Summary and Implications
Antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benzoate (PB)] and low-dose irradiation were combined and tested for their effects on the growth of L. monocytogenes and meat quality. The log10 reductions of L. monocytogenes in hams following 1.0 to 2.5 kGy irradiation ranged from 2.0 to 5.0. The D10 values were 0.52 kGy for control ham, ham with PB, SL or PB+SL, 0.49 kGy for ham with SL+SDA, and 0.48 kGy for ham with PB+SL+SDA (PSS). Addition of SL+SDA or PB+SL in combination with 1.0 kGy irradiation was effective in suppressing the growth of L. monocytogenes for about six weeks when stored at 4 °C, while 2.0-kGy-irradiation was listeriostatic. One kGy irradiated ham with PSS was listeriostatic throughout storage. SL increased firmness of turkey hams and sensory panelists noted that the saltiness was a little higher in products containing SL, but its overall impact on quality was minimal. Amounts of benzene were detected in irradiated hams with PB, showing PB was not fit as an antimicrobial ingredient for irradiated foods. In conclusion, 2% sodium lactate and 0.1% sodium diacetate in combination with low dose irradiation were effective in ensuring the safety of RTE meat products against L. monocytogenes.
Iowa State University
Zhu, Meijun; Mendonca, Aubrey F.; Ismail, Hersham; Lee, Eun; and Ahn, Dong U.
"Impact of Antimicrobial Ingredients and Irradiation on the Survival of Listeria monocytogenes and the Quality of Ready-to-Eat Turkey Ham ,"
Animal Industry Report:
AS 652, ASL R2134.
Available at: https://lib.dr.iastate.edu/ans_air/vol652/iss1/52