Investigating the Control of Listeria monocytogenes on a Ready-to-Eat Ham Product Using Natural Antimicrobial Ingredients and Postlethality Interventions Brehm-Stecher, Byron Jung, Stéphanie Sebranek, Joseph Cordray, Joseph Dickson, James Horsch, Ashley Jung, Stéphanie Dickson, James Manu, David Mendonca, Aubrey
dc.contributor.department Animal Science 2018-02-16T08:58:48.000 2020-06-29T23:41:48Z 2020-06-29T23:41:48Z Wed Jan 01 00:00:00 UTC 2014 2014-01-01 2014-06-01
dc.description.abstract <p>Ready-to-eat (RTE) meat and poultry products manufactured with natural or organic methods are at greater risk for <em>Listeria monocytogenes</em> 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 and postlethality interventions in the control of <em>L. monocytogenes</em>growth and recovery on a RTE ham product. Antimicrobials evaluated were cranberry powder (90MX), vinegar (DV), and vinegar/lemon juice concentrate (LV1X). Postlethality interventions studied were high hydrostatic pressure at 400 (HHP400) or 600 (HHP600) MPa, lauric arginate (LAE), octanoic acid (OA), and postpackaging thermal treatment (PPTT). Parameters evaluated through 98 days of storage at 4±1°C were residual nitrite concentrations, pH, a<sub>w</sub>, and viable <em>L. monocytogenes</em> on modified Oxford (MOX) media. On day 1, OA, 90MX, DV, and LV1X yielded lower residual nitrite concentrations than the control, whereas HHP400, HHP600, and LAE did not. LAE, HHP400, and OA reduced <em>L. monocytogenes</em> population compared to the control after 1 day of storage by 2.38, 2.21, and 1.73 log<sub>10</sub> colony-forming units per gram, respectively. PPTT did not achieve a significant reduction in <em>L. monocytogenes</em> populations. <em>L. monocytogenes</em> recovered and grew in all postlethality intervention treatments except HHP600. 90MX did not inhibit the growth of <em>L. monocytogenes</em>, while DV and LV1X did. Results of this study demonstrate the bactericidal properties of HHP, OA, and LAE and the bacteriostatic potential of natural antimicrobial ingredients such as DV and LV1X against <em>L. monocytogenes</em>.</p>
dc.description.comments <p>This is a copy of an article published in the Foodborne Pathogens and Disease © 2014, copyright Mary Ann Liebert, Inc.; Foodborne Pathogens and Disease is available online at:</p>
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dc.identifier archive/
dc.identifier.articleid 1078
dc.identifier.contextkey 7095966
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/80
dc.language.iso en
dc.source.bitstream archive/|||Sat Jan 15 02:04:36 UTC 2022
dc.source.uri 10.1089/fpd.2013.1702
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Microbiology
dc.subject.disciplines Meat Science
dc.subject.keywords food contamination
dc.subject.keywords microbial viability
dc.subject.keywords fast foods
dc.subject.keywords antimicrobials
dc.title Investigating the Control of Listeria monocytogenes on a Ready-to-Eat Ham Product Using Natural Antimicrobial Ingredients and Postlethality Interventions
dc.type article
dc.type.genre article
dspace.entity.type Publication
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