VALIDATION OF THE EFFECT OF INTERVENTIONS AND PROCESSES ON PERSISTENCE OF PATHOGENS ON FOODS
Location: Food Safety and Intervention Technologies
Title: Efficacy of a food grade blend of lactate-diacetate-propionate as ingredients to control Listeria monocytogenes on commericially produced frankfurters
Research conducted cooperatively with:
| Oser Technologies|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 2, 2011
Publication Date: August 3, 2011
Citation: Porto-Fett, A., Campano, S.G., Oser, A., Shoyer, B.A., Call, J.E., Luchansky, J.B. 2011. Efficacy of a food grade blend of lactate-diacetate-propionate as ingredients to control Listeria monocytogenes on commericially produced frankfurters [abstract]. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. Poster #3-141, p. 208.
Introduction: Further research is warranted to evaluate different levels/types of food grade antimicrobials to control Listeria monocytogenes (Lm) on RTE meats.
Purpose: Determine viability of Lm on frankfurters formulated with a blend of lactate-diacetate-propionate (0, 0.5, 0.75, or 1.0%) and then surface treated with lauric arginate (LAE; 22 ppm) or levulinic acid (160 ppm) and stored at 4'C for up to 90 days.
Methods: Each package of 8 frankfurter links (ca. 454 grams) was surface inoculated with ca. 4.3 log CFU/package of a five-strain mixture of Lm. Following an attachment period, 3 ml of LAE or levulinic acid were delivered into each package using the Sprayed Lethality in Container (SLIC®) delivery method. The pathogen was enumerated throughout storage using the USDA package rinse/recovery method.
Results: Without antimicrobials, Lm increased from ca. 4.3 to ca. 7.7 log CFU/package after 90 d. When frankfurters were formulated with 0.5% of the blend, pathogen numbers remained relatively unchanged over 75 d, but then increased to ca. 5.8 log CFU/package after 90 d. When 0.75 or 1.0% of the blend was added to the formulation, Lm numbers remained relatively unchanged or decreased somewhat after 90 d. Regardless of whether the blend was included, when frankfurters were surface treated with LAE or levulinic acid, Lm decreased from ca. 4.3 to ca. 1.5 to 2.5 log CFU/package within 2 h. However, after 90 d Lm increased to ca. 9.0 and 5.8, 5.8 and 5.6, or 2.6 and 4.0 log CFU/package on frankfurters formulated with 0, 0.5%, or 1.0% of the blend and treated with LAE and levulinic acid, respectively, whereas numbers decreased to ca. 0.8 and 2.5 log CFU/package, respectively, using 0.75% of the blend.
Significance: Inclusion of lactate-diacetate-propionate, alone or in combination with LAE or levulinic acid, controlled outgrowth of Lm on frankfurters throughout shelf life.