EFFECT OF SALT REDUCTION ON GROWTH OF LISTERIA MONOCYTOGENES IN BROTH AND MEAT AND POULTRY SYSTEMS by
Year: 2011
Type: dissertation
Abstract: Salt is used as a preservative in food. Reducing sodium in food, due to its link to hypertension, and replacing NaCl with other types of salt could have an effect on food safety. The main objective was to determine differences in salts and salt substitutes on growth of Listeria monocytogenes in broth and meat and poultry systems. Salts (NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt) were added (0.5, 1, and 2.5%) to Listeria monocytogenes (five-strain cocktail) inoculated Listeria enrichment broth at 25 °C and sampled at 0, 24, and 48 h. Results showed that MgCl2, regardless of concentration, caused Listeria monocytogenes populations to grow approximately 0.6 log CFU/mL more (P < 0.05) than the other salts. Fresh ground beef, pork, and turkey with NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt (2.0%) were inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival during 5 d at 4 °C to simulate a pre-blend process. Listeria monocytogenes populations significantly decreased (0.41 log CFU/g) during the storage time in beef, however no differences (P> 0.05) were observed over time in pork or turkey. Salt type did not affect (P> 0.05) Listeria monocytogenes populations during pre-blend storage. However, salts (MgCl2 and
Author: Nigel Murray Harper
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W862532408