Control of Listeria monocytogenes in Cured and Uncured Hotdogs Stored at 40°F for 150 Days Using Cultured Cane Sugar and Vinegar

Introduction: Listeria monocytogenes is a gram-positive bacteria that can contaminate RTE meat and poultry products. L. monocytogenes is able to grow under refrigeration conditions in which RTE meat and poultry product are stored during shelf life. The shelf life requirement for both uncured and cured hotdog products are increasing and there is a need for validated natural antimicrobial which can provide protection against L. monocytogenes throughout the extended storage period. Verdad® N64 is a cane sugar fermentation based product which contains organic acids, small peptides and residual sugars, and vinegar and has excellent antimicrobial properties.

Purpose: To evaluate the antimicrobial performance of Cultured Cane Sugar and Vinegar product (CSV) for controlling the growth of Listeria monocytogenes in cured and uncured hotdogs and vacuum packaged and stored at 40°F for 150 days.

Methods:  Ground beef trim, salt and spices were mixed and emulsified before stuffing in cellulose casings using different formulations and smoked. The hotdogs were divided into 25 g, surface inoculated with 5 strain L. monocytogenes cocktail, were individually packaged and incubated at 40°F. Samples were analyzed every 2 weeks till 150 days storage for L. monocytogenes counts.

Results:  Inoculation level of 2.18 log CFU/g of L. monocytogenes was achieved on day 0 for all the treatments. Uncured and Cured Hotdogs  with no antimicrobial exhibited fastest growth and reached 6.48 and 5.33 log CFU/g counts on day 14, respectively.  Incorporation of 3.5% CSV in both uncured and cured hotdogs suppresses the growth of L. monocytogenes to the inoculation levels throughout the storage period of 150 days at 40°F.

Significance: This research demonstrates the antimicrobial performance of CSV in controlling the outgrowth of L. monocytogenes in both uncured and cured hotdogs for 150 days at 40°F.