Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

dc.contributor.author Brehm-Stecher, Byron
dc.contributor.author Dickson, James
dc.contributor.author Cordray, J C
dc.contributor.author Dickson, J S
dc.contributor.author Sebranek, Joseph
dc.contributor.author Jung, S
dc.contributor.author Manu, D K
dc.contributor.author Mendonca, A F
dc.contributor.author Brehm-Stecher, B
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Animal Science
dc.date 2018-02-18T17:33:32.000
dc.date.accessioned 2020-06-29T23:40:03Z
dc.date.available 2020-06-29T23:40:03Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2015
dc.date.issued 2015-01-01
dc.description.abstract <p>Ready-to-Eat (RTE) meat and poultry products manufactured with natural or organic methods may be at greater risk for Listeria monocytogenes growth, if contaminated, than their conventional counterparts due to the required absence of preservatives and antimicrobials. Thus, the objective of this study was to investigate the use of commercially available natural antimicrobials in combination with post-lethality interventions for the control of L. monocytogenes growth and recovery on alternatively-cured RTE ham. Antimicrobials evaluated were cranberry powder (90 MX), vinegar (DV), and vinegar and lemon juice concentrate (LV1 X). Post-lethality interventions studied included high hydrostatic pressure at 400 MPa (HHP), lauricarginate (LAE), octanoic acid (OA), and post-packaging thermal treatment (PPTT). Viable L. monocytogenes on modified Oxford (MOX) and thin agar layer (TAL) media were monitored through 98 days of product storage at 4 ± 1°C. The post-lethality treatments of HHP, OA, and LAE significantly reduced initial viable L. monocytogenes numbers compared to the control, regardless of the antimicrobial ingredient used in the formulation while PPTT did not. Only when used in combination with DV and LV1 X did HHP, OA, and LAE exhibit sustained suppression, of L. monocytogenes recovery and growth throughout refrigerated storage. As a result, the use of natural antimicrobial ingredients such as DV and LV1 X in combination with post-lethality interventions such as HHP, LAE, and OA represents an effective multi-hurdle approach that could be instituted by manufacturers of organic and natural processed meat and poultry products for L. monocytogenes control.</p>
dc.description.comments <p>This article is published as Lavieri NA, Sebranek JG, Cordray JC, Dickson JS, Horsch AM, et al. (2015) Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post-Lethality Interventions. J Food Process Technol 6: 493. doi:<a href="http://dx.doi.org/10.4172/2157-7110.1000493" target="_blank">10.4172/2157-7110.1000493</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/342/
dc.identifier.articleid 1342
dc.identifier.contextkey 10472893
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/342
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/9761
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/342/2015_Sebranek_ControlListeria.pdf|||Fri Jan 14 23:41:50 UTC 2022
dc.source.uri 10.4172/2157-7110.1000493
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Microbiology
dc.subject.disciplines Food Science
dc.subject.disciplines Meat Science
dc.subject.keywords Ham
dc.subject.keywords High-pressure
dc.subject.keywords Listeria Monocytogenes
dc.subject.keywords Natural
dc.subject.keywords Organic
dc.title Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions
dc.type article
dc.type.genre article
dspace.entity.type Publication
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