Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips
Joint Authors
Casco, Gerardo
Johnson, Jennifer L.
Taylor, T. Matthew
Gaytán, Carlos N.
Brashears, Mindy M.
Alvarado, Christine Z.
Source
International Journal of Food Science
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-06-25
Country of Publication
Egypt
No. of Pages
5
Abstract EN
This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A.
Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls.
Products were inoculated with 104–105 CFU/mL streptomycin-resistant (1500 μg/mL) Lm Scott A prior to treatment.
Products were then stored at ~4°C and sampled at 0, 7, 14, 21, 28, 42, and 56 d.
The SL/SDA combination applied to turkey slices extended the lag phase through 21 days of refrigerated storage.
Numbers of Lm Scott A rose by 0.7 log10 CFU/g through the 56 d storage period.
The application of the SL/PL/SDA treatment to turkey product surfaces extended the lag phase through 42 d, with pathogen numbers declining after 21 d.
Combination organic acid dips prolonged the lag phase for 2 to 6 wk on turkey product surfaces and can be useful as antimicrobial agents for Lm control on postlethality exposed sliced deli products.
American Psychological Association (APA)
Casco, Gerardo& Johnson, Jennifer L.& Taylor, T. Matthew& Gaytán, Carlos N.& Brashears, Mindy M.& Alvarado, Christine Z.. 2015. Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips. International Journal of Food Science،Vol. 2015, no. 2015, pp.1-5.
https://search.emarefa.net/detail/BIM-1065975
Modern Language Association (MLA)
Casco, Gerardo…[et al.]. Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips. International Journal of Food Science No. 2015 (2015), pp.1-5.
https://search.emarefa.net/detail/BIM-1065975
American Medical Association (AMA)
Casco, Gerardo& Johnson, Jennifer L.& Taylor, T. Matthew& Gaytán, Carlos N.& Brashears, Mindy M.& Alvarado, Christine Z.. Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips. International Journal of Food Science. 2015. Vol. 2015, no. 2015, pp.1-5.
https://search.emarefa.net/detail/BIM-1065975
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1065975