title: Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate.
abstract: The effect of sodium benzoate (0.08 to 0.25%) in combination with different concentrations of sodium diacetate (0.05 to 0.15%) and NaClI (0.8 to 2%) and different finished product moisture (55 to 75%) on the growth of Listeria monocytogenes in ready-to-eat meat products was evaluated using a central composite design over 18 weeks of storage at 4 degrees C. The effects of these factors on time to growth were analyzed using a time-to-failure regression method. All main effects were significant except product moisture, which was significant when included in the two- and three-way interactions (P < 0.05). Sodium benzoate was more effective (lengthening time to growth) when used with increasing concentrations of sodium diacetate and salt and decreasing finished product moisture. The model indicated that low-moisture products, e.g., bologna or wieners, could have time-to-growth values longer than 18 weeks if they were formulated with 0.1% sodium benzoate and 0.1% sodium diacetate. Time to growth in high-moisture products, e.g., ham or cured turkey breast at 75% moisture, was predicted to be much shorter for the same basic formulation (0.1% sodium benzoate and 0.1% sodium diacetate). Consequently, high-moisture ready-to-eat products in which sodium benzoate is limited to 0.1% (current standard for generally recognized as safe) may need additional ingredients to effectively inhibit growth of L. monocytogenes.
authors.affiliation: Kraft Foods Global, 910 Mayer Avenue, Madison, Wisconsin 53704, USA. dseman@kraft.com
authors.forename: D L
authors.initials: DL
authors.lastname: Seman
authors.forename: S C
authors.initials: SC
authors.lastname: Quickert
authors.forename: A C
authors.initials: AC
authors.lastname: Borger
authors.forename: J D
authors.initials: JD
authors.lastname: Meyer
mesh_terms: D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D004357:Drug Synergism; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D019346:Sodium Acetate / Q000494:pharmacology*; D020160:Sodium Benzoate / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology; D013997:Time Factors; D014867:Water / Q000378:metabolism
chemical_list: D005520:Food Preservatives; D014867:Water; D012965:Sodium Chloride; D019346:Sodium Acetate; D020160:Sodium Benzoate