Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C.
A study of the inhibitory effects of propylparaben and of a combination of lactate and acetate against growth of Listeria monocytogenes in inoculated liquid medium, sliced servelat sausage and cooked ham, were performed using rifampicin resistant Listeria strains in inoculation experiments. A consumer acceptance test of products produced with and without the compounds was also performed. Propylparaben was found to be effective in a model liquid non-fat medium, but was without effect in the actual products. This illustrates the potential pitfalls in translating results from studies in liquid media to fat-containing food products. The combined inhibitory and sensory results showed that a mixture of 2.5% lactate and 0.25% acetate (w/w, calculated on the water phase), could be used to increase the margins of safety for sliced and spreadable vacuum-packed ready-to-eat cooked meat products stored for 4-6 weeks. In addition, strict control of temperature during production and storage is very important.
Blom
H
H
Norwegian Food Research Institute, Oslovn, Norway.
Nerbrink
E
E
Dainty
R
R
Hagtvedt
T
T
Borch
E
E
Nissen
H
H
Nesbakken
T
T
D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D000904:Antibiotics, Antitubercular / Q000494:pharmacology; D002417:Cattle; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003625:Data Collection; D018857:Food Packaging; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000494:pharmacology*; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D008461:Meat Products / Q000382:microbiology*; D009154:Mutation; D010226:Parabens / Q000494:pharmacology*; D012293:Rifampin / Q000494:pharmacology; D013552:Swine
D000904:Antibiotics, Antitubercular; D005520:Food Preservatives; D010226:Parabens; D019344:Lactic Acid; D019342:Acetic Acid; D012293:Rifampin; C006068:propylparaben