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Hot Water Shrinkage as a Post‐Lethal Intervention against L isteria Monocytogenes : Preliminary Assessment in a Turkey‐Based V irginia Ham Model
Author(s) -
Delgado Suárez Enrique Jesús,
Chairéz Espinosa Aldebarán,
Sierra Gómez pedroso Luz Del Carmen,
Rodas Suárez Oscar,
Quiñones Ramírez Elsa Irma,
Rubio Lozano María Salud
Publication year - 2015
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12168
Subject(s) - pasteurization , food science , contamination , shrinkage , listeria monocytogenes , inoculation , chemistry , materials science , biology , composite material , horticulture , bacteria , ecology , genetics
This preliminary laboratory trial evaluated the potential of hot water shrinkage to reduce post‐lethal surface contamination by L isteria monocytogenes ( L m) in a turkey‐based V irginia ham model. We inoculated triplicate of ham slices (10 cm 2 , 2‐cm thick) with 10 5 cfu/cm 2 of L m ( ATCC 19114). Subsequently, they were vacuum‐packaged and placed in a thermostated water bath at 75, 80, 85 and 90C for 0, 20, 25 and 30 s. Treatment at 75–85C for up to 30 s did not affect L m survival, while nearly 4‐log reduction was observed at 90C for 30 s. The strong correlation ( r = 0.9685–0.9891) between results and estimated lethalities (from previous inactivation data) highlights the potential of the 90C/30 s regimen as an effective post‐lethal intervention. However, these results should be used with caution as they may vary under different industry conditions. Further research is needed to develop an appropriate pathogen reduction model for this process. Practical Applications Hot water shrinkage has a promising application in controlling post‐lethal surface contamination by L isteria monocytogenes in some deli meats. This intervention is likely to be cheaper than regular post‐package pasteurization. It is also feasible, from a productivity standpoint, in many medium‐sized companies. The latter may work only for products with a smooth surface and a composition similar to that of the turkey‐based Virginia ham tested in this study.