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Listeria monocytogenes Survival Model Validated in Simulated Uncooked‐Fermented Meat Products for Effects of Nitrite and pH
Author(s) -
WHITING R. C.,
MASANA M. O.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08121.x
Subject(s) - nitrite , listeria monocytogenes , food science , chemistry , fermentation , cooked meat , listeria , bacteria , nitrate , biology , organic chemistry , genetics
Previous modeling studies in broth cultures demonstrated that acidity and nitrite increased the inactivation rate of Listeria monocytogenes. To validate this effect during storage of simulated uncooked‐fermented meat products, lean beef was ground with salt, adjusted to pH 4.0–5.1, and treated with nitrite at 0–300 μg/mL. Samples were immediately inoculated with L. monocytogenes (10 7 CFU/g) and survivors were enumerated over 21 days storage at 37°C. The time to achieve a four log decline as greatly affected by pH, ranging from 21 days at pH 5.0 to < 1.0 day at pH 4.0. Growth occurred at pH 5.1 after a long lag period. Nitrite additions did not affect survival, suggesting that the effective concentration was the rapidly decreasing residual nitrite level.