Progress 09/01/06 to 08/31/13
Outputs
OUTPUTS: Research is ongoing. A report has been provided to the American Meat Institute Foundation for review by their Board of Advisers. Poster outlining the results of the screening study was presented at the 2010 annual meeting of the International Association for Food Protection and 2010 Reciprocal Meat Conference. Currently, many U.S. manufacturers utilize combinations of the traditional antimicrobials nitrite, lactate and diacetate to suppress growth of Listeria monocytogenes and ensure food safety. However, demand for "natural" ready-to-eat meat and poultry products have increased significantly in recent years. These products contain no added sodium nitrite, which has been identified to greatly enhance the efficacy of lactate-diacetate and other antilisterial ingredients. PARTICIPANTS: Dr. Jeffrey Sindelar, Co-Principal Investigator; Lindsey McDonnell, Brandon Wanless, Russ McMinn, Roxanne VonTayson, Megan McGough TARGET AUDIENCES: This project will provide data useful to the food industry in developing safe formulations of ready-to-eat meat and poultry products. Report has been provided to research sponsor, American Meat Institute Foundation for distribution to their members. Posters have been presented at scientific meetings, International Association for Food Protection and Reciprocal Meat Conference. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
This study identified several commercial ingredients (1.5% lemon/cherry/vinegar blend, 2.0% buffered vinegar and 3.0% cultured cane sugar/vinegar blend) which can be used to inhibit growth of L. monocytogenes in natural ham, turkey, and roast beef without significant adverse effect on sensory attributes. The addition of "natural nitrite" through the use of pre-converted vegetable powder enhanced the effect of the antimicrobials tested in ham compared with uncured turkey. Since the antilisterial effect of nitrite is dose dependent, and nitrite levels contributed by preconverted vegetable powder are typically lower than those found in traditionally cured products, naturally cured products logically have reduced microbial inhibition compared with traditional products. Overall, inhibition of L. monocytogenes in naturally cured ham supplemented with certain adjunct natural antimicrobials was similar to that of lower salt (1.6-1.8% NaCl), traditionally cured ham with lactate-diacetate blend. However, even the most effective turkey and ham treatments supported a 2-log increase of L. monocytogenes within 6 weeks storage at 4C. It should be noted that listerial growth in beef was significantly delayed compared to the ham and turkey. The additional delay in beef may be attributed to either the relatively small differences in product moisture and pH compared to the other two product types or to other unidentified factors. These data suggest that certain natural growth inhibitors can improve the safety of natural and organic ready-to-eat meat and poultry products, but their efficacy is enhanced in the presence of nitrite, in products with lower moisture and pH, and when stored at strict refrigeration temperatures.
Publications
- Abstract: Controlling Listeria monocytogenes in Natural and Organic, Ready-to-Eat Meat and Poultry Products, K.A. Glass, L.M. McDonnell, R. VonTayson, B.J. Wanless, M.M. McGough, J.J. Sindelar, 2010 Reciprocal Meat Conference.
