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Impact of Temperature and pH on the Survival of Listeria monocytogenes in Souse meat
No full textSouse meat is an acidified, gelled product made with pork co-products such as ears, hearts, and tongues. This fully cooked, ready-to-eat (RTE) product is popular in the southern United States, and represents a significant volume of processed meat sold in this region. There is a "zero-tolerance" policy for Listeria monocytogenes in RTE meat products. The growth⁄survival of L. monocytogenes in souse is unknown.
The objective of this study was to determine the effectiveness of three different souse formulations in controlling the growth of L. monocytogenes at two different refrigerated storage temperatures.
Three souse formulations (pH 4.3, 4.7, and 5.1) were produced in triplicate by a local processing plant. Products were subsequently surface-contaminated with a three-strain cocktail of L. monocytogenes. Uninoculated product served as the control. The initial contamination level was 105 cfu⁄cm2. Products were vacuum-sealed and stored at two different temperatures (5°C and 10°C). Microbial counts were monitored (total aerobic plate count and L. monocytogenes) twice weekly through 32 days storage. Data were analyzed by regression analysis and D values were compared using analysis of variance with means separation. Souse meat did not support the growth of L. monocytogenes, regardless of product formulation or storage temperature. D values for products with a pH of 4.7 or 5.1 were not different (40days at 5C, TSAYE; 27 days at pH 4.7, 21 days at pH 5.1 at 5C, TSAYE) (p>0.05). A lower product pH (4.3) decreased L. monocytogenes survival (D value = 9days) compared to higher pH products (p<0.05). D values for products stored at 5o C and 10o C did not differ (p>0.05). Consumer acceptability of pH 4.3 products was not different from (typical) pH 4.7 product (p>0.05).
These results demonstrate that conventionally produced souse meat does not support the growth of L. monocytogenes and that inactivation of the organism is favored for products formulated at lower pH (<4.3)
souse
No full textsouse avThen down they goes in the hole, souse-O!PRINTED ITEM DNE-citGMS June 79Used IUsed IUsed
souse
No full textsouse avWe used to run so far an' we'd go souse into a gert bank o' snow, we boys did.... (bump? splash? crash? etc. -suggests sound or motion of falling into water, snow etc, and getting wet in the process ??)splashYesDNE-cit J.D.A.WIDDOWSON JUL 1973Used IUsed IUsed IThe source is listed as T 178/80-65 in DNE
souse
No full textsouse av....one feller never made the wharf; he went souse overboard! (fell with a splash ??? into the water)YesDNE-cit J.D.A.WIDDOWSON JUL 1973Used IUsed IUsed IThe source is not listed in DNE but the card is stamped as cited
souse (n)
No full textsouse nAn' Charlie come in on the barrack head. "What a souse!" he said. "I'm soakin' ,streamin' ,drippin' , drownded!" (drenching,soaking)J.D. A. WIDDOWSON JUL 1973Used IUsed INot use
souse ?
No full textsouse avAnd as I did, sling goes the other one just where I [ goes ] an' took me, an' away I goes out in the water - souse! 'Way I goes out in...out in th' ocean! ie Splash! (Exclam. ) ?SplashYesDNE-cit J.D.A.WIDDOWSONUsed IUsed IUsed IThe source is listed as T 31/5-64 in DNE
souse* out ?
No full textsouse avAn' Taylor goes clean over the head of her, right on whatever! Yes. Souse* out _ souse*out into the tickle. Yeah An' he_ he swimmed ashore.... (fell out with a splash ????)YesDNE-cit JUL 1973J.D.A.WIDDOWSON (* = my spelling)Used IUsed IUsed IThe source is listed as T 141/65 � in DNE
to souse
No full textsouse vTo throw water over a person, to wash clothes vigorously in a tub, or to deliver a heavy blow to a person.JH 1/73Used IUsed I2Not usedSLOUS
souse the kettle
No full textsouse the kettleInportant - but very confusing data (William J / W.G.). We ought to be able to verify this. Authentic contexts needed.Query file?Not usedNot usedQuerie
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