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CONTROL OF LISTERIA MONOCYTOGENES IN HAM DELI LOAVES USING ORGANIC ACIDS
Author(s) -
LLOYD T.,
ALVARADO C.Z.,
MCKEE S.R.,
BERRANG M.E.
Publication year - 2010
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2010.00242.x
Subject(s) - listeria monocytogenes , chemistry , food science , distilled water , listeriolysin o , zoology , listeria , bacteria , biology , chromatography , genetics
Combinations of organic acids, sodium lactate (SL; Fisher Scientific Co. LLC., Pittsburgh, PA), potassium lactate (PL; City Chemical LLC., West Haven, CT) and sodium diacetate (SD; Spectrum Chemical MFG. Corp., Gardena, CA), were applied in the raw product and as a post‐cook dip to determine their inhibitory effect on Listeria monocytogenes in ham deli loaves. Loaves were formulated with an organic acid as an ingredient, cooked, cooled, inoculated with streptomycin‐resistant L. monocytogenes and then dipped in an organic acid treatment. Treatments consisted of PL in the raw product and PL in the dip, PL with SL/PL/SD dip, SL/SD with PL dip, and SL/SD with SL/PL/SD dip. Loaves were examined on a weekly basis for 56 days. Treatments containing PL with SL/PL/SD, SL/SD with PL, and SL/SD with SL/PL/SD had similar inhibition effects on L. monocytogenes from day 0 to day 42 ( P < 0.05). On day 56, the PL with SL/PL/SD and the SL/SD with SL/PL/SD treatments were similar ( P < 0.05). The PL with SL/PL/SD, SL/SD with PL, and SL/SD with SL/PL/SD treatments increased the lag phase of L. monocytogenes compared with distilled water control ( P < 0.05).PRACTICAL APPLICATIONS Including a food grade organic acid‐based product in the formulation and as a post‐cook dip treatment can result in the slower growth of Listeria monocytogenes in deli ham loaves. This approach could provide meat processors with a useful method for controlling this deadly pathogen in ready‐to‐eat meat products.