Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky

Survival of Listeria monocytogenes, and enterotoxin-producing Staphylococcus aureus and Staphylococcus pasteuri, during two types of biltong-manufacturing processes

“…Results from these studies showed, drying jerky meats at the FSIS/USDA stipulated temperatures (P65°C) had significantly reduced bacterial pathogens by 2-5 Log CFU/g in 4-8 h (Calicioglu et al, 2002;Yoon et al, 2005). However, several studies have shown that sub-lethal drying conditions not only promoted pathogen survival and favoured the development of resistance to the drying process (Allen, Cornforth, Whittier, Vasavada, & Nummer, 2007;Buege, Searls, & Ingham, 2006;Calicioglu et al, 2002Calicioglu et al, , 2003Porto-Fett, Call, & Luchansky, 2009;Portocarrero, Newman, & Mikel, 2002), but was also a contributing factor in cases of foodborne illness (Keene et al, 1997;Nummer et al, 2004).…”

“…In this case, samples taken from meat inoculated with L. monocytogenes were pre-enriched by inoculating 10 ml of Fraser 1/2 broth (Bio-Rad, France) with 1 ml of homogenised sample and incubating for 24 h at 30°C. Thereafter, 0.1 ml was extracted and inoculated into Fraser 1 broth (Bio-Rad, France) for 48 h at 35°C (Calicioglu et al, 2002), after such time broth was streak plated onto Rapid 'L. Mono agar (Bio-Rad, France), incubated at 37°C for 48 h and examined for blue colonies lacking a yellow halo (Christison, Lindsay, & von Holy, 2008).…”

“…However, several studies have shown that sub-lethal drying conditions not only promoted pathogen survival and favoured the development of resistance to the drying process (Allen, Cornforth, Whittier, Vasavada, & Nummer, 2007;Buege, Searls, & Ingham, 2006;Calicioglu et al, 2002Calicioglu et al, , 2003Porto-Fett, Call, & Luchansky, 2009;Portocarrero, Newman, & Mikel, 2002), but was also a contributing factor in cases of foodborne illness (Keene et al, 1997;Nummer et al, 2004). Indeed, these studies have highlighted the inadequacy of lower drying temperatures at eradicating pathogenic populations (Nummer et al, 2004).…”

“…In addition to a prolonged shelf life, these ready to eat (RTE) dried meat products are generally considered microbially stable due to the presence of curing salts, organic acids, low pH and a w values 60.77 (Calicioglu, Sofos, & Kendall, 2003;Faith et al, 1998;Lara et al, 2003;Mothershaw et al, 2003;Montet et al, 2009). Although deemed microbially stable, the prevalence of several foodborne pathogens, such as Clostridium botulinum (Midura, Nygaard, Wood, & Bodily, 1972), Staphylococcus aureus (Lara et al, 2003), Escherichia coli 0157:H7 (Faith et al, 1998), Salmonella (Calicioglu et al, 2003) and L. monocytogenes (Calicioglu, Sofos, Samelis, Kendall, & Smith, 2002) have been observed in jerky and were subsequently linked to several outbreaks of foodborne illness (Keene et al, 1997;Nummer et al, 2004). Although there are no documented outbreaks of listeriosis associated with jerky, a 0.52% prevalence of L. monocytogenes at point of sale has been reported for this commodity (Levine, Rose, Green, Ransom, & Hill, 2001).…”

Validation Guidelines for a Jerky Pasteurization Process in a Low-Cost Dehydrator~!2008-04-21~!2008-04-30~!2008-06-12~!

“…Several outbreaks of gastroenteritis have been reported as a result of consuming beef jerky [2]. Acid adaptation of pathogens during the processing of beef jerky was studied by Calicioglu et al [3]. Buege et al [4] summarized the possible reasons behind the outbreaks when they reported that the traditional dehydration process for meats could result in an increased thermotolerance for bacteria [5] and evaporative cooling at the surface of the meat product [6].…”