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Effect of potassium lactate (PL) and sodium diacetate (SD) combinations at varying levels were evaluated in low (5%) and high (20%) fat chicken and turkey hotdog model systems. All the samples were surface inoculated with Lis- teria monocytogenes (approximately 4.6 log cfu/g), vacuum packed and stored at 4 o C for 28 days to determine the effec- tive combination of PL and SD and the effect of fat content on the growth inhibition of L. monocytogenes. In chicken hot- dog samples, maximum growth inhibitions (3.4 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.15% SD. In turkey hotdog samples, maximum growth inhibitions (3.3 log cfu/g) were observed in low fat samples for- mulated with 3.0% PL and 0.2% SD. Effective combination levels determined in low and high fat chicken were 3.0% PL and 0.15% SD, whereas in low and high fat turkey, the effective levels were 3.0% PL and 0.20% SD. Overall, fat content had significant effect (P < 0.05) on growth inhibition as indicated by higher inhibitions in low fat chicken and turkey hot- dogs than high fat samples. These results demonstrate that commercial usage levels of PL (2.0%) and SD (0.15%) alone are not sufficient to control L. monocytogenes in case of pathogen contamination.

the open food science journal

Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems