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Luchansky JB, Barlow K, Webb B, Beczkiewicz A, Merrill B, Vinyard BT, Shane LE, Shoyer BA, Osoria M, Campano SG, Porto-Fett ACS. Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices. J Food Prot 2024; 87:100222. [PMID: 38218339 DOI: 10.1016/j.jfp.2024.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 01/15/2024]
Abstract
Thermal inactivation studies were undertaken on Listeria monocytogenes and Salmonella spp. inoculated on the surface of country ham. Hams (average = ca. 3.4 ± 0.5 kg each; average = ca. ≥18% shrinkage) were used as provided by the processor (i.e., "salted hams"), desalted in tap water (i.e., "desalted hams"), or dried for an additional period (i.e., "extra-dried hams"). Hams were surface inoculated (ca. 9.5 log CFU/ham) with a multistrain cocktail of L. monocytogenes or Salmonella spp. and cooked within a bag ina circulating water bath to an internal temperature of 130°F (54.4°C) instantaneous, 145°F (62.8°C) and held for 4 min, 153°F (67.2°C) and held for 34 s, or 160°F (71.1°C) instantaneous. Regardless of ham type, all four time and temperature combinations tested herein delivered a ≥6.7-log reduction of cells of L. monocytogenes or Salmonella spp. Differences in product pH, moisture content, or aw did not have an appreciable impact on the thermal inactivation of L. monocytogenes or Salmonella spp. on country ham. In addition, shelf-life studies were undertaken using slices of "salted" country ham that were surface inoculated (ca. 5.5 log CFU/slice) with a multistrain cocktail of L. monocytogenes or Staphylococcus aureus and then stored at 20°C. Levels of S. aureus increased by ca. ≤1.4 log CFU/slice during storage for 90 days, whereas levels of L. monocytogenes remained relatively unchanged (≤0.2 log CFU/slice increase). Our data validated that cooking parameters elaborated in the U.S. Department of Agriculture's Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Revised Appendix A) are sufficient to deliver significant reductions (ca. ≥6.8 log CFU/ham) in levels of L.monocytogenes and Salmonella spp. on country ham. In addition, in the event of postprocessing contamination, country ham may support the outgrowth of S. aureus or survival of L. monocytogenes during storage at 20°C for 90 days.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA.
| | - Kristina Barlow
- U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC, USA
| | - Brad Webb
- U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC, USA
| | - Aaron Beczkiewicz
- U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC, USA
| | - Bryce Merrill
- U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC, USA
| | - Bryan T Vinyard
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, Maryland, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | | | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
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Luchansky JB, Shane LE, Osoria M, Vinyard BT, Shoyer BA, Campano SG, Porto-Fett ACS. Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage. Foods 2023; 12:foods12101954. [PMID: 37238772 DOI: 10.3390/foods12101954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and aw 0.85). The storage of vacuum-sealed slices of inoculated soppressata at 4 °C or 20 °C for 90 days resulted in reductions of all three pathogens by ca. 2.2 to 3.1 or ca. ≥3.3 log CFU/slice, respectively. When pathogen levels decreased to below detection (≤1.18 log CFU/slice) by direct plating, it was possible to recover each of the target pathogens by enrichment, albeit more frequently from slices stored at 4 °C (p < 0.05) compared to 20 °C. In summary, the slices of the commercially produced beef soppressata selected for this study did not provide a favorable environment for either survival or outgrowth of surface-inoculated cells of L. monocytogenes, Salmonella spp., or STEC during storage.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Bryan T Vinyard
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | | | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
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Luchansky JB, Campano SG, Rieker M, Mahoney C, Vinyard BT, Shane LE, Shoyer BA, Osoria M, C S Porto-Fett A. Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C. J Food Prot 2023; 86:100019. [PMID: 36916599 DOI: 10.1016/j.jfp.2022.100019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022]
Abstract
Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium diacetate (K-Ace) or 2.5% of a blend of potassium lactate and sodium diacetate (K-Lac) as ingredients. After slicing (ca. 7.1 cm L by 6.7 cm W, ca. 0.5 cm thick, ca. 22.4 g each), a single slice of bologna was placed into a nylon-polyethylene bag and surface inoculated with 250 µL per side of a five-strain mixture of either cells of L. monocytogenes or Salmonella spp. to achieve an initial level of ca. 3.5-4.0 log CFU/slice. The packages were vacuum-sealed and then stored at 4 or 12°C for 90 and 30 days, respectively. Without antimicrobials added to the formulation, L. monocytogenes numbers increased by ca. 5.4 and 6.0 log CFU/slice at both 4 and 12°C during the entire 90- and 30-day storage period, respectively. Likewise, levels of Salmonella also increased by ca. 6.0 log CFU/slice at 12°C in the absence of added antimicrobials; however, levels of this pathogen decreased by ca. 1.7 log CFU/slice after 90 days at 4°C. With the inclusion of 0.9% or 1.3% K-Ace or 2.5% K-Lac in the bologna formulation, levels of L. monocytogenes decreased by ca. ≤0.7 log CFU/slice after 90 days at 4°C, whereas levels of Salmonella decreased by ca. 1.6-2.3 log CFU/slice. After 30 days at 12°C, levels of L. monocytogenes increased by ca. ≤3.4 log CFU/slice on product containing 0.9% K-Ace or 2.5% K-Lac but remained relatively unchanged on slices formulated with 1.3% K-Ace. For Salmonella, in the presence of 0.9% or 1.3% K-Ace or 2.5% K-Lac, pathogen levels decreased by ca. ≤0.7 log CFU/slice at 12°C after 30 days. Our data validate that the inclusion of K-Ace (0.9% or 1.3%) or K-Lac (2.5%) as ingredients is effective for controlling L. monocytogenes and Salmonella on slices of bologna during refrigerated storage.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA.
| | | | | | | | - Bryan T Vinyard
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
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Porto-Fett ACS, Espuña E, Shane LE, Shoyer BA, McGeary L, Vinyard BT, Stahler LJ, Osoria M, Luchansky JB. Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage. J Food Prot 2022; 85:879-889. [PMID: 35294002 DOI: 10.4315/jfp-21-356] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 03/11/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The primary objective of this study was to monitor viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., and Listeria monocytogenes during preparation and storage of fuet. Regarding methodology, coarse-ground pork (ca. 35% fat) was mixed with salt (2.5%), dextrose (0.3%), starter culture (ca. 7.0 log CFU/g), celery powder (0.5%), and ground black pepper (0.3%) and then separately inoculated with a multistrain cocktail (ca. 7.0 log CFU/g) of each pathogen. The batter was stuffed into a ca. 42-mm natural swine casing and fermented at 23 ± 2°C and ca. 95% ± 4% relative humidity to ≤pH 5.3 (≤48 h). Sausages were then dried at 12 ± 2°C and ca. 80% ± 4% relative humidity to a water activity (aw) of 0.89 (within 33 days) or aw 0.86 (within 60 days). A portion of each batch of fuet was subjected to high-pressure processing (HPP; 600 MPa for 3 min) before chubs were vacuum packaged and stored for 30 days at 20 ± 2°C. The results revealed that pathogen numbers remained relatively unchanged after fermentation (≤0.35 log CFU/g reduction), whereas reductions of ca. 0.8 to 3.2 log CFU/g were achieved after drying fuet to aw 0.89 or 0.86. Regardless of whether fuet was or was not pressure treated, additional reductions of ca. 2.2 to ≥5.3 log CFU/g after drying were achieved following 30 days of storage at 20°C. For non-HPP-treated fuet dried to aw 0.89 and stored for 30 days at 20°C, total reductions of ≥5.3 log CFU/g in levels of STEC or Salmonella spp. were achieved, whereas levels of L. monocytogenes were reduced by ca. 3.6 log CFU/g. Total reductions of ≥5.3 log CFU/g in levels of all three pathogens were achieved after drying non-HPP-treated fuet to aw 0.86. For fuet dried to aw 0.89 or 0.86, that were pressure treated and then stored for 30 days at 20°C, total reductions of >6.2 log CFU/g in levels of all three pathogens were achieved. In conclusion, the processing parameters tested herein, with or without application of HPP, validated that reductions of ≥2.0 or ≥5.0 log CFU/g in levels of STEC, Salmonella spp., and L. monocytogenes were achieved during preparation and storage of fuet. HIGHLIGHTS
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Affiliation(s)
- Anna C S Porto-Fett
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
| | | | - Laura E Shane
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
| | - Bradley A Shoyer
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
| | - Lianna McGeary
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
| | - Bryan T Vinyard
- Statistics Group, Northeast Area Office, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, USA
| | - Laura J Stahler
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
| | - John B Luchansky
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038
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Porto-Fett ACS, McCoy A, Shane LE, Henry E, Osoria M, Shoyer BA, Campano SG, Burson D, Luchansky JB. Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Slices of Beef Bresaola During Refrigerated Storage. Meat and Muscle Biology 2022. [DOI: 10.22175/mmb.13918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The viability of multi-strain cocktails of geneticallymarked strains of Listeriamonocytogenes and Shigatoxin-producing Escherichiacoli (STEC) wereseparately monitored on slices of one brand of a commercially-producedbresaola (ca. pH 6.7 and aw 0.899) during extendedrefrigerated storage. Two slices (ca. 8 g each; ca. 10.2 cm wide, ca. 11 cmlong) of bresaola were layered horizontally within a nylon-polyethylene bag.The outer surface of each slice was inoculated (50 µL total; ca. 3.5 logCFU/package)with a rifampicin-resistant (100 mg/ml)cocktail of either L.monocytogenes (fivestrains) or STEC (eight strains). Bags were vacuum-sealed and then stored at 4°or 10°C for 180 or 90 days, respectively. In each of five trials, three bagswere analyzed for pathogen presence at each sampling interval via the USDA-ARSpackage rinse method. In general, levels of L. monocytogenes and STEC decreased by 3.0and 2.4log CFU/package, respectively, after 180 days when bresaola was stored at 4°C.When bresaola was stored at 10°C for 90 days, levels of L. monocytogenes and STEC decreased by 2.4 and 3.1log CFU/package, respectively. Thus, the (brand of) sliced bresaola evaluatedherein did not provide a favorable environment for either persistence oroutgrowth of surface-inoculated cells of L. monocytogenes or STEC.
