alexa The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey.
Nutrition

Nutrition

Journal of Food Processing & Technology

Author(s): Myers K, Montoya D, Cannon J, Dickson J, Sebranek J

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Abstract Growth of Listeria monocytogenes was evaluated for up to 182 days after inoculation on 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 3 min resulted in a 3.85-4.35 log CFU/g reduction in L. monocytogenes. With formulations at similar proximate analyses, one of the evaluation days (day 21) without HHP 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. Copyright © 2012 Elsevier Ltd. All rights reserved. This article was published in Meat Sci and referenced in Journal of Food Processing & Technology

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