Innovation Centre, Food, PURAC Biochem b.v., 4206 AC, Gorinchem, The Netherlands.
J Food Prot. 2010 Mar;73(3):552-5. doi: 10.4315/0362-028x-73.3.552.
Ready-to-eat (RTE) meat products have been identified as a significant source of listeriosis in humans in the United States. Meat processors in the United States are required to use one of three alternatives to control L. monocytogenes in RTE meats: (i) a postlethality inactivation treatment along with a L. monocytogenes growth inhibitor; (ii) a postlethality inactivation treatment or a growth inhibitor; or (iii) sanitation measures and intensive testing. Lauric arginate (LAE) has been proposed as an effective postlethality inactivation treatment. The present study was conducted to investigate the antimicrobial effect of a lactate-diacetate blend in the formulation combined with surface application of LAE on cooked cured ham inoculated with L. monocytogenes, vacuum packaged, and stored at 4 degrees C for up to 90 days. The treatments evaluated were (i) control ham with no added antimicrobials (control); (ii) ham formulated with 1.68% potassium lactate and 0.12% sodium diacetate (PLSD); (iii) control ham with 0.07% LAE as a surface treatment (LAE); and (iv) ham formulated with PLSD and LAE surface treatment (sprayed in bag and distributed across meat surface during vacuum packing) (PLSD + LAE). Use of only LAE as a surface treatment resulted in an initial 1-log CFU/g reduction in levels of L. monocytogenes on ham; however, this reduction only delayed the growth of the pathogen to 8 log CFU/g by 12 days when compared with the control ham without added antimicrobials. Use of PLSD in the formulation of ham resulted in a complete inhibition of L. monocytogenes throughout storage. The combination of PLSD in the formulation and a surface treatment with LAE resulted in an initial 0.7-log CFU/g reduction of the pathogen on ham and complete inhibition of the pathogen at the reduced level throughout storage. Formulation of ham with a lactate-diacetate blend combined with lauric arginate as a surface treatment will allow RTE meat processors to effectively achieve alternative 1 status, as designated by the U.S. Department of Agriculture Food Safety and Inspection Service, in their facilities.
即食（RTE）肉类产品已被确定为美国人类李斯特菌病的重要来源。美国的肉类加工商必须使用三种替代方案之一来控制 RTE 肉类中的单核细胞增生李斯特菌：（i） 致死后灭活处理加单核细胞增生李斯特菌生长抑制剂；（ii） 致死后灭活处理或生长抑制剂；或（iii） 卫生措施和强化测试。月桂酰精氨酸（LAE）已被提议作为一种有效的致死后灭活处理方法。本研究旨在研究乳酸-二乙酸混合物在配方中的抗菌效果，该配方与 LAE 的表面应用相结合，对接种单核细胞增生李斯特菌的熟制腌制火腿进行处理，真空包装，并在 4°C 下储存长达 90 天。评估的处理方法如下：（i） 未添加抗菌剂的对照火腿（对照）；（ii） 配方中含有 1.68%乳酸钾和 0.12% 双乙酸钠（PLSD）的火腿；（iii） 含有 0.07% LAE 作为表面处理的对照火腿（LAE）；和（iv） 配方中含有 PLSD 和 LAE 表面处理的火腿（在真空包装过程中喷入袋中并分布在肉表面）（PLSD+LAE）。仅将 LAE 用作表面处理会导致火腿上单核细胞增生李斯特菌的初始水平降低 1 个对数 CFU/g；然而，与未添加抗菌剂的对照火腿相比，这仅将病原体的生长延迟了 12 天，达到 8 个对数 CFU/g。在火腿配方中使用 PLSD 可在整个储存过程中完全抑制单核细胞增生李斯特菌的生长。在配方中使用 PLSD 并结合 LAE 表面处理可使病原体在火腿上的初始减少 0.7 个对数 CFU/g，并在整个储存过程中使病原体在降低水平下完全抑制。用乳酸-二乙酸混合物和月桂酰精氨酸作为表面处理剂对火腿进行配方处理，将使 RTE 肉类加工商能够在其设施中有效地达到美国农业部食品安全检验局指定的替代 1 状态。