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Affiliation(s)
- Anna C. S. Porto-Fett
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Ashley McCoy
- University of Nebraska Department of Animal Science
| | - Laura E. Shane
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Elizabeth Henry
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Manuela Osoria
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Bradley A. Shoyer
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | | | | | - John B. Luchansky
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
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Jung Y, Porto-Fett ACS, Parveen S, Meredith J, Shoyer BA, Henry E, Trauger Z, Shane LE, Osoria M, Schwarz J, Rupert C, Chapman B, Moxley RA, Luchansky JB. Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States. J Food Prot 2021; 84:220-232. [PMID: 32977344 DOI: 10.4315/jfp-20-290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 09/19/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT A total of 482 veal cutlet, 555 ground veal, and 540 ground beef samples were purchased from retail establishments in the mid-Atlantic region of the United States over a noncontiguous 2-year period between 2014 and 2017. Samples (325 g each) were individually enriched and screened via real-time PCR for all seven regulated serogroups of Shiga toxin-producing Escherichia coli (STEC). Presumptive STEC-positive samples were subjected to serogroup-specific immunomagnetic separation and plated onto selective media. Up to five isolates typical for STEC from each sample were analyzed via multiplex PCR for both the virulence genes (i.e., eae, stx1 and/or stx2, and ehxA) and serogroup-specific gene(s) for the seven regulated STEC serogroups. The recovery rates of non-O157 STEC from veal cutlets (3.94%, 19 of 482 samples) and ground veal (7.03%, 39 of 555 samples) were significantly higher (P < 0.05) than that from ground beef (0.93%, 5 of 540 samples). In contrast, only a single isolate of STEC O157:H7 was recovered; this isolate originated from 1 (0.18%) of 555 samples of ground veal. Recovery rates for STEC were not associated with state, season, packaging type, or store type (P > 0.05) but were associated with brand and fat content (P < 0.05). Pulsed-field subtyping of the 270 viable and confirmed STEC isolates from the 64 total samples testing positive revealed 78 pulsotypes (50 to 80% similarity) belonging to 39 pulsogroups, with ≥90% similarity among pulsotypes within pulsogroups. Multiple isolates from 43 (67.7%) of 64 samples testing positive had an indistinguishable pulsotype. STEC serotypes O26 and O103 were the most prevalent serogroups in beef and veal, respectively. These findings support related findings from regulatory sampling studies over the past decade and confirm that recovery rates for the regulated STEC serogroups are higher for raw veal than for raw beef samples, as was observed in the present study of meat purchased at food retailers in the mid-Atlantic region of the United States. HIGHLIGHTS
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Affiliation(s)
- Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038.,(ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.])
| | - Salina Parveen
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Joan Meredith
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Zachary Trauger
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Jurgen Schwarz
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | | | | | - Rodney A Moxley
- School of Veterinary Medicine and Biomedical Sciences, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
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Fredericks J, Hawkins-Cooper DS, Hill DE, Luchansky JB, Porto-Fett ACS, Shoyer BA, Fournet VM, Urban JF, Dubey JP. Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams. J Food Prot 2020; 83:1038-1042. [PMID: 32438394 DOI: 10.4315/0362-028x.jfp-19-461] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Accepted: 02/12/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Foodborne pathogens continue to pose a public health risk and can cause serious illness and significant outbreaks of disease in consumers. Toxoplasmosis is a zoonotic disease that occurs worldwide and is caused by the protozoan parasite, Toxoplasma gondii. The consumption of raw or undercooked infected meat, including pork, that contains infectious stages of T. gondii has been regarded as a major route of T. gondii transmission to humans. Given the occasional presence of T. gondii in pork meat, the frequent use of pork for products not intended to be cooked, such as dry-cured ham, presents a potential risk for its transmission to consumers. In this study, we investigated the viability of T. gondii in dry-cured whole hams processed using methods that were previously required for treatment of hams to inactivate Trichinella spiralis in the U.S. Code of Federal Regulations (9 CFR 318.10) and are now described in guidance documents from the U.S. Food Safety and Inspection Service. Infected pork hams were salted and cured for 33 days at 3°C and 85% ± 5% relative humidity (RH) and then were dried for up to 12 months at 12°C and 67.5% ± 2.5% RH. Inactivation of T. gondii was assessed in mouse bioassays and, serologically, by the modified agglutination test (MAT). Results showed that T. gondii bradyzoites were inactivated during the salting and curing step (33 days); no viable T. gondii was detected in the mouse bioassay and no evidence of serological conversion was detected by MAT in any of the mice inoculated with any of the samples tested during the drying step over the 12 months of the experiment. These results demonstrated that the approved protocols for production of dry-cured hams validated herein can inactivate T. gondii and lower the risk to consumers of this product. HIGHLIGHTS
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Affiliation(s)
- Jorrell Fredericks
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705
| | - Diane S Hawkins-Cooper
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705
| | - Dolores E Hill
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Food Safety and Intervention Technologies, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598 (ORCID: https://orcid.org/0000-0003-2377-8651 [J.B.L.]; https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F])
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Food Safety and Intervention Technologies, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598 (ORCID: https://orcid.org/0000-0003-2377-8651 [J.B.L.]; https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F])
| | - Brad A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Food Safety and Intervention Technologies, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598 (ORCID: https://orcid.org/0000-0003-2377-8651 [J.B.L.]; https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F])
| | - Valsin M Fournet
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705
| | - Joseph F Urban
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705.,U.S. Department of Agriculture, Agricultural Research Center, Beltsville Human Nutrition Research Center, Diet, Genomics, and Immunology Laboratory, BARC-East, Building 307-C, Beltsville, Maryland 20705, USA
| | - Jitender P Dubey
- U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705
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Porto-Fett ACS, Shane LE, Shoyer BA, Osoria M, Jung Y, Luchansky JB. Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing. J Food Prot 2020; 83:865-873. [PMID: 32027738 DOI: 10.4315/jfp-19-558] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 01/15/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., -20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color. HIGHLIGHTS
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
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9
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Chen Y, Chen Y, Pouillot R, Dennis S, Xian Z, Luchansky JB, Porto-Fett ACS, Lindsay JA, Hammack TS, Allard M, Van Doren JM, Brown EW. Genetic diversity and profiles of genes associated with virulence and stress resistance among isolates from the 2010-2013 interagency Listeria monocytogenes market basket survey. PLoS One 2020; 15:e0231393. [PMID: 32352974 PMCID: PMC7192433 DOI: 10.1371/journal.pone.0231393] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 03/23/2020] [Indexed: 12/15/2022] Open
Abstract
Whole genome sequencing (WGS) was performed on 201 Listeria monocytogenes isolates recovered from 102 of 27,389 refrigerated ready-to-eat (RTE) food samples purchased at retail in U.S. FoodNet sites as part of the 2010-2013 interagency L. monocytogenes Market Basket Survey (Lm MBS). Core genome multi-locus sequence typing (cgMLST) and in-silico analyses were conducted, and these data were analyzed with metadata for isolates from five food groups: produce, seafood, dairy, meat, and combination foods. Six of 201 isolates, from 3 samples, were subsequently confirmed as L. welshimeri. Three samples contained one isolate per sample; mmong the 96 samples that contained two isolates per sample, 3 samples each contained two different strains and 93 samples each contained duplicate isolates. After 93 duplicate isolates were removed, the remaining 102 isolates were delineated into 29 clonal complexes (CCs) or singletons based on their sequence type. The five most prevalent CCs were CC155, CC1, CC5, CC87, and CC321. The Shannon's diversity index for clones per food group ranged from 1.49 for dairy to 2.32 for produce isolates, which were not significantly different in pairwise comparisons. The most common molecular serogroup as determined by in-silico analysis was IIa (45.6%), followed by IIb (27.2%), IVb (20.4%), and IIc (4.9%). The proportions of isolates within lineages I, II, and III were 48.0%, 50.0% and 2.0%, respectively. Full-length inlA was present in 89.3% of isolates. Listeria pathogenicity island 3 (LIPI-3) and LIPI-4 were found in 51% and 30.6% of lineage I isolates, respectively. Stress survival islet 1 (SSI-1) was present in 34.7% of lineage I isolates, 80.4% of lineage II isolates and the 2 lineage III isolates; SSI-2 was present only in the CC121 isolate. Plasmids were found in 48% of isolates, including 24.5% of lineage I isolates and 72.5% of lineage II isolates. Among the plasmid-carrying isolates, 100% contained at least one cadmium resistance cassette and 89.8% contained bcrABC, involved in quaternary ammonium compound tolerance. Multiple clusters of isolates from different food samples were identified by cgMLST which, along with available metadata, could aid in the investigation of possible cross-contamination and persistence events.
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Affiliation(s)
- Yi Chen
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - Yuhuan Chen
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - Régis Pouillot
- Consultant, Buenos Aires, Argentina, United States of America
| | - Sherri Dennis
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - Zhihan Xian
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - John B. Luchansky
- USDA Agricultural Research Service, Wyndmoor, Pennsylvania, United States of America
| | - Anna C. S. Porto-Fett
- USDA Agricultural Research Service, Wyndmoor, Pennsylvania, United States of America
| | - James A. Lindsay
- USDA Agricultural Research Service, Beltsville, Maryland, United States of America
| | - Thomas S. Hammack
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - Marc Allard
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - Jane M. Van Doren
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
| | - Eric W. Brown
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, United States of America
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10
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Porto-Fett ACS, Jackson-Davis A, Kassama LS, Daniel M, Oliver M, Jung Y, Luchansky JB. Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms 2020; 8:microorganisms8030360. [PMID: 32138184 PMCID: PMC7142488 DOI: 10.3390/microorganisms8030360] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 11/16/2022] Open
Abstract
High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs.
