|Cocoma, George - PROFESSIONAL RES. ORG.|
Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: January 5, 2004
Publication Date: August 11, 2004
Citation: Luchansky, J.B., Call, J.E., Cocoma, G. 2004. Hot water post-process pasteurization of cook-in-bag turkey breast treated with potassium lactate & sodium diacetate (opti-form®) and acidified sodium chlorite for control of listeria monocytogenes during storage at 4c. International Association for Food Protection. Abstract. Paper # P002. Technical Abstract: The following treatments were evaluated for control of Listeria monocytogenes (Lm) in cook-in-the bag turkey breast (CIBTB): 1) Opti-Form® (1.54% potassium lactate and 0.11% sodium diacetate) added to the formula in the mixer and 150 ppm acidified sodium chlorite (ASC) applied by surface spraying or 2) Opti-Form® or 3) No Opti-Form® or ASC. Each CIBTB was inoculated (20 ml) with approximately 5 log10 CFU of a five-strain mixture of Lm and then vacuum-sealed. In two trials, half of the CIBTB were exposed to 203F water for 3 min in a pasteurization tunnel and then all CIBTB were stored at 4C for 45 to 60 days and Lm were enumerated by direct plating onto MOX agar. Heating resulted in an initial reduction of about 2 log10 CFU of Lm per CIBTB. For heated CIBTB, Lm increased by about 2 log10 CFU per CIBTB in 28 (treatment 1), 28 (treatment 2), and 14 (treatment 3) days. Thereafter, pathogen levels reached about 7 log10 CFU per CIBTB in 45, 45, and 21 days for treatments 1, 2, and 3, respectively. In contrast, in non-heated CIBTB, Lm levels increased from about 5 log10 CFU per CIBTB to about 7 log10 CFU per CIBTB in 28, 21, and 14 days for treatments 1, 2, and 3, respectively. These data establish that hot water post-process pasteurization alone is effective in reducing initial levels of Lm on CIBTB; however, Opti-Form® and ASC were not effective at controlling the subsequent outgrowth of Lm during storage.