Effect of Potassium Lactate and Potassium Lactate-Sodium Diacetate Blend on
Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham
You are here
Mellefont, LA and Ross, T, Effect of Potassium Lactate and Potassium Lactate-Sodium Diacetate Blend on
Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham, Journal of Food Protection, 70, (10) pp. 2297-2305. ISSN 0362-028X (2007) [Refereed Article] 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. Copyright ©, International Association for Food Protection.
Repository Staff Only:
item control page