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Affiliation(s)
- Anna C. S. Porto-Fett
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
- Correspondence: ; Tel.: +1-215-836-3762
| | - Armitra Jackson-Davis
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Lamin S. Kassama
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Marciauna Daniel
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Michelle Oliver
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - YangJin Jung
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
| | - John B. Luchansky
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
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11
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Luchansky JB, Shoyer BA, Jung Y, Shane LE, Osoria M, Porto-Fett ACS. Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying. J Food Prot 2020; 83:434-442. [PMID: 32053832 DOI: 10.4315/0362-028x.jfp-19-449] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 11/11/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or beef-based burgers, levels of STEC and Salmonella decreased slightly (≤0.5-log decrease) in both types of burgers when stored at 4°C, but increased ca. 2.4 and 0.8 log CFU/g, respectively, in plant-based burgers but not beef-based burgers (≤1.2-log decrease), after 21 days at 10°C. For L. monocytogenes, levels increased by ca. 1.3 and 2.6 log CFU/g in plant burgers after 21 days at 4 and 10°C, respectively, whereas pathogen levels decreased slightly (≤0.9-log decrease) in beef burgers during storage at 4 and 10°C. Regarding cooking, burgers (ca. 114 g each) were inoculated with ca. 7.0 log CFU/g STEC, Salmonella, or L. monocytogenes and cooked in a sauté pan. Cooking plant- or beef-based burgers to 62.8°C (145°F), 68.3°C (155°F), or 73.9°C (165°F) delivered reductions ranging from ca. 4.7 to 6.8 log CFU/g for STEC, ca. 4.4 to 7.0 log CFU/g for L. monocytogenes, and ca. 3.5 to 6.7 log CFU/g for Salmonella. In summary, the observation that levels of all three pathogens increased by ca. 1.0 to ca. 2.5 log CFU/g in plant-based burgers when stored at an abusive temperature (10°C) highlights the importance of proper storage (4°C) to lessen risk. However, because all three pathogens responded similarly to heat in plant-based as in beef-based burgers, well-established cooking parameters required to eliminate STEC, Salmonella, or L. monocytogenes from ground beef should be as effective for controlling cells of these same pathogens in a burger made with plant-sourced protein. HIGHLIGHTS
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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12
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Jung Y, Porto-Fett ACS, Shoyer BA, Shane LE, Henry E, Osoria M, Luchansky JB. Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli. J Food Prot 2019; 82:1844-1850. [PMID: 31599649 DOI: 10.4315/0362-028x.jfp-19-192] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A total of 514 raw pork samples (395 ground or nonintact and 119 intact samples) were purchased at retail stores in Pennsylvania, Delaware, and New Jersey between July and December 2017. All raw pork samples were screened for serogroup O26, O45, O103, O111, O121, O145, or O157:H7 cells of Shiga toxin-producing Escherichia coli (STEC-7) using standard microbiological and molecular methods. In short, 21 (5.3%) of the 395 ground or nonintact pork samples and 3 (3.4%) of the 119 intact pork samples tested positive via the BAX system real-time PCR assay for the stx and eae virulence genes and for the somatic O antigens for at least one of the STEC-7 serogroups. However, none of these 24 presumptive-positive pork samples subsequently yielded a viable isolate of STEC displaying a STEC-7 serogroup-specific surface antigen in combination with the stx and eae genes. These data suggest that cells of STEC serogroups O26, O45, O103, O111, O121, O145, or O157:H7 are not common in retail raw pork samples in the mid-Atlantic region of the United States.
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Affiliation(s)
- Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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13
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Luchansky JB, Mayhew M, Jung Y, Klinedinst A, Harkins L, Shane LE, Osoria M, McGEARY L, Trauger Z, Shoyer BA, Chapman B, Cope SJ, Campano SG, Porto-Fett ACS. Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage. J Food Prot 2019; 82:1249-1264. [PMID: 31237790 DOI: 10.4315/0362-028x.jfp-18-453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Meat bars are dried snacks containing a mixture of meat, berries, and nuts. To explore consumer awareness of meat bars, we conducted two online, nationally representative surveys and established that 70.8% (743 of 1,050) of U.S. citizens were unfamiliar with this product. When asked to check all answers that applied, most of the 545 respondents (who were recruited based on their familiarity with meat bars) preferred beef (n = 385) as the protein source, followed by chicken (n = 293), pork (n = 183), and turkey (n = 179). Most meat bars were purchased from grocery stores (n = 447), followed by online orders (n = 130) and outdoor stores (n = 120). When asked specifically whether they made their own meat bars, 17.8% of respondents (97 of 545) replied "yes," the majority (52 of 97, 54%) of which obtained recipes online. Some 69.1% (67 of 97) measured the internal temperature of the meat during dehydration, but only 10.3% (10 of 97) confirmed the internal temperature by using a thermometer. Given the paucity of information available on the fate of pathogenic or spoilage bacteria associated with meat bars, as another component of this study, batter was prepared with or without encapsulated citric acid (ECA; 0.74%) added to a formulation of ground beef (65%; 90% lean, 10% fat), chopped pecans (15%), golden flaxseed flour (9.7%), chopped cranberries (5.0%), chopped sunflower seeds (3.1%), sea salt (1.1%), black pepper (0.8%), and celery powder (0.35%). Batter was inoculated (ca. 6.5 log CFU/g) with Shiga toxin-producing Escherichia coli (STEC), portioned by hand (40 ± 0.1 g each), and then dried in a commercial dehydrator. Regardless of the drying treatment, inclusion of ECA in the batter resulted in a pH decrease from ca. 5.5 to ca. 4.7 to 5.0 in the finished product. Without ECA, when meat bars were dried at 62.8°C for 6 h, 71.1°C for 4 h, or 62.8°C for 2 h and then 71.1°C for 2 h, levels of STEC decreased by ca. 6.2, 6.3, or 5.2 log CFU/g, respectively. With ECA, STEC decreased by ca. 6.0, 6.6, or 6.0 log CFU/g in meat bars dried at 62.8°C for 6 h, 71.1°C for 4 h, or 62.8°C for 2 h and then 71.1°C for 2 h, respectively. Our results confirmed that a ≥5.0-log reduction in STEC could be achieved in meat bars formulated with or without ECA under all dehydration conditions tested.
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Affiliation(s)
- John B Luchansky
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Melanie Mayhew
- 2 Delaware Valley University, Doylestown, Pennsylvania 18901
| | - Yangjin Jung
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Amy Klinedinst
- 2 Delaware Valley University, Doylestown, Pennsylvania 18901
| | - Lauren Harkins
- 3 Souderton Area High School, Souderton, Pennsylvania 18964
| | - Laura E Shane
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Lianna McGEARY
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Zachary Trauger
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Bradley A Shoyer
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Benjamin Chapman
- 4 North Carolina State University, Raleigh, North Carolina 27695
| | - Sarah J Cope
- 4 North Carolina State University, Raleigh, North Carolina 27695
| | | | - Anna C S Porto-Fett
- 1 U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
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14
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Abstract
HIGHLIGHTS Cooking may reduce the potential risk of salmonellosis associated with liver pâté. A 5-log reduction was achieved when inoculated pâté was cooked to an internal temperature of ≥73.8°C. A 5-log reduction was achieved when pâté was made with inoculated liver fried for >8 min at 140°C. Findings of this study may be useful for establishing cooking guidelines for liver and pâté.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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15
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Jung Y, Porto-Fett ACS, Shoyer BA, Henry E, Shane LE, Osoria M, Luchansky JB. Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers. J Food Prot 2019; 82:834-843. [PMID: 31009249 DOI: 10.4315/0362-028x.jfp-18-430] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
We surveyed chicken livers from various sources for the presence and levels of Salmonella. The pathogen was recovered from 148 (59.4%) of 249 chicken livers purchased at retail stores in Delaware, New Jersey, and Pennsylvania over about a 9-month period. Positive samples harbored Salmonella at levels of 6.4 most probable number (MPN)/g to 2.4 log CFU/g. The percentage of Salmonella-positive livers purchased at retail outlets in New Jersey (72%, 59 of 82 livers) was significantly higher (P < 0.05) than the percentage for livers purchased in Delaware (48%, 36 of 75 livers); however, this percentage was not significantly different (P > 0.05) from that for livers purchased in Pennsylvania (57.6%, 53 of 92 livers). The pathogen was also recovered more often (P = 0.019) from livers that were packaged by retailers (81 of 121 livers, 66.9%) than from livers packaged directly by processors (67 of 128 livers, 52.3%). In related studies, 12 (5.8%) of 207 chicken livers harvested from birds on a research farm tested positive for Salmonella at levels of 0.4 to 2.2 MPN/g. The recovery rate of Salmonella was 4.4% (6 of 135 livers) from livers with the gall bladder attached and 8.3% (6 of 72 livers) from livers when the gall bladder was removed at harvest on the research farm. We also quantified the levels of a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella strains inoculated externally onto or internally into livers both before and after extended cold storage. Storage for at least 2 days at 4°C or 15 days at -20°C resulted in a decrease of about 1.0 log CFU/g in pathogen levels. Given the relatively high recovery rate (ca. 6.0 to 60.0%) and high (possibly illness causing) levels (0.4 MPN/g to 2.4 CFU/g) of Salmonella associated with chicken livers in the present study, further interventions for processors are needed to lower the prevalence and levels of this pathogen on poultry liver.
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Affiliation(s)
- Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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16
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Porto-Fett ACS, Campano SG, Rieker M, Stahler LJ, McGEARY L, Shane LE, Shoyer BA, Osoria M, Luchansky JB. Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C. J Food Prot 2018; 81:769-775. [PMID: 29624106 DOI: 10.4315/0362-028x.jfp-17-400] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
All-pork mortadella, an Italian-style deli meat, was produced by a local artisanal meat producer with or without 1.0 or 1.5% liquid buffered vinegar (LBV), 0.4, 0.6, or 1.0% dry buffered vinegar (DBV), or a 2.5% blend of potassium lactate and sodium diacetate (KLac). In each of three trials, mortadella was sliced (ca. 1.5 cm thick, ca. 30 g) and surface inoculated with 250 μL per side of a five-strain mixture of Listeria monocytogenes (ca. 3.8 log CFU per slice). The packages were vacuum sealed and then stored at 4 or 12°C. In the absence of antimicrobials, L. monocytogenes levels increased by ca. 2.6 and 6.0 log CFU per slice after up to 120 or 28 days at 4 or 12°C, respectively. With inclusion of 1.0 or 1.5% LBV, 1.0% DBV, or 2.5% KLac as ingredients, pathogen levels decreased by ca. 0.3 to 0.7 log CFU per slice after 120 days at 4°C, whereas with inclusion of 0.4 or 0.6% DBV, L. monocytogenes levels increased by ca. 1.2 and 0.8 log CFU per slice, respectively. After 28 days at 12°C, inclusion of 2.5% KLac, 1.0 or 1.5% LBV, or 0.4 or 0.6% DBV resulted in a ca. 1.4- to 5.7-log increase in L. monocytogenes levels. When 1.0% DBV was included in the formulation, pathogen levels remained unchanged after 28 days at 12°C. However, product quality was lessened at this abusive storage temperature (12°C) for all treatments by the end of storage. Thus, inclusion of LBV or DBV, as clean-label ingredients, in mortadella is equally effective as KLac for controlling L. monocytogenes during storage at 4°C without adversely affecting product quality.
