title: Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey.
abstract: The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19308, USA. vijay.juneja@ars.usda.gov.
authors.forename: Vijay K
authors.initials: VK
authors.lastname: Juneja
authors.affiliation: Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico.
authors.forename: Jimena
authors.initials: J
authors.lastname: Garcia-Dávila
authors.affiliation: Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico.
authors.forename: Julio Cesar
authors.initials: JC
authors.lastname: Lopez-Romero
authors.affiliation: Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico.
authors.forename: Etna Aida
authors.initials: EA
authors.lastname: Pena-Ramos
authors.affiliation: Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico.
authors.forename: Juan Pedro
authors.initials: JP
authors.lastname: Camou
authors.affiliation: Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico.
authors.forename: Martin
authors.initials: M
authors.lastname: Valenzuela-Melendres
mesh_terms: D000818:Animals; D002364:Caseins; D003296:Cooking; D005516:Food Microbiology / Q000379:methods*; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000187:drug effects / Q000502:physiology*; D008460:Meat / Q000382:microbiology*; D008962:Models, Theoretical; D011492:Protein Hydrolysates; D015203:Reproducibility of Results; D012965:Sodium Chloride / Q000737:chemistry*; D013662:Tea / Q000737:chemistry*; D013997:Time Factors; D014422:Turkeys
chemical_list: D002364:Caseins; D011492:Protein Hydrolysates; D013662:Tea; C026375:trypticase-soy broth; D012965:Sodium Chloride