Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved Listeria monocytogenes on bologna

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 440-446

  Grosulescu, Camelia ^a   Juneja, Vijay K ^b   Ravishankar, Sadhana ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Listeria monocytogenes; Pediocin; Sodium diacetate; Sodium lactate; Thermal inactivation

Indexed keywords

ACETIC ACID DERIVATIVE; BACTERIOCIN; FOOD PRESERVATIVE; LACTATE SODIUM; SODIUM DIACETATE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PRODUCT SAFETY;

ACETATES; ANIMALS; BACTERIOCINS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HOT TEMPERATURE; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MICROBIAL VIABILITY; SODIUM LACTATE;

LISTERIA MONOCYTOGENES;

EID: 79952007225     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.10.013     Document Type: Article

References (31)

1. Barmpalia I.M., Geornaras I., Kendall P.A., Belk K.E., Scanga J.A., Smith G.C., Sofos J.N. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. J. Food Prot. 2004, 67:2456-2464.
2. Barmpalia I.M., Koutsoumanis K.P., Geornaras B.e.l.k.K.E.I., Scanga J., Kendall P.A., Smith G.C., Sofos J.N. Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10 °C. Food Microbiol. 2005, 22:205-211.
3. Bedie G.K., Samelis J., Sofos J.N., Belk K.E., Scanga J.A., Smith G.C. Antimicrobials in the formulation to control Listeria monocytogenes post processing contamination on frankfurters stored at 4 °C in vacuum packages. J. Food Prot. 2001, 64:1949-1955.
4. Byelashov, O.A., Geornaras, I., Grosulescu, C. C. Nightingale, K.K., Kendall, P.A., and Sofos, J.N. 2009. Growth of Listeria monocytogenes on sliced inoculated pastrami and roast beef during vacuum-packaged storage at 4, 7 or 12 °C. 96th Annual Meeting of the International Association for Food Protection, July 12-15, Grapevine, TX. Abstract No. P1-23.
5. Center for Disease Control and Prevention Multistate outbreak of listeriosis - United States, 1998-1999. Morb. Mortal. Wkly. Rep. 1999, 47:1117-1118.
6. Chen C.-M., Sebranek J.G., Dickson J.S., Mendonca A.F. Combining pediocin (ALTA 2341) with post packaging thermal pasteurization for control of Listeria monocytogenes on frankfurters. J. Food Prot. 2004, 67:1855-1865.
7. Draper N.R., Smith H. Applied Regression Analysis 1981, John Wiley& Sons, New York.
8. FSIS Compliance Guidelines to Control Listeria monocytogenes in Post-lethality Exposed Ready-to-eat Meat and Poultry Products 2006.
9. Glass K.A., Grandberg D.A., Smith A.L., McNamara A.M., Hardin M., Mattias J., Ladwig K., Johnson E.A. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Prot. 2002, 65:116-123.
10. Goff J.H., Bhunia A.K., Johnson M.G. Complete inhibition of low levels of Listeria monocytogenes on refrigerated chicken meat with pediocin AcH bound to heat killed Pediococcus acidilactici cells. J. Food Prot. 1996, 11:1187-1192.
11. Hwang C.A., Tamplin M.L. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures. J. Food Sci. 2007, 72:M246-M253.
12. Juneja V.K. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. J. Food Prot. 2003, 66:804-811.
13. Leistner L. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 2000, 62:619-624.
14. Lihono M.A., Mendonca A.F., Dickson J.S., Dixon P.M. A predictive model to determine the effects of temperature, sodium pyrophosphate, and sodium chloride on thermal inactivation of starved Listeria monocytogenes in pork slurry. J. Food Prot. 2003, 66:1216-1221.
15. Lou Y., Yousef A.H. Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factors. Appl. Environ. Microbiol. 1997, 63:1252-1255.
16. Maks N., Zhu L., Juneja V.K., Ravishankar S. Sodium lactate, sodium diacetate and pediocin: effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol. 2010, 27:64-69.
17. Mazzotta A.S., Gombas D.E. Heat resistance of an outbreak strain of Listeria monocytogenes in hot dog batter. J. Food Prot. 2001, 64:321-324.
18. Mbandi E., Shelef L.A. Enhanced inhibition of Listeria monocytogenes and Salmonella Enteritidis in meat by combinations of sodium lactate and sodium diacetate. J. Food Prot. 2001, 64:640-644.
19. McCormick K., Han I.Y., Acton J.C., Sheldon B.W., Dawson P.L. D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. Poult. Sci. 2003, 82:1337-1342.
20. McMahon C.M.M., Doherty A.M., Sheridan J.J., Blair I.S., McDowell D.A., Hegarty T. Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef. Appl. Microbiol. 1999, 28:340-344.
21. Mosqueda-Melgar J., Raybaudi-Massilia R.S., Martin-Belloso O. Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials. Innov. Food Sci. Emerg.Tech. 2008, 9:328-340.
22. Mosqueda-Melgar J., Raybaudi-Massilia R.S., Martin-Belloso O. Combinations of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices. Food Microbiol. 2008, 25:479-491.
23. Samelis J., Bedie G.K., Sofos J.N., Belk K.E., Scanga J.A., Smith G.C. Control of Listeria monocytogenes with combined antimicrobials after post-process contamination and extended storage of frankfurters at 4 °C in vacuum packages. J. Food Prot. 2002, 65:299-307.
24. SAS Statistical Analysis Systems for Windows, Version 8.0 1999, Statistical Analysis Systems Institute, Inc., Cary, N.C.
25. Scharff R.L. Health-related Costs from Foodborne Illness in the United States 2010, The Produce Safety Project at GeorgetownUniversity. http://www.producesafetyproject.org.
26. Schlyter H.J., Glass K.A., Leoffelholz J., Degnan A.J., Luchansky J.B. The effects of diacetate with nitrite, lactate or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J. Food Microbiol. 1993, 19:271-281.
27. Schultze K., Linton R., Cousin M., Luchanski J., Tamplin M. A predictive model to describe the effects of temperature, sodium lactate and sodium diacetate on the inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurters. J. Food Prot. 2006, 69:1552-1560.
28. Shelef L.A., Addala L. Inhibition of Listeria monocytogenes and other bacteria by sodium diacetate. J. Food Saf. 1994, 14:103-115.
29. Uhart M., Ravishankar S., Maks N.D. Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4 °C. J. Food Prot. 2004, 67:2296-2301.
30. Unda J.R., Molins R.A., Walker H.W. Clostridium sporogenes and Listeria monocytogenes: survival and inhibition in microwave ready beef roasts containing selected antimicrobials. J. Food Sci. 1991, 56:204-205.
31. United States Department of Agriculture Food additives for use in meat and poultry products: sodium diacetate, sodium acetate, sodium lactate, potassium lactate. USDA Fed. Reg 2000, 65:3121-3123. Docket# 99-028DF.