The effect of growth temperature, process temperature, and sodium chloride on the high pressure inactivation of Listeria monocytogenes on ham

• Author(s) / Creator(s)

  • Teixeira, Januana S.
  • Maier, Maximilian B.
  • Miller, Petr
  • Gänzle, Michael G.
  • McMullen, Lynn M.

• This study investigated the effect of growth temperature (8–32 °C), process temperature (−17 to 32 °C), and sodium chloride concentration (0–3 %) on the lethality of pressure to Listeria monocytogenes. Pressure treatments were performed using a 5-strain cocktail of L. monocytogenes. Cultures grown at 8 °C were more resistant to pressure than cultures grown at 20 or 32 °C. Pressure treatments of the Listeria cocktail indicated that Listeria were most resistant to pressure at −5 or +5 °C. The effect of pressure was further evaluated at 500 MPa and +5 °C in buffer containing 1 or 3 % NaCl. Cultures treated in the presence of 3 % NaCl were more resistant than cultures treated in the presence of 1 % NaCl. Results obtained in buffer were compared to treatment of cooked ham containing 1 or 3 % NaCl. L. monocytogenes was more resistant in ham with 3 % NaCl when compared to ham with 1 % NaCl. L. monocytogenes grown at 32 °C were slightly more resistant to pressure when compared to cultures grown at 8 °C. Refrigerated storage of treated samples for 4 weeks demonstrated that L. monocytogenes recovered from all treatments with a pressure-holding time of 8 min or less. In conclusion, the effect of high-pressure processing strongly depends on growth temperature, process temperature, and the food matrix. To generally achieve a 5-log reduction of L. monocytogenes on ready-to-eat meats, combinations of pressure with elevated temperature or other antimicrobial hurdles are necessary.

• Date created

  2016-01-01

• Subjects / Keywords

  • High-Pressure Processing
  • Growth Temperature
  • Treatment Temperature
  • Inactivation
  • Ready-to-Eat Meat
  • Listeria monocytogenes

• Type of Item

  Article (Draft / Submitted)

• DOI

  https://doi.org/10.7939/r3-35ar-7q11

• License

  © 2016 Springer. The final publication is available at Springer via http://dx.doi.org/10.1007/s00217-016-2700-6