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Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite

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dc.contributor.authorWu, Jianen
dc.contributor.authorAcuff, Jennifer C.en
dc.contributor.authorWaterman, Kim M.en
dc.contributor.authorPonder, Monica A.en
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentFralin Life Sciences Instituteen
dc.date.accessioned2021-04-09T16:09:41Zen
dc.date.available2021-04-09T16:09:41Zen
dc.date.issued2021-02-01en
dc.date.updated2021-04-09T16:09:39Zen
dc.description.abstractGrowing consumer demand for clean-label “natural” products has encouraged more meat processors to cure meat products with natural sources of nitrate or nitrite such as celery juice powder. One challenge for these producers is to identify safe cooling rates in products cured with celery juice powder where extended cooling could allow growth of pathogens. The Food Safety and Inspection Service of the U.S. Department of Agriculture recently added guidelines for stabilization of meat products cured using naturally occurring nitrites based on control of Clostridium spp. However, a knowledge gap exists for safe cooling rates that prevent the growth of Listeria monocytogenes and Staphylococcus aureus, potential postlethality contaminants, in naturally cured ham. The study was conducted to investigate the temperature profiles of naturally cured hams of typical sizes during refrigerator cooling and to determine the behavior of S. aureus and L. monocytogenes on ham during these cooling periods. Whole hams (14 lb [6,300 g]), half hams (6 lb [2,700 g]), and quarter hams (3 lb [1,400 g]) were slowly cooked in a smokehouse until internal temperatures reached a minimum of 1408F (608C) and then were immediately transferred into a walk-in cooler (388F [3.38C]). Cooling times for hams of all sizes were within the requirements for cured products but not for uncured products. Worst-case scenarios of postprocessing surface contamination were simulated by inoculating small naturally cured ham samples with S. aureus or L. monocytogenes. These inoculated hams were then cooled under controlled conditions of 130 to 458F (54.4 to 7.28C) for 720 to 900 min. By the end of cooling, small decreases (0.5 to 0.6 log CFU/g) were found for each inoculum. These findings may help small ham processors evaluating production and quality control methods to determine whether recommended concentrations of natural curing agents used to prevent growth of clostridial pathogens may also prevent growth of other pathogens during meat cooling.en
dc.description.versionPublished (Publication status)en
dc.format.extentPages 286-290en
dc.format.extent5 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.4315/JFP-20-249en
dc.identifier.eissn1944-9097en
dc.identifier.issn0362-028Xen
dc.identifier.issue2en
dc.identifier.orcidPonder, Monica [0000-0001-7047-3127]en
dc.identifier.orcidWu, Jian [0000-0001-7366-3591]en
dc.identifier.other445038 (PII)en
dc.identifier.pmid33003208 (pubmed)en
dc.identifier.urihttp://hdl.handle.net/10919/102991en
dc.identifier.volume84en
dc.language.isoenen
dc.publisherInternational Association of Food Protectionen
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectLife Sciences & Biomedicineen
dc.subjectBiotechnology & Applied Microbiologyen
dc.subjectFood Science & Technologyen
dc.subjectCelery juice powderen
dc.subjectFoodborne pathogensen
dc.subjectFormulated hamen
dc.subjectReady-to-eaten
dc.subjectRefrigerated coolingen
dc.subjectSimulated extended coolingen
dc.subjectTO-EAT MEATen
dc.subjectCONTAMINATIONen
dc.subjectOUTGROWTHen
dc.subjectCELERYen
dc.subjectStrategic, Defence & Security Studiesen
dc.titleEvaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitriteen
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherArticleen
dc.type.otherJournalen
dcterms.dateAccepted2020-09-28en
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciences/Durelle Scotten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciencesen
pubs.organisational-group/Virginia Tech/University Research Institutesen

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