Inhibition of Listeria monocytogenesin deli-style Turkey using hop acids, organic acids, and their combinations

Abstract

This study was conducted to evaluate antilisterial activity in deli-style turkey using one of the inhibitors: hop α- or β-acids at 5 ppm, potassium acetate/potassium diacetate (PAPD) at 0.5%, their combinations, potassium lactate/sodium diacetate (PLSD) at 2.5% for positive control, and ethanol at 5 ppm for negative control. Deli-style turkey was formulated and manufactured traditionally. To simulate Listeria contamination in processing plants, the deli turkey was sliced in <24 h of production, inoculated with Listeria monocytogenes (2 to 3 log CFU/g), and vacuum-stored at 4 or 7°C for 60 d. To simulate Listeria contamination in grocery stores, the deli turkey was vacuum-stored for 30 and 60 d prior to slicing, inoculation, and aerobic storage at 4 or 7°C for 10 d. Physicochemical properties of the deli turkey were not significantly different among treatments (P > 0.05). Addition of hop acids at 5 ppm did not inhibit Listeria in deli meat during 60 d of vacuum-storage at 4 or 7°C, whereas organic acids and hop acids/PAPD significantly inhibited Listeria (P < 0.05), with the best inhibition observed for hop β-acids/PAPD at 7°C/60 d. During 10 d of aerobic storage at 4°C, hop acid/PAPD, PLSD, or PAPD showed listeristatic effects, whereas hop acids alone allowed Listeria to grow by 0.9 CFU/g. During 10 d of aerobic storage at 7°C, hop acid/PAPD, PLSD, and PAPD significantly reduced Listeria populations than hop α-acids, β-acids, and no-inhibitor control (P < 0.05). These results indicated the combination of hop β-acids/PAPD provides more effective inhibition than any single addition of hop acids and PLSD (P < 0.05) at 7°C/60 d in vacuum storage, with intermediate inhibition observed for PAPD and α-acids/PAPD.

Role of acidifiers in livestock nutrition and health: A review

“…Most commercial products use the combination of acids and/or salts to accomplish their synergistic effects. However, it is important to consider the specific inhibitory effects of each acid before supplementation (Gonzalez‐Fandos & Herrera, ; Sansawat, Lee, Singh, Ha, & Kang, ) (Figure ).…”

Montmorillonite combined organic acid or essential oil complex improves the intestinal health status of laying hens

“…Organic acids (OA) and essential oils (EO) have also attracted increased attention from the poultry industry. In generally, OA and EO modify the intestinal microbiota, improve the gut morphology, exert antioxidant property, enhance the animal's immune function, and increase digestion and absorption of nutrients [9][10][11][12]. These properties help to understand the OA and EO as feed additives for promoting growth or production performance in poultry.…”