Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products

Journal of Food Protection

Volumn 76, Issue 8, 2013, Pages 1366-1376

  McDonnell, Lindsey M ^a,b   Glass, Kathleen A ^a   Sindelar, Jeffrey J ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Foremost Farms   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882286315     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-501     Document Type: Article

References (46)

1. Ahn, J., I. U. Grün, and A. Mustapha. 2004. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. J. Food Prot. 67:148-155.
2. Apostolidis, E., Y. I. Kwon, and K. Shetty. 2008. Inhibition of Listeria monocytogenes by oregano, cranberry, and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism. Int. J. Food Microbiol. 128:317-324.
3. Association of Official Analytical Chemists. 1990. Moisture in meat. Official method 950.46, p. 931;
4. nitrites in cured meats. Official method 973.31, p. 938. In Official methods of analysis, 15th ed. Association of Official Analytical Chemists, Arlington, VA.
5. Chung, K. T., W. R. Thomasson, and C. D. Wu-Yuan. 1990. Growth inhibition of selected foodborne bacteria, particularly Listeria monocytogenes, by plant extracts. J. Appl. Bacteriol. 69:498-503.
6. Chung, Y., M. Vurma, E. J. Turek, G. W. Chism, and A. E. Yousef. 2005. Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives. J. Food Prot. 68:744-750.
7. Doores, S. 2005. Organic acids, p. 91-142. In P. M. Davidson, J. N. Sofos, and J. L. Brannen (ed.), Antimicrobials in foods, 3rd ed. CRC Press, Taylor & Francis Group, Boca Raton, FL.
8. Draughon, A. F. 2004. Use of botanicals as biopreservatives in foods. Food Technol. 58:20-28.
9. Elgayyar, M., F. A. Draughon, D. A. Golden, and J. R. Mount. 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J. Food Prot. 64:1019-1024.
10. Fernández-López, J., N. Zhi, L. Aleson-Carbonell, J. A. Pérez-Alvarez, and V. Kuri. 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 69:371-380.
11. Food Product Design. 2010. U. S.organic sales soar to $26 billion. Available at: http://www.foodproductdesign.com/news/2010/04/us-organic-sales- soar-to-26-billion.aspx. Accessed 17 April 2013.
12. Glass, K. A., and M. P. Doyle. 1989. Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Appl. Environ. Microbiol. 55:1565-1569.
13. Glass, K. A., D. A. Granberg, A. L. Smith, A. M. McNamara, M. Hardin, J. Mattias, K. Ladwig, and E. A. Johnson. 2002. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Prot. 65:116-123.
14. Glass, K. A., L. M. McDonnell, R. C. Rassel, and K. L. Zierke. 2007. Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate. J. Food Prot. 70:214-217.
15. Glass, K. A., D. Preston, and J. Vessenmeyer. 2007. Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate. J. Food Prot. 70:214-217.
16. Hao, Y., R. E. Brackett, and M. P. Doyle. 1998. Efficacy of plant extracts in inhibiting Aeromonas hydrophila and Listeria monocytogenes in refrigerated, cooked poultry. Food Microbiol. 15:367-378.
17. Hao, Y., R. E. Brackett, and M. P. Doyle. 1998. Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. J. Food Prot. 61:307-312.
18. Juven, B. J., J. Kanner, F. Schved, and H. Weisslowicz. 1994. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J. Appl. Bacteriol. 76:626-631.
19. Legan, J. D., D. L. Seman, A. L. Milkowski, J. A. Hirschey, and M. H. Vandeven. 2004. Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. J. Food Prot. 67:2195-2204.
20. Lin, Y. T., R. G. Labbe, and K. Shetty. 2004. Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies. Appl. Environ. Microbiol. 70:123-127.
21. 2. Int. J. Food Microbiol. 34:221-232.
22. Naidu, A. S. (ed.). 2000. Natural food antimicrobial systems. CRC Press, Boca Raton, FL.
23. Natural FoodsMerchandiser. 2011. Market overview. Available at: http://newhope360.com/natural-foods-merchandiser/2011-05-31. Accessed 17 April 2013.
24. Organic Trade Association. 2012. Industry statistics and projected growth. Available at: http://www.ota.com/organic/mt/business.html. Accessed 17 April 2013.
