Antimicrobial Effects of Surface Treatments and Ingredients on Cured RTE Meat Products

Combinations of a novel ingredient called Safe2O™HOH were evaluated along with lactic acid, potassium lactate and propionic acid to determine the inhibitory effects of each of these products singly and in combination to retard and/or eliminate the growth of Listeria monocytogenes in packaged ready-to-eat meat and poultry products.

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Objectives

To determine if acidified calcium sulfate (SWPA), 3.3% potassium lactate (KL) or 3.4% lactic acid (LA) can inhibit the growth of Listeria monocytogenes in frankfurters.

Conclusions

SWPA and LA dips were effective at reducing L. monocytogenes counts on the surface of frankfurters. A residual listericidal and listeristatic effect for the SWPA dip was observed when L. monocytogenes counts were monitored over storage. The most significant observations were that L. monocytogenes numbers were reduced by 5.8 logs on the surface of franks treated with SWPA dip and that after dip treatment L. monocytogenes counts remained at the minimum level of detection (1.7 logs) over the 12 week storage period. The addition of KL did not affect fat, protein, ash, process yield, sodium, calcium, phosphorus, vacuumpackage purge, pH, aw, objective color or lactate values; except that percent moisture was slightly lower. Proximate composition of frankfurters was not affected by dip treatments. Vacuum-package purge was slightly higher in samples treated with the SWPA dip and pH of the SWPA franks was 0.83 unit lower. Only slight changes in surface and internal color were noted for the SWPA dip. A slight increase in calcium content of franks dipped with SWPA was detected. Descriptive attribute sensory panel results indicated minimal effects on the sensory properties of the frankfurters containing KL and dipped in antimicrobial solutions.

Deliverable

This study provided proof of concept that surface treatment for 30 seconds with certain low pH compounds reduces Listeria on frankfurters.