INHIBITION OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 ON FRANKFURTERS USING SCALLOP‐SHELL POWDER

Abstract

This study investigated the effect of scallop‐shell powder (SSP) on the growth of Listeria monocytogenes or Escherichia coli O157:H7 on frankfurters. The frankfurters inoculated with L. monocytogenes or E. coli O157:H7 were immersed in a 0, 0.05 or 0.1% (w/v) SSP slurry for 10 or 30 min. Populations of L. monocytogenes, E. coli O157:H7, mesophilic aerobic bacteria (MAB), lactic acid bacteria and yeast/mold were determined at 0 or 7th days of storage at 4C along the level of L‐ascorbic acid, moisture content, pH and sensory properties. Numbers of L. monocytogenes and E. coli O157:H7 decreased 3.6 and 5.0 logs by 0.10% SSP for 10 min, respectively, with both pathogens inhibited during 7 days. Populations of MAB and yeast decreased about 1.5 or 1 logs, respectively, after a 10‐min exposure to SSP. L‐ascorbic acid value, sensory attributes and pH did not change with SSP treatment. PRACTICAL APPLICATIONS The occurrence of Listeria monocytogenes and Escherichia coli O157:H7 on the surface of frankfurters have been a problem (USDA‐FSIS 2009). Accordingly, the present study was conducted to assess the ability of scallop‐shell powder (SSP) to reduce the number of L. monocytogenes and E. coli O157:H7 and also inhibit their growth on frankfurters during their storage. The result of the study showed that immersing frankfurters in SSP slurries for 10 min before packaging can reduce the number of L. monocytogenes, E. coli O157:H7 and natural flora of frankfurters without changing any sensory or chemical properties; therefore, this method can be an alternative to produce safer frankfurters with longer shelf life.

Removal of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 biofilms on stainless steel using scallop shell powder

“…3b). Similar to our results, Bodur et al (2010) also reported that initial populations of E. coli O157:H7 on frankfurters (9.2 logs CFU/g) decreased by 5.0 or 5.9 log CFU/g following 10 min exposures to a 0.05 or 0.10% SSP slurry, respectively. Previous studies have also shown that shell powder could inhibit E. coli in laboratory media (Sawai et al, 1997; with Bae et al (2006) reporting a decrease of 2.78 logs CFU/mL (99%) after a 10 min treatment to 0.05% CaO.…”

“…1b). Similarly, Cagri-Mehmetoglu & Yaldirak (2009) and Bodur et al (2010) also found that a 0.1 or 0.5% SSP slurry reduced the number of L. monocytogenes cells on frankfurters and chicken skins by 3.6 or 3.7 log 10 CFU/g, respectively. Bae et al (2006) also reported that L. monocytogenes populations decreased 1.4 logs following a 10 min exposure to 0.05% CaO.…”

“…Calcium carbonate (CaCO 3 ) e the main component of scallop shells, can be heated and converted to calcium oxide (CaO) which is known to possess antibacterial properties against several foodborne pathogens including E. coli O157:H7, L. monocytogenes, Salmonella Typhimurium, Salmonella enteritidis and S. aureus (Bae et al, 2006;Bodur, Yaldirak, Kola, & Cagri-Mehmetoglu, 2010;Sawai, Igarashi, Hashimoto, Kokugan, & Shimizu, 1995;Sawai, Igarashi, Hashimoto, Kokugan, & Shimizu, 1996;Sawai, Kawada et al, 1996;Sawai et al, 1997;Sawai, Miyoshi, & Kojima, 2003;. Moreover, these studies reported that shell powder also enhanced the shelf life and quality of kimchi, shredded cabbage, tofu and frankfurters (Bodur et al, 2010;Choi, Whang, Kim, & Suh, 2006;Kim, Choi, Noh, Cho, & Suh, 2007;Sawai, Satoh, Horikawa, Shiga, & Kojima, 2001). Our objective in this study was to determine the effect of scallop shell powder slurry on removing L. monocytogenes, E. coli O157:H7 and S. aureus biofilms formed in two different media -whey powder solution and bench washing water from meat plant, from the stainless steel surfaces.…”

Structural transformation of oyster, hard clam, and sea urchin shells after calcination and their antibacterial activity against foodborne microorganisms

“…The heat-transferred samples showed inhibitory activity to all tested bacteria, which is similar to results of other studies [25,26]. For example, calcined scallop shell powder inhibited L. monocytes and E. coli growth and reduced the total number of aerobic mesophilic bacteria in processed sausage without affecting the product texture [27]. In the present study, all samples were further examined using the MPN method.…”

Ability of Heated Scallop-Shell Powder to Disinfect Staphylococcus aureus Biofilm

“…HSSP is classified as an existing food additive to fortify calcium in the Food Sanitation Law in Japan. Thus, the use of HSSP in food processing is expected to provide a source of minerals, as well as prolong the shelf-life of foodstuffs (Bodur et al, 2010;Kim et al, 2011;Mehmetoglu, 2011;Sawai et al, 2001b) and reduce the pollution caused by scallop shell waste. Sodium hypochlorite at an available chlorine concentration of 50 − 200 ppm is widely used for the disinfection of fresh vegetables and preparation equipment.…”