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Affiliation(s)
- Anna C S Porto-Fett
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | | | - Marcus Rieker
- 3 Rieker's Prime Meats, Philadelphia, Pennsylvania 19111, USA
| | - Laura J Stahler
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Lianna McGEARY
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Laura E Shane
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Bradley A Shoyer
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - John B Luchansky
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
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Hasty JD, Henson JA, Acuff GR, Burson DE, Luchansky JB, Sevart NJ, Phebus RK, Porto-Fett ACS, Thippareddi H. Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates †. J Food Prot 2018; 81:762-768. [PMID: 29620486 DOI: 10.4315/0362-028x.jfp-17-403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin-producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preevisceration 82.2°C water wash provided an additional 2.9-log CFU/100 cm2 reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2°C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm2. Incorporation of scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm2 reduction (1.9 log CFU/100 cm2 greater than scalding without chemicals) in the surrogate population, and the first 82.2°C wash provided an additional 2.5-log CFU/100 cm2 reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.
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Affiliation(s)
- Joshua D Hasty
- 1 Department of Animal Sciences and Agricultural Education, Fresno State University, Fresno, California 93740
| | - John A Henson
- 1 Department of Animal Sciences and Agricultural Education, Fresno State University, Fresno, California 93740
| | - Gary R Acuff
- 2 Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843
| | - Dennis E Burson
- 3 Department of Animal Science, University of Nebraska, Lincoln, Nebraska 68583
| | - John B Luchansky
- 4 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Nicholas J Sevart
- 5 Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Randall K Phebus
- 5 Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Anna C S Porto-Fett
- 4 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
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18
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Stella JM, Luchansky JB, Miller K, Shoyer BA, Shane LE, McGeary L, Osoria M, Stahler LJ, Sevart NJ, Phebus RK, Thippareddi H, Porto-Fett ACS. Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli. J Food Prot 2017; 80:1393-1400. [PMID: 28726488 DOI: 10.4315/0362-028x.jfp-16-406] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of an electrostatic spraying system (ESS) and/or the sprayed lethality in container (SLIC) method to deliver antimicrobial agents onto the surface of beef subprimals to reduce levels of Shiga toxin-producing Escherichia coli (STEC) was evaluated. Beef subprimals were surface inoculated (lean side; ca. 5.8 log CFU per subprimal) with 2 mL of an eight-strain cocktail comprising single strains of rifampin-resistant (100 μg/mL) STEC (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Next, inoculated subprimals were surface treated with lauric arginate (LAE; 1%), peroxyacetic acid (PAA; 0.025%), or cetylpyridinium chloride (CPC; 0.4%) by passing each subprimal, with the inoculated lean side facing upward, through an ESS cabinet or via SLIC. Subprimals were then vacuum packaged and stored at 4°C. One set of subprimals was sampled after an additional 2 h, 3 days, or 7 days of refrigerated storage, whereas another set was retreated via SLIC after 3 days of storage with a different one of the three antimicrobial agents (e.g., a subprimal treated with LAE on day 0 was then treated with PAA or CPE on day 3). Retreated subprimals were sampled after 2 h or 4 days of additional storage at 4°C. A single initial application of LAE, PAA, or CPC via ESS or SLIC resulted in STEC reductions of ca. 0.3 to 1.3 log CFU per subprimal after 7 days of storage. However, when subprimals were initially treated with LAE, PAA, or CPC via ESS or SLIC and then separately retreated with a different one of these antimicrobial agents via SLIC on day 3, additional STEC reductions of 0.4 to 1.0 log CFU per subprimal were observed after an additional 4 days of storage. Application of LAE, PAA, or CPC, either alone or in combination, via ESS or SLIC is effective for reducing low levels (ca. 0.3 to 1.6 log CFU) of STEC that may be naturally present on the surface of beef subprimals.
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Affiliation(s)
- J Max Stella
- 1 Delaware Valley University, Doylestown, Pennsylvania 18901
| | - John B Luchansky
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | | | - Bradley A Shoyer
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Laura E Shane
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Lianna McGeary
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Laura J Stahler
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Nicholas J Sevart
- 4 Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506; and
| | - Randall K Phebus
- 4 Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506; and
| | - Harshavardhan Thippareddi
- 5 Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Anna C S Porto-Fett
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
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19
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Levine K, Yavelak M, Luchansky JB, Porto-Fett ACS, Chapman B. Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings. J Food Prot 2017; 80:1364-1377. [PMID: 28722484 DOI: 10.4315/0362-028x.jfp-16-417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible food safety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. Participants were shown 12 photographs taken at retail stores portraying either commonly perceived or actual food safety contributing factors, such as cross-contamination, product and equipment temperatures, worker hygiene, and/or store sanitation practices. Participants were then asked to specifically identify what they saw, comment as to whether what they saw was safe or unsafe, and articulate what actions they would take in response to these situations. In addition to the survey, focus groups were employed to supplement survey findings with qualitative data. Survey respondents identified risk factors for six of nine actual contributing factor photographs >50% of the time: poor produce storage sanitation (86%, n = 899), cross-contamination during meat slicing (72%, n = 750), bare-hand contact of ready-to-eat food in the deli area (67%, n = 698), separation of raw and ready-to-eat food in the seafood case (63%, n = 660), cross-contamination from serving utensils in the deli case (62%, n = 644), and incorrect product storage temperature (51%, n = 528). On a scale of 1 to 5, where 1 was very unsafe and 5 was very safe, a significant difference was found between average risk perception scores for photographs of actual contributing factors (score of ca. 2.5) and scores for photographs of perceived contributing factors (score of ca. 2.0). Themes from the focus groups supported the results of the survey and provided additional insight into consumer food safety risk perceptions. The results of this study inform communication interventions for consumers and retail food safety professionals aimed at improving hazard identification.
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Affiliation(s)
- Katrina Levine
- 1 Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695; and
| | - Mary Yavelak
- 1 Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695; and
| | - John B Luchansky
- 2 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- 2 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
| | - Benjamin Chapman
- 1 Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695; and
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20
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Luchansky JB, Chen Y, Porto-Fett ACS, Pouillot R, Shoyer BA, Johnson-DeRycke R, Eblen DR, Hoelzer K, Shaw WK, van Doren JM, Catlin M, Lee J, Tikekar R, Gallagher D, Lindsay JA, Dennis S. Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade. J Food Prot 2017; 80:903-921. [PMID: 28437165 DOI: 10.4315/0362-028x.jfp-16-420] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A multiyear interagency Listeria monocytogenes Market Basket Survey was undertaken for selected refrigerated ready-to-eat foods purchased at retail in four FoodNet sites in the United States. Food samples from 16 food categories in six broad groups (seafood, produce, dairy, meat, eggs, and combination foods) were collected weekly at large national chain supermarkets and independent grocery stores in California, Maryland, Connecticut, and Georgia for 100 weeks between December 2010 and March 2013. Of the 27,389 total samples, 116 samples tested positive by the BAX PCR system for L. monocytogenes , and the pathogen was isolated and confirmed for 102 samples. Among the 16 food categories, the proportion of positive samples (i.e., without considering clustering effects) based on recovery of a viable isolate of L. monocytogenes ranged from 0.00% (95% confidence interval: 0.00, 0.18) for the category of soft-ripened and semisoft cheese to 1.07% (0.63, 1.68) for raw cut vegetables. Among the 571 samples that tested positive for Listeria-like organisms, the proportion of positive samples ranged from 0.79% (0.45, 1.28) for soft-ripened and semisoft cheese to 4.76% (2.80, 7.51) for fresh crab meat or sushi. Across all 16 categories, L. monocytogenes contamination was significantly associated with the four states (P < 0.05) but not with the packaging location (prepackaged by the manufacturer versus made and/or packaged in the store), the type of store (national chain versus independent), or the season. Among the 102 samples positive for L. monocytogenes , levels ranged from <0.036 most probable number per g to 6.1 log CFU/g. For delicatessen (deli) meats, smoked seafood, seafood salads, soft-ripened and semisoft cheeses, and deli-type salads without meat, the percentage of positive samples was significantly lower (P < 0.001) in this survey than that reported a decade ago based on comparable surveys in the United States. Use of mixed logistic regression models to address clustering effects with regard to the stores revealed that L. monocytogenes prevalence ranged from 0.11% (0.03, 0.34) for sprouts (prepackaged) to 1.01% (0.58, 1.74) for raw cut vegetables (prepackaged).
