Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Abstract

Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar-vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar-vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ∼1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

“…Treatments 3 and 4 showed the highest (p<0.05) APC (1.86 and 1.84 Log CFU/g). Lemon extract and vinegar have been shown to have antimicrobial activity by inhibiting the growth of microorganisms ( Jackson et al, 2011 ; King et al, 2015 ; Sullivan et al, 2012a ). King et al (2015) suggested that organic acids, mainly citric acid and acetic acid, found in lemon extract and vinegar may inhibit microbial growth.…”

“…Lemon extract and vinegar have been shown to have antimicrobial activity by inhibiting the growth of microorganisms ( Jackson et al, 2011 ; King et al, 2015 ; Sullivan et al, 2012a ). King et al (2015) suggested that organic acids, mainly citric acid and acetic acid, found in lemon extract and vinegar may inhibit microbial growth. Citric acid has also been shown to have more effective antimicrobial activity than lactic or acetic acid ( Simpson and Sofos, 2009 ).…”

“…In addition, these natural supplements have antioxidative effects against lipid oxidation and can delay microbial growth ( Fernández-López et al, 2005 ; Sebranek et al, 2012 ; Xi et al., 2011 ). Although some studies have investigated the inhibitory effect on microorganisms in traditionally or naturally cured meat products using lemon juice and vinegar ( King et al, 2015 ; Li et al, 2012 ), the effects of lemon extract powder and vinegar powder on the quality characteristics of meat products cured with white kimchi powder have not been reported. We hypothesized that lemon extract powder or vinegar powder would increase the nitrite reactions and enhance the antioxidant as well as antimicrobial activity in naturally cured sausages with white kimchi powder, without synthetic additives.…”

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.…”

Alternative Curing Methods

“…perfringens [11,12]. This inhibiting effect is more effective at low pH values [9,13], as beside the general effect of the pH value HNO 2 and NO are formed [14]. As a rule, the multiple hurdle approach is recommended for ensuring food quality (Fig.…”