title: Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna.
abstract: The effects and interactions of temperature (56.3-60 degrees C), sodium lactate (SL; 0-4.8%), sodium diacetate (SD; 0-0.25%) and pediocin (0-10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 degrees C to 44.71 min at 60.0 degrees C. Adding SL decreased D-values (85.43-22.71 min) further; however, heat and SD combined was the most effective for reducing L. monocytogenes on bologna. An SD level of 0.25% at 58.2 degrees C had the overall lowest predicted D-value (15.95 min). Combination treatments increased or decreased D-values, depending on the temperature. Pediocin (2500 and 5000 AU) and heat decreased D-values, but exhibited a protective effect at higher concentrations (>or=7500 AU). The results showed that interactions between additives in formulations can vary at different temperatures/concentrations, thereby affecting thermal inactivation of foodborne pathogens in meat products. Hence, food processors should modify food formulations carefully, and verify with adequate testing so that product safety is not compromised.
authors.affiliation: The National Center for Food Safety and Technology, Illinois Institute of Technology, 6502 South Archer Road, Summit-Argo, IL 60501, USA.
authors.forename: Nicole
authors.initials: N
authors.lastname: Maks
authors.forename: Libin
authors.initials: L
authors.lastname: Zhu
authors.forename: Vijay K
authors.initials: VK
authors.lastname: Juneja
authors.forename: Sadhana
authors.initials: S
authors.lastname: Ravishankar
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000494:pharmacology*; D005506:Food Contamination / Q000032:analysis; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology*; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000502:physiology; D008461:Meat Products / Q000382:microbiology*; D050296:Microbial Viability / Q000187:drug effects; D019354:Sodium Lactate / Q000494:pharmacology*
chemical_list: D001430:Bacteriocins; D005520:Food Preservatives; D019354:Sodium Lactate