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Affiliation(s)
- John B Luchansky
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Yuhuan Chen
- 2 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
| | - Anna C S Porto-Fett
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Régis Pouillot
- 2 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
| | - Bradley A Shoyer
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Rachel Johnson-DeRycke
- 3 U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza III, 1400 Independence Avenue SW, Washington, D.C. 20250
| | - Denise R Eblen
- 3 U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza III, 1400 Independence Avenue SW, Washington, D.C. 20250
| | - Karin Hoelzer
- 2 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
| | - William K Shaw
- 3 U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza III, 1400 Independence Avenue SW, Washington, D.C. 20250
| | - Jane M van Doren
- 2 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
| | - Michelle Catlin
- 3 U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza III, 1400 Independence Avenue SW, Washington, D.C. 20250
| | - Jeehyun Lee
- 4 Department of Food Science, Drexel University, 101 North 33rd Street, Philadelphia, Pennsylvania 19104
| | - Rohan Tikekar
- 4 Department of Food Science, Drexel University, 101 North 33rd Street, Philadelphia, Pennsylvania 19104
| | - Daniel Gallagher
- 5 Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, 409 Durham Hall, Blacksburg, Virginia 24061, USA
| | - James A Lindsay
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | | | - Sherri Dennis
- 2 U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
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21
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Porto-Fett ACS, Oliver M, Daniel M, Shoyer BA, Stahler LJ, Shane LE, Kassama LS, Jackson-Davis A, Luchansky JB. Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs. J Food Prot 2016; 79:723-31. [PMID: 27296418 DOI: 10.4315/0362-028x.jfp-15-427] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at -20°C (i.e., frozen) or at 4°C (i.e., fresh) for up to 18 h. Meatballs were deep-fried (canola oil) or baked (convection oven) for up to 9 or 20 min at 176.7°C (350°F), respectively. Cooked and uncooked samples were homogenized and plated onto sorbitol MacConkey agar with rifampin (100 μg/ml) followed by incubation of plates at 37°C for ca. 24 h. Up to four trials and three replications for each treatment for each trial were conducted. Deep-frying fresh meatballs for up to 5.5 min or frozen meatballs for up to 9.0 min resulted in reductions of STEC-8 ranging from ca. 0.7 to ≥6.1 log CFU/g. Likewise, reductions of ca. 0.7 to ≥6.1 log CFU/g were observed for frozen and fresh meatballs that were oven cooked for 7.5 to 20 min. This work provides new information on the effect of prior storage temperature (refrigerated or frozen), as well as subsequent cooking via deep-frying or baking, on inactivation of STEC-8 in meatballs prepared with beef, pork, and/or veal. These results will help establish guidelines and best practices for cooking raw meatballs at both food service establishments and in the home.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | - Michelle Oliver
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, Normal, Alabama 35762, USA
| | - Marciauna Daniel
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, Normal, Alabama 35762, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura J Stahler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Lamin S Kassama
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, Normal, Alabama 35762, USA
| | - Armitra Jackson-Davis
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, Normal, Alabama 35762, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Luchansky JB, Campano SG, Shoyer BA, Porto-Fett ACS. Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C. J Food Prot 2016; 79:613-9. [PMID: 27052866 DOI: 10.4315/0362-028x.jfp-15-431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Viability of Listeria monocytogenes was monitored during refrigerated (4°C) and/or frozen (i.e., deep chilling at -2.2°C) 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 4°C for 120 days or at -2.2°C for 90 days and then at 4°C 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 4°C; 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 -2.2°C and then stored at 4°C, 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 -2.2°C 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 -2.2°C. In general, deep chilling hams was listericidal, and inclusion of antimicrobials in the formulation suppressed outgrowth of L. monocytogenes during extended cold storage.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA.
| | | | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
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23
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Calle A, Porto-Fett ACS, Shoyer BA, Luchansky JB, Thippareddi H. Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye. J Food Prot 2015; 78:2126-35. [PMID: 26613906 DOI: 10.4315/0362-028x.jfp-15-154] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Boneless beef rib eye roasts were surface inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of Salmonella for subsequent searing, cooking, and warm holding using preparation methods practiced by restaurants surveyed in a medium-size Midwestern city. A portion of the inoculated roasts was then passed once through a mechanical blade tenderizer. For both intact and nonintact roasts, searing for 15 min at 260°C resulted in reductions in Salmonella populations of ca. 0.3 to 1.3 log CFU/g. For intact (nontenderized) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.4 log CFU/g. For tenderized (nonintact) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.1 or 3.4 log CFU/g, respectively. Pathogen populations remained relatively unchanged for intact roasts cooked to 37.8 or 48.9°C and for nonintact roasts cooked to 48.9°C when held at 60.0°C for up to 8 h. In contrast, pathogen populations increased ca. 2.0 log CFU/g in nonintact rib eye cooked to 37.8°C when held at 60.0°C for 8 h. Thus, cooking at low temperatures and extended holding at relatively low temperatures as evaluated herein may pose a food safety risk to consumers in terms of inadequate lethality and/or subsequent outgrowth of Salmonella, especially if nonintact rib eye is used in the preparation of prime rib, if on occasion appreciable populations of Salmonella are present in or on the meat, and/or if the meat is not cooked adequately throughout.
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Affiliation(s)
- Alexandra Calle
- Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583, Department of Animal Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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24
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Swartz RS, Luchansky JB, Kulas M, Shoyer BA, Shane LE, Strasser H, Munson M, Porto-Fett ACS. Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle. J Food Prot 2015; 78:1013-7. [PMID: 25951399 DOI: 10.4315/0362-028x.jfp-14-454] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Thermal inactivation of Shiga toxin-producing Escherichia coli (STEC) cells within knitted/cubed beef steaks following cooking on a nonstick griddle was quantified. Both faces of each beef cutlet (ca. 64 g; ca. 8.5 cm length by 10.5 cm width by 0.75 cm height) were surface inoculated (ca. 6.6 log CFU/g) with 250 μl of a rifampin-resistant cocktail composed of single strains from each of eight target serogroups of STEC: O26:H11, O45:H2, O103:H2, O104:H4, O111:H(2), O121:H19, O145:NM, and O157:H7. Next, inoculated steaks were (i) passed once through a mechanical tenderizer and then passed one additional time through the tenderizer perpendicular to the orientation of the first pass (single cubed steak; SCS) or (ii) passed once through a mechanical tenderizer, and then two tenderized cutlets were knitted together by passage concomitantly through the tenderizer two additional times perpendicular to the orientation of the previous pass (double cubed steak; DCS). SCS and DCS were individually cooked for up to 3.5 min per side in 30 ml of extra virgin olive oil heated to 191.5°C (376.7°F) on a hard-anodized aluminum nonstick griddle using a flat-surface electric ceramic hot plate. Regardless of steak preparation (i.e., single versus double cubed steaks), as expected, the longer the cooking time, the higher the final internal temperature, and the greater the inactivation of STEC cells within cubed steaks. The average final internal temperatures of SCS cooked for up 2.5 min and DCS cooked for up to 3.5 min ranged from 59.8 to 94.7°C and 40.3 to 82.2°C, respectively. Cooking SCS and DCS on an aluminum griddle set at ca. 191.5°C for 0.5 to 2.5 min and 1.0 to 3.5 min per side, respectively, resulted in total reductions in pathogen levels of ca. 1.0 to ≥6.8 log CFU/g. These data validated that cooking SCS (ca. 0.6 cm thick) or DCS (ca. 1.3 cm thick) on a nonstick aluminum griddle heated at 191.5°C for at least 1.25 and 3.0 min per side, respectively, was sufficient to achieve a 5.0log reduction in the levels of the single strains from each of the eight target STEC serogroups tested.
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Affiliation(s)
- Richard S Swartz
- Pennsylvania State University, 201 Old Main, University Park, Pennsylvania 16802, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Megan Kulas
- Kansas State University, 101 Trotter Hall, Manhattan, Kansas 66506, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Hannah Strasser
- Delaware Valley College, 700 East Butler Avenue, Doylestown, Pennsylvania 18901, USA
| | - Madison Munson
- Drexel University, 3001 Market Street, Philadelphia, Pennsylvania 19014, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Porto-Fett ACS, Campano SG, Shoyer BA, Israeli D, Oser A, Luchansky JB. Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast. J Food Prot 2015; 78:927-33. [PMID: 25951386 DOI: 10.4315/0362-028x.jfp-14-467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We evaluated the efficacy of potassium levulinate (KLEV; 0.0, 1.0, 1.5, and 2.0%) with and without a blend of potassium propionate (0.1%) and potassium diacetate (0.1%) (KPD) versus a blend of potassium lactate (1.8%) and sodium diacetate (0.125%) (KLD) for inhibiting Listeria monocytogenes on commercially prepared, uncured turkey breast during refrigerated storage. Product formulated with KLD or KLEV (1.5%) was also subsequently surface treated with 44 ppm of a solution of lauric arginate (LAE). Slices (ca. 1.25 cm thick and 100 g) of turkey breast formulated with or without antimicrobials were surface inoculated on both the top and bottom faces to a target level of ca. 3.5 log CFU per slice with a five-strain cocktail of L. monocytogenes, vacuum sealed, and then stored at 4°C for up to 90 days. Without inclusion of antimicrobials in the formulation, pathogen levels increased by ca. 5.2 log CFU per slice, whereas with the inclusion of 1.0 to 2.0% KLEV pathogen levels increased by only ca. 2.9 to 0.8 log CFU per slice after 90 days at 4°C. When 1.0% KLEV and KPD were included as ingredients, pathogen levels increased by ca. 0.8 log CFU per slice after storage at 4°C for 90 days, whereas a decrease of ca. 0.7 log CFU per slice was observed when 1.5 or 2.0% KLEV and KPD were included as ingredients. When used alone, KPD was not effective (≥5.8-log increase). As expected, KLD was effective at suppressing L. monocytogenes in uncured turkey breast. When uncured turkey breast was formulated with KLD or KLEV (1.5%) or without antimicrobials and subsequently surface treated with LAE, pathogen levels decreased by ca. 1.0 log CFU per package within 2 h; no differences (P ≥ 0.01) were observed in pathogen levels for product surface treated with or without LAE and stored for 90 days. Our results validate the use of KLEV to inhibit outgrowth of L. monocytogenes during refrigerated storage of uncured turkey breast. KLEV is at least as effective as KLD as an antilisterial agent.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA.
| | | | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
| | - David Israeli
- Mrs. Ressler's Food Products, Philadelphia, Pennsylvania 19120, USA
| | - Alan Oser
- Food Safety Connect, Blacksville, West Virginia 26521, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
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Luchansky JB, Porto-Fett ACS, Shoyer BA, Thippareddi H, Amaya JR, Lemler M. Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal. J Food Prot 2014; 77:1201-6. [PMID: 24988030 DOI: 10.4315/0362-028x.jfp-13-414] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Preflattened veal cutlets (ca. 71.5 g, ca. 0.32 cm thick) were surface inoculated with ca. 6.8 log CFU/g of a multistrain cocktail of Escherichia coli O157:H7 (ECOH) or a cocktail made of single strains of serogroups O26, O45, O103, O104, O111, O121, and O145 of Shiga toxin-producing E. coli (STEC) cells and then were mechanically tenderized by passing once through a "Sir Steak" tenderizer. For each cooking time, in each of at least three trials, three inoculated and tenderized cutlets, with and without breading, were individually cooked in 15 or 30 ml of canola oil for 0.0, 0.75, 1.0, 1.25, 1.5, 1.75, or 2.25 min per side on an electric skillet set at 191.5°C. The temperatures of the meat and of the skillet were monitored and recorded using a type J thermocouple. Regardless of the breading or volume of oil used to cook the meat, the longer the cooking times, the higher was the internal temperature of the meat, along with a greater reduction of both ECOH and STEC. The average final internal temperature of the meat at the approximate geometric center ranged from 56.8 to 93.1°C. Microbial reductions of ca. 2.0 to 6.7 log CFU/g and ca. 2.6 to 6.2 log CFU/g were achieved for ECOH and STEC, respectively. Our data also revealed no differences in thermal inactivation of ECOH relative to the volume of oil used to cook nonbreaded cutlets. However, when cooking breaded cutlets, the use of more (30 ml) compared with less (15 ml) cooking oil resulted in greater reductions in pathogen numbers. To deliver about a 5.0-log reduction of ECOH and STEC, and to achieve the recommended internal temperature of 71.1°C, it was necessary to cook mechanically tenderized veal cutlets for at least 1.5 min per side on a preheated electric skillet set at 191.5°C and containing 15 ml of cooking oil. These data also established that cooking times and temperatures effective for inactivating serotype O157:H7 strains of E. coli in tenderized veal are equally effective against the additional six non-O157 Shiga toxin-producing strains investigated herein.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | | | - Jesus R Amaya
- Nagle Veal and Quality Meats Inc., San Bernardino, California 92410, USA
| | - Michael Lemler
- Nagle Veal and Quality Meats Inc., San Bernardino, California 92410, USA
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Porto-Fett ACS, Campano SG, Shoyer BA, Wadsworth S, Luchansky JB. Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C. J Food Prot 2014; 77:987-92. [PMID: 24853523 DOI: 10.4315/0362-028x.jfp-13-415] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We determined the viability of Listeria monocytogenes on uncured turkey breast containing buffered vinegar (BV) and surface treated with a stabilized solution of sodium chlorite in vinegar (VSC). Commercially produced, uncured, deli-style turkey breast was formulated with BV (0.0, 2.0, 2.5, or 3.0%), sliced (ca. 100 g and ca. 1.25 cm thick), and subsequently surface inoculated (ca. 4.3 log CFU per slice) in each of two trials with a five-strain cocktail of L. monocytogenes. Next, 1 ml per side of a 2 or 10% solution of VSC was added to each package before vacuum sealing and storing at 4 or 10°C. Without antimicrobials, L. monocytogenes numbers increased by ca. 6.2 log CFU per slice after 90 and 48 days of storage at 4 or 10°C, respectively. At 4°C, L. monocytogenes numbers increased by ca. 0.4 to 1.9 log CFU per slice on turkey breast formulated with 2.0 or 2.5% BV and treated or not with 2% VSC, whereas when treated with 10% VSC, L. monocytogenes levels remained relatively unchanged over 90 days. However, when turkey breast was formulated with 3.0% BV and treated or not with VSC, pathogen numbers decreased by ca. 0.7 to 1.3 log CFU per slice. At 10°C, L. monocytogenes numbers increased by ca. 1.5 to 5.6 log CFU per slice after 48 days when formulated with 2.0 to 3.0% BV and treated or not with 2% VSC. When formulated with 2.0% BV and treated with 10% VSC, L. monocytogenes numbers increased by ca. 3.3 log CFU per slice, whereas when formulated with 2.5 or 3.0% BV and treated with 10% VSC, L. monocytogenes decreased by ca. 0.3 log CFU per slice. Inclusion of BV as an ingredient in uncured turkey breast, alone or in combination with VSC added to the package, appreciably suppressed outgrowth of L. monocytogenes during an extended refrigerated shelf life.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | | | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Sarah Wadsworth
- Food Safety Connect, P.O. Box 62, Blacksville, West Virginia 26521, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett ACS, Phillips JG. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. J Dairy Sci 2014; 97:1281-95. [PMID: 24440267 DOI: 10.3168/jds.2013-7538] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038.
| | - J A Renye
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - D L Van Hekken
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M H Tunick
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - R Kwoczak
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M Toht
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | | | - J B Luchansky
- Food Safety and Intervention Technologies Research Unit, and
| | | | - J G Phillips
- Office of the Area Director, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
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29
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Luchansky JB, Porto-Fett ACS, Shoyer BA, Phillips J, Chen V, Eblen DR, Cook LV, Mohr TB, Esteban E, Bauer N. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill. J Food Prot 2013; 76:1500-12. [PMID: 23992494 DOI: 10.4315/0362-028x.jfp-12-432] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Both high-fat and low-fat ground beef (percent lean:fat = ca. 70:30 and 93:7, respectively) were inoculated with a 6-strain cocktail of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) or a five-strain cocktail of E. coli O157:H7 (ca. 7.0 log CFU/g). Patties were pressed (ca. 2.54 cm thick, ca. 300 g each) and then refrigerated (4°C, 18 to 24 h), or frozen (-18°C, 3 weeks), or frozen (-18°C, 3 weeks) and then thawed (4°C for 18 h or 21°C for 10 h) before being cooked on commercial gas or electric grills to internal temperatures of 60 to 76.6°C. For E. coli O157:H7, regardless of grill type or fat level, cooking refrigerated patties to 71.1 or 76.6°C decreased E. coli O157:H7 numbers from an initial level of ca. 7.0 log CFU/g to a final level of ≤1.0 log CFU/g, whereas decreases to ca. 1.1 to 3.1 log CFU/g were observed when refrigerated patties were cooked to 60.0 or 65.5°C. For patties that were frozen or freeze-thawed and cooked to 71.1 or 76.6°C, E. coli O157:H7 numbers decreased to ca. 1.7 or ≤0.7 log CFU/g. Likewise, pathogen numbers decreased to ca. 0.7 to 3.7 log CFU/g in patties that were frozen or freeze-thawed and cooked to 60.0 or 65.5°C. For STEC, regardless of grill type or fat level, cooking refrigerated patties to 71.1 or 76.6°C decreased pathogen numbers from ca. 7.0 to ≤0.7 log CFU/g, whereas decreases to ca. 0.7 to 3.6 log CFU/g were observed when refrigerated patties were cooked to 60.0 or 65.5°C. For patties that were frozen or freeze-thawed and cooked to 71.1 or 76.6°C, STEC numbers decreased to a final level of ca. 1.5 to ≤0.7 log CFU/g. Likewise, pathogen numbers decreased from ca. 7.0 to ca. 0.8 to 4.3 log CFU/g in patties that were frozen or freeze-thawed and cooked to 60.0 or 65.5°C. Thus, cooking ground beef patties that were refrigerated, frozen, or freeze-thawed to internal temperatures of 71.1 and 76.6°C was effective for eliminating ca. 5.1 to 7.0 log CFU of E. coli O157:H7 and STEC per g.
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Affiliation(s)
- John B Luchansky
- Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Luchansky JB, Porto-Fett ACS, Shoyer BA, Phillips J, Eblen D, Evans P, Bauer N. Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef. J Food Prot 2013; 76:1434-7. [PMID: 23905801 DOI: 10.4315/0362-028x.jfp-12-429] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
For each of two trials, freshly ground beef of variable fat content (higher: 70:30 %lean:%fat; lower: 93:7 %lean:%fat) was separately inoculated with ca. 7.0 log CFU/g of a single strain of Escherichia coli serotypes O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7. Next, ca. 3-g samples of inoculated beef were transferred into sterile filter bags and then flattened (ca. 1.0 mm thick) and vacuum sealed. For each temperature and sampling time, three bags of the inoculated wafers of beef were submerged in a thermostatically controlled water bath and heated to an internal temperature of 54.4°C (130°F) for up to 90 min, to 60°C (140°F) for up to 4 min, or to 65.6°C (150°F) for up to 0.26 min. In lower fat wafers, D-values ranged from 13.5 to 23.6 min, 0.6 to 1.2 min, and 0.05 to 0.08 min at 54.4, 60.0, and 65.6°C, respectively. Heating higher fat wafers to 54.4, 60.0, and 65.6°C generated D-values of 18.7 to 32.6, 0.7 to 1.1, and 0.05 to 0.2 min, respectively. In addition, we observed reductions of ca. 0.7 to 6.7 log CFU/g at 54.4°C after 90 min, ca. 1.1 to 6.1 log CFU/g at 60.0°C after 4 min, and 0.8 to 5.8 log CFU/g at 65.6°C after 0.26 min. Thus, cooking times and temperatures effective for inactivating a serotype O157:H7 strain of E. coli in ground beef were equally effective against the seven non-O157:H7 Shiga toxin-producing strains investigated herein.
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Affiliation(s)
- J B Luchansky
- Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Porto-Fett ACS, Shoyer BA, Thippareddi H, Luchansky JB. Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions. J Food Prot 2013; 76:405-12. [PMID: 23462076 DOI: 10.4315/0362-028x.jfp-12-387] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Pagadala S, Parveen S, Rippen T, Luchansky JB, Call JE, Tamplin ML, Porto-Fett ACS. Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants. Food Microbiol 2012; 31:263-70. [PMID: 22608232 DOI: 10.1016/j.fm.2012.03.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 03/28/2012] [Accepted: 03/29/2012] [Indexed: 12/11/2022]
Abstract
Seven blue crab processing plants were sampled to determine the prevalence and sources of Listeria spp. and Listeria monocytogenes for two years (2006-2007). A total of 488 raw crabs, 624 cooked crab meat (crab meat) and 624 environmental samples were tested by standard methods. Presumptive Listeria spp. were isolated from 19.5% of raw crabs, 10.8% of crab meat, and 69.5% of environmental samples. L. monocytogenes was isolated from 4.5% of raw crabs, 0.2% of crab meat, and 2.1% of environmental samples. Ninety-seven percent of the isolates were resistant to at least one of the ten antibiotics tested. Eight different serotypes were found among 76 L. monocytogenes isolates tested with the most common being 4b, 1/2b and 1/2a. Automated EcoRI ribotyping differentiated 11 ribotypes among the 106 L. monocytogenes isolates. Based on ribotyping analysis, the distribution of the ribotypes in each processing plant had a unique contamination pattern. A total of 92 ApaI and 88 AscI pulsotypes among the 106 L. monocytogenes isolates were found and distinct pulsotypes were observed in raw crab, crab meat and environmental samples. Ribotypes and serotypes recovered from crab processing plants included subtypes that have been associated with listeriosis cases in other food outbreaks. Our findings suggest that molecular methods may provide critical information about sources of L. monocytogenes in crab processing plants and will augment efforts to improve food safety control strategies such as targeting specific sources of contamination and use of aggressive detergents prior to sanitizing.
