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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 #249778
Title: Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage

Author
item PORT0-FETT, ANNA - Oser Technologies
item YODER, LISA - Hatfield Quality Meats
item GARTNER, K. - Hatfield Quality Meats
item TUFFT, LINDA - Hatfield Quality Meats
item CAMPANO, STEVE - Hawkins, Inc
item OSER, ALAN - Oser Technologies
item Shoyer, Brad
item Call, Jeffrey
item Luchansky, John

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/11/2010
Publication Date: 1/26/2010
Citation: Port0-Fett, A., Yoder, L., Gartner, K.M., Tufft, L., Campano, S., Oser, A., Shoyer, B.A., Call, J.E., Luchansky, J.B. 2010. Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage [abstract]. IAFP Annual Meeting. p. 1.

Interpretive Summary:

Technical Abstract: We evaluated the addition of select food grade chemicals as ingredients to control Listeria monocytogenes on pork scrapple during refrigerated storage. In each of two trials, loaves (ca. 11 cm wide x ca. 6 cm high x ca. 64 cm long; ca. 5 kg each) of pork scrapple were formulated, with or without citrate-diacetate (0.64%; Ional-Plus), by a commercial processor to contain various solutions/blends of the following antimicrobials: i) lactate-diacetate (3.0 to 4.0%; UltraLac KL 564), ii) lactate-diacetate-propionate (2.0 and 2.5%; e(Lm)inate), and iii) levulinate (2.0 and 2.5%). The resulting scrapple was sliced (ca. 1.9 cm thick) and surface inoculated on both the top and bottom faces of each slice to a target level of ca. 2.5 log CFU/g with a five-strain cocktail of L. monocytogenes. The inoculated slices were placed into nylon-polyethylene bags that were vacuum-sealed and held at 4C for up to 60 d. In the absence of any added antimicrobials, pathogen levels increased from ca. 2.5 log CFU/g to ca. 9.0 log CFU/g over 60 d of refrigerated storage. When scrapple was formulated without citrate-diacetate, but lactate-diacetate, lactate-diacetate-propionate, or levulinate were included in the formulation, pathogen levels increased from ca. 2.5 log CFU/g to ca. 8.1 and 7.3, 7.2 and 3.9, or 7.8 and 6.5 log CFU/g, respectively, within 60 d. In contrast, when scrapple was formulated with citrate-diacetate in combination with lactate-diacetate or with levulinate, pathogen levels increased from ca. 2.5 log CFU/g to ca. 3.6 and 2.6 or 4.9 and 3.5 log CFU/g, respectively; however, in combination with lactate-diacetate-propionate pathogen levels decreased to ca. 2.0 log CFU/g during refrigerated storage. These data validated that inclusion of lactate-diacetate, lactate-diacetate-propionate, or levulinate as ingredients in pork scrapple formulated with citrate-diacetate would effectively control the outgrowth/survial of L. monocytogenes in the event of post-process contamination.