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Growth of L. monocytogenes was evaluated for up to 182 days after inoculation in ready-to-eat (RTE) sliced ham and turkey breast formulated with sodium nitrite (0 or 200 ppm), sodium chloride (1.8% or 2.4%), and treated (no treatment or 600 MPa) with high hydrostatic pressure (HHP). HHP at 600 MPa for three minutes resulted in a 3.85-4.35 log CFU/g reduction in L. monocytogenes. With formulations at similar proximate analyses, one evaluation day without HHP (day 21) showed significantly greater growth of L. monocytogenes in ham than in turkey breast, but there were no significant differences on other evaluation days or with HHP. There were no differences in growth of L. monocytogenes due to sodium chloride level. Sodium nitrite provided a small, but significant inhibition of L. monocytogenes without HHP, but addition of sodium nitrite did not significantly affect growth of L. monocytogenes with use of HHP.

Evaluation of high hydrostatic pressure, meat species, and ingredients to control Listeria monocytogenes in ready-to-eat meats