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Affiliation(s)
- Sivaranjani Pagadala
- Food Science and Technology Ph.D. Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, 2116 Center for Food Science and Technology, Princess Anne, MD 21853, USA
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Luchansky JB, Porto-Fett ACS, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill. J Food Prot 2012; 75:62-70. [PMID: 22221356 DOI: 10.4315/0362-028x.jfp-11-267] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We compared the fate of cells of both Shiga toxin-producing Escherichia coli O157:H7 (ECOH) and Shiga toxin-producing non-O157:H7 E. coli (STEC) in blade-tenderized steaks after tenderization and cooking on a gas grill. In phase I, beef subprimal cuts were inoculated on the lean side with about 5.5 log CFU/g of a five-strain mixture of ECOH or STEC and then passed once through a mechanical blade tenderizer with the lean side facing up. In each of two trials, 10 core samples were removed from each of two tenderized subprimals and cut into six consecutive segments starting from the inoculated side. Ten total cores also were obtained from two nontenderized (control) subprimals, but only segment 1 (the topmost segment) was sampled. The levels of ECOH and STEC recovered from segment 1 were about 6.0 and 5.3 log CFU/g, respectively, for the control subprimals and about 5.7 and 5.0 log CFU/g, respectively, for the tenderized subprimals. However, both ECOH and STEC behaved similarly in terms of translocation, and cells of both pathogen cocktails were recovered from all six segments of the cores obtained from tenderized subprimals, albeit at lower levels in segments 2 to 6 than those found in segment 1. In phase II, steaks (2.54 and 3.81 cm thick) cut from tenderized subprimals were subsequently cooked (three steaks per treatment) on a commercial open-flame gas grill to internal temperatures of 48.9, 54.4, 60.0, 65.6, and 71.1°C. Regardless of temperature or thickness, we observed 2.0- to 4.1-log and 1.5- to 4.5-log reductions in ECOH and STEC levels, respectively. Both ECOH and STEC behaved similarly in response to heat, in that cooking eliminated significant numbers of both pathogen types; however, some survivors were recovered due, presumably, to uneven heating of the blade-tenderized steaks.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA.
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Luchansky JB, Porto-Fett ACS, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H. Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks. J Food Prot 2011; 74:1054-64. [PMID: 21740706 DOI: 10.4315/0362-028x.jfp-10-579] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We quantified translocation of Escherichia coli O157:H7 (ECOH) and non-O157:H7 verocytotoxigenic E. coli (STEC) into beef subprimals after brine injection and subsequently monitored their viability after cooking steaks cut therefrom. Beef subprimals were inoculated on the lean side with ca. 6.0 log CFU/g of a five-strain cocktail of rifampin-resistant ECOH or kanamycin-resistant STEC, and then passed once through an automatic brine-injector tenderizer, with the lean side facing upward. Brine solutions (9.9% ± 0.3% over fresh weight) consisted of 3.3% (wt/vol) of sodium tripolyphosphate and 3.3% (wt/vol) of sodium chloride, prepared both with (Lac(+), pH = 6.76) and without (Lac(-), pH = 8.02) a 25% (vol/vol) solution of a 60% potassium lactate-sodium diacetate syrup. For all samples injected with Lac(-) or Lac(+) brine, levels of ECOH or STEC recovered from the topmost 1 cm (i.e., segment 1) of a core sample obtained from tenderized subprimals ranged from ca. 4.7 to 6.3 log CFU/g; however, it was possible to recover ECOH or STEC from all six segments of all cores tested. Next, brine-injected steaks from tenderized subprimals were cooked on a commercial open-flame gas grill to internal endpoint temperatures of either 37.8 °C (100 °F), 48.8 °C (120 °F), 60 °C (140 °F), or 71.1 °C (160 °F). Regardless of brine formulation or temperature, cooking achieved reductions (expressed as log CFU per gram) of 0.3 to 4.1 of ECOH and 0.5 to 3.6 of STEC. However, fortuitous survivors were recovered even at 71.1 °C (160 °F) for ECOH and for STEC. Thus, ECOH and STEC behaved similarly, relative to translocation and thermal destruction: Tenderization via brine injection transferred both pathogens throughout subprimals and cooking highly contaminated, brine-injected steaks on a commercial gas grill at 71.1 °C (160 °F) did not kill all cells due, primarily, to nonuniform heating (i.e., cold spots) within the meat.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Porto-Fett ACS, Campano SG, Call JE, Shoyer BA, Yoder L, Gartner K, Tufft L, Oser A, Lee J, Luchansky JB. Validation of food-grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage. J Food Prot 2011; 74:394-402. [PMID: 21375875 DOI: 10.4315/0362-028x.jfp-10-425] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to investigate control of Listeria monocytogenes on pork scrapple during storage at 4°C. In phase I, scrapple was formulated, with or without citrate-diacetate (0.64%), by a commercial processor to contain various solutions or blends of the following antimicrobials: (i) lactate-diacetate (3.0 or 4.0%), (ii) lactate-diacetate-propionate (2.0 or 2.5%), and (iii) levulinate (2.0 or 2.5%). Regardless of whether citrate-diacetate was included in the formulation, without the subsequent addition of the targeted antimicrobials pathogen levels increased ca. 6.4 log CFU/g within the 50-day storage period. In the absence of citrate-diacetate but when the targeted antimicrobials were included in the formulation, pathogen numbers increased by ca. 1.3 to 5.2 log CFU/g, whereas when citrate-diacetate was included with these antimicrobials, pathogen numbers increased only by ca. 0.7 to 2.3 log CFU/g. In phase II, in the absence of citrate-diacetate, when the pH of the lactate-diacetate-propionate blend (2.5%) was adjusted to pH 5.0 or 5.5 pathogen numbers remained unchanged (≤0.5 log CFU/g increase) over 50 days, whereas when citrate-diacetate was included with the lactate-diacetate-propionate blend adjusted to pH 5.0 or 5.5, pathogen numbers decreased by 0.3 to 0.8 log CFU/g. In phase III, when lower concentrations of the lactate-diacetate-propionate blend (1.5 or 1.94%) were adjusted to pH 5.5, pathogen numbers increased by ca. 6.0 and 4.7 log CFU/g, respectively, whereas when the mixture was adjusted to pH 5.0, pathogen numbers increased by ≤0.62 log CFU/g. Thus, scrapple formulated with lactate-diacetate-propionate (1.5 and 1.94% at pH 5.0) is an unfavorable environment for outgrowth of L. monocytogenes.
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Juneja VK, Porto-Fett ACS, Gartner K, Tufft L, Luchansky JB. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling. Foodborne Pathog Dis 2010; 7:153-7. [PMID: 19785539 DOI: 10.1089/fpd.2009.0405] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and ATCC 10288), vacuum packaged, and reheated (20 min/93.3 degrees C) in a circulating water bath. The cooked samples were cooled (30 s) in an ice bath before being transferred to a programmable water bath to cool through the temperature range of 54.4 degrees C to 7.2 degrees C in 12, 14, or 21 h to simulate deviations from the required cooling time of 6.5 h. After cooling, the samples, in duplicate, were analyzed to determine if growth from spores had occurred. The samples were plated onto tryptose-sulfite-cycloserine agar and incubated anaerobically at 37 degrees C for 48 h before counting the colonies. Minimal growth (less than 1.0 log) was observed during a 12- or 14 h cooling period. However, when the time to achieve 7.2 degrees C was extended to 21 h, C. perfringens spores germinated and grew from an inoculum of approximately 3.0 log(10) to approximately 7.8 log(10) CFU/g. Thus, scrapple must be cooled after cooking to 7.2 degrees C within 6.5 h, but for no more than 14 h, to prevent a food safety hazard from outgrowth of C. perfringens spores during cooling.
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Adekunle AO, Porto-Fett ACS, Call JE, Shoyer B, Gartner K, Tufft L, Luchansky JB. Effect of storage and subsequent reheating on viability of Listeria monocytogenes on pork scrapple. J Food Prot 2009; 72:2530-7. [PMID: 20003735 DOI: 10.4315/0362-028x-72.12.2530] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We evaluated the fate of Listeria monocytogenes on commercial pork scrapple, a regionally popular, ready-to-eat (RTE) meat. We also conducted an informal survey to address consumer practices for storing and reheating scrapple. Of the 129 consumers who responded to at least one of the eight questions posed in the survey, about half (46.4%; 52 of 112) considered scrapple RTE, the majority (69.7%; 76 of 109) stored it in the refrigerator, and all (100%; 112 of 112) preferred to reheat it prior to consumption. Most respondents (83.9%; 94 of 112) reheated the scrapple by pan frying for 1 to 10 min at medium to high temperature. To study pathogen behavior, slices of pork scrapple were surface inoculated with a five-strain cocktail of L. monocytogenes (ca. 2.0 log CFU/g), vacuum sealed, and stored for up to 60 days. Pathogen levels increased to 8.9, 9.5, and 9.9 log CFU/g after 44 (4 degrees C), 21 (10 degrees C), and 5 (21 degrees C) days, respectively. When slices 1.3 cm (ca. 55 g) and 1.9 cm (ca. 85 g) thick were surface inoculated with L. monocytogenes (ca. 7.0 log CFU/g) and then reheated in a skillet (191 degrees C) for 0.5 to 4 min per side or to target instantaneous internal temperatures of 48.9 to 71.1 degrees C, it was possible to achieve pathogen reductions ranging from ca. 2.2 to 6.5 log CFU/g. These data confirm that in the unlikely event of postprocessing contamination of pork scrapple by L. monocytogenes, proper reheating can appreciably reduce levels of the pathogen before consumption.
