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Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham.

Author(s) : MARCOS B., JOFRÉ A., AYMERICH T., et al.

Type of article: Article

Summary

The effect of high pressure processing (400 MPa for 10 min) and natural antimicrobials (enterocins and lactate-diacetate) on the behaviour of Listeria monocytogenes in sliced cooked ham during refrigerated storage (1 and 6°C) was assessed. The efficiency of the treatments after a cold chain break was evaluated. Lactate-diacetate exerted a bacteriostatic effect against L. monocytogenes during the whole storage period (three months) at 1 and 6°C, even after temperature abuse. The combination of low storage temperature (1°C), high pressure processing (HPP) and addition of lactate-diacetate reduced the levels of L. monocytogenes during storage by 2.7 log CFU/g. The most effective treatment was the combination of HPP, enterocins and refrigeration at 1°C, which reduced the population of the pathogen to final counts of 4 MPN/g after three months of storage, even after the cold chain break. [Reprinted with permission from Elsevier. Copyright, 2007].

Details

  • Original title: Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham.
  • Record ID : 2008-1311
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 1
  • Publication date: 2008/01

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