Authors: Porto A.C.S.¹; Franco B.D.G.M.²; Sant'Anna E.S.³; Call J.E.⁴; Piva A.⁵; Luchansky J.B.⁶

Source: Journal of Food Protection®, Volume 65, Number 2, 1 February 2002 , pp. 308-315(8)

Publisher: International Association for Food Protection

Abstract:

The viability of Listeria monocytogenes was monitored on frankfurters containing added potassium lactate that were obtained directly from a commercial manufacturer. Eight links (ca. 56 g each) were transferred aseptically from the original vacuum-sealed bulk packages into nylon-polyethylene bags. Each bag then received a 4-ml portion of a five-strain mixture of the pathogen. Frankfurters containing 2.0 or 3.0% potassium lactate were evaluated using 20 CFU per package, and frankfurters containing 3.0% potassium lactate were evaluated using 500 CFU per package. The packages were vacuum-sealed and stored at 4 or 10°C for up to 90 or 60 days, respectively. During storage at 4°C, pathogen numbers remained at about 1.6 log₁₀ CFU per package over 90 days in packages containing frankfurters with 2.0% potassium lactate that were inoculated with about 20 CFU. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 20 CFU and stored at 4°C, pathogen numbers remained at about 1.4 log₁₀ CFU per package over 90 days. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 500 CFU and stored at 4°C, pathogen numbers remained at about 2.4 log₁₀ CFU per package over 90 days. However, in the absence of any added potassium lactate, pathogen numbers increased to 4.6 and 5.0 log₁₀ CFU per package after 90 days of storage at 4°C for starting levels of 20 and 500 CFU per package, respectively. During storage at 10°C, pathogen numbers remained at about 1.4 log₁₀ CFU per package over 60 days in packages containing frankfurters with 2.0% potassium lactate that were inoculated with about 20 CFU. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 20 CFU and stored at 10°C, pathogen numbers remained at about 1.1 log₁₀ CFU per package over 60 days of storage. In the absence of any added potassium lactate, pathogen numbers increased to 6.5 log₁₀ CFU per package after 28 days and then declined to 5.0 log₁₀ CFU per package after 60 days of storage at 10°C. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 500 CFU per package, pathogen numbers remained at about 2.4 log₁₀ CFU per package over 60 days of storage at 10°C, whereas in the absence of any added potassium lactate, pathogen numbers increased to about 6.6 log₁₀ CFU per package within 40 days and then declined to about 5.5 log₁₀ CFU per package after 60 days of storage. The viability of L. monocytogenes in frankfurter packages stored at 4 and 10°C was influenced by the pH and the presence or levels of lactate but not by the presence or levels of indigenous lactic acid bacteria or by the proximate composition of the product. These data establish that the addition of 2.0% (P < 0.0004) or 3.0% (P < 0.0001) potassium lactate as an ingredient in frankfurters can appreciably enhance safety by inhibiting or delaying the growth of L. monocytogenes during storage at refrigeration and abuse temperatures.

Language: English

Document Type: Research article

Affiliations: 1: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA and Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil 2: Laboratory of Food Microbiology, Faculty of Pharmaceutical Science, University of São Paulo, São Paulo, Brazil 3: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil 4: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA 5: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA and Instituto di Zootecnia e Nutrizione Animale, University of Bologna, Ozzano, Italy 6: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA

Publication date: 2002-02-01

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