title: Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C.
abstract: A reduced-sodium ready-to-eat (RTE) uncured turkey was manufactured with buffered dry vinegar treatments to validate the inhibition of Listeria monocytogenes and spoilage microflora and to determine the effects on sensory and quality attributes. Samples were stored at 4°C for 12 weeks, and the study was independently replicated three times. Two different five-strain inocula of L. monocytogenes obtained from different sources were used for evaluating the efficacy of the buffered dry vinegar treatments. The results showed that 0.6 and 0.8% buffered dry vinegar with a sodium base (BDV-SB) and buffered dry vinegar with a potassium base (BDV-PB) at 0.7 and 0.9% controlled L. monocytogenes for 12 weeks. The untreated control product containing no buffered dry vinegar showed >1 log increase in L. monocytogenes populations counts at the end of 2 weeks. Statistical analysis confirmed that the dry vinegar treatments inhibited (P > 0.05) the growth of L. monocytogenes compared with the untreated control. No significant differences (P > 0.05) were seen in the inhibition of L. monocytogenes between the two different five-strain inocula. Instrumental color results showed no significant differences between the treatments. Purge loss results showed no significant differences between the dry vinegar treatments, but significant differences were seen between the untreated control and dry vinegar treatments at a few testing intervals. The overall results indicated that the dry vinegar ingredients (6.66 to 8.83 mM acetic acid in the finished product) were effective in inhibiting L. monocytogenes obtained from multiple sources in reduced-sodium RTE uncured turkey stored at 4°C without adversely impacting the quality attributes.
authors: Kemin Industries Inc., 2100 Maury Street, Des Moines, Iowa 50317, USA.
authors: Mani K
authors: MK
authors: Badvela
authors: Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA. jdickson@iastate.edu.
authors: James S
authors: JS
authors: Dickson
authors: Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
authors: Joseph G
authors: JG
authors: Sebranek
authors: Kemin Industries Inc., 2100 Maury Street, Des Moines, Iowa 50317, USA.
authors: William D
authors: WD
authors: Schroeder
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005516:Food Microbiology; D005519:Food Preservation; D008089:Listeria monocytogenes; D008461:Meat Products; D012964:Sodium / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors
chemical_list: D012964:Sodium; D019342:Acetic Acid