankfurters, while the procedures followed may also be used to develop models for other products, conditions, or pathogens.
Yoon
Yohan
Y
Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.
Kendall
Patricia A
PA
Belk
Keith E
KE
Scanga
John A
JA
Smith
Gary C
GC
Sofos
John N
JN
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D015169:Colony Count, Microbial; D019649:Food Industry / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D019344:Lactic Acid / Q000494:pharmacology*; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D015233:Models, Statistical; D013696:Temperature; D013997:Time Factors
D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D019344:Lactic Acid