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Control Of Listeria Monocytogenes In Ready-To-Eat Meat Containing Levulinate, Lactate, Or Lactate And Diacetate, Rebecca L. Thompson
Control Of Listeria Monocytogenes In Ready-To-Eat Meat Containing Levulinate, Lactate, Or Lactate And Diacetate, Rebecca L. Thompson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Control of the pathogen Listeria monocytogenes in ready-to-eat (RTE) meats is a major concern in the food industry. The objective of this study was to compare the growth of L. monocytogenes on refrigerated RTE meats containing sodium levulinate (4-oxopentanoic acid, a five carbon organic acid with GRAS status), sodium lactate, or a combination of sodium lactate and sodium diacetate. Turkey roll and bologna were prepared to contain (wt/wt) sodium lactate (2%); sodium lactate in combination with sodium diacetate (1.875% sodium lactate, 0.125% sodium diacetate); sodium levulinate (1, 2, or 3%); or no antilisterial additive. Samples were sliced, inoculated with a …