title: Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham.
abstract: The objective of this study was to determine the effect the source of added nitrite and high hydrostatic pressure (HHP) had on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham. Use of 600MPa HHP for 3min resulted in an immediate 3.9-4.3log CFU/g reduction in L. monocytogenes numbers, while use of 400MPa HHP (3min) provided less than 1log CFU/g reduction. With the 600MPa HHP treatment, sliced ham with a conventional concentration of sodium nitrite (200ppm) was not different in L. monocytogenes growth from use with 50 or 100ppm of sodium nitrite in pre-converted celery powder. Instrumental color values as well as residual nitrite and residual nitrate concentrations for cured (sodium nitrite and nitrite from celery powder) and uncured ham formulations are discussed.
authors: Department of Animal Science, Iowa State University, Ames, IA, USA.
authors: Kevin
authors: K
authors: Myers
authors: Jerry
authors: J
authors: Cannon
authors: Damian
authors: D
authors: Montoya
authors: James
authors: J
authors: Dickson
authors: Steven
authors: S
authors: Lonergan
authors: Joseph
authors: J
authors: Sebranek
mesh_terms: D000818:Animals; D000077102:Apium / Q000737:chemistry*; D003116:Color; D004032:Diet; D057140:Fast Foods; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008460:Meat / Q000382:microbiology*; D028321:Plant Preparations; D011208:Powders; D011312:Pressure; D012977:Sodium Nitrite / Q000494:pharmacology*; D013552:Swine
chemical_list: D028321:Plant Preparations; D011208:Powders; D012977:Sodium Nitrite