Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips.
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abstract
This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls. Products were inoculated with 10(4)-10(5)CFU/mL streptomycin-resistant (1500g/mL) Lm Scott A prior to treatment. Products were then stored at ~4C and sampled at 0, 7, 14, 21, 28, 42, and 56d. The SL/SDA combination applied to turkey slices extended the lag phase through 21 days of refrigerated storage. Numbers of Lm Scott A rose by 0.7 log10CFU/g through the 56d storage period. The application of the SL/PL/SDA treatment to turkey product surfaces extended the lag phase through 42d, with pathogen numbers declining after 21d. Combination organic acid dips prolonged the lag phase for 2 to 6wk on turkey product surfaces and can be useful as antimicrobial agents for Lm control on postlethality exposed sliced deli products.
