首页 | 本学科首页   官方微博 | 高级检索  
     


Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system
Authors:Xi Y  Sullivan G A  Jackson A L  Zhou G H  Sebranek J G
Affiliation:National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Abstract:Concern about nitrite in processed meats has increased consumer demand for natural products manufactured without nitrite or nitrate. Studies on commercial meat products labeled as "Uncured" and "No-Nitrite-or-Nitrate-Added" have shown less control of nitrite in these products and greater potential growth of bacterial pathogens. To improve the safety of the "naturally cured" meats, several natural ingredients were studied in a cured cooked meat model system (80:20 pork, 10% water, 2% salt, and 150 or 50 ppm ingoing sodium nitrite) that closely resembled commercial frankfurters to determine their inhibitory effect on Listeria monocytogenes. Results showed that cranberry powder at 1%, 2% and 3% resulted in 2-4 log cfu/g less growth of L. monocytogenes compared to the control with nitrite alone (P<0.05). Other natural compounds, such as cherry powder, lime powder and grape seed extract, also provided measureable inhibition to L. monocytogenes when combined with cranberry powder (P<0.05).
Keywords:Natural antimicrobials   Listeria monocytogenes   Nitrite   Cured   Meat
本文献已被 ScienceDirect PubMed 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号