IAFP 2009 Program Book and Abstract Book - AB179

in a greater than 2 log reduction in numbers of L. monocytogenes after 6 or 12 days in aerobic and anaerobic storage, respectively. The addition of cultures had no effect on pH or color of anaerobically storage sausages; sausages stored aerobically with C. maltaromaticum UAL 307 maintained a red color during 10 days of storage. Significance: Results indicate that C. maltaromaticum UAL 307 inhibits the growth of L. monocytogenes in fresh beef sausage, and eliminates L. monocytogenes cells when combined with supernatant. Combined with color stabilizing properties and negligible effect on meat pH, C. maltaromaticum UAL 307 provides the meat industry with an effective intervention that would extend the retail storage life of fresh sausage. P3-83 Effect of Antimicrobial Packaging on Control of Spoilage Microorganisms on Naturally Contaminated DSC Ready-to-Eat Meats YOEN JU PARK and Jinru Chen University of Georgia, Food Science & Technology, Griffin, GA, USA Introduction: Active packaging has been used to improve the shelf life of food by inhibiting the growth of spoilage microorganisms. Our previous studies have shown that packaging structures containing a CO2 generator or O2 scavenger significantly inhibited the growth of Listeria monocytogenes on artificially contaminated Ready-to-Eat meats. Purpose: The purpose of this study was to evaluate the efficacy of the same packaging structures on control of spoilage microorganisms on four naturally contaminated Ready-to-Eat meat products. Methods: Cooked ham, roast beef, roast chicken and roast turkey meats were purchased from a local grocery store. Each meat product (25 g) was placed in the packaging structures containing a CO2 generator, a O2 scavenger, or both the CO2 generator and O2 scavenger. Traditional, non antimicrobial structure were included in the study as controls. The packaged meats were stored at 4, 10, and 22°C for 3 weeks. The meats were sampled weekly for the populations of aerobic bacteria, lactic acid bacteria, and Pseudomonas as well as yeast and mold. Results: Meats packaged in the three antimicrobial packaging structures had significantly lower microbial populations in comparison to those in the non antimicrobial packaging structure. The packaging structures with the CO2 generator or the O2 scavenger reduced the total aerobic bacteria, yeast and mold, Pseudomonas and lactic acid bacteria by 1.83 to 2.13, 1.41 to 2.70, 1.03 to 1.61, and 0.03 to 0.67 log CFU/g, respectively. The packaging structures with both the CO2 generator and O2 scavenger reduced the populations of aerobic bacteria by 2.64 to 4.07 log CFU/g. The average yeast and mold counts were reduced by 2.74 to 3.36 log CFU/g. The lactic acid bacterial were reduced by less 1 log CFU/g on all meats except roast beef, while the Pseudomonas populations were reduced by 1.61 to 2.58 log CFU/g. Significance: The study suggests that the CO2 generator and O2 scavenger were effective in inhibiting the growth of sampled microorganisms on Ready-to-Eat meat products. P3-84 A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand SUSAN E. GILBERT, Lynn McIntyre, Andrew Hudson, Lisa Olsen and Roger Cook Instititue of Environmental Science and Research (ESR) Limited, Food Safety Programme, Christchurch, New Zealand Introduction: Historical New Zealand guidelines for core cooking temperatures for whole poultry meat varied from 72°C to 82°C. For clarification, the New Zealand Food Safety Authority published an interim recommendation for core cooking temperatures at 82°C until a robust science-based time/temperature combination could be validated. As expected, both industry and consumers regarded this high temperature as excessive, resulting in poultry products of poor quality. Purpose: To provide a scientifically-derived range of temperature/time combinations that achieve a 6 log CFU/g thermal reduction of Listeria spp., Salmonella and Campylobacter spp. in poultry meat. Methods: A literature review was undertaken to locate relevant publications. Data from the literature were entered into a Microsoft® Access® database along with available contextual information affecting D-values: strain and origin of the pathogen, phase of growth, heating method, composition of the heating menstruum, etc. Only data from studies using poultry meat were included. Data displaying non-linear shoulder or tailing effects were excluded. Results: Over 300 relevant D-values for poultry meat were identified. Based on linear regression plots of D-time versus temperature, Listeria spp. were clearly the most heat resistant pathogen. Achieving a 6 log CFU/g reduction in Listeria populations would therefore result in greater reductions in Salmonella and Campylobacter numbers. D-values for Listeria spp. were adopted using the 95% percentile of the data at each temperature. Cooking recommendations ranged from achieving 60°C for 10 min to instantaneous destruction at 75°C. Significance: A comprehensive analysis of available data was able to offered science-based answers to a specific food safety question. The development of experimental protocols to directly address such questions and produce additional data points in order to understand the highly variable nature of the data would also be valuable. P3-85 Selecting Susceptible and Resistant Salmonella Serovars for Cocktail Preparation: A Case Study in Mitigating DSC Sample Bias Using Statistical Methods MELISSA K. HUGHES, Bryan M. Hughes, Guy Loneragan and Mindy M. Brashears Texas Tech University, Animal & Food Sciences, Lubbock, TX, USA Introduction: Sample bias is a mathematical property that reflects the difficulty in obtaining a truly representative sample from a population. In microbiological fields, bacterial strains are often chosen intuitively for research, sometimes deliberately with the intent of shaping the results, with no well-defined formal criteria. This can lead to unpredictable and/or misleading results. Purpose: The objective was to prepare two bacterial cocktails comprised of Salmonella serovars by selecting them from a bank of isolates, such that sample bias was mitigated. Methods: The sample population consisted of 52 naturally occurring Salmonella isolates of various serovars, 23 of which were antibiotic susceptible Salmonella, and 29 that were ACSSuT-resistant. A disk diffusion susceptibility test was conducted on both PCA and XLT4 agars, using discs soaked in a 3% lactic acid solution. The diameter of the zones Abstract Book — 179 Poster

IAFP 2009 Program Book and Abstract Book

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