Investigation of the Survival of L. monocytogenes 4B SLCC 4013 Strain in Pastrami

Authors : Ali ARSLAN, Zafer GÖNÜLALAN, Filiz KÖK, Ahmet H. DİNÇOĞLU

Pages : 309-316

View : 15 | Download : 5

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :This study was conducted to determine the lifespan of the pathogen L. monocytogenes 4B SLCC 4013 strain at different temperatures in pastrami produced in laboratory conditions. For the production of the pastrami, beef taken from the leg section insert ignore into journalissuearticles values(m. gluteobiceps femoris, m. gluteus spurficialis, m. gluteus medius et profundus); was used, containing 2.51 x 106 colony forming units insert ignore into journalissuearticles values(cfu/g); of listeria. The meat was divided into two groups. One group was salted with normal salt and the other group with salt containing 150 ppm NaNO3. The pastrami was vacuum packed after production. Some of the pastrami from each group was stored at shop temperature insert ignore into journalissuearticles values(+20ºC); and the rest was kept in a refrigerator insert ignore into journalissuearticles values(+4ºC);. During production and 0, 30, 60 and 120 days after production, the samples were examined for viable aerobes, LLP, listeria, salt, nitrite, nitrate, pH and moisture. On day 120, 6.5 x 105 cfu/g viable aerobes, 6.2 x 105 cfu/g LLP, 6.92 % salt, 39.10% moisture, 77.37 ppm NO3 56.87 ppm NO2 and pH 5.32 were determined in the pastrami with nitrate stored at shop temperature. These values in the pastrami without nitrate were 9.8 x 105 cfu/g, 4.4 x 105 cfu/g, 7.32%, 40.53%, 39.73 ppm, 43.43 ppm and pH 5.27, respectively. Listeria was not detected in either group. On 120 day, 1.6 x 106 cfu/g viable aerobes, 4.9 x 105 cfu/g LLP, 2.6 x 105 cfu/g listeria, 6.63% salt, 38.57% moisture, 111.23 ppm NO3, 42.70 ppm NO2 and pH 5.49 were determined in the pastrami with nitrate stored in the refrigerator. These values in pastrami without nitrate were 4.4 x 106 cfu/g, 4.7 x 105 cfu/g, 4.7 x 105 cfu/g, 6.87%, 40.47%, 60 ppm and pH 5.61 respectively. Using a linear regression model for listeria, it was observed that inhibition in pastrami with nitrate occurred at shop temperature on day 61 after production and on day 65 in pastrami without nitrate. It was observed that listeria activity continued in pastrami which was stored in the refrigerator.
Keywords : Pastrami, L monocytogenes, temperature, nitrate