Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

“…From this table it is evident that there is a statistically significant difference in MR between the pre-treated samples (TM and TMH) and the control sample without pre-treatment. These findings correspond to the results of similar studies where the effects of different methods of pre-treatments used before drying affected the final organoleptic properties, bacterial contamination and drying behavior [55][56][57][58][59].…”

Adaptation of Salmonella to Antimicrobials in Food-Processing Environments

“…Acetic acid adaptation provided cells with protection against both NaCl and KCl stresses, while lactic acid adaptation did not protect against osmotic stressors (Greenacre and Brocklehurst, 2006). In the same way, S. Enteritidis adapted to acid in marinades did not display any increased resistance to drying processes (Calicioglu et al, 2003).…”

Antimicrobial Resistance: Implications for the Food System

“…Ikeda and others (2003) found no differences in survival or growth of acid‐adapted (glucose) L. monocytogenes inocula on fresh beef decontaminated with hot water and organic acid solutions. Calicioglu and others (2002a, 2002b, 2003a, 2003b, 2003c, 2003d) reported that inactivation of acid‐adapted (glucose) inocula during drying and storage of beef jerky was more efficient than that of normal cultures (grown in broth without glucose), potentially indicating that exhaustion or stressing of the cells during acid adaptation caused the cultures to be more sensitive to the subsequent stresses of acid, heat, and dehydration, and confirming the importance of the hurdle concept in food preservation.…”

“…For example, lactic acid rinsing of beef after hot water washing is more effective for microbial reduction and, especially, control of microbial growth during storage than before hot water washing (Koutsoumanis and Sofos 2004a; Koutsoumanis and others 2004; Koutsoumanis and others 2006; Sofos and Smith 1998). Synergism of an acid‐heat‐dehydration hurdle system was shown effective for inactivating E. coli O157:H7, Salmonella and Listeria monocytogenes inoculated pre‐ or post‐drying on beef subsequently used to produce jerky, a North American dried meat snack (Calicioglu and others 2002a, 2002b, 2003a, 2003b, 2003c, 2003d; Yoon and others 2005). Selection of hurdles, their intensity, and sequence of application should aim at maximizing control without pathogen stress‐adaptation or selection of resistant cells (Samelis and Sofos 2003a).…”