title: Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage.
abstract: Sodium nitrite has been identified as a key antimicrobial ingredient to control pathogens in ready-to-eat (RTE) meat and poultry products, including Listeria monocytogenes. This study was designed to more clearly elucidate the relationship between chemical factors (ingoing nitrite, ascorbate, and residual nitrite) and L. monocytogenes growth in RTE meats. Treatments of cooked, cured pork sausage (65% moisture, 1.8% salt, pH 6.6, and water activity 0.98) were based on response surface methodology with ingoing nitrite and ascorbate concentrations as the two main factors. Concentrations of nitrite and ascorbate, including star points, ranged from 0 to 352 and 0 to 643 ppm, respectively. At one of two time points after manufacturing (days 0 and 28), half of each treatment was surface inoculated to target 3 log CFU/g of a five-strain L. monocytogenes cocktail, vacuum packaged, and stored at 7°C for up to 4 weeks. Growth of L. monocytogenes was measured twice per week, and enumerations were used to estimate lag time and growth rates for each treatment. Residual nitrite concentrations were measured on days 0, 4, 7, 14, 21, and 28, and nitrite depletion rate was estimated by using first-order kinetics. The response surface methodology was used to model L. monocytogenes lag time and growth rate based on ingoing nitrite, ascorbate, and the residual nitrite remaining at the point of inoculation. Modeling results showed that lag time was impacted by residual nitrite concentration remaining at inoculation, as well as the squared term of ingoing nitrite, whereas growth rate was affected by ingoing nitrite concentration but not by the remaining residual nitrite at the point of inoculation. Residual nitrite depletion rate was dependent upon ingoing nitrite concentration and was only slightly affected by ascorbate concentration. This study confirmed that ingoing nitrite concentration influences L. monocytogenes growth in RTE products, yet residual nitrite concentration contributes to the antimicrobial impact of nitrite as well.
authors.affiliation: Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706, USA.
authors.forename: Amanda M
authors.initials: AM
authors.lastname: King
authors.affiliation: Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706, USA.
authors.forename: Kathleen A
authors.initials: KA
authors.lastname: Glass
authors.affiliation: Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706, USA.
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Milkowski
authors.affiliation: Kraft Heinz Company/Oscar Mayer, 910 Mayer Avenue, Madison, Wisconsin 53704, USA.
authors.forename: Dennis L
authors.initials: DL
authors.lastname: Seman
authors.affiliation: Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706, USA. jsindelar@wisc.edu.
authors.forename: Jeffrey J
authors.initials: JJ
authors.lastname: Sindelar
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003296:Cooking; D004350:Drug Residues / Q000032:analysis / Q000494:pharmacology*; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology*; D007700:Kinetics; D008089:Listeria monocytogenes / Q000737:chemistry / Q000187:drug effects / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D008954:Models, Biological; D012977:Sodium Nitrite / Q000032:analysis / Q000494:pharmacology*; D013552:Swine
chemical_list: D005520:Food Preservatives; D012977:Sodium Nitrite; D001205:Ascorbic Acid