title: Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.
abstract: Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar-vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar-vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ∼1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.
authors.affiliation: Department of Animal Sciences, 1805 Linden Drive, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
authors.forename: Amanda M
authors.initials: AM
authors.lastname: King
authors.affiliation: Food Research Institute, 1550 Linden Drive, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
authors.forename: Kathleen A
authors.initials: KA
authors.lastname: Glass
authors.affiliation: Department of Animal Sciences, 1805 Linden Drive, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Milkowski
authors.affiliation: Department of Animal Sciences, 1805 Linden Drive, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. jsindelar@wisc.edu.
authors.forename: Jeffrey J
authors.initials: JJ
authors.lastname: Sindelar
mesh_terms: D019342:Acetic Acid; D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology*; D000077102:Apium; D001628:Beverages; D002957:Citrus; D003016:Clostridium perfringens / Q000187:drug effects* / Q000254:growth & development; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000382:microbiology*; D009573:Nitrites / Q000494:pharmacology*; D014422:Turkeys; D014618:Vacuum
chemical_list: D000890:Anti-Infective Agents; D005520:Food Preservatives; D009573:Nitrites; D019342:Acetic Acid