- Abstract: Antilisterial Activity of Natural Ingredients in a Model Poultry Product System, KA Glass, LM McDonnell, RR VonTayson, BJ Wanless and JJ Sindelar, 2010 Annual Meeting of the International Association for Food Protection
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Research is in progress. Interim report has been provided to the American Meat Institute Foundation for review by their Board of Advisers. Poster outlining the results of the screening study was presented at the 2009 annual meeting of the Food Research Institute, University of Wisconsin-Madison. PARTICIPANTS: Dr. Jeffrey Sindelar, Co-Principal Investigator; Lindsey McDonnell, Brandon Wanless, Russ McMinn, Roxanne VonTayson. Funding: American Meat Institute Foundation. Donation of ingredients by Purac, WTI, Florida Food Products, Kikkoman, Danisco, Kerry Ingredients, Kraft/Oscar Mayer Foods. TARGET AUDIENCES: This project will provide data useful to the food industry in developing safe formulations of ready-to-eat meat and poultry products. Research is in progress; interim report has been provided to research sponsor, American Meat Institute Foundation and to suppliers of ingredients. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Currently, many U.S. manufacturers utilize combinations of the traditional antimicrobials nitrite, lactate and diacetate to suppress growth of Listeria monocytogenes and ensure food safety. However, demand for "natural" ready-to-eat meat and poultry products have increased significantly in recent years. These products contain no added sodium nitrite, which has been identified to greatly enhance the efficacy of lactate-diacetate and other antilisterial ingredients. Our project was designed to identify "natural" ingredients to suppress growth of Listeria monocytogenes in ready-to-eat (RTE), deli-style, meat and poultry products that meet "natural" or organic requirements defined by USDA. The study is being conducted in two phases. In the first phase of the study, we screened for effective levels of commercial extracts, flavorings, and microbial fermentation byproducts in cooked turkey breast slurries (25% meat) prepared with one of four conditions: (1) vegetable powder and a nitrate-reducing starter culture to yield nitrite, (2) commercially available vegetable powder which has been pre-reduced to yield nitrite, (3) traditional cured product with 156 ppm sodium nitrite and (4) uncured product with no added nitrite or nitrate. To date, 60 treatments were inoculated with 3-log CFU/g L. monocytogenes, stored at 4C for 4 weeks, and assayed weekly for microbial growth. Eight of the most effective antimicrobials were tested for their effect on sensory properties in uncured chicken roll. Several natural ingredients were found to both delay growth of L. monocytogenes in turkey slurries and had little negative effect on sensory properties in uncured chicken roll. Phase 2 of this study will evaluate three natural antimicrobial systems in three low-fat RTE products: natural boneless ham, whole muscle roast beef, and deli-style turkey breast. Natural ingredients to be tested in each of the three RTE products include commercial cultured cane sugar/vinegar blend, buffered vinegar, and a lemon-vinegar-cherry juice solids blend. Prepared, cooked products will be sliced and surface-inoculated with L. monocytogenes to provide 5-log CFU per package, stored at 4 or 7C; samples will assayed for changes in microbial populations biweekly for up to 12 weeks. In addition, traditionally prepared ham with lactate-diacetate will be inoculated as a negative control. Experiments will be replicated twice.
Publications
- No publications reported this period
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Data and conclusions from this study were presented at the 2008 International Association for Food Protection Annual Meeting. Report has been submitted to the sponsoring agency, American Meat Institute Foundation, and has been posted on their website (www.amif.org)for use by the meat industry. PARTICIPANTS: This project was completed under the direction of Dr. Kathleen Glass, Food Research Institute, and Dr. James Claus, Animal Sciences, both departments within the University of Wisconsin-Madison. Microbiological laboratory analysis in 2008 was completed by Research Specialists Lindsey McDonnell and Sandra Olson and color analysis was completed by Graduate Student Christopher Sawyer. Project was supported by the American Meat Institute Foundation and materials were donated by Oscar Mayer Foods and Purac. TARGET AUDIENCES: This project will provide data useful to the food industry in developing safe formulations of ready-to-eat meat and poultry products. Report has been provided to research sponsor, American Meat Institute Foundation. