Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage.

Autor:	Cropp MS; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA., Sebranek JG; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, USA., Dickson JS; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA., Walla AM; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, USA; Department of Animal and Food Sciences, Texas Tech University, 304 Experimental Sciences Building, 2500 Broadway Street, Lubbock, TX 79409, USA., Houser TA; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA., Prusa KJ; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, USA., Unruh DA; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA., Tarté R; Department of Animal Science, Iowa State University, 215 Meats Laboratory, 914 Stange Road, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, USA. Electronic address: rtarte@iastate.edu.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 2024 Nov; Vol. 87 (11), pp. 100361. Date of Electronic Publication: 2024 Sep 13.
DOI:	10.1016/j.jfp.2024.100361
Abstrakt:	Listeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L. monocytogenes when included in meat product formulations. The objectives of this study were to determine the potential of nitrite-embedded film to affect the growth of L. monocytogenes following postthermal processing of conventionally-cured and nitrite-free bologna. Two bologna treatment formulations, a conventionally-cured control formulation (CON) and a nitrite-free formulation (UCC), were manufactured, packaged in conventional (CF) or nitrite-embedded (NEF) film, inoculated with 3.5 log CFU/cm 2 of a cocktail of L. monocytogenes strains, and stored at 10 ± 1 °C. CON-NEF and UCC-NEF treatments had significantly slower (P < 0.05) growth of L. monocytogenes than CON-CF and UCC-CF, with populations in UCC-CF (which contained no nitrite) increasing by 3.4 logs after 10 d of storage in UCC-CF and 3.6 logs after 50 d in CON-CF (which had formulated nitrite only), while in the NEF-packaged samples, with or without formulated nitrite, they did not exceed the inoculum level until after day 40. Initial (day 0) residual nitrite was significantly greater (P < 0.05) in the control formulation. Packaging in NEF, however, resulted in an increase of 27-28 ppm by day 3, regardless of formulation, after which it decreased rapidly. Results suggest NEF can be used as a post-lethality antimicrobial intervention in food safety intervention strategies, in both cured and uncured processed meat products. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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