Controlling Listeria monocytogenes on Sliced Ham and Turkey Products Using Benzoate, Propionate, and Sorbate

Abstract

The objective of this study was to identify concentrations of sorbate, benzoate, and propionate that prevent the growth of Listeria monocytogenes on sliced, cooked, uncured turkey breast and cured ham. Sixteen test formulations plus a control formulation for each product type were manufactured to include potassium sorbate, sodium benzoate, or sodium propionate, used alone and combined (up to 0.3% [wt/wt]), or with sodium lactate-sodium diacetate combinations. Products were inoculated with L. monocytogenes (5 log CFU/100-g package) and stored at 4, 7, or 10 degrees C for up to 12 weeks, and triplicate samples per treatment were assayed biweekly by plating on modified Oxford agar. Data showed that 0.1% benzoate, 0.2% propionate, 0.3% sorbate, or a combination of 1.6% lactate with 0.1% diacetate prevented the growth of L. monocytogenes on ham stored at 4 degrees C for 12 weeks, compared with greater than a 1-log increase at 4 weeks for the control ham without antimicrobials. When no nitrite was included in the formulation, 0.2% propionate used alone, a combination of 0.1% propionate with 0.1% sorbate, or a combination of 3.2% lactate with 0.2% diacetate was required to prevent listerial growth on the product stored at 4 degrees C for 12 weeks. Inhibition was less pronounced when formulations were stored at abuse temperatures. When stored at 7 degrees C, select treatments delayed listerial growth for 4 weeks but supported significant growth at 8 weeks. All treatments supported more than a 1-log increase in listerial populations when stored at 10 degrees C for 4 weeks. These results verify that antimycotic agents inhibit the growth of L. monocytogenes on ready-to-eat meats but aremore effective when used in combination with nitrite.

Validation of Food-Grade Salts of Organic Acids as Ingredients To Control Listeria monocytogenes on Pork Scrapple during Extended Refrigerated Storage

“…0.3 to 0.6 and 0.2 to 1.0 log CFU/g, respectively, after 14 days of storage at 4uC. As another example, Glass et al (16) evaluated the effectiveness of up to 0.3% potassium sorbate, sodium benzoate, and sodium propionate, or combinations thereof, as ingredients in sliced uncured turkey breast and hams and reported that these antimicrobials suppressed outgrowth of L. monocytogenes for up to 84 days at 4uC with negligible effects on sensory attributes. In another study, Glass et al (15) found that inclusion of 0.05% sodium benzoate and 0.05% sodium propionate as ingredients in uncured turkey In prefatory studies, we evaluated several antimicrobials for their effect on cells of L. monocytogenes that were surface inoculated onto slices of pork scrapple.…”

Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures

“…Temperature dependent inhibition of L. monocytogenes was also observed by Glass, McDonnell, Rassel & Zierke (2007) while testing the inhibitory effect of benzoate, propionate, and sorbate in sliced ham and turkey products. Inhibition was less pronounced when formulations were stored at abuse temperatures (7 and 10 C), compared to 4 C.…”

Kinetics of nitrite evaluated in a meat product

“…It is involved in a number of functions: 1) it controls the development of some pathogenic species (Duffy, Vanderlinde, & Grau, 1994;Glass, McDonnell, Rassel, & Zierke, 2007;Yetim, Kayacier, Kesmen, & Sagdic, 2006); 2) it develops the typical pink colour of cooked ham (Cornforth & Jayasingh, 2004;Lawrie, 1998); 3) it contributes to flavour formation (Guillard, Goubet, Salles, Le Quéré, & Vendeuvre, 1998); and 4) it exerts an antioxidant action against fats (Gatellier, Lessire, Hermier, Maaroufi, & Renerre, 2003;Han & Yamauchi, 2000). On the other hand, nitrite also plays a substantial role in formation of the carcinogenic N-nitrosamine in meat, especially under the process conditions applied in the meat processing industry (Juncher et al, 2000;Lijinsky, 1999;Ward et al, 2007).…”