Lloyd T, Alvarado C Z, Brashears M M, Thompson L D, McKee S R, Berrang M
Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA.
Poult Sci. 2009 Oct;88(10):2235-9. doi: 10.3382/ps.2009-00034.
The growth of Listeria monocytogenes in further-processed meat products has become a major concern and an important food safety issue. The meat and poultry industries have incorporated interventions such as organic acids in marinades to inhibit the growth of L. monocytogenes. In this study, organic acids were utilized in the raw product and as a postcook dip to determine their inhibitory effect on the growth of L. monocytogenes in turkey deli loaves. The turkey deli loaves were processed, cooked, cooled, inoculated with streptomycin-resistant L. monocytogenes, and then dipped. Treatments were potassium lactate (PL) in the raw product with sodium lactate (SL), sodium diacetate (SD) dip, PL with SL/PL/SD dip, SL with SL/SD dip, and SL with SL/PL/SD dip. There was also a positive (inoculated) and negative (noninoculated) control, which was dipped in distilled water. Days 0, 7, 14, 21, 28, 42, and 56 were sampled for L. monocytogenes. There were no differences (P>0.05) among the organic acid treatments in the turkey deli loaves at any time points; therefore, all of the treatments increased the lag phase of L. monocytogenes, extending the shelf-life of the product. However, there was a difference between the treatments and the positive control at d 7, 14, 21, 28, 42, and 56. The growth of L. monocytogenes increased immediately in the positive control, whereas the negative control appeared to have no growth. These organic acids can provide meat processors with a useful method for extending the lag phase of L. monocytogenes in ready-to-eat meat and poultry products.
单核细胞增生李斯特菌在深加工肉制品中的生长已成为一个主要问题和重要的食品安全问题。肉类和家禽行业已采用如在腌泡汁中添加有机酸等干预措施来抑制单核细胞增生李斯特菌的生长。在本研究中，将有机酸用于原料产品并作为熟后浸泡液，以确定它们对火鸡肉制品中单核细胞增生李斯特菌生长的抑制作用。火鸡肉制品经过加工、烹饪、冷却，接种抗链霉素单核细胞增生李斯特菌，然后进行浸泡处理。处理组包括在原料产品中添加乳酸钾（PL）与乳酸钠（SL）、双乙酸钠（SD）浸泡液、PL与SL/PL/SD浸泡液、SL与SL/SD浸泡液以及SL与SL/PL/SD浸泡液。还设有阳性（接种）和阴性（未接种）对照，阴性对照浸泡在蒸馏水中。在第0、7、14、21、28、42和56天对单核细胞增生李斯特菌进行采样。在任何时间点，火鸡肉制品中各有机酸处理组之间均无差异（P>0.05）；因此，所有处理均延长了单核细胞增生李斯特菌的迟缓期，延长了产品的保质期。然而，在第7、14、21、28、42和56天，处理组与阳性对照之间存在差异。阳性对照中单核细胞增生李斯特菌的生长立即增加，而阴性对照似乎没有生长。这些有机酸可为肉类加工商提供一种有用的方法，以延长即食肉和禽产品中单核细胞增生李斯特菌的迟缓期。
