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Shelf life evaluation of ready-to-ea...

Pal, Amit.

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Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth./
Author:	Pal, Amit.
Description:	270 p.
Notes:	Advisers: Francisco Diez-Gonzalez; Theodore Peter Labuza.
Contained By:	Dissertation Abstracts International68-11B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3289178
ISBN:	9780549328087

Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth.
Pal, Amit.

Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth. - 270 p.

Advisers: Francisco Diez-Gonzalez; Theodore Peter Labuza.

Thesis (Ph.D.)--University of Minnesota, 2007.

Strain variability, temperature, formulation and background microflora of food, packaging, and inoculum sizes are important factors affecting the growth of foodborne pathogen Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. The goal of the present study was to determine the growth kinetic parameters of L. monocytogenes in RTE foods as affected by these factors to establish the basis of a safety-based shelf life model. Growth of 19 L. monocytogenes in complex media, frankfurter slurries and turkey breast slurries were monitored at 4, 8, and 12°C and the effect of potassium lactate (PL) and sodium diacetate (SD) addition was assessed. Four models (one linear and three non-linear) were tested for curve fitting using F-test. The non-linear Baranyi-Roberts model was selected as the best fitting model. Three strains that were among the fastest or the slowest in liquid media were selected for challenge studies in three RTE meat products: cured frankfurters, sliced cured ham, and sliced uncured turkey breast. The specific levels within RTE meats were control, high pressure processed (HPP), and formulation with PL/SD. L. monocytogenes and psychrotrophic microflora were monitored at 4, 8, and 12°C and the treatment effects were analyzed using mixed-proc ANOVA. Results showed that the inhibitory effect of PL/SD was significantly dependent on temperature, strain, and product type (P < 0.05). Strain DUP-1044A was more resistant than other strains against similar formulation and temperature. DUP-1044A was more capable of growing on PL/SD-containing sliced ham than on frankfurters supplemented with those antimicrobials ( P < 0.05). In products without PL/SD, prolific pathogen and psychrotrophs growth (>6-logs) were observed within the commonly used shelf life (60 to 90 days). In general, growth was faster in HPP-treated samples than in controls. Finally, the time-to-detect L. monocytogenes was estimated in control frankfurters with inoculum sizes from 0.1 to 0.007 CFU/g. A safety-based shelf life model was constructed to predict the potential for detection of L. monocytogenes on frankfurters at 4, 8 and 12°C. The findings of the current research will be useful in developing a safety-based shelf life model for the RTE meat and poultry products.

ISBN: 9780549328087Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth.
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245 1 0 $a Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth.
300 $a 270 p.
500 $a Advisers: Francisco Diez-Gonzalez; Theodore Peter Labuza.
500 $a Source: Dissertation Abstracts International, Volume: 68-11, Section: B, page: 7036.
502 $a Thesis (Ph.D.)--University of Minnesota, 2007.
520 $a Strain variability, temperature, formulation and background microflora of food, packaging, and inoculum sizes are important factors affecting the growth of foodborne pathogen Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. The goal of the present study was to determine the growth kinetic parameters of L. monocytogenes in RTE foods as affected by these factors to establish the basis of a safety-based shelf life model. Growth of 19 L. monocytogenes in complex media, frankfurter slurries and turkey breast slurries were monitored at 4, 8, and 12°C and the effect of potassium lactate (PL) and sodium diacetate (SD) addition was assessed. Four models (one linear and three non-linear) were tested for curve fitting using F-test. The non-linear Baranyi-Roberts model was selected as the best fitting model. Three strains that were among the fastest or the slowest in liquid media were selected for challenge studies in three RTE meat products: cured frankfurters, sliced cured ham, and sliced uncured turkey breast. The specific levels within RTE meats were control, high pressure processed (HPP), and formulation with PL/SD. L. monocytogenes and psychrotrophic microflora were monitored at 4, 8, and 12°C and the treatment effects were analyzed using mixed-proc ANOVA. Results showed that the inhibitory effect of PL/SD was significantly dependent on temperature, strain, and product type (P < 0.05). Strain DUP-1044A was more resistant than other strains against similar formulation and temperature. DUP-1044A was more capable of growing on PL/SD-containing sliced ham than on frankfurters supplemented with those antimicrobials ( P < 0.05). In products without PL/SD, prolific pathogen and psychrotrophs growth (>6-logs) were observed within the commonly used shelf life (60 to 90 days). In general, growth was faster in HPP-treated samples than in controls. Finally, the time-to-detect L. monocytogenes was estimated in control frankfurters with inoculum sizes from 0.1 to 0.007 CFU/g. A safety-based shelf life model was constructed to predict the potential for detection of L. monocytogenes on frankfurters at 4, 8 and 12°C. The findings of the current research will be useful in developing a safety-based shelf life model for the RTE meat and poultry products.
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790 1 0 $a Chatterjee, Snigdhansu B. $e committee member
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790 1 0 $a Labuza, Theodore Peter, $e advisor
790 1 0 $a Smith, David E. $e committee member
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856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3289178