Growth suppression of Listeria monocytogenes in a meat product

摘要: Bologna-type sausages were manufactured using standard industry processes and four different formulations: (a) commercial formulation (control), (b) with 2% sodium lactate, (c) lactate 0.25% glucono-delta-lactone (GDL), (d) 0.5% GDL. The sliced inoculated a mixture of L. monocytogenes serotype 1 4 (approximately 100 cfu/g). samples vacuum-packaged stored at 5°C 10°C for 35 days. Rapid growth was observed in control treated (without GDL) 10°C. In containing GDL (both levels) did not occur within days either or Thus the presence low level seemed sufficient to prevent monocytogenes, although pH product as high 6.3. without GDL, suppressed 28 5°C. Results indicate that it is possible suppress chilled cooked meat products by suitable amounts combined lowering pH. However, when agent, off-flavours may be registered some individuals levels