Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) films.

Beyond simply providing a barrier between food and external contaminants, active packaging technologies aim to inhibit pathogen survival and growth within the packaged environment. Bacteriophages have a proven track record as targeted antimicrobials but have yet to be successfully integrated in active packaging without serious loss of activity. We have developed two bacteriophage based xanthan coatings on poly(lactic acid) (PLA) film which significantly inhibits Salmonella Typhimurium and Listeria monocytogenes growth in culture (P < 0.01), and significantly reduces survival and growth of diverse cocktails of Salmonella sp. and L. monocytogenes respectively on precooked sliced turkey breast over 30 days of anaerobic packaging at 4 or 10 °C (P < 0.05). Specifically reductions of 0.832 log at 4 °C and 1.30 log at 10 °C for Salmonella sp., and 6.31 log at 4 °C and 1.52 log at 10 °C for L. monocytogenes were observed. The coating containing Listeria phage A511 also significantly inhibited growth of L. monocytogenes over 14 days in aerobic packaging (3.79 log at 4 °C, 2.17 log at 10 °C, P < 0.05). These coatings showed 99.99% phage release within 30 min for both phages. Similar approaches could be used to develop packaging inhibitory to other significant foodborne pathogens such as Campylobacter, and Escherichia coli, as well as spoilage bacteria.

Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.

Dry fermented sausages (DFS) have been subject to numerous validation studies, as pathogen reduction heavily relies on both ingredients and processing. In this study the effect of product caliber size (32, 55, 80mm), and fat level (low, 9.67%; high, 18.46% wt/wt) on the inactivation of E. coli O157:H7 during DFS production was examined. Sausages containing a five-strain cocktail of E. coli O157:H7 at 107CFU/g were manufactured and monitored for changes in physicochemical properties and inoculated E. coli O157:H7 numbers were enumerated during the DFS production stages and log reduction rates were calculated. Significant (P<0.01) reduction in pH from 5.9 to 4.9 was observed in all sausages within 72h of fermentation; however, the observed pH reduction was not significantly (P>0.05) different among sausages of different caliber size or fat levels. No significant (P>0.05) reduction in aw was observed during fermentation of the sausages. However, during the drying phase, sausages with larger caliber sizes required a significantly longer duration of drying to achieve the same aw of smaller caliber size sausages. For instance, to achieve an aw of ≤0.9, following 5days of fermentation/curing, 80mm caliber sausages required up to 27days of drying compared with 13 and 6days for 55 and 32mm caliber size sausages, respectively. Fat levels on the other hand did not significantly (P>0.05) effect the reduction of aw during drying of the sausages. During the fermentation stage there was a significant and rapid reduction in E. coli O157:H7 counts by about 1.1- to 1.4-log units, but was not significantly different among sausages of different caliber size and fat levels. Considering the whole process, only caliber size had a significant effect on log reduction of E. coli O157:H7. ANOVA of log reduction rates of E. coli O157:H7 among sausages of different caliber size and fat levels revealed no significant differences during the fermentation, however, during the drying of the sausages, log reduction rate of E. coli O157:H7 was significantly (P<0.01) lower in sausages with larger caliber sizes and higher fat levels. For instance, log reduction rates for E. coli O157:H7 in high fat large caliber sausages was the lowest at -0.082±0.004 log CFU/g/day compared to all other fat and caliber size combinations. These results suggest that DFS manufacturers producing higher fat and large caliber size products need to consider longer drying periods to achieve the required 5-log inactivation of E. coli O157:H7.

Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages.

The study examined the relative fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages (DFS). Three separate batches of sausages containing a five-strain cocktail for each serogroup and uninoculated control were manufactured and subjected to identical fermentation, maturation and dry curing conditions. Changes in physicochemical properties and inoculated STEC numbers were enumerated during the DFS production stages and log reduction and log reduction rates were calculated. Inoculation of very high concentrations (8logCFUg-1) of STEC in the sausage batter did not significantly (P>0.05) affect the changes in the pH, aw, moisture, protein, fat content compared to the uninoculated DFS. There was a significant (P<0.05) reduction in counts within the 48h fermentation for all STEC serogroups inoculated by about 0.97- to 1.42-log units. However, during the sausage maturation stage, all serogroups except O121 and O45 showed a significant reduction in numbers. During the extended 34day drying stage, all STEC serogroups showed a significant reduction in counts reaching a 5-log reduction within 20 to 27days of drying. ANOVA of the log reduction rates revealed significant differences in the reduction rates among the STEC serogroups examined. During the fermentation stage, serogroup O45 had the highest reduction rate at 0.98-logCFUg-1day-1 which was significantly higher compared to all other STEC serogroups (P<0.05), while O26 was the most tolerant to the conditions encountered during the fermentation stage with a reduction rate of 0.49-logCFUg-1day-1. However, during the extended 34days drying stage all STEC serogroups showed a steady reduction in population with a reduction rate ranging from 0.11- to 0.18-logCFUg-1day-1. The log reduction rate of E. coli O157:H7 was similar to that of serogroups O111 and O103, but was significantly lower (P<0.05) than all other STEC serogroups examined in the study. The log reduction rates of serogroups O121, O45, O145 and O26 during drying were not significantly different (P>0.05) from each other. These results indicate that the lethality of DFS production processes observed against E. coli O157:H7 would result in a similar inactivation of the top six non-O157 STEC.

Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken.

National and international health agencies have recommended a significant reduction in daily intake of sodium by reducing the amount of NaCl in foods, specifically processed meats. However, sodium reduction could increase the risk of survival and growth of spoilage and pathogenic microorganisms on these products. Therefore, alternate processing technologies to improve safety of sodium reduced foods are necessary. This study examined the effects of three different salt types and concentrations on high-pressure inactivation of Listeria monocytogenes in pre-blended ground chicken formulations. Ground chicken formulated with three salt types (NaCl, KCl, CaCl2), at three concentrations (0, 1.5, 2.5%) and inoculated with a four strain cocktail of L. monocytogenes (10(8) CFU g(-1)) were subjected to four pressure treatments (0, 100, 300, 600 MPa) and two durations (60, 180 s) in an experiment with factorial design. Surviving cells were enumerated by plating on Oxford agar and analysed by factorial ANOVA. Pressure treatments at 100 or 300 MPa did not significantly (P=0.19-050) reduce L. monocytogenes populations. Neither salt type nor concentration had a significant effect on L. monocytogenes populations at these pressure levels. At 600 MPa, salt types, concentrations and duration of pressure treatment all had a significant effect on L. monocytogenes populations. Formulations with increasing concentrations of NaCl or KCl showed significantly lower reduction in L. monocytogenes, while increase in CaCl2 concentration resulted in a significantly higher L. monocytogenes reduction. For instance, increase in NaCl concentration from 0 to 1.5 or 2.5% resulted in a log reduction of 6.16, 2.49 and 1.29, respectively, when exposed to 600 MPa for 60s. In the case of CaCl2, increase from 0 to 1.5 or 2.5% resulted in a log reduction of 6.16, 7.28 and 7.47, respectively. These results demonstrate that high-pressure processing is a viable process to improve microbial safety of sodium reduced poultry products.