Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content

A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) on the predicted growth rate of Listeria mono...

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Bibliographic Details
Published in:Journal of food protection 2002-04, Vol.65 (4), p.651-658
Main Authors: SEMAN, D. L, BORGER, A. C, MEYER, J. D, HALL, P. A, MILKOWSKI, A. L
Format: Article
Language:English
Subjects:
Acetates
Animals
Biological and medical sciences
Food industries
Food Microbiology
Food Preservatives - pharmacology
Food Technology - methods
Foodborne Diseases - prevention & control
Fundamental and applied biological sciences. Psychology
Humans
Lactates - pharmacology
Listeria monocytogenes - drug effects
Listeria monocytogenes - growth & development
Meat and meat product industries
Meat Products - microbiology
Sodium Chloride - pharmacology
Swine
Water
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Summary:A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) on the predicted growth rate of Listeria monocytogenes in cured ready-to-eat (RTE) meat products. Increased amounts of both sodium diacetate (P < 0.11) and potassium lactate (P < 0.001) resulted in significant reductions in the growth rate constants of L monocytogenes. Increased finished-product moisture (P < 0.11) significantly increased growth rate constants. The nfluence of sodium chloride was not statistically significant. The second-order statistical factor for lactate was significant (P < 0.01), but all two-way interactions were not. In general, predicted growth rates exceeded actual growth rates obtained from inoculation studies of four cured RTE meat products (wieners, smoked-cooked ham, light bologna, and cotto salami). The final model will be useful to food technologists in determining formulations that will result in finished cured RTE meat products in which L. monocytogenes is not likely to grow.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-65.4.651