Title: Viability of Listeria monocytogenes on Uncured Turkey Breast Commercially Prepared with and without Buffered Vinegar during Extended Storage at 4 and 10°C
Authors: Porto Fett AC, Campano SG, Shoyer BA, Wadsworth S, Luchansky JB
Journal: J Food Prot
Accepted date: 2014 Feb 12
Interpretive summary: Food safety is still a major concern for consumers, and the manufacturing of natural ready-to-eat meats without antimicrobials may be a challenge for the meat industry, since these products may support the outgrowth of foodborne pathogens, especially Listeria monocytogenes. Therefore, research is warranted to evaluate the effectiveness of selected food grade antimicrobials to lessen the likelihood of pathogen persistence and human illness due to the consumption of ready-to-eat meat products. Thus, we evaluated the behavior of Listeria monocytogenes (about 10 thousand cells per slice) on the surface of on uncured turkey breast formulated with and without buffered vinegar and then surface treated with a solution of sodium chlorite in vinegar during storage at different temperatures. When product was formulated without antimicrobials, pathogen numbers increased to about 1 billion cells per slice after 90 and 48 days of storage at 4 or 10 degree Celsius, respectively. However, at 4 degree Celsius, when lower concentrations of buffered vinegar were added to the formulation, alone or in combination with surface treatment with sodium chlorite in vinegar, a slight growth of the pathogen was observed, whereas when buffered vinegar was used at high concentration, growth of the pathogen was inhibited throughout storage. As expected, the higher the storage temperature, the greater the pathogen levels on the surface of turkey breast. At 10 degree Celsius, lower concentrations of buffered vinegar and sodium chlorite in vinegar resulted in an increase greater or equal to 100 to 100,000 cells per slice, whereas at higher concentrations of both antimicrobials, pathogen numbers remained relatively unchanged. These data substantiate that inclusion of buffered vinegar, alone or in combination with VSC added to the package, appreciably suppressed the outgrowth of Listeria monocytogenes that may be present on the surface of natural deli turkey breast due to post-process contamination.
Publication date: 2014 Jun 1