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Control Of Listeria Monocytogenes In Ready-To-Eat Meats Containing Sodium Levulinate, Sodium Lactate, Or A Combination Of Sodium Lactate And Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, Jeff Broadbent
Control Of Listeria Monocytogenes In Ready-To-Eat Meats Containing Sodium Levulinate, Sodium Lactate, Or A Combination Of Sodium Lactate And Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, Jeff Broadbent
Nutrition, Dietetics, and Food Sciences Faculty Publications
This study investigated the use of sodium levulinate to prevent outgrowth of Listeria monocytogenes in refrigerated ready-to-eat (RTE) meat products. Turkey breast roll and bologna were formulated to contain 1%, 2%, or 3% (w/w) sodium levulinate, 2% sodium lactate, a 2% combination of sodium lactate and sodium diacetate (1.875% sodium lactate and 0.125% sodium diacetate), or no antimicrobial (control). Samples of the RTE products were sliced, inoculated with 102 to 103 CFU/cm2 of a 5-strain cocktail of L. monocytogenes, vacuum packaged, and stored at refrigeration temperature for 0 to 12 wk. Counts reached 108 CFU/cm2 on control turkey roll product …