title: Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisin.
abstract: The study described in this paper was designed to test the effect of heat and EDTA, TBHQ or nisin on the stability of a ham model with regard to Streptococcus faecium. Comminuted ham tissue containing brine and test ingredients was inoculated with two strains of Str. faecium and heated for 0, 30, 60, 90 and 120 min at 68·9°C. Growth was followed during incubation at 7°C and 37°C. In combination with heating at 68·9°C for 30 min, a stable (180 days 7°C) model was obtained by adding (ppm): 400, EDTA; 1000, TBHQ or 20, nisin. EDTA and nisin seem promising compounds for enhancing the stability of pasteurized ham with regard to Str. faecium.
authors: Department of the Science of Food of Animal Origin, Meat Technology Section, Faculty of Veterinary Medicine, University of Utrecht, PO Box 80175, 3508 TD Utrecht, The Netherlands.
authors: J H
authors: JH
authors: Houben
authors: B
authors: B
authors: Krol