Casco Gerardo, Johnson Jennifer L, Taylor T Matthew, Gaytán Carlos N, Brashears Mindy M, Alvarado Christine Z
Department of Poultry Science, Texas A&M University, College Station, TX 77843-2472, USA.
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409-2141, USA.
Int J Food Sci. 2015;2015:157026. doi: 10.1155/2015/157026. Epub 2015 Jun 25.
This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls. Products were inoculated with 10(4)-10(5) CFU/mL streptomycin-resistant (1500 μg/mL) Lm Scott A prior to treatment. Products were then stored at ~4°C and sampled at 0, 7, 14, 21, 28, 42, and 56 d. The SL/SDA combination applied to turkey slices extended the lag phase through 21 days of refrigerated storage. Numbers of Lm Scott A rose by 0.7 log10 CFU/g through the 56 d storage period. The application of the SL/PL/SDA treatment to turkey product surfaces extended the lag phase through 42 d, with pathogen numbers declining after 21 d. Combination organic acid dips prolonged the lag phase for 2 to 6 wk on turkey product surfaces and can be useful as antimicrobial agents for Lm control on postlethality exposed sliced deli products.
本研究评估了单独或组合使用有机酸作为宰后浸泡液处理未腌制火鸡熟食切片，以抑制单核细胞增生李斯特菌（Lm）Scott A生长的效果。处理组包括乳酸钠（SL；3.6%）、乳酸钾（PL；3.6%）、柠檬酸钠（SC；0.75%）、SL与双乙酸钠（SDA；0.25%）的组合，以及SL/PL/SDA组合，同时设置了适当的阴性和阳性对照。处理前，产品接种10(4)-10(5) CFU/mL耐链霉素（1500 μg/mL）的Lm Scott A。然后将产品储存在约4°C下，并在0、7、14、21、28、42和56天取样。应用于火鸡切片的SL/SDA组合使延迟期延长至冷藏储存21天。在56天的储存期内，Lm Scott A的数量增加了0.7 log10 CFU/g。将SL/PL/SDA处理应用于火鸡产品表面使延迟期延长至42天，21天后病原体数量下降。组合有机酸浸泡液可使火鸡产品表面的延迟期延长2至6周，可作为宰后暴露的熟食切片上控制Lm的抗菌剂。
