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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #207088
Title: Viability of Listeria monocytogenes on commercially-prepared roast beef logs, turkey breast logs and frankfurters surface treated with lauric arginate and stored at 4 degree C for 24 hours

Author
item Luchansky, John
item Call, Jeffrey
item Smith, James
item SMITH, JEAN - HATFIELD MEATS
item OSER, ALAN - HATFIELD MEATS

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/29/2007
Publication Date: 7/8/2007
Citation: Luchansky, J.B., Call, J.E., Smith, J.L., Smith, J.L., Oser, A. 2007. Viability of Listeria monocytogenes on commercially-prepared roast beef logs, turkey breast logs and frankfurters surface treated with lauric arginate and stored at 4 degree C for 24 hours. Meeting Abstract. International Association of Food Protections' Annual Meeting. P2-24.

Interpretive Summary:

Technical Abstract: The effectiveness of the Sprayed Lethality In Container (SLIC) process was determined as a chemical intervention delivery system for the bacterial decontamination of roast beef logs, turkey breast logs, and frankfurters. These meat products were surface inoculated with a 5-strain cocktail of Listeria monocytogenes (7.0 log10 CFU) and added to packages containing various volumes (0 to 6 ml) and concentrations (5 or 10% in dH2O) of lauric arginate (LAE; Ethyl-N-dodecanoyl-L-arginate hydrochloride). The packages were vacuum-sealed, and stored at 4 deg C for 24 h. Pathogen levels decreased by ca. 2.0 log10 CFU/package in roast beef samples treated with 6 ml of 10% LAE, ca. 4.5 log10 CFU/package in turkey breast samples treated with 6 ml of a 10% solution of LAE, and ca. 5 log10 CFU/package in frankfurter samples treated with either 4 ml of a 5% or 4 ml of a 10% solution of LAE. The results indicated that application of LAE via the SLIC method reduced the levels of L. monocytogenes on the surfaces of roast beef, turkey breast and frankfurters within a 24 hour period at 4 degree C. The application of LAE as a post-process intervention should assist manufacturers in achieving USDA/FSIS Alternative 2 status.