The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce

Abstract

The growth-inhibiting effects of simple and commercial salt replacers on the growth of Listeria monocytogenes were determined in broth at 7C. The divalent chlorides, CaCl2 and MgCl2, had the largest antilisterial activities at equivalent water phase concentrations or molalities followed by NaCl ª KCl and MgSO4 in decreasing order of antilisterial effect. Additional antilisterial activities other than their water activity depressing effects were observed for CaCl2 and MgCl2. Challenge tests performed on cooked ham and white sauce showed that reduction of NaCl levels by Յ28 and 33%, respectively, did not affect the stability of these products to L. monocytogenes. It can be concluded from the study that changes in the stability to L. monocytogenes are most likely to occur when NaCl is fully reduced and/or replaced or partially replaced by either CaCl2 (increased stability) or MgSO4 (reduced stability).

Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems

“…Previous studies have focused on the effect(s) of equal molar concentrations of ionic salts (rather than equal a w levels) to investigate their impact on the growth of Listeria monocytogenes ( 32 , 33 ). These studies reported that different ionic compounds can have various bacteriostatic effects when applied at the same molar concentrations.…”

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

“…The results of the trial showed that the standard industry approach gave similar results to that of the more complex European guidance approach with regards to growth potential, lag time and time for a 2 log increase. Samapundo et al (2013) performed challenge test studies in cooked ham products made with reduced NaCl levels (28% less NaCl than commonly produced cooked ham). Cooked ham samples were surfacespread inoculated with a single L. monocytogenes strain, originally isolated from cooked ham, at a level of~10 2 CFU/g.…”

“…At 4°C, the increase in L. monocytogenes viable counts was b0.5 log CFU/g for both sauces, while at 8°C the cheese sauce supported growth of L. monocytogenes, with increases in bacterial population by N0.5 log CFU/g. Samapundo et al (2013) assessed the effect of NaCl reduction or replacement on the growth of L. monocytogenes in white sauce. White sauce, composed of water, milk powder, wheat flour, modified starch, margarine, NaCl and potassium sorbate, was inoculated with a single strain of L. monocytogenes to achieve an initial level of 10 3 CFU/g.…”

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

“…For example, the most recent works have focused on the reduction in growth of bacterial pathogens (14,15) or on the numeration of spoilage bacteria using either conventional culture media or low-resolution nonculturing techniques, such as denaturing gradient gel electrophoresis (16)(17)(18). According to these studies, salt reduction is associated with faster meat spoilage, but the impact of salt reduction on the meat microbiota is not so clear.…”