Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

摘要: This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves inhibit growth Listeria monocytogenes (Lm) Scott A. Treatments consisted sodium lactate (SL; 3.6%), potassium (PL; citrate (SC; 0.75%), a SL and diacetate (SDA; 0.25%), SL/PL/SDA, alongside appropriate negative positive controls. Products were inoculated with 104–105 CFU/mL streptomycin-resistant (1500 μg/mL) Lm A prior treatment. then stored at ~4°C sampled 0, 7, 14, 21, 28, 42, 56 d. The SL/SDA slices extended lag phase through 21 days refrigerated storage. Numbers rose by 0.7 log10 CFU/g 56 d storage period. application SL/PL/SDA treatment product surfaces 42 d, pathogen numbers declining after 21 d. Combination acid prolonged for 2 6 wk on can be useful antimicrobial agents control exposed products.