Growth suppression of Listeria monocytogenes in a meat product

Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages

“…The inclusion of chemical antimicrobials, such as lactates, acetates and diacetates, in cured meat formulations remains the most effective hurdle against L. monocytogenes (Sofos, 1989;Shelef, 1994). Several studies have shown increased antilisterial efficacy when organic acid salts are used in combinations (Wederquist, Sofos, & Schmidt, 1994;Qvist, Sehested, & Zeuthen, 1994;Blom et al, 1997;Samelis et al, 2002). Research has led to approval of chemical additives in meat products, and to an increasing number of commercial applications.…”

Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat

“…It has been used in bologna to inhibit growth of Listeria monocytogenes (Quist, Sehested, & Zeuthen, 1994). In a beef and pork product, it reduced total microbial counts (Farkas & Andrassy, 1993).…”

Packaging Interventions in Low Temperature Preservation of Fish- A Review

“…99 Thus, there is much interest in developing safer and more effective sanitizers and preservatives. Various chemicals dip treatment such as Cetylpyridinium chloride, 100 chlorine dioxide, 101,102 or potassium sorbate, 100 sodium lactate and lactic acid 103 Sodium and potassium lactates, [104][105][106] sodium diacetate, 107,108 sodium chloride (NaCl) and sodium nitrite (NaNO 2 ) or potassium nitrate (KNO 3 ), 109,110 Sodium acetate, citrate and lactate, [111][112][113] have been used in various food systems including fish products. Among these sodium salts of the low molecular weight organic acids, such as acetic, lactic and citric, have been used extensively to control microbial growth, improve sensory attributes and extend the shelf life of various food systems.…”