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Lactate and diacetate are more effective in inhibiting Listeria monocytogenes in cured ready-to-eat (RTE) meats than in uncured products, but no study has identified the threshold level of nitrite required to prevent L. monocytogenes growth in these products. The objective of this project was to compare the antilisterial effect of various nitrite levels in RTE sliced turkey product manufactured with lactate and diacetate. Treatments were manufactured using a central composite design for 4 variables, sodium nitrite, sodium chloride, potassium lactate, and sodium diacetate, with 5 levels for each variable (total 30 runs; center point replicated 6 times). Ranges for antimicrobial testing included 0-120 ppm nitrite, 0.8-3.6% NaCl, 0-3.2% lactate, and 0- 0.24% diacetate. Sliced finished products were surface inoculated with 3-log CFU/g L. monocytogenes, vacuum-packaged, stored at 4 or 7C, and assayed for changes in populations of L. monocytogenes for up to 18 and 12 weeks, respectively. Listerial growth (defined as a 1-log increase) was highly variable for samples formulated with 30 and 60 ppm nitrite. Average growth for replicates of the center point treatment formulated with 60 ppm was observed at sampling intervals ranging between 9 and 18 weeks at 4C. Formulations with similar lactate-diacetate-NaCl combinations but 120 and 0 ppm nitrite supported growth at 13-15 weeks and 4-6 weeks, respectively. Treatments with other combinations of lactate-diacetate-NaCl and 90 ppm nitrite supported growth similar to that which was predicted by the commercial model. Inhibition of L. monocytogenes was decreased by 3 to 6 weeks in several treatments with 30 ppm nitrite compared with the predictive model, but the addition of low nitrite levels delayed growth by 3 weeks or more compared to the control without nitrite. Addition of nitrite was the overall controlling factor on cooked product color. In general the cured color was not influenced by the addition of the non-nitrite antimicrobial ingredients. Treatments containing 30 to 120 ppm nitrite did not differ in cooked color. The minimum of 30 ppm nitrite was sufficient to produce a pink cured color in contrast to the absence of pink in the no nitrite control. These results suggest that a minimum 30 ppm nitrite will enhance the antilisterial activity of lactate-diacetate in RTE poultry, but as with other traditional antimicrobials, the effect is concentration dependent. Data from this study will be used by the process meat industry in determining combinations of antimicrobials necessary to control growth of Listeria monocytogenes in ready-to-eat meat and poultry products during refrigerated storage at the retail and consumer levels.
Publications
- Abstracts: Glass, K.A., and L.M. McDonnell. 2008. Minimum Nitrite Levels Required to Inhibit Listeria monocytogenes on Ready-to-Eat Turkey Prepared with Lactate and Diacetate. Poster presented at the International Association for Food Protection Annual Meeting, Columbus, OH, August 4, 2008. P2-38.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Research is in progress. Interim report has been provided to the American Meat Institute Foundation for review by their Board of Advisors.
PARTICIPANTS: Dr. James Claus, Co-Investigator Lindsey McDonnell, Research Specialist Lucas Schuette, Research Specialist Christopher Sawyer, Graduate Student American Meat Institute Foundation, funding Kraft-Oscar Mayer Foods, donation of meat and supplies Purac, donation of supplies
TARGET AUDIENCES: This project will provide data useful to the food industry in developing safe formulations of ready-to-eat meat and poultry products. Research is in progress; interim report has been provided to research sponsor, American Meat Institute Foundation.
Impacts
Many processed meat manufacturers have reformulated their products to include the antimicrobials lactate and diacetate as a means to control growth of Listeria monocytogenes during storage. While these ingredients have been used effectively in cured RTE products, they are less effective in uncured products, such as deli-style turkey. This study is evaluating the minimum amount of nitrite required to provide a synergistic effect with lactate and diacetate to inhibit growth of Listeria monocytogenes. Results from these studies will provide formulation options for manufacturers to ensure the safety of their products during storage of their product at retail and in the home. The objective of this project is to identify the minimum level of sodium nitrite required to suppress growth of L. monocytogenes in ready-to-eat meat and poultry products manufactured with lactate and diacetate. Several studies have verified that lactate and diacetate are more effective in cured
