Journal article
Validation of Food-Grade Salts of Organic Acids as Ingredients To Control Listeria monocytogenes on Pork Scrapple during Extended Refrigerated Storage
Journal of food protection, v 74(3), pp 394-402
01 Mar 2011
PMID: 21375875
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
This study was conducted to investigate control of Listeria monocytogenes on pork scrapple during storage at 4 degrees C. In phase I, scrapple was formulated, with or without citrate-diacetate (0.64%), by a commercial processor to contain various solutions or blends of the following antimicrobials: (i) lactate-diacetate (3.0 or 4.0%), (ii) lactate-diacetate-propionate (2.0 or 2.5%), and (iii) levulinate (2.0 or 2.5%). Regardless of whether citrate-diacetate was included in the formulation, without the subsequent addition of the targeted antimicrobials pathogen levels increased ca. 6.4 log CFU/g within the 50-day storage period. In the absence of citrate-diacetate but when the targeted antimicrobials were included in the formulation, pathogen numbers increased by ca. 1.3 to 5.2 log CFU/g, whereas when citrate-diacetate was included with these antimicrobials, pathogen numbers increased only by ca. 0.7 to 2.3 log CFU/g. In phase IT, in the absence of citrate-diacetate, when the pH of the lactate-diacetate-propionate blend (2.5%) was adjusted to pH 5.0 or 5.5 pathogen numbers remained unchanged (<= 0.5 log CFU/g increase) over 50 days, whereas when citrate-diacetate was included with the lactate-diacetate-propionate blend adjusted to pH 5.0 or 5.5, pathogen numbers decreased by 0.3 to 0.8 log CFU/g. In phase 111, when lower concentrations of the lactate-diacetate-propionate blend (1.5 or 1.94%) were adjusted to pH 5.5, pathogen numbers increased by ca. 6.0 and 4.7 log CFU/g, respectively, whereas when the mixture was adjusted to pH 5.0, pathogen numbers increased by <= 0.62 log CFU/g. Thus, scrapple formulated with lactate-diacetate-propionate (1.5 and 1.94% at pH 5.0) is an unfavorable environment for outgrowth of L. monocytogenes.
Metrics
Details
- Title
- Validation of Food-Grade Salts of Organic Acids as Ingredients To Control Listeria monocytogenes on Pork Scrapple during Extended Refrigerated Storage
- Creators
- A. C. S. Porto-Fett - 1Oser Technologies, Blacksville, West Virginia 26521S. G. Campano - 2Hawkins Inc., Minneapolis, Minnesota 55413J. E. Call - United States Department of AgricultureB. A. Shoyer - United States Department of AgricultureL. Yoder - 4Hatfield Quality Meats, Hatfield, Pennsylvania 19440K. Gartner - 4Hatfield Quality Meats, Hatfield, Pennsylvania 19440L. Tufft - 4Hatfield Quality Meats, Hatfield, Pennsylvania 19440A. Oser - 1Oser Technologies, Blacksville, West Virginia 26521J. Lee - Drexel UniversityJ. B. Luchansky - United States Department of Agriculture
- Publication Details
- Journal of food protection, v 74(3), pp 394-402
- Publisher
- Int Assoc Food Protection
- Number of pages
- 9
- Grant note
- Oser Technologies USDA-ARS; United States Department of Agriculture (USDA); USDA Agricultural Research Service Hatfield Quality Meats, Hawkins, Inc.
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Decision Sciences (and Management Information Systems)
- Web of Science ID
- WOS:000288313200007
- Scopus ID
- 2-s2.0-79951984137
- Other Identifier
- 991019168249804721
UN Sustainable Development Goals (SDGs)
This publication has contributed to the advancement of the following goals:
InCites Highlights
Data related to this publication, from InCites Benchmarking & Analytics tool:
- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Biotechnology & Applied Microbiology
- Food Science & Technology