Meat + Poultry - June 2006 - 35

Listeria

only protection against the bacteria, and
inspectors will not only test product but
will check food contact and non-food
contact surfaces that puts processors in
an undesirable situation, he adds.
Marsden strongly advises Alternative 3 plants
t o move t o
the next level.
"Most companies are in Alternative 2 or
striving to be
in Alternative
2," he says.
"There are a few in Alternative 1, but
really not that many. It seems to be Alternative 2 is where most are finding
there comfort level."
Alternative 2 plants use either a post-

lethality treatment, which may be an antimicrobial agent, to reduce or eliminate
organisms on the product or an antimicrobial agent or process that suppresses
or limits the growth of Lm. These plants
are most likely using a growth inhibi-

"The problem is that in most
cases the usage levels are so
high and it disrupts the flavor
profile of the product."
tor, according to Marsden. Alternative 1
plants use both a growth inhibitor and a
post-lethality treatment, and he says all
plants should strive for this level. "By
using a combination with lethality treat-

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38

MEAT&POULTRY

June 2006

ment and a growth inhibitor I don't believe you are ever going to have a regulatory positive, or I don't think you are
ever going to have a public health event
associated with your product," Marsden says.
Even so, he
s ays c om p a nies using only
a growth inhibitor are unlikely
to have an outbreak or case of
foodborne disease. "If you
have a growth inhibitor and you shut
down that outgrowth I don't think you
are going to have a public health problem," Marsden adds.
A growth inhibitor eliminates that
problem of Lm growing under refrigeration, which is the biggest challenge
associated with the bacteria, Marsden
says. Lm is a quite contrary. It grows at
cool temperatures and in products with
high levels of salts.
Another problem with Lm, according
to Craig Reising, spokesman for Wilke
International, Lenexa, Kan., is that the
pathogen doesn't give off symptoms
showing it is present. It is important to
assume Lm is everywhere, he says. "It
may not be all over the place, but it is
all over the place when you least expect
it," he says.

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Taste perfection
If anything, the growth inhibitor can
have a flavor associated with shelf life
spoilage, such as an acidic acid or vinegar taste, Marsden says. "You are adding something that connotes the product
is off condition," he adds. "That is the
dilemma the industry has had is that it
is very desirable to have the growth inhibitor because if you do that, Listeria
won't grow under refrigeration and you
don't have the public health problem associated with your product anymore.
That is a huge advantage. The disadvantage is that at least one component of
Continued on Page 40

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Meat + Poultry - June 2006

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