The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytegenes in turkey slurries

Schlyter, Jimmy H.; Glass, Kathleen A.; Loeffelholz, Jodi; Degnan, Alan J.; Luchansky, John B.

doi:10.1016/0168-1605(93)90019-d

Cited by 109 publications

(49 citation statements)

References 23 publications

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“…Therefore, in the present work we conWrmed the improved bacteriostatic eVect against L. monocytogenes of lactate combined with diacetate for long storage periods at higher refrigeration temperatures. These results are consistent with those of of Schlyter, Glass, LoeVelholz, Degnan, and Luchansky (1993) and Vogel, Ng, Hyldig, Mohr, and Gram (2006) who observed greater antilisterial activity when L and D were incorporated than when only one compound was used.…”

Section: Cold Chain Break and Further Refrigerated Storagesupporting

confidence: 94%

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

et al. 2008

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Section: Cold Chain Break and Further Refrigerated Storagesupporting

confidence: 94%

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

et al. 2008

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“…that are leading causes of foodborne illnesses (6,24,28). Enhancement of meats with lactate-based products increases the shelf life of pork products by 30 to 60% (1,2,32).…”

Section: Discussionmentioning

confidence: 99%

Effects of Time and Temperature on the Viability of Toxoplasma gondii Tissue Cysts in Enhanced Pork Loin

Hill

Benedetto

Coss

et al. 2006

Journal of Food Protection

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Enhanced or pumped pork products represent a significant proportion (40 to 50%) of the commercially available pork cuts available to consumers at the retail level. In a previous study, pork loins containing viable Toxoplasma gondii tissue cysts were pumped with solutions containing 2% sodium chloride or 1.4% or higher potassium or sodium lactate and stored at 4ЊC for 7 days. This treatment prevented transmission of T. gondii to cats. In the present study, enhanced pork loins were stored for 0, 8, 16, 24, 32, or 40 h at 4ЊC and then fed to T. gondii-seronegative cats to determine how quickly the loss of tissue cyst viability occurred. In a second experiment, pork loins collected from pigs experimentally infected with T. gondii were stored at temperatures found in retail meat cases and then fed to T. gondii-seronegative cats to determine the effect of typical meat case storage temperatures on tissue cyst viability. In both experiments, cat feces were examined for 14 days after the infected meat meal to assess oocyst shedding. The results indicate that solutions containing 2% sodium chloride or 1.4% potassium or sodium lactate are effective within 8 h of injection for killing T. gondii tissue cysts in pork loins and that storage at meat case temperatures at or below 0ЊC (32ЊF) for 7 days also killed T. gondii tissue cysts in pork loins.The use of enhancement solutions in retail meat products has increased in recent years as a result of consumer concerns about meat quality and safety. Retail cuts of pork are frequently enhanced with salt solutions to improve flavor and texture and to extend shelf life by reducing microbial contamination (1-4). The protozoan parasite Toxoplasma gondii is one of the most common parasitic infections of humans and other warm-blooded animals (8). The parasite can cause serious illness in healthy adults and is dangerously virulent in immunocompromised individuals and congenitally infected children. The U.S. national seroprevalence of 23% in humans has remained stable for the past 10 years, as reported by the National Health and Nutrition Evaluation Survey (22). Transmission of T. gondii occurs through accidental ingestion of infectious oocysts from cat feces in contaminated food or water, by transplacental transfer from mother to fetus, and by consumption of raw or undercooked meat products containing T. gondii tissue cysts (8,12,13). The recently completed National Retail Meats Survey (NRMS) for T. gondii (11) revealed that among retail beef, chicken, and pork, pork was the only meat that contained viable T. gondii tissue cysts. Dubey et al. (13) found that virtually every edible portion of an infected pig carcass may contain viable T. gondii tissue cysts. Considering this risk from infected pork, it is important to understand how meat handling and processing might affect the viability of T. gondii cysts in meat.In a previous study, Hill et al. (19) found that injection of 2.0% NaCl or 1.4% or higher lactate-based salt solutions into pork loins containing infective tissue cys...

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“…A listericidal effect (approximately 7 log cycles) has been observed in slurries prepared from vacuum-packaged ready-to-eat turkey breast meat and challenged with L. monocytogenes in the presence of diacetate and pediocin. 166 The increased antilisterial activity in slurries with diacetate in combination with the bacteriocin were due to synergistic effects. The listericidal activity of pediocin PA-1 has also been evaluated in slurries of beef muscle tissue, beef tallow, nonfat dry milk, and butterfat inoculated with a mixture of two L. monocytogenes strains.…”

Section: A Meat and Meat Productsmentioning

confidence: 99%

Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

Rodríguez

Martínez

Kok

2002

Critical Reviews in Food Science and Nutrition

239

152

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The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytegenes in turkey slurries

Cited by 109 publications

References 23 publications

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

Effects of Time and Temperature on the Viability of Toxoplasma gondii Tissue Cysts in Enhanced Pork Loin

Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

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