Inhibition of Listeria monocytogenes in Deli-Style Turkey Breast Formulated with Cultured Celery Powder and/or Cultured Sugar–Vinegar Blend during Storage at 4°c

Abstract

Fermentation-derived nitrite (NO2) from vegetable sources is increasingly used as a "clean label" alternative to conventional NaNO2. Previous results suggested that processed meats cured with NO2 derived from a "natural" source had lower antimicrobial activity than did meats produced with chemical NaNO2; however, the differences were likely due to NO2 concentration rather than source. The objective of this study was to compare the antilisterial properties of traditional and clean label alternative curing approaches when combined with antimicrobials in deli-style turkey. Listeria monocytogenes inhibition by NO2 from synthetic and natural sources was validated in deli-style turkey (73 to 74% moisture, 1.8% salt, pH 6.4). Products were prepared with 0, 80, or 120 mg/kg NO2 using purified NaNO2 or cultured celery powder. Additional treatments were supplemented with 3.8% lactate-diacetate blend (LD) or 1% cultured sugar-vinegar blend (DF). Sliced cooked products were surface inoculated with L. monocytogenes at 3 log CFU/g, vacuum packaged, and stored at 4°C for 12 weeks. Results revealed an average 2.4-log increase in L. monocytogenes at 3 weeks in the control without antimicrobials, a 1.3-log increase at 4 weeks for both 80 mg/kg NO2 treatments, and a 1.5-log increase at 6 weeks for the 120 mg/kg NO2 treatments. No significant difference (P > 0.05) in growth inhibition was found between NO2 sources when equivalent concentrations were added. In uncured turkey with 3.8% LD or 1% DF, growth was delayed until 6 weeks, whereas supplementation with LD or DF and 80 mg/kg NO2 from either source delayed listerial growth through 12 weeks. This study confirmed that the concentration of NO2, rather than the source, is a primary factor in enhancing the safety of ready-to-eat meats. Both conventional NO2 treatments and a clean label solution consisting of a fermentation-derived antimicrobial combined with 80 mg/kg naturally derived NO2 inhibited L. monocytogenes through 12 weeks of storage at 4°C.

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

“…Importantly, natural nitrite sources are effective for controlling microbial growth and quality in meat products. According to Golden et al (2014) , pre-converted celery powder (nitrite content: 80 mg/kg) inhibits the growth of L. monocytogenes in deli-style turkeys.…”

Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite

“…In our extended ham cooling system, which was based on refrigerated cooling rates of actual ham products with natural-source nitrite, a similar trend was found; the population of vegetative cells did not increase during the 15-h cooling period. Although the antimicrobial effects were not assessed after 15 h, no growth of C. perfringens or L. monocytogenes was previously reported in fully cooked deli-style turkey breast formulated with celery juice nitrates during extended storage at 48C (2,4). In the present study, growth results for S. aureus and L. monocytogenes fill a knowledge gap for controlling vegetative cells of postlethality contaminants during the cooling of naturally cured a Time that the product was exposed to the required temperature zone exceeded the requirements of Appendix B.…”