title: Effects of low NaNO2and NaCl concentrations onListeria monocytogenesgrowth in emulsion-type sausage.
abstract: OBJECTIVE
  The objective of this study was to evaluate the effect of combinations of NaNO2and NaCl concentrations onListeria monocytogenes(L. monocytogenes) growth in emulsion-type sausage.
  
  
  METHODS
  Emulsion-type sausages formulated with different combinations of NaNO2(0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strainL. monocytogenesmixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions.L. monocytogenescell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model.
  
  
  RESULTS
  Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2onL. monocytogenesgrowth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions.
  
  
  CONCLUSIONS
  These results indicate that low concentrations of NaNO2and NaCl in emulsion-type sausage may not be sufficient to preventL. monocytogenesgrowth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary forL. monocytogenescontrol in the product.
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Jeeyeon
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Eunji
authors.initials: E
authors.lastname: Gwak
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Heeyoung
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Jimyeong
authors.initials: J
authors.lastname: Ha
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Soomin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Sejeong
authors.initials: S
authors.lastname: Kim
authors.affiliation: National Institute of Animal Science, RDA, Wanju 55365, Korea.
authors.forename: Mi-Hwa
authors.initials: MH
authors.lastname: Oh
authors.affiliation: National Institute of Animal Science, RDA, Wanju 55365, Korea.
authors.forename: Beom-Young
authors.initials: BY
authors.lastname: Park
authors.affiliation: Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea.
authors.forename: Kyoung-Hee
authors.initials: KH
authors.lastname: Choi
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
keywords: Emulsion-type Sausage; Growth Pattern; Listeria monocytogenes; NaCl; NaNO2