Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations

摘要: A central composite response surface design was used to determine the time growth of Listeria monocytogenes as a function four continuous variables: added sodium chloride (0.8 3.6%), diacetate (0 0.2%), potassium lactate syrup (60% [wt/wt]; 0.25 9.25%), and finished-product moisture (45.5 83.5%) in ready-to-eat cured meat products. The repeated for uncured products giving fifth categorical variable cure status. Products were stored at 4 degrees C. results modeled using generalized regression approach. All five main effects, six two-factor interactions, two quadratic terms statistically significant. model show boundary between no-growth conditions C contour plots growth. It validated independent challenge studies Generally, predicted well, particularly products, where it will be useful establishing that prevent L. monocytogenes. For there good agreement overall observed times growth, but is less thoroughly than should initially only screening formulations likely with recommendations subject confirmation by studies.