Document Detail


Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures.
MedLine Citation:
PMID:  20630320     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
United States regulations require ready-to-eat meat and poultry processors to control Listeria monocytogenes using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log-cycle; if the treatment achieves > or = 2 log reductions, the plant is subject to less frequent microbial testing. Lactic acid (LA) may be useful as a post-lethality intervention and its antimicrobial properties may increase with temperature of application. The aim of this study was to evaluate the effect of LA solution concentration and temperature on L. monocytogenes counts of inoculated frankfurters and to identify parameters (concentration, temperature, and time) that achieve 1 and 2 log-unit immediate reductions. Frankfurters were surface-inoculated with a 10-strain mixture of L. monocytogenes (4.4 +/- 0.1 log CFU/cm(2)) and then immersed in distilled water or LA solutions (0-3%) of 4, 25, 40, or 55 degrees C for 0-120 s. A regression equation for L. monocytogenes reduction included significant (P < 0.05) effects by the terms of concentration, time, temperature, and the interaction of concentration and temperature; other tested parameters (other interactions, quadratic and cubic terms), within the experimental range examined, did not affect (P > or = 0.05) the extent of reduction. Results indicated that the effectiveness of LA against L. monocytogenes, in addition to concentration, increased with solution temperature (in the range of 0.6-2.8 log CFU/cm(2)). The developed equation may allow processors to vary conditions of treatment with LA to achieve a 1 or 2 log-unit reduction of the pathogen and comply with United States regulations.
Authors:
Oleksandr A Byelashov; Hristo Daskalov; Ifigenia Geornaras; Patricia A Kendall; Keith E Belk; John A Scanga; Gary C Smith; John N Sofos
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2010-04-13
Journal Detail:
Title:  Food microbiology     Volume:  27     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  783-90     Citation Subset:  IM    
Copyright Information:
Copyright 2010 Elsevier Ltd. All rights reserved.
Affiliation:
Center for Meat Safety & Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Anti-Bacterial Agents / pharmacology*
Colony Count, Microbial
Consumer Product Safety
Dose-Response Relationship, Drug
Food Contamination / prevention & control
Food Handling / methods*
Food Microbiology
Food Preservation / methods
Humans
Lactic Acid / pharmacology*
Listeria monocytogenes / drug effects,  growth & development*
Meat Products / microbiology*
Swine
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Anti-Bacterial Agents; 50-21-5/Lactic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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