title: Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c.
abstract: Fermentation-derived nitrite (NO2) from vegetable sources is increasingly used as a "clean label" alternative to conventional NaNO2. Previous results suggested that processed meats cured with NO2 derived from a "natural" source had lower antimicrobial activity than did meats produced with chemical NaNO2; however, the differences were likely due to NO2 concentration rather than source. The objective of this study was to compare the antilisterial properties of traditional and clean label alternative curing approaches when combined with antimicrobials in deli-style turkey. Listeria monocytogenes inhibition by NO2 from synthetic and natural sources was validated in deli-style turkey (73 to 74% moisture, 1.8% salt, pH 6.4). Products were prepared with 0, 80, or 120 mg/kg NO2 using purified NaNO2 or cultured celery powder. Additional treatments were supplemented with 3.8% lactate-diacetate blend (LD) or 1% cultured sugar-vinegar blend (DF). Sliced cooked products were surface inoculated with L. monocytogenes at 3 log CFU/g, vacuum packaged, and stored at 4°C for 12 weeks. Results revealed an average 2.4-log increase in L. monocytogenes at 3 weeks in the control without antimicrobials, a 1.3-log increase at 4 weeks for both 80 mg/kg NO2 treatments, and a 1.5-log increase at 6 weeks for the 120 mg/kg NO2 treatments. No significant difference (P > 0.05) in growth inhibition was found between NO2 sources when equivalent concentrations were added. In uncured turkey with 3.8% LD or 1% DF, growth was delayed until 6 weeks, whereas supplementation with LD or DF and 80 mg/kg NO2 from either source delayed listerial growth through 12 weeks. This study confirmed that the concentration of NO2, rather than the source, is a primary factor in enhancing the safety of ready-to-eat meats. Both conventional NO2 treatments and a clean label solution consisting of a fermentation-derived antimicrobial combined with 80 mg/kg naturally derived NO2 inhibited L. monocytogenes through 12 weeks of storage at 4°C.
authors.affiliation: Food Research Institute, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
authors.forename: Max C
authors.initials: MC
authors.lastname: Golden
authors.affiliation: Food Research Institute, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA; Foremost Farms, 932 Madison Street, Lancaster, WI 53813, USA.
authors.forename: Lindsey M
authors.initials: LM
authors.lastname: McDonnell
authors.affiliation: Kerry Ingredients and Flavours, 3400 Millington Road, Beloit, Wisconsin 53511, USA.
authors.forename: Vivien
authors.initials: V
authors.lastname: Sheehan
authors.affiliation: Food Research Institute, Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
authors.forename: Jeffrey J
authors.initials: JJ
authors.lastname: Sindelar
authors.affiliation: Food Research Institute, Department of Animal Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. kglass@wisc.edu.
authors.forename: Kathleen A
authors.initials: KA
authors.lastname: Glass
mesh_terms: D019342:Acetic Acid / Q000737:chemistry* / Q000494:pharmacology; D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry*; D000077102:Apium / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003296:Cooking; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D007773:Lactates / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects*; D008461:Meat Products / Q000382:microbiology*; D009573:Nitrites / Q000737:chemistry; D011208:Powders; D012034:Refrigeration; D013696:Temperature; D014422:Turkeys; D014618:Vacuum
chemical_list: D000890:Anti-Infective Agents; D002241:Carbohydrates; D007773:Lactates; D009573:Nitrites; D011208:Powders; D019342:Acetic Acid