Meat + Poultry - October 2009 - 136

L. monocytogenes was completely controlled 120 days using PuraQ Verdad NV15 in frankfurter sausage and 90 days using PuraQ NV55 in uncured turkey.
Listeria monocytogenes in frankfurter sausage at 39°F / 4°C

Listeria monocytogenes in uncured turkey at 39°F / 4°C

Backed by research

ingredient proven effective for control of pathogen growth
is an essential step in assuring food safety.
In one inoculation trial, researchers tested a vacuumsealed turkey roll made with PuraQ Verdad NV55
challenged with a four-strain cocktail of L. monocytogenes.
During 90-day storage at 39°F, the control (with no cure or
preservatives) saw the pathogen grow more than 2 logs in
seven days. A level of 3.5 percent of PuraQ Verdad NV55 in
the turkey prevented a 2-log outgrowth of L. monocytogenes
for 80 days, and fully controlled the outgrowth during the
entire 90-day period at a 4.5 percent level.
Another test was done in vacuum-packed frankfurter
sausages with PuraQ Verdad NV15, challenged with the
five-strain L. monocytogenes culture and stored for 120 days at
39°F. The control sample supported the Listeria outgrowth
(+2 log at 60 days), while the sample containing 2 percent
of NV15 prevented the growth of L. monocytogenes during
the complete 120-day trial.
The addition of PuraQ Verdad NV10 to fresh pork sausage extended
microbial shelf life by 40 to 60%.

Whatever the current labeling status, there's little question
that PuraQ Verdad ingredients are effective weapons in the
battle against potentially dangerous microbes. PURAC has
done extensive testing, both internally and via third-party
research, of meat, poultry and other foods to benchmark the
ingredients' effectiveness and compare them with chemical
preservatives and antimicrobials currently in wide use.
Many target Listeria, a bacterium that is increasingly
causing serious problems in foods, especially refrigerated
products. Although cooking destroys the bacteria,
recontamination is possible post-cook in many RTE meat
products, such as hot dogs and deli meats, and serious illness
or death can occur from the contaminated product. CDC
estimates approximately 2,500 illnesses and 500 deaths are
annually attributed to listeriosis in the U.S.
Listeria is a ubiquitous threat in RTE meat and poultry
products, particularly after it leaves the processor. An
effective weapon that provides the added benefit of a clean
label is needed and particularly valuable.
Any number of missteps can cause problems from everpresent pathogens. If the ingredients are contaminated,
inadequate processing can leave live organisms in the
products. A sterile product can be contaminated by
stubborn biofilms on food-contact surfaces in a plant,
or it can be exposed to environmental contamination
or cross-contamination in the post-lethality processing
environment. Even packaging materials and processes
can create problems. In fact, the Federal Meat Inspection
Act and the Poultry Products Inspection Act consider an
RTE product adulterated if it contains L. monocytogenes or
contacts a food surface that is contaminated with it.
Once a product leaves the processor, it is subject to
potential mishandling, cross-contamination and poor
storage practices by the retail outlet or end user. In 2009,
the USDA released a report titled,"FSIS Comparative Risk
Assessment for Listeria monocytogenes in Ready-to-eat Meat
and Poultry Deli Meats".  In a large, four-state study, a large
percentage of illnesses and deaths from L. monocytogenes
were from deli meat consumption attributed to deli meat
sliced at retail facilities. Therefore, using an antimicrobial

Finished products were also tested for the ingredients'
organoleptic effects. Trained panelists performed a triangle
test with samples of frankfurter sausages and found no
significant difference (95 percent confidence level) in
flavor between the control sample and the sample with 2.0
percent PuraQ Verdad NV15.
To test the shelf-life-extension properties of PuraQ
Verdad NV10, 3 percent and 4 percent of the cultured corn
sugar was added to fresh sausages and stored at 39°F. At set
time intervals the antimicrobial properties of the ferments
were tested by performing a total plate count.The addition
A special supplement to Meat&Poultry magazine