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Affiliation(s)
- A O Adekunle
- Delaware State University, Dover, Delaware 19901, USA
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Luchansky JB, Porto-Fett ACS, Shoyer B, Phebus RK, Thippareddi H, Call JE. Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill. J Food Prot 2009; 72:1404-11. [PMID: 19681262 DOI: 10.4315/0362-028x-72.7.1404] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Beef subprimals were inoculated on the lean side with ca. 4.0 log CFU/g of a cocktail of rifampin-resistant (Rif(r)) Escherichia coli O157:H7 strains and then passed once through a mechanical blade tenderizer with the lean side facing upward. Inoculated subprimals that were not tenderized served as controls. Two core samples were removed from each of three tenderized subprimals and cut into six consecutive segments starting from the inoculated side. A total of six cores were also obtained from control subprimals, but only segment 1 (topmost) was sampled. Levels of E. coli O157:H7 recovered from segment 1 were 3.81 log CFU/g for the control subprimals and 3.36 log CFU/g for tenderized subprimals. The percentage of cells recovered in segment 2 was ca. 25-fold lower than levels recovered from segment 1, but E. coli O157:H7 was recovered from all six segments of the cores obtained from tenderized subprimals. In phase II, lean-side-inoculated (ca. 4.0 log CFU/g), single-pass tenderized subprimals were cut into steaks of various thicknesses (1.91 cm [0.75 in.], 2.54 cm [1.0 in.], and 3.18 cm [1.25 in.]) that were subsequently cooked on a commercial open-flame gas grill to internal temperatures of 48.8 degrees C (120 degrees F), 54.4 degrees C (130 degrees F), and 60 degrees C (140 degrees F). In general, regardless of temperature or thickness, we observed about a 2.6- to 4.2-log CFU/g reduction in pathogen levels following cooking. These data validate that cooking on a commercial gas grill is effective at eliminating relatively low levels of the pathogen that may be distributed throughout a blade-tenderized steak.
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Affiliation(s)
- John B Luchansky
- 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.
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Porto-Fett ACS, Call JE, Hwang CA, Juneja V, Ingham S, Ingham B, Luchansky JB. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. Poult Sci 2009; 88:1275-81. [PMID: 19439640 DOI: 10.3382/ps.2008-00306] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cooked-dried for either 2.5 or 3.5 h at 73.8 degrees C (165 degrees F) or 1.5 or 2.5 h at 82.2 degrees C (180 degrees F) with constant hickory smoking and without addition of humidity. Cooking-drying marinated turkey jerky at 73.8 degrees C (165 degrees F) or 82.2 degrees C (180 degrees F) resulted in a >or= 7.1 log(10) cfu/strip reduction of all 3 pathogens. For nonmarinated jerky strips that were inoculated with E. coli O157:H7 or L. monocytogenes and cooked-dried at 82.2 degrees C (180 degrees F), a reduction of >or= 7.4 log(10) cfu/strip was observed, whereas for strips that were inoculated with Salmonella, a reduction of >or= 6.8 log(10) cfu/strip was observed. Cooking-drying nonmarinated turkey breast strips at 73.8 degrees C (165 degrees F) for 3.5 h resulted in a reduction of ca. 7.1 to 7.6 log(10) cfu/strip for all 3 pathogens, whereas for strips that were cooked-dried for 2.5 h, a reduction of ca. 5.4 to 6.2 log(10) cfu/strip was observed. Only marinated turkey jerky that was cooked-dried for 3.5 h at 73.8 degrees C (165 degrees F) satisfied the USDA-FSIS standard of identity (moisture: protein <or= 0.75:1.0) or shelf-stability (water activity of <or= 0.80), or both, requirements for jerky.
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Affiliation(s)
- A C S Porto-Fett
- USDA, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
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Porto-Fett ACS, Juneja VK, Tamplin ML, Luchansky JB. Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef. J Food Prot 2009; 72:564-71. [PMID: 19343945 DOI: 10.4315/0362-028x-72.3.564] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Irradiated ground beef samples (ca. 3-g portions with ca. 25% fat) inoculated with Yersina pestis strain KIM5 (ca. 6.7 log CFU/g) were heated in a circulating water bath stabilized at 48.9, 50, 52.5, 55, 57.5, or 60 degrees C (120, 122, 126.5, 131, 135.5, and 140 degrees F, respectively). Average D-values were 192.17, 34.38, 17.11, 3.87, 1.32, and 0.56 min, respectively, with a corresponding z-value of 4.67 degrees C (8.41 degrees F). In related experiments, irradiated ground beef patties (ca. 95 g per patty with ca. 25% fat) were inoculated with Y. pestis strains KIMS or CDC-A1122 (ca. 6.0 log CFU/g) and cooked on an open-flame gas grill or on a clam-shell type electric grill to internal target temperatures of 48.9, 60, and 71.1 degrees C (120, 140, and 160 degrees F, respectively). For patties cooked on the gas grill, strain KIM5 populations decreased from ca. 6.24 to 4.32, 3.51, and < or = 0.7 log CFU/g at 48.9, 60, and 71.1 degrees C, respectively, and strain CDC-A1122 populations decreased to 3.46 log CFU/g at 48.9 degrees C and to < or = 0.7 log CFU/g at both 60 and 71.1 degrees C. For patties cooked on the clam-shell grill, strain KIM5 populations decreased from ca. 5.96 to 2.53 log CFU/g at 48.9 degrees C and to < or = 0.7 log CFU/g at 60 or 71.1 degrees C, and strain CDC-A1122 populations decreased from ca. 5.98 to < or = 0.7 log CFU/g at all three cooking temperatures. These data confirm that cooking ground beef on an open-flame gas grill or on a clam-shell type electric grill to the temperatures and times recommended by the U.S. Department of Agriculture and the U.S. Food and Drug Administration Food Code, appreciably lessens the likelihood, severity, and/or magnitude of consumer illness if the ground beef were purposefully contaminated even with relatively high levels of Y. pestis.
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Affiliation(s)
- Anna C S Porto-Fett
- 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
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Jacob R, Porto-Fett ACS, Call JE, Luchansky JB. Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures. J Food Prot 2009; 72:403-7. [PMID: 19350987 DOI: 10.4315/0362-028x-72.2.403] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on kippered beef was evaluated. Individual pieces of the product were separately inoculated on the top and bottom surfaces with each three- to six-strain pathogen cocktail at ca. 6.0 log CFU per piece and stored at 4, 10, 21, or 30 degrees C for up to 28 days in each of two trials. When kippered beef was inoculated with E. coli O157:H7, Salmonella Typhimurium, or L. monocytogenes and stored at 4, 10, 21, or 30 degrees C for up to 28 days, pathogen numbers decreased ca. 0.4 to 0.9, 1.0 to 1.8, 3.0 to > or = 5.25, and > or = 5.0 to 5.25 log CFU per piece, respectively. Average D-values for E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes stored at 4 to 30 degrees C for 28 days were ca. 41 to 4.6, 40.8 to 5.3, and 29.5 to 4.3 days, respectively. As expected, the higher the storage temperature, the greater the level and rate of inactivation for all three pathogens. These data establish that kippered beef does not provide an environment conducive to proliferation of these pathogens.
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Affiliation(s)
- Renata Jacob
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Brito JRF, Santos EMP, Arcuri EF, Lange CC, Brito MAVP, Souza GN, Cerqueira MMPO, Beltran JMS, Call JE, Liu Y, Porto-Fett ACS, Luchansky JB. Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates. Appl Environ Microbiol 2008; 74:4954-61. [PMID: 18502929 PMCID: PMC2519366 DOI: 10.1128/aem.01828-07] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2007] [Accepted: 05/14/2008] [Indexed: 11/20/2022] Open
Abstract
A study was designed to recover Listeria monocytogenes from pasteurized milk and Minas frescal cheese (MFC) sampled at retail establishments (REs) and to identify the contamination source(s) of these products in the corresponding dairy processing plant. Fifty milk samples (9 brands) and 55 MFC samples (10 brands) were tested from REs located in Juiz de Fora, Minas Gerais, Brazil. All milk samples and 45 samples from 9 of 10 MFC brands tested negative for L. monocytogenes; however, "brand F" of MFC obtained from REs 119 and 159 tested positive. Thus, the farm/plant that produced brand F MFC was sampled; all samples from the milking parlor tested negative for L. monocytogenes, whereas several sites within the processing plant and the MFC samples tested positive. All 344 isolates recovered from retail MFC, plant F MFC, and plant F environmental samples were serotype 1/2a and displayed the same AscI or ApaI fingerprints. Since these results established that the storage coolers served as the contamination source of the MFC, plant F was closed so that corrective renovations could be made. Following renovation, samples from sites that previously tested positive for the pathogen were collected from the processing environment and from MFC on multiple visits; all tested negative for L. monocytogenes. In addition, on subsequent visits to REs 159 and 119, all MFC samples tested negative for the pathogen. Studies are ongoing to quantify the prevalence, levels, and types of L. monocytogenes in MFC and associated processing plants to lessen the likelihood of listeriosis in Brazil.
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Porto-Fett ACS, Call JE, Luchansky JB. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky. J Food Prot 2008; 71:918-26. [PMID: 18522024 DOI: 10.4315/0362-028x-71.5.918] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We validated the lethality of three time and temperature regimens for commercial processing of whole muscle beef jerky. A total of ca. 8.9 log CFU per strip of multiple-strain cocktails of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes were separately applied onto the surface of beef strips that were treated as follows: (i) inoculated but not marinated or (ii) inoculated and then marinated. A total of three beef strips for each treatment in each of three trials were separately inoculated with a cocktail of one of the three pathogens and placed on the top, middle, and bottom racks of a loading truck. The strips on the rack were loaded into a commercial smokehouse and cooked and dried for 1.5, 2.5, or 3.5 h at a target temperature of 180 degrees F (82.2 degrees C) with constant (natural hickory) smoking, but without the addition of humidity. Regardless of how the strips were treated or where the strips were placed on the loading rack, drying for 1.5, 2.5, or 3.5 h to a target temperature of 180 degrees F (average of 177.2 +/- 5.6 degrees F [80.7 +/- 3.1 degrees C]), with constant smoke at an initial average relative humidity of 63.1% to a final average relative humidity of 20.9% resulted in a decrease of > or = 7.3 log CFU per strip (> or = 6.9 log CFU/g) for each of the three pathogen cocktails. Of note, marinated strips that were cooked and dried for 2.5 and 3.5 h or nonmarinated strips cooked or dried for 3.5 h also satisfied the U.S. Food Safety and Inspection Service standard of identity (moisture-to-protein ratio < or = 0.75:1) and/or shelf-stability (water activity < or = 0.8) requirements for jerky.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Research Regional Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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