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Effect of selected generally recognized as safe preservative sprays on growth of Listeria monocytogenes on chicken luncheon meat.

Author(s) : ISLAM M., CHEN J., DOYLE M. P., et al.

Type of article: Article

Summary

The ability of selected generally recognized as safe (GRAS) chemical preservatives to reduce population or inhibit growth of Listeria monocytogenes on chicken luncheon meat was evaluated. Slices of luncheon meat were treated by evenly spraying onto their surfaces 0.2 ml of a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at one of three different concentrations. Each slice was then surface inoculated with a five-strain mixture of monocytogenes held at 4, 13, or 22 °C, and assayed for L. monocytogenes immediately after inoculation and at 3, 7, 10, and 14 days of storage. After 14 days of storage at 4 °C, L. monocytogenes populations on all treated slices were markedly less than on the untreated slices. Only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22 °C for 7 days or longer. Untreated luncheon meat held at 22 °C was visibly spoiled within 10 days, whereas there was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage.

Details

  • Original title: Effect of selected generally recognized as safe preservative sprays on growth of Listeria monocytogenes on chicken luncheon meat.
  • Record ID : 2003-0292
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 5
  • Publication date: 2002/05
  • Document available for consultation in the library of the IIR headquarters only.

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