Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-09-13 DOI:10.1016/j.jfp.2024.100361

Michael S. Cropp , Joseph G. Sebranek , James S. Dickson , Angela M. Walla , Terry A. Houser , Kenneth J. Prusa , Daniel A. Unruh , Rodrigo Tarté

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Abstract

Listeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L. monocytogenes when included in meat product formulations. The objectives of this study were to determine the potential of nitrite-embedded film to affect the growth of L. monocytogenes following postthermal processing of conventionally-cured and nitrite-free bologna. Two bologna treatment formulations, a conventionally-cured control formulation (CON) and a nitrite-free formulation (UCC), were manufactured, packaged in conventional (CF) or nitrite-embedded (NEF) film, inoculated with 3.5 log CFU/cm² of a cocktail of L. monocytogenes strains, and stored at 10 ± 1 °C. CON-NEF and UCC-NEF treatments had significantly slower (P < 0.05) growth of L. monocytogenes than CON-CF and UCC-CF, with populations in UCC-CF (which contained no nitrite) increasing by 3.4 logs after 10 d of storage in UCC-CF and 3.6 logs after 50 d in CON-CF (which had formulated nitrite only), while in the NEF-packaged samples, with or without formulated nitrite, they did not exceed the inoculum level until after day 40. Initial (day 0) residual nitrite was significantly greater (P < 0.05) in the control formulation. Packaging in NEF, however, resulted in an increase of 27–28 ppm by day 3, regardless of formulation, after which it decreased rapidly. Results suggest NEF can be used as a post-lethality antimicrobial intervention in food safety intervention strategies, in both cured and uncured processed meat products.

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亚硝酸盐包膜对无亚硝酸盐和常规腌制腊肠中李斯特菌生长的影响

李斯特菌是一种经常与即食（RTE）肉类和家禽产品相关的病原体。亚硝酸盐是一种重要的抗菌添加剂，在肉类产品配方中加入亚硝酸盐可在一定程度上防止单核细胞增多性李斯特菌的感染。本研究的目的是确定亚硝酸盐裹膜在传统腌制腊肠和无亚硝酸盐腊肠热加工后影响单核细胞增多症生长的可能性。生产了两种腊肠处理配方，一种是传统腌制的对照配方（CON），另一种是不含亚硝酸盐的配方（UCC），用传统（CF）或嵌入亚硝酸盐（NEF）的薄膜包装，接种 3.5 log CFU/cm2 的单核细胞增生梭菌菌株鸡尾酒，并在 10 ± 1°C 下储存。与 CON-CF 和 UCC-CF 相比，CON-NEF 和 UCC-NEF 处理的单核细胞增生梭状芽孢杆菌生长速度明显较慢（P < 0.05），UCC-CF（不含亚硝酸盐）中的单核细胞增生梭状芽孢杆菌数量在 UCC-CF 中储存 10 天后增加 3.4 个对数值，CON-CF（仅含配制亚硝酸盐）中的单核细胞增生梭状芽孢杆菌数量在 CON-CF 中储存 50 天后增加 3.6 个对数值，而在 NEF 包装的样品中，无论是否含配制亚硝酸盐，直到第 40 天后才超过接种量水平。在对照配方中，初始（第 0 天）残留的亚硝酸盐明显较多（P < 0.05）。然而，无论采用哪种配方，使用 NEF 包装后，到第 3 天，亚硝酸盐的残留量都增加了 27-28 ppm，之后又迅速下降。结果表明，在食品安全干预策略中，NEF 可用作腌制和未腌制加工肉制品的致死后抗菌干预措施。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.