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Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham.

Author(s) : JOFRÉ A., AYMERICH T., GARRIGA M.

Type of article: Article

Summary

The effectiveness of the application of interleavers containing enterocins A and B, sakacin K, nisin A, potassium lactate and nisin plus lactate alone or in combination with a 400 MPa high hydrostatic pressure treatment (HHP) was assessed in sliced cooked ham spiked with Salmonella spp. HHP produced an important reduction in Salmonella counts, which decreased from 10000 CFU/g to <10 CFU/g, a value that was maintained for 3 months of storage at 6°C. However, the elimination of the pathogen could only be achieved by combining HHP and nisin-containing interleavers. Therefore, antimicrobial packaging, HHP and refrigerated storage appear as an effective combination of hurdles to obtain value added ready-to-eat products with a safe long-term storage. [Reprinted with permission from Elsevier. Copyright, 2007].

Details

  • Original title: Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham.
  • Record ID : 2008-2173
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 6
  • Publication date: 2008/06

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