Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 1/30/2008
Publication Date: 7/1/2008
Citation: Santiago-Connolly, L.M., Bartholomew, G.W., Dorsa, W.J., Porto Fett, A.C., Smith, J., Call, J.E., Luchansky, J.B. 2008. Efficacy of a surface spray application of lauric arginate derivatives to control Listeria monocytogenes on roast beef and pastrami. Meeting Abstract. (P5-32) pg. 163. Interpretive Summary:
Technical Abstract: Introduction: Post-processing contamination of the surface and/or purge of vacuum-packaged ready-to-eat (RTE) meats with Listeria monocytogenes (Lm) poses a significant risk to consumers. Because some RTE meats provide a suitable environment for growth/survival of Lm, a post-processing intervention is required to satisfy regulatory guidelines and to enhance safety. Purpose: Evaluate the effectiveness of a surface spray application of antimicrobials to control Lm on pastrami and roast beef. Methods: Commercial pastrami (ca. 1.5 lbs per piece; 4.0 in. H X 3.5 in. W X 6.0 in. L) and roast beef (ca. 1.0 lbs per piece; 4.5 in. H X 2.0 in. W X 4.5 in. L) were separately surface inoculated with a five-strain mixture of Lm (ca. 7.0 log10 CFU/piece), individually placed in shrink-wrap bags, and surface treated with a 5 or 10% solution of lauric arginate (LAE; CytoGuard LA) or a 10% solution of LAE containing smoke extracts (LAE-S; CytoGuard'LS 611) via the Sprayed Lethality in Container (SLIC) technology. Bags were subsequently vacuum-sealed and held at 4 degree C for 1 h. Surviving Lm were enumerated using the USDA/ARS package rinse method by adding 0.1% of peptone water or D/E neutralizing broth to the packages and spread-plating onto MOX agar plates. Results: Regardless of the concentration and type of antimicrobial, the numbers of Lm on the surface of pastrami or roast beef decreased by ca. 0.85 to 1.8 log10 and 0.5 to 1.7 CFU/package, respectively, within 1 h at 4 degree C. Slightly less cells were recovered (0.3 to 0.7 log10 CFU/package) when 0.1% of peptone water was used as the recovery medium compared to D/E neutralizing broth to enumerate Lm from the surface/purge of pastrami and roast beef. Significance: These data establish the ability of LAE and LAE-S applied by SLIC to reduce Lm levels on the surface of pastrami and roast beef within 1 h at 4 degree C.