25. Oussalah, M., S. Caillet, S. Salmiéri, L. Saucier, and M. Lacroix. 2007. Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella Typhimurium present in bologna and ham. J. Food Prot. 70:901-908.
26. Qiu, X., and V. C. H. Wu. 2007. Evaluation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus in ground beef with cranberry concentrate by thin agar layer method. J. Rapid Methods Autom. Microbiol. 15:282-294.
27. Schlyter, J. H., K. A. Glass, J. Loeffelholz, A. J. Degnan, and J. B. Luchansky. 1993. Effects of diacetate with nitrite, lactate, and pediocin on viability of Listeria monocytogenes in turkey slurries. Int. J. Food Microbiol. 19:271-281.
28. Seaberg, A. C., R. G. Labbe, and K. Shetty. 2003. Inhibition of Listeria monocytogenes by elite clonal extracts of oregano (Origanum vulgare). Food Biotechnol. 17:129-149.
29. Sebranek, J. G., and J. N. Bacus. 2007. Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Sci. 77:136-147.
30. Sebranek, J. G., A. L. Jackson-Davis, K. L. Myers, and N. A. Lavieri. 2012. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Sci. 92:267-273.
31. Sebranek, J. G., S. M. Lonergan, M. King-Brink, and E. Larson. 2001. Meat science and processing, 3rd ed. Peerage Press, Zenda, WI.
32. Seman, D. L., A. C. Borger, J. D. Meyer, P. A. Hall, and A. L. Milkowski. 2002. Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J. Food Prot. 65:651-658.
33. Sindelar, J. J., J. C. Cordray, J. G. Sebranek, J. A. Love, and D. U. Ahn. 2007. Effects of vegetable juice powder concentrations and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. J. Food Sci. 72:S324-S332.
34. Sindelar, J. J., J. C. Cordray, J. G. Sebranek, J. A. Love, and D. U. Ahn. 2007. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigments, pH, and trained sensory attributes of ready-to-eat uncured ham. J. Food Sci. 72:S388-S395.
35. Sivarooban, T., N. S. Hettiarachchy, and M. G. Johnson. 2007. Inhibition of Listeria monocytogenes using nisin with grape seed extract on turkey frankfurters stored at 4 and 10°C. J. Food Prot. 70:1017-1020.
36. Sullivan, G. A., A. L. Jackson-Davis, S. E. Niebuhr, Y. Xi, K. D. Schrader, J. G. Sebranek, and J. S. Dickson. 2012. Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-ornitriteadded ham. J. Food Prot. 75:1071-1076.
37. Sullivan, G. A., A. L. Jackson-Davis, K. D. Schrader, Y. Xi, C. Kulchaiyawat, J. G. Sebranek, and J. S. Dickson. 2012. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth. Meat Sci. 92:808-815.
38. Terns, M. J., A. L. Milkowski, S. A. Rankin, and J. J. Sindelar. 2011. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 88:311-318.
39. Theivendran, N., S. Hettiarachchy, and M. G. Johnson. 2006. Inhibition of Listeria monocytogenes by nisin combined with grape seed extract or green tea extract in soy protein film coated on turkey frankfurters. J. Food Sci. 71:M39-M44.
40. U. S. Department of Agriculture, Food Safety and Inspection Service. 2006. Product labeling: definition of the term "natural" public meeting. Available at: http://www.fsis.usda.gov/PDF/Natural-Claims-Transcripts. pdf. Accessed 17 April 2013.
41. U. S. Department of Agriculture, Food Safety and Inspection Service. 2006. Product labeling: definition of the term "natural." Fed. Regist. 71:70503-70505.
42. Winter, C. K., and S. F. Davis. 2006. Organic foods. J. Food Sci. 71:R117-R124.
43. Xi, Y., G. A. Sullivan, A. L. Jackson, G. H. Zhou, and J. G. Sebranek. 2011. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system. Meat Sci. 88:503-511.
44. Xi, Y., G. A. Sullivan, A. L. Jackson, G. H. Zhou, and J. G. Sebranek. 2012. Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally cured frankfurters. Meat Sci. 90:130-138.
45. Zeuthen, P., and L. Bogh-Sorensen (ed.). 2003. Food preservation techniques. CRC Press, Boca Raton, FL.
46. Zhang, L., S. R. Moosekian, E. C. D. Todd, and E. T. Ryser. 2012. Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage. J. Food Prot. 75:896-905.