Rapid Hygiene Assay Sensitive to Cumulative Adenylate Homologues Exhibits Equal or Higher Frequencies of Soil Contamination Detection than Assay Limited to ATP Detection.

Abstract: Based upon regulatory and food industry-driven food safety standards, there is a need for rapid, accurate methods for assessing sanitary conditions. A commonly used assay is based on the assessment of the biochemical molecule adenosine triphosphate (ATP). A more recent assay, the total adenylate homologue-based (AXP) assay, targets the cumulative presence of ATP and its dephosphorylated homologues, adenosine diphosphate and adenosine monophosphate.

Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.

To control the growth of Clostridium perfringens in cured meat products, the meat and poultry industries commonly follow stabilization parameters outlined in Appendix B, "Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization)" ( U.S. Department of Agriculture, Food Safety and Inspection Service [USDA-FSIS], 1999 ) to achieve cooling (54.

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions.

Consumers have an illogical relationship with nitrite (and its precursor, nitrate) in food. Despite a long history of use, nitrite was nearly banned from use in foods in the 1970s due to health concerns related to the potential for carcinogenic nitrosamine formation. Changes in meat processing methods reduced those potential risks, and nitrite continued to be used in foods.

Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial.

Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface Methodology (RSM) was used to investigate the effects of varying levels of moisture, pH, and a commercial "clean-label" antimicrobial (cultured sugar-vinegar blend; CSVB) on the growth rate of Listeria monocytogenes and Leuconostoc mesenteroides in uncured turkey stored at 4 °C for 16 wk. Twenty treatment combinations of moisture (60% to 80%), pH (5.

Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage.

Sodium nitrite has been identified as a key antimicrobial ingredient to control pathogens in ready-to-eat (RTE) meat and poultry products, including Listeria monocytogenes. This study was designed to more clearly elucidate the relationship between chemical factors (ingoing nitrite, ascorbate, and residual nitrite) and L. monocytogenes growth in RTE meats.

Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast.

The antimicrobial impact of purified and natural sources of both nitrite and ascorbate were evaluated against Clostridium perfringens during the postthermal processing cooling period of deli-style turkey breast. The objective of phase I was to assess comparable concentrations of nitrite (0 or 100 ppm) and ascorbate (0 or 547 ppm) from both purified and natural sources. Phase II was conducted to investigate concentrations of nitrite (50, 75, or 100 ppm) from cultured celery juice powder and ascorbate (0, 250, or 500 ppm) from cherry powder to simulate alternative curing formulations.

Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity.

Shelf-stable, ready-to-eat meat and poultry products represent a large sector of the meat snack category in the meat and poultry industry. Determining the physiochemical conditions that prevent the growth of foodborne pathogens, namely, Staphylococcus aureus postprocessing, is not entirely clear. Until recently, pH and water activity (a(w)) criteria for shelf stability has been supported from the U.

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.

Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling.

Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c.

Fermentation-derived nitrite (NO2) from vegetable sources is increasingly used as a "clean label" alternative to conventional NaNO2. Previous results suggested that processed meats cured with NO2 derived from a "natural" source had lower antimicrobial activity than did meats produced with chemical NaNO2; however, the differences were likely due to NO2 concentration rather than source. The objective of this study was to compare the antilisterial properties of traditional and clean label alternative curing approaches when combined with antimicrobials in deli-style turkey.

Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.

The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L.

Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli.

The objective of this study was to compare the survival of non-O157 Shiga toxin-producing Escherichia coli (STEC) with E. coli O157:H7 during pepperoni production. Pepperoni batter was inoculated with 7 log CFU/g of a seven-strain STEC mixture, including strains of serotypes O26, O45, O103, O111, O121, O145, and O157.

Human safety controversies surrounding nitrate and nitrite in the diet.

Nitrate and nitrite are part of the human diet as nutrients in many vegetables and part of food preservation systems. In the 1950s and 1960s the potential for formation of nitrosamines in food was discovered and it ignited a debate about the safety of ingested nitrite which ultimately focused on cured meats. Nitrate impurities in salt used in the drying of meat in ancient times resulted in improved protection from spoilage during storage.

Reducing sodium levels in frankfurters using a natural flavor enhancer.

Sodium chloride (NaCl; salt) contributes to important quality and food safety properties of processed meats. However, renewed interest exists in reducing sodium in the human diet. This study investigated quality and sensory impacts associated with partial replacement and/or reduction of normally added NaCl using a natural flavor enhancer (NFE) in frankfurters.

Reducing sodium levels in frankfurters using naturally brewed soy sauce.

Sodium chloride (NaCl; salt) serves important functions in processed meats, contributing to desirable quality and food safety characteristics; however, renewed interest exists in reducing sodium in the human diet despite sodium being a required component of the diet for physiological regulation. This study investigated consumer sensory and quality impacts from replacement of normally added NaCl (flake salt) with naturally brewed soy sauce (SS). Varying levels of SS were used with NaCl and/or potassium chloride (KCl) to comprise treatments (TRT) which investigated flake salt replacement (Phase I) and sodium reduction (Phases II and III).

Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.

A process of "natural curing" utilizes vegetable juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a mixed-strain bacterial starter culture (SC) and incubation time (INC) had on the quality characteristics of indirectly cured sausages. Four treatments (TRT) (TRT 1: 0.

Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.

Indirect curing is a process that utilizes ingredients high in naturally occurring nitrate and a nitrate reducing bacterial starter culture (SC) to provide quality and sensory attributes similar to nitrite-added cured meats. The objective of this study was to determine the effects varying concentrations of starter culture and the addition of cherry powder (CP) had on improving quality and sensory attributes of indirectly cured sausages. Four treatments (TRTs) (TRT 1: low SC+no CP; TRT 2: low SC+CP; TRT 3: high SC+no CP; and TRT 4: high SC+CP) and a sodium nitrite-added (156 ppm) control were investigated.

Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.

"Natural curing" is accomplished by use of vegetable juice/powder high in naturally occurring nitrates combined with a nitrate reducing starter culture to result in indirectly "cured" products. Since the starter culture used is not water soluble, making "naturally cured" whole muscle jerky with current manufacturing techniques has been found ineffective. The objective was to investigate processes for whole muscle beef jerky that might provide cured meat characteristics similar to those of a nitrite-added control.

Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate.

An identified challenge in using sow loins as a raw material for value added enhanced whole muscle products is to eliminate or minimize objectionable atypical aromas and flavors ("sow taint," ST) that may occur in some sow carcasses. The objective of this study was to determine consumer acceptance of sow loins exhibiting atypical aromas and flavors marinated with a solution of salt, sodium tripolyphosphate and sodium bicarbonate. Sow loins (N=34) with atypical aromas and flavors and commodity loins (N=6) were fabricated into anterior and posterior loin sections and marinated with one of four ST marinade treatment combinations (15% pump, 0.