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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 #235524
Title: Viability of Listeria monocytogenes on boneless, fully-cooked hams prepared without lactates and packaged in fibrous casings that were subsequently surface treated with lauric arginate using the SLIC® delivery method

Author
item SMITH, J - OSER TECHNOLOGIES, LLC
item OSER, A - OSER TECHNOLOGIES, LLC
item Porto-Fett, Anna
item Call, Jeffrey
item Luchansky, John

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/3/2009
Publication Date: 5/17/2009
Citation: Smith, J.L., Oser, A., Porto Fett, A.C., Call, J.E., Luchansky, J.B. 2009. Viability of Listeria monocytogenes on boneless, fully-cooked hams prepared without lactates and packaged in fibrous casings that were subsequently surface treated with lauric arginate using the SLIC® delivery method. Meeting Abstract. (P-105-P434).

Interpretive Summary:

Technical Abstract: Several studies have demonstrated lethality of lauric arginate (LAE) against Listeria monocytogenes (Lm) when applied directly to the surface of ready-to-eat (RTE) meat and poultry products including frankfurters, ham, deli-turkey, and roast beef logs. However, relatively little is known about the effect, if any, that the product casing may have on the antilisterial potential of LAE. Thus, the present study evaluated the viability of Lm on retail hams prepared without lactates and packaged in a fibrous casing following surface treatment with a 7.5- or 15-mL volume of a 5% or 10% concentration of CytoGuard (trademark) mixed in a carrier solution during subsequent refrigerated storage. Each ham (ca. 4,000 g each, ca. 180 inches squared) was surface inoculated with ca. 7.0 log10 CFU/ham of a five-strain mixture of Lm using the sprayed lethality in container (SLIC®) delivery method. Three hams per treatment per sampling interval were evaluated. The product was massaged by hand for ca. 20 S to ensure for adequate coverage of the pathogen. The antimicrobial was pipetted into the corner of each package before the product was vacuum sealed, submerged in a hot water bath at 88 deg C for 3-5 S, and stored at 4 deg C. After 2 and 24 hr the pathogen was enumerated using the USDA package rinse/recovery method. Pathogen counts were lowered by 3 to 6 log10 CFU/ham when treated with 7.5 mL of 5% or 15 mL of 10% LAE solution, respectively. These data validate that LAE is effective at appreciably reducing levels of Lm on boneless, fully-cooked hams within a fibrous casing during refrigerated storage.