Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method
Porto-Fett A.C.S.,U.S. Department of Agriculture |
Campano S.G.,Hawkins Inc. |
Smith J.L.,Oser Technologies |
Oser A.,Oser Technologies |
And 3 more authors.
Meat Science | Year: 2010
Viability of Listeria monocytogenes was monitored on frankfurters formulated with or without potassium lactate and sodium diacetate at a ratio of ca. 7:1 and treated with lauric arginate (LAE; 22 or 44 ppm) using the Sprayed Lethality in Container (SLIC®) delivery method. Without antimicrobials, pathogen numbers remained relatively constant at ca. 3.3 log CFU/package for ca. 30 d, but then increased to ca. 8.4 log CFU/package over 120 d. Regardless of whether or not lactate and diacetate were included, when treated with LAE, pathogen numbers decreased from ca. 3.3 log CFU/package to ca. 1.5 log CFU/package within 2 h, but then increased to 7.3 and 6.7 log CFU/package, respectively, after 120 d. When frankfurters were formulated with lactate and diacetate and treated with LAE, pathogen numbers decreased by ca. 2.0 log CFU/package within 2 h and remained relatively unchanged over the 120 d. These data confirm that LAE provides an initial lethality towards L. monocytogenes and when used in combination with reduced levels/ratio of lactate and diacetate as an ingredient for frankfurters provides inhibition throughout shelf life. Source
Bradley E.M.,Mississippi State University |
Williams J.B.,Mississippi State University |
Schilling M.W.,Mississippi State University |
Coggins P.C.,Mississippi State University |
And 3 more authors.
Meat Science | Year: 2011
Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth, and sensory attributes of hot-boned pork sausage patties. Treatments included: (a) sodium lactate (L), (b) buffered vinegar (V), (c) sodium lactate and vinegar mixture (LV), (d) control with BHA/BHT (C), and (e) negative control (NC). Treatments L and LV decreased TPC at day 14 and day 16 when compared to control samples and reduced bacterial numbers up to 18. days. In addition, use of lactate and vinegar increased (P < 0.05) acceptability and juiciness and reduced (P < 0.05) off-flavor and rancidity when compared to control treatments at day 14. These results revealed that the L and LV sausage patties retained sensory acceptability and shelf-life quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with LV maintained redness and sensory quality throughout 17. days of shelf-life, as compared to other treatments that retained color and quality for 14. days. © 2010 The American Meat Science Association. Source
Luchansky J.B.,U.S. Department of Agriculture |
Campano S.G.,Hawkins Inc. |
Shoyer B.A.,U.S. Department of Agriculture |
Porto-Fett A.C.S.,U.S. Department of Agriculture
Journal of Food Protection | Year: 2016
Viability of Listeria monocytogenes was monitored during refrigerated (48C) and/or frozen (i.e., deep chilling at -2.28C) storage on casing-cooked hams that were commercially prepared with and without potassium lactate and sodium diacetate (1.6%), buffered vinegar (2.2%), buffered vinegar and potassium lactate (1.7%), or a blend of potassium lactate, potassium acetate, and sodium diacetate (1.7%). A portion of these hams were subsequently surface treated with lauric arginate ester (LAE; 44 ppm). In phase I, hams (ca. 3.5 kg each) were sliced (ca. 0.7 cm thick, ca. 100 g), inoculated (ca. 4.0 log CFU per slice), surface treated with LAE, and stored at either 48C for 120 days or at-2.28C for 90 days and then at 48C for an additional 120 days. In phase I, without antimicrobials, the population of L. monocytogenes increased by ca. 5.9 log CFU per slice within 120 days at 48C; however, pathogen levels increased only slightly (ca. 0.45 log CFU per slice) for hams formulated with potassium lactate and sodium diacetate and decreased by ca. 1.2 log CFU per slice when formulated with the other antimicrobials. For slices held at -2.28C and then stored at 48C, but not treated with LAE, L. monocytogenes increased by ca. 4.5 log CFU per slice for controls, whereas when formulated with antimicrobials, pathogen levels decreased by ca. 1.4 to 1.8 log CFU per slice. For product treated with LAE, L. monocytogenes increased by ca. 4.0 log CFU per slice for controls, whereas when formulated with antimicrobials, pathogen levels decreased by ca. 0.9 to 1.9 log CFU per slice. In phase II, whole hams (ca. 1.0 kg each) containing antimicrobials were inoculated (6.8 log CFU per ham) and then stored at -2.28C for 6 months. Pathogen levels decreased by ca. 2.0 to 3.5 log CFU per ham (without LAE treatment) and by ca. 4.2 to 5.2 log CFU per ham (with application of LAE via Sprayed Lethality in Container) when product was held at-2.28C. In general, deep chilling hams was listericidal, and inclusion of antimicrobials in theformulation suppressed outgrowth of L. monocytogenes during extended cold storage. Source
Agency: Department of Agriculture | Branch: | Program: SBIR | Phase: Phase II | Award Amount: 296.00K | Year: 2005
Millions of dollars in personal property and thousands of acres of natural resources will be saved annually if wildfires can be controlled effectively by increasing the safety and efficiency of helicopters in aerial firefighting. The purpose of this project is to research and develope a computer controlled water bucket system to increase safety and efficiency by automating weight management of loading, load-splitting and flow-control features.
Hawkins Inc. | Date: 2015-10-12
Beer, ale, lager, stout and porter.