3



Meat + Poultry - October 2009

Table of Contents for the Digital Edition of Meat + Poultry - October 2009

Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
Meat + Poultry - October 2009 - 9
Meat + Poultry - October 2009 - 10
Meat + Poultry - October 2009 - 11
Meat + Poultry - October 2009 - 12
Meat + Poultry - October 2009 - 13
Meat + Poultry - October 2009 - 14
Meat + Poultry - October 2009 - 15
Meat + Poultry - October 2009 - 16
Meat + Poultry - October 2009 - 17
Meat + Poultry - October 2009 - 18
Meat + Poultry - October 2009 - 19
Meat + Poultry - October 2009 - 20
Meat + Poultry - October 2009 - 21
Meat + Poultry - October 2009 - 22
Meat + Poultry - October 2009 - 23
Meat + Poultry - October 2009 - 24
Meat + Poultry - October 2009 - 25
Meat + Poultry - October 2009 - 26
Meat + Poultry - October 2009 - 27
Meat + Poultry - October 2009 - 28
Meat + Poultry - October 2009 - 29
Meat + Poultry - October 2009 - 30
Meat + Poultry - October 2009 - 31
Meat + Poultry - October 2009 - 32
Meat + Poultry - October 2009 - 33
Meat + Poultry - October 2009 - 34
Meat + Poultry - October 2009 - 35
Meat + Poultry - October 2009 - 36
Meat + Poultry - October 2009 - 37
Meat + Poultry - October 2009 - 38
Meat + Poultry - October 2009 - 39
Meat + Poultry - October 2009 - 40
Meat + Poultry - October 2009 - 41
Meat + Poultry - October 2009 - 42
Meat + Poultry - October 2009 - 43
Meat + Poultry - October 2009 - 44
Meat + Poultry - October 2009 - 45
Meat + Poultry - October 2009 - 46
Meat + Poultry - October 2009 - 47
Meat + Poultry - October 2009 - 48
Meat + Poultry - October 2009 - 49
Meat + Poultry - October 2009 - 50
Meat + Poultry - October 2009 - 51
Meat + Poultry - October 2009 - 52
Meat + Poultry - October 2009 - 53
Meat + Poultry - October 2009 - 54
Meat + Poultry - October 2009 - 55
Meat + Poultry - October 2009 - 56
Meat + Poultry - October 2009 - 57
Meat + Poultry - October 2009 - 58
Meat + Poultry - October 2009 - 59
Meat + Poultry - October 2009 - 60
Meat + Poultry - October 2009 - 61
Meat + Poultry - October 2009 - 62
Meat + Poultry - October 2009 - 63
Meat + Poultry - October 2009 - 64
Meat + Poultry - October 2009 - 65
Meat + Poultry - October 2009 - 66
Meat + Poultry - October 2009 - 67
Meat + Poultry - October 2009 - 68
Meat + Poultry - October 2009 - 69
Meat + Poultry - October 2009 - 70
Meat + Poultry - October 2009 - 71
Meat + Poultry - October 2009 - 72
Meat + Poultry - October 2009 - 73
Meat + Poultry - October 2009 - 74
Meat + Poultry - October 2009 - 75
Meat + Poultry - October 2009 - 76
Meat + Poultry - October 2009 - 77
Meat + Poultry - October 2009 - 78
Meat + Poultry - October 2009 - 79
Meat + Poultry - October 2009 - 80
Meat + Poultry - October 2009 - 81
Meat + Poultry - October 2009 - 82
Meat + Poultry - October 2009 - 83
Meat + Poultry - October 2009 - 84
Meat + Poultry - October 2009 - 85
Meat + Poultry - October 2009 - 86
Meat + Poultry - October 2009 - 87
Meat + Poultry - October 2009 - 88
Meat + Poultry - October 2009 - 89
Meat + Poultry - October 2009 - 90
Meat + Poultry - October 2009 - 91
Meat + Poultry - October 2009 - 92
Meat + Poultry - October 2009 - 93
Meat + Poultry - October 2009 - 94
Meat + Poultry - October 2009 - 95
Meat + Poultry - October 2009 - 96
Meat + Poultry - October 2009 - 97
Meat + Poultry - October 2009 - 98
Meat + Poultry - October 2009 - 99
Meat + Poultry - October 2009 - 100
Meat + Poultry - October 2009 - 101
Meat + Poultry - October 2009 - 102
Meat + Poultry - October 2009 - 103
Meat + Poultry - October 2009 - 104
Meat + Poultry - October 2009 - 105
Meat + Poultry - October 2009 - 106
Meat + Poultry - October 2009 - 107
Meat + Poultry - October 2009 - 108
Meat + Poultry - October 2009 - 109
Meat + Poultry - October 2009 - 110
Meat + Poultry - October 2009 - 111
Meat + Poultry - October 2009 - 112
Meat + Poultry - October 2009 - 113
Meat + Poultry - October 2009 - 114
Meat + Poultry - October 2009 - 115
Meat + Poultry - October 2009 - 116
Meat + Poultry - October 2009 - 117
Meat + Poultry - October 2009 - 118
Meat + Poultry - October 2009 - 119
Meat + Poultry - October 2009 - 120
Meat + Poultry - October 2009 - 121
Meat + Poultry - October 2009 - 122
Meat + Poultry - October 2009 - 123
Meat + Poultry - October 2009 - 124
Meat + Poultry - October 2009 - 125
Meat + Poultry - October 2009 - 126
Meat + Poultry - October 2009 - 127
Meat + Poultry - October 2009 - 128
Meat + Poultry - October 2009 - 129
Meat + Poultry - October 2009 - 130
Meat + Poultry - October 2009 - 131
Meat + Poultry - October 2009 - 132
Meat + Poultry - October 2009 - 133
Meat + Poultry - October 2009 - 134
Meat + Poultry - October 2009 - 135
Meat + Poultry - October 2009 - 136
Meat + Poultry - October 2009 - 137
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