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United States Department of Agriculture

Agricultural Research Service

Research Project: PATHOGEN PERSISTENCE AND PROCESSING OPTIMIZATION FOR ELIMINATION IN FOODS

Location: Food Safety and Intervention Technologies

Title: Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during etended storage at 4 deg C and 10 deg C

Authors
item Porto Fett, Anna
item Campano, Steven -
item Shoyer, Brad
item Wadsworth, Sarah -
item Luchansky, John

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 28, 2013
Publication Date: July 28, 2013
Citation: Porto Fett, A.C., Campano, S., Shoyer, B.A., Wadsworth, S., Luchansky, J.B. 2013. Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during etended storage at 4 deg C and 10 deg C. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., 76:177-178(P2-159).

Technical Abstract: Lactates are widely used by the meat industry as antilisterial ingredients in ready-to-eat (RTE) products, but levels typically used by manufacturers are less effective at controlling Listeria monocytogenes (Lm) on uncured RTE meats than on cured RTE products. Determine viability of Lm on uncured turkey breast containing buffered vinegar (BV) and surface treated with a stabilized solution of sodium chlorite in vinegar (VSC). Commercially-produced, uncured, deli-style turkey breast was formulated with or without BV (2.0, 2.5, or 3.0%), sliced (ca. 1.25 cm thick), and subsequently surface inoculated (ca. 4.3 log CFU/slice) with a five-strain cocktail of Lm. Next, 1 ml of a 2 or 10% solution of VSC was added to each package before vacuum sealing and then storing at 4 deg C or 10 deg C. Without antimicrobials, Lm increased by ca. 6.2 log CFU/slice after 90 and 48 days of storage at 4degC or 10 deg C, respectively. At 4 deg C, Lm increased by ca. 0.4 to 1.9 log CFU/slice on turkey breast formulated with 2.0 or 2.5% of BV and treated or not with 2% VSC, whereas when treated with 10% VSC, Lm levels remained relatively unchanged over 90 days. However, when turkey breast was formulated with 3.0% BV and treated or not with VSC, pathogen numbers decreased by ca. 0.7 to 1.3 log CFU/slice. At 10degC, Lm increased by ca. 1.5 to 5.6 log CFU/slice after 48 days when formulated with 2.0 to 3.0% of BV and treated or not with 2% VSC. When formulated with 2.0% BV and treated with 10% VSC Lm increased by ca. 3.3 log CFU/slice, whereas when formulated with 2.5 to 3.0% BV and treated with 10% VSC Lm decreased by ca. 0.3 log CFU/slice. Inclusion of BV, alone or in combination with VSC, in uncured turkey breast suppressed outgrowth of Lm during shelf life.

Last Modified: 8/30/2014
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