VALIDATION OF THE EFFECT OF INTERVENTIONS AND PROCESSES ON PERSISTENCE OF PATHOGENS ON FOODS
Location: Food Safety and Intervention Technologies
Title: Behavior of Listeria monocytogenes on frankfurters surface treated with lauric arginate and/or a liquid smoke extract delivered using the Sprayed Lethality in Container (SLIC®) technology
Research conducted cooperatively with:
| Oser Technologies|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 10, 2009
Publication Date: May 17, 2009
Citation: Smith, J.L., Oser, A., Luchansky, J.B. 2009. Behavior of Listeria monocytogenes on frankfurters surface treated with lauric arginate and/or a liquid smoke extract delivered using the Sprayed Lethality in Container (SLIC®) technology. Meeting Abstract. P-119.
The objective of this study was to determine the viability of Listeria monocytogenes (LM) on commercially-produced frankfurters prepared without lactates that were surface treated with 0 or 4 mL of a blend of LAE (CytoGuard; 1.0% LAE final concentration) diluted in a concentrated liquid smoke extract, or LAE alone (1.0% LAE in dH2O), or the smoke extract alone. Each package of 10 links (ca. 454 grams) was surface inoculated with ca. 3.0 log 10 CFU/package of a five-strain mixture of Lm using the Sprayed Lethality In Container (SLIC®)technology. The package was then massaged by hand for ca. 20 seconds, the antimicrobial solutions were delivered by pipett into the corner of each package, and each package was vacuum sealed and stored at 4 degrees C for up to 120 days. The pathogen was enumerated throughout storage using the USDA package rinse/recovery method and three packages per treatment per sampling interval in each of two trials. Compared to inoculated but untreated controls, pathogen numbers in packages treated with 4 mL of the LAE and smoke blend, LAE alone, or smoke extract alone decreased by ca. 2.0, 1.2, and 0.7 log 10 CFU/package, respectively, within 24 h. For the next 30 days Lm numbers remained relatively unchanged in treated samples, but increased by 1.0 log 10 CFU/package in untreated packages. From day 30 to day 65 pathogen numbers increased ca. 2.2, 2.5, and 3.9 log 10 CFU/package in the LAE and smoke blend, LAE alone, and control treatments, respectively, while counts decreased 0.2 log 10 CFU/package when treated with smoke extract alone. At day 120, maximum population densities achieved were 11.2, 9.0, 9.4, and 7.0 log10 CFU/package in the control, LAE and smoke blend, LAE alone, and smoke extract alone treatments, respectively. Compared to untreated samples, these data validate that LAE alone, smoke extract alone, or a blend of these two food grade chemicals are effective at inhibiting Lm during extended refrigerated storage of lactate-free frankfurters.