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Abstract

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

Item Type:	Article
Authors/Creators:	Mellefont, LA and Ross, T
Keywords:	Pork product ; Bacteria ; Meat product ; Ham ; Modified atmosphere ; Growth ; Listeria monocytogenes ; Sodium ; Lactates ; Potassium
Journal or Publication Title:	Journal of Food Protection
Publisher:	International Association for Food Protection
ISSN:	0362-028X
Additional Information:	Reprinted with permission from Journal of Food Protecfion. Copyright held by the International Association for Food Protecton, Des Moines, Iowa, U.S.A. Lyndall Mellefont, Tasmanian Institute of Agricultural Research (TIAR) Tom Ross, Tas. Inst. Agricultural Research (TIAR)
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