Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry

González‐Fandos, Elena; Dominguez, Jorge Lopez

doi:10.1016/j.foodcont.2006.04.008

Cited by 49 publications

(34 citation statements)

References 21 publications

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“…Tompkin et al (1974) found that sorbate (0.1% wt/wt) has inhibitory effect on the growth of Salmonella aureus and Clostridium botulinum on cooked uncured sausage at 27°C. González-Fandos and Dominguez (2007) found that 5% potassium sorbate had a significant inhibitory effect on the growth of Listeria monocytogenes on poultry legs stored at 4°C for 7 days and on L. monocytogenes compared to the control (a decrease of about 1.3 log units after 7 days of storage). Osthold et al (1981) found that the shelf-life of beef carcasses was increased upto 4 days at 15°C after sprayed with a solution containing potassium sorbate, sodium acetate and sodium chloride.…”

Section: Sulphitesmentioning

confidence: 91%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

367

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Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein) in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid) and low temperature storage (5°C) in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative) of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development) is necessary before devel...

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Section: Sulphitesmentioning

confidence: 91%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

367

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“…In order to improve the safety of meat products (including chicken), various processing methods, such as gamma irradiation (Yoon, 2003), hot water and steam pasteurization (Dorsa, Cutter, Siragusa, & Koohmaraie, 1995), potassium sorbate (González-Fandos & Dominguez, 2007), trisodium phosphate and sodium hydroxide (Capita, Alonso-Calleja, del Camino Garcia-Fernandez, & Moreno, 2002), lactic acid and sodium benzoate (Hwang & Beuchat, 1995), chlorine (Jimenez-Villarreal, Pohlman, Johnson, & Brown, 2003), and microwave treatment (Göksoy, James, & Corry, 2000) have been applied for the reduction of bacterial counts. However, these processes may change the texture and nutritional components of the chicken (Anang et al, 2007;Yoon, 2003), and the chemical elements can also remain on the surface and cause health problems (Ko et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

et al. 2010

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“…For meat products in which microbial contamination occurs mainly on the surface, a washing, dipping, or coating treatment with sorbate to apply this antimicrobial on the surface to control L. monocytogenes appears to be a suitable intervention strategy. As a dipping or washing solution, potassium sorbate at 5% delayed the growth of L. monocytogenes in bologna at 4°C for 50 days (28) and inhibited the growth of L. monocytogenes on fresh chicken legs at 4°C (12). A combination of 3% sorbate solution with EDTA and nisin as a dipping solution was shown to delay the growth of L. monocytogenes in fresh vacuum-packaged shrimps at 4°C (37).…”

Section: Resultsmentioning

confidence: 97%

Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces

Hwang

Huang

Juneja

2015

Journal of Food Protection

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The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different concentrations and pH levels. Slices of cooked ham inoculated with a four-strain mixture of L. monocytogenes (ca. 10(3) CFU/g) were surface treated with sorbate solutions of 0 to 4% (wt/vol) at pH 4.0 to 6.5, vacuum packaged, and stored at 4 to 12 °C for up to 45 days. The LPD and GR of L. monocytogenes were used to develop response surface models. The models estimated that the LPD of L. monocytogenes in samples treated with solutions of pH 4.0 to 5.5 (no sorbate) were 0 to 11 days and the GR were 0.25 to 0.36 log CFU/day, respectively, at 4 °C. With the treatments of 2 and 4% (wt/vol) sorbate solutions, the LPD were estimated to be extended to 2 to 26 days and 34 to >45 days, and the GR were reduced to 0.15 to 0.30 and 0 to 0.19 log CFU/day, respectively. At 4 °C, increasing sorbate concentrations by 1% (wt/vol) to 2, 3, and 4% (wt/vol) at pH 5.5 to 4.0 led to an extension of LPD by 2 to 11, 10 to 19, and 18 to 27 days, whereas the GR were reduced by 0.037 to 0.055, 0.048 to 0.066, and 0.060 to 0.078 log CFU/day, respectively. Sorbate also extended the LPD and reduced the GR of L. monocytogenes at 8 and 12 °C. Results indicated that sorbate concentration and pH level were significant factors affecting the LPD and GR of L. monocytogenes and that the combination of sorbate and low pH has potential for use as a surface treatment to control L. monocytogenes on meat surfaces.

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Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry

Cited by 49 publications

References 21 publications

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces

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