products with >100 ppm added nitrite than in uncured products. The USDA-ARS Pathogen Modeling Program and other studies show that low levels of nitrite, such as 30 ppm, can delay growth of L. monocytogenes by increasing the lag and generation times, but the studies did not compare a range of nitrite levels in RTE meats or the effect of added vs. residual nitrites in the products. Our study is evaluating the anti- Listerial effect of various levels of nitrite, lactate and diacetate in a single, model meat system using a turkey bologna-type product. A central composite design will be used for four variables (nitrite, sodium chloride, potassium lactate, sodium diacetate), with five levels for each variable (total 30 runs). Ranges for antimicrobials testing will include 0 to 120 ppm nitrite, 0.8 to 3.6% NaCl, 0 to 3.2% lactate (calculated on anhydrous basis), and 0 to 0.24% diacetate. Finished product is inoculated with L. monocytogenes and assayed for inhibition of the pathogen at 4 and
7C (40 and 45F representing normal refrigeration and slight temperature abuse) for up to 18 and 12 weeks, respectively. To date, 25 formulations have been manufactured according to target specifications, inoculated with L. monocytogenes and assayed for growth at 4 and 7C. The five center point formulations (with 60 ppm nitrite) tested to date have supported a 1-log increase in L. monocytogenes when treatments were stored 10 to 18 weeks at 4C. These results are similar to the predicted 13 weeks if products were formulated with at least 100 ppm nitrite (Purac Listeria Growth Suppression Model). Formulations with similar combinations of lactate-diacetate-NaCl, but varying levels of nitrite, supported growth at 16 to 18 weeks for 120 ppm nitrite, and 4 to 6 weeks for no added nitrite. Treatments with other combinations of lactate-diacetate-NaCl and 30 to 90 ppm nitrite supported growth similar to that which was predicted by the predictive model. Testing for several strategic formulations
with 30 and 60 ppm are to be completed. Data will be statistically analyzed after the remaining formulations are manufactured and tested.
Publications
- No publications reported this period
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Progress 01/01/06 to 12/31/06
Outputs
Many U.S. processed meat manufacturers have reformulated their products since 2000 to include the antimicrobials lactate and diacetate as a means to control growth of Listeria monocytogenes during storage. While these ingredients have been used effectively in cured ready-to-eat (RTE) products, they are less effective in uncured products. Several studies have verified that lactate and diacetate are more effective in cured products with >100 ppm added nitrite than in uncured products. The USDA-ARS Pathogen Modeling Program and other studies show that low levels of nitrite, such as 30 ppm, can delay growth of L. monocytogenes by increasing the lag and generation times, but the studies did not compare a range of nitrite levels in RTE meats or the effect of added vs. residual nitrites in the products. The objective of this project is to identify the minimum level of sodium nitrite required to suppress growth of L. monocytogenes in ready-to-eat meat and poultry products
manufactured with lactate and diacetate. Results from these studies will provide formulation options for manufacturers to ensure the safety of their products during storage of their product at retail and in the home. The effect of various nitrite, lactate, and diacetate levels is being studied in a model RTE turkey product manufactured at the Meat and Muscle Biology Laboratory at the University of Wisconsin-Madison. A central composite design is being used for four variables (nitrite, sodium chloride, potassium lactate, sodium diacetate), with five levels for each variable (total 30 runs). Ranges for antimicrobials testing include 0 to 120 ppm nitrite, 0.8 to 3.6% NaCl, 0 to 3.2% lactate (calculated on anhydrous basis), and 0 to 0.24% diacetate. Finished product is inoculated with L. monocytogenes and assayed for inhibition of the pathogen at 4 and 7C (40 and 45F representing normal refrigeration and slight temperature abuse) for up to 18 and 12 weeks, respectively. To date, 20 of the
30 formulations have been inoculated and assayed; no statistical analysis has been completed. Preliminary data suggest that added nitrite levels as low as 30 ppm will enhance the inhibition of L. monocytogenes on ready-to-eat turkey compared to the control without nitrite. However, data collected to date is insufficient to conclude if the inhibition is consistent using low nitrite levels or if the time to growth is similar to that for similar products formulated with 60, 90, or 120 ppm nitrite. Study will be completed by March, 2008 and data statistically analyzed to determine the contribution of low nitrite levels to the safety system used to control L. monocytogenes in RTE meats.
Impacts
This research is designed to identify the minimum level of sodium nitrite required to suppress growth of L. monocytogenes in ready-to-eat meat and poultry products manufactured with lactate and diacetate. Data collected for this study can be used by the industry to expand development of safe RTE meat and poultry formulations and potentially reduce the overall levels of antimicrobials used to ensure a safe product.
Publications
- No publications reported this period
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