IAFP 2009 Program Book and Abstract Book - AB167

included the lot number of the source beef. Seventy-five percent of records noted whether trimmings were included in grinds, and 57% had documented clean-up. Only 39 (22%) records had all of these variables completed. In stores that did not keep grinding logs, 40% of were unaware of their purpose. Significance: Half of retail establishments that grind beef products maintained logs of their grinding practices, and only 22% of records had complete information. During outbreaks associated with ground beef products, regulatory agencies need detailed and accurate information about the source and types of products included at the point of final grinding. For conducting effective and efficient traceback investigations, retail establishments should maintain better records of all grinding activities. P3-51 Effect of Various Antimicrobials on the Growth Kinetics of Foodborne Pathogens in Ready-to-Eat Pyeonyuk (Boiled and Pressed Pork) KYUNG JIN MIN and Ki Sun Yoon Kyung Hee University, Food and Nutrition, Seoul, Korea, South Introduction: Vacuum packaged Pyeonyuk (boiled and pressed pork) was recently introduced as a convenience food in Korea and is often sold at room temperature. Pyeonyuk contaminated with Salmonella or Staphylococcus have been reported, and control measure of these pathogens in Pyeonyuk is needed. Purpose: The objective of this study was to compare the antimicrobial effects of garlic, potassium lactate and sodium diacetate(PL/SDA), ε-polylysine, and potassium sorbate on the growth of S. Typhimurium and S. aureus in RTE Pyeonyuk at various temperatures. Methods: Pyeonyuk was prepared with 4% garlic, 3% PL/SDA, 1.5% ε-polylysine or 0.2% potassium sorbate. S. Typhimurium and S. aureus were inoculated into thin slices of Pyeonyuk and growth kinetics of S. Typhimurium and S. aureus were evaluated at various temperatures. The concentration of each antimicrobial was obtained from the result of our previous broth study to control the growth of S. Typhimurium and S. aureus in Pyeonyuk. Results: Generally, the lag time (LT) of S. Typhimurium was longer than that of S. aureus at 17, 24 and 30°C, regardless of the kinds of antimicrobial agents used. Growth of S. Typhimurium and S. aureus was not observed at 10°C in Pyeonyuk made with 3% PL/SDA or 1.5% ε-polylysine. LT of S. Typhimurium with 4% garlic, 3% PL/SDA, 1.5% ε-polylysine or 0.2% potassium sorbate, were 5.5, 6.3, 15.8, 11.6 and 6.7 hrs, respectively at 24°C. LT of the corresponding control was 5.5 hrs. These data suggest that the addition of 3% PL/SDA or 1.5% ε-polylysine in RTE pyeonyuk effectively controlled the growth of S. Typhimurium and S. aureus at room temperature. On the other hand, 0.2% of potassium sorbate, which was the permitted level for meat products, did not inhibit the growth of S. Typhimurium and S. aureus in the present study. Significance: Addition of 3% PL/SDA and 1.5% ε-polylysine to Pyeonyuk can be recommended for the safety of RTE Pyeonyuk sold in convenience stores. The obtained data can be used to develop growth models to predict the growth of S. Typhimurium and S. aureus in Pyeonyuk as a function of temperature and antimicrobial agents. P3-52 Effectiveness of Different Antimicrobial Treatments on Microbial Populations on Alligator Carcasses RESHANI N. SENEVIRATHNE, Miguel A. Gutierrez, Shreya Datta, Ronson Scott, Sailaja Chintagari, Raviraj Jadeja and Marlene E. Janes Louisiana State University, Baton Rouge, LA, USA Introduction: Alligator meat is mainly consumed in the southern United States; however, the industry wants to expand its market. To take advantage of the potential for increased market penetration and industry viability, the industry is also aware that the final product quality of alligator meat needs improvement. Purpose: The purpose of this study was to evaluate the effects of different antimicrobial agents on alligator meat and to identify effective treatments. Methods: Four-month-old alligators were skinned and gutted, and the carcasses were treated individually with different antimicrobial agents dissolved in an ice water bath for 5 min in order to find the most effective treatment. The antimicrobial agents were lactic acid (200 ppm), sodium benzoate (200 ppm), calcium lactate (200 ppm), chlorinated water (150 ppm of sodium hypochlorite), and acidified sodium chlorite (ASC) (50 ppm). The two most efficient antimicrobial agents were lactic acid and ASC combined with steam (60 s at 2 to 3 in. from surface). For the combined treatments, the samples were steamed before soaking in the antimicrobial solutions. The back, tail and ribs of alligator carcasses were swabbed (2 in2) and then analyzed for total coliforms, total Enterobacteriaceae, Escherichia coli and Salmonella spp. Results: Treatments with lactic acid, calcium lactate, chlorinated water and the combinations of steam and Lactic Acid or ASC, significantly reduced total coliforms, total Enterobacteriaceae and Salmonella spp. counts by 1 log from control levels. Sodium benzoate did not show significant reduction of any of the bacteria analyzed. The combination of steam and ASC was the treatment that proved to be the most effective in reducing coliforms, Enterobacteriaceae and Salmonella spp. on alligator carcasses. Significance: The results of this study can help the alligator industry to increase their yield and extend the shelf life of their products. P3-53 Growth of Listeria monocytogenes on Three Ham Products Formulated with and without Potassium/Sodium Lactate and Sodium Diacetate IFIGENIA GEORNARAS, Camelia C. Grosulescu, Shivani Gupta, Yvan LeMarc, Patricia A. Kendall, József Baranyi and John N. Sofos Colorado State University, Dept. of Animal Sciences, Fort Collins, CO, USA Introduction: Data on the growth potential of Listeria monocytogenes on commercially available Ready-to-Eat meat products are needed for improvement or re-evaluation of current quantitative risk assessments of the pathogen in these products, or for development of new risk assessments. Abstract Book — 167 Poster

IAFP 2009 Program Book and Abstract Book

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