Listeria monocytogenes Control using Clean-Label Ingredients

ObjectivesWorld’s largest outbreak of listeriosis in South Africa last year, remind us that Listeria monocytogenes contamination and growth is still of major concern in refrigerated RTE meats. The same time customers demand for clean label food safety solutions. Provian NDV, a fermented vinegar based powder, was developed to provide a clean label solution that inhibits Listeria monocytogenes during long term refrigerated storage. This document describes the effect of chemical derived acetates and Provian NDV, a novel vinegar based product, on the inhibition of Listeria monocytogenes in a cooked meat applicationMaterials and MethodsFive treatments of cured deli-style ham were tested. The pork ham contained 72–74% (w/w) moisture, 1.75 ± 0.1% (w/w) salt, and pH 6.2–6.4, 156 mg/kg sodium nitrite and 547 mg/kg sodium erythorbate. The treatments included a control without antimicrobials and different concentrations of a chemically derived acetates (0.5% and 0.75%) and Provian® NDV (0.5%, 0.65%). Cooked products were surface-inoculated with 3-log10 CFU/g of a cocktail of 5 strains of Listeria monocytogenes from the culture collection of Food research institute, Wisconsin University including serotypes 4b, 1/2a, and 1/2b. All strains were isolated from RTE- cooked meat products. Inoculated slices (100 g/package) were vacuum-packaged and stored at 4°C and 7°C for 8 to 12 wk. Per treatment triplicate samples were assayed by enumerating on modified Oxford Agar. One way ANOVA was used to analyze significance, p < 0.05. Except from the triplicate repeat, this study was conducted twice independently (trial 1, 5 treatments in triplicate and trial 2 including same treatments, also in triplicate.)ResultsControl Ham supported > 1 log increase of L. monocytogenes at 4- and 2-weeks storage at 4 and 7°C, respectively. In contrast, hams supplemented with 0.5 or 0.75% chemical acetates or 0.65% Provian® NDV inhibited the Listeria growth for 12 and 8 wk at 4 and 7°C, respectively. Inhibition of Listeria on ham supplemented with 0.5% Provian®NDV was further affected by pH and moisture. Ham supplemented with 0.5% Provian® NDV in the trial 1 (71.5% moisture, pH 6.2) delayed Listeria for 12 wk storage at 4°C, whereas individual samples of trial 1 (72.9% moisture, pH 6.3) supported growth (> 1 log increase) at 8 wk. Similar trends were observed at 7°C. The images below reflect the results of trial 1 only.ConclusionThis study confirms the efficacy of acetates on the inhibition of Listeria monocytogenes. Next, this study shows that a product based on natural fermented vinegar, Provian NDV, has a comparable growth inhibitive action in a cured ready-to eat ham. This illustrates that most relevant serotypes (4b, 1/2b and 1/2a) of Listeria moncytogenes can be controlled using an ingredient based on natural fermented vinegar.Figure 4.

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 5

Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please find the application form and details at http://recruitment.ccsenet.org and e-mail the completed application form to [email protected] for Volume 5, Number 5Akshay Kumar Anugu, Ingredion Incorporated, United StatesAly R Abdel-Moemin, Faculty of Home Economics nutrition and Food Science Department Helwan University, EgyptAnna Maria Pappalardo, University of Catania, ItalyAntonello Santini, University of Napoli "Federico II", ItalyCorina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, RomaniaDevinder Dhingra, Indian Council of Agricultural Research, IndiaHaihan Chen, University of California, United StatesLenka Kourimska, Czech University of Life Sciences Prague, Czech RepublicLilia Calheiros De Oliveira Barretto, Universidade Federal do Rio de Janeiro, BrazilNicola Caporaso, University of Naples Federico II, ItalyNingning Zhao, Oregon Health & Science University, United StatesPaa Akonor, Council for Scientific and Industrial Research-Food Research Institute, GhanaRenata Dobrucka, Poznan University of Economics, PolandRigane Ghayth, Organic Chemistry-Physics Laboratory, University of Sfax., TunisiaVasudha Bansal, Academy of Scientific and Innovative Research-Central Scientific Instruments Organisation (AcSIR-CSIO), IndiaZafar Iqbal, Carleton University, Canada

Food safety in focus

The review provides selected examples on the activities and main results of the research and development work after the re-organization of the Central Food Research Institute (Budapest) at the turn of the 21 st century.

Analytical and technological aspects on bioactive compounds in spice red pepper

During the last decades comprehensive data in the field of chemistry, biology and technology of spice red pepper (paprika) have rapidly accumulated. In food science and technology the research work focused on, among others, developing accurate, simple, rapid, reliable, and of high sensitivity analytical methods to determine paprika pigments and antioxidants. The research concentrated mainly on the development and optimisation of liquid chromatographic methods to determine the carotenoids, tocopherols (vitamin E) and ascorbic acid (vitamin C). In the area of plant biology/physiology characterisation of ripening of traditional and new cultivars and hybrids of spice red pepper was the main objective of research work carried out by research groups in different countries. In the field of paprika processing and technology special interest has been given to the effect of different drying technologies on the quality components of paprika and their stability during drying, milling and storage. The aim of many research programs was to produce paprika with high colouring capacity, antioxidant content and storage stability. The objective of this article is to review the research works done on spice red pepper in the Central Food Research Institute, Budapest.

Nearly ten years in the R&D service for food industrial environment protection

In our paper we pointed out that environment protection cannot be treated in an isolated way from running the economy and that environment protection is an integral part of the prevailing sector policies.In this context, some timely issues of food industrial environment protection and the related R&D activities were reviewed. Some elements of environment load by the Hungarian food industry are also analysed and it is scrutinized how the emerging requirements to be fulfilled can be supported by the Central Food Research Institute.

Selected achievements of the Central Food Research Institute, Budapest, from its establishment until the turn of the 21 st century

The treatise provides selected examples on the activities and main results of the research and development work during the first forty years of history of the Central Food Research Institute, Budapest.