VALIDATION OF THE EFFECT OF INTERVENTIONS AND PROCESSES ON PERSISTENCE OF PATHOGENS ON FOODS
Location: Food Safety and Intervention Technologies
Title: Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 11, 2010
Publication Date: January 26, 2010
Citation: Port0-Fett, A., Yoder, L., Gartner, K.M., Tufft, L., Campano, S., Oser, A., Shoyer, B.A., Call, J.E., Luchansky, J.B. 2010. Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage [abstract]. IAFP Annual Meeting. p. 1.
We evaluated the addition of select food grade chemicals as ingredients to control Listeria monocytogenes on pork scrapple during refrigerated storage. In each of two trials, loaves (ca. 11 cm wide x ca. 6 cm high x ca. 64 cm long; ca. 5 kg each) of pork scrapple were formulated, with or without citrate-diacetate (0.64%; Ional-Plus), by a commercial processor to contain various solutions/blends of the following antimicrobials: i) lactate-diacetate (3.0 to 4.0%; UltraLac KL 564), ii) lactate-diacetate-propionate (2.0 and 2.5%; e(Lm)inate), and iii) levulinate (2.0 and 2.5%). The resulting scrapple was sliced (ca. 1.9 cm thick) and surface inoculated on both the top and bottom faces of each slice to a target level of ca. 2.5 log CFU/g with a five-strain cocktail of L. monocytogenes. The inoculated slices were placed into nylon-polyethylene bags that were vacuum-sealed and held at 4C for up to 60 d. In the absence of any added antimicrobials, pathogen levels increased from ca. 2.5 log CFU/g to ca. 9.0 log CFU/g over 60 d of refrigerated storage. When scrapple was formulated without citrate-diacetate, but lactate-diacetate, lactate-diacetate-propionate, or levulinate were included in the formulation, pathogen levels increased from ca. 2.5 log CFU/g to ca. 8.1 and 7.3, 7.2 and 3.9, or 7.8 and 6.5 log CFU/g, respectively, within 60 d. In contrast, when scrapple was formulated with citrate-diacetate in combination with lactate-diacetate or with levulinate, pathogen levels increased from ca. 2.5 log CFU/g to ca. 3.6 and 2.6 or 4.9 and 3.5 log CFU/g, respectively; however, in combination with lactate-diacetate-propionate pathogen levels decreased to ca. 2.0 log CFU/g during refrigerated storage. These data validated that inclusion of lactate-diacetate, lactate-diacetate-propionate, or levulinate as ingredients in pork scrapple formulated with citrate-diacetate would effectively control the outgrowth/survial of L. monocytogenes in the event of post-process contamination.