title: Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial.
abstract: Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface Methodology (RSM) was used to investigate the effects of varying levels of moisture, pH, and a commercial "clean-label" antimicrobial (cultured sugar-vinegar blend; CSVB) on the growth rate of Listeria monocytogenes and Leuconostoc mesenteroides in uncured turkey stored at 4 °C for 16 wk. Twenty treatment combinations of moisture (60% to 80%), pH (5.8 to 6.4), and CSVB (2.5% to 5.0%) were evaluated during phase I to develop growth curves for both microbe types, whereas the interactive effects of pH (5.8 to 6.4) and CSVB (0.0 to 4.75) were tested in 16 treatment combinations during Phase II at a single moisture level using L. monocytogenes only. CSVB inhibited L. monocytogenes growth in 14 of the 20 treatments tested in Phase I and in 12 of the 16 treatments in Phase II through 16 and 8 wk, respectively. In contrast, CSVB had little effect on L. mesenteroides, with growth inhibited in only 4 of 20 treatments in Phase I and was therefore not tested further in Phase II. Significant interactions of the RSM design coefficients yielded a predictive model for L. mesenteroides growth rate, but due to lack of growth, no growth rate model was developed for L. monocytogenes. CSVB was found to be an effective antilisteral antimicrobial, while having little effect on a spoilage microorganism.
authors.affiliation: Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A.
authors.forename: Robert E
authors.initials: RE
authors.lastname: Weyker
authors.affiliation: Food Research Inst, Univ. of Wisconsin-Madison, 1550 Linden Dr., Madison, Wis., 53706, U.S.A.
authors.forename: Kathleen A
authors.initials: KA
authors.lastname: Glass
authors.affiliation: Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A.
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Milkowski
authors.affiliation: Kraft Heinz Company/Oscar Mayer, 910 Mayer Avenue, Madison, Wis, 53704, U.S.A.
authors.forename: Dennis L
authors.initials: DL
authors.lastname: Seman
authors.affiliation: Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A.
authors.forename: Jeffrey J
authors.initials: JJ
authors.lastname: Sindelar
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002241:Carbohydrates / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007934:Leuconostoc / Q000187:drug effects* / Q000254:growth & development; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008460:Meat / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology*; D013696:Temperature; D014422:Turkeys; D014867:Water
chemical_list: D000900:Anti-Bacterial Agents; D002241:Carbohydrates; D014867:Water; D019342:Acetic Acid
keywords: Leuconostoc mesenteroides; Listeria monocytogenes; clean label antimicrobials; food safety; shelf life; turkey