Inhibition of Listeria monocytogenes and Salmonella by Natural Antimicrobials and High Hydrostatic Pressure in Sliced Cooked Ham

• DOI: 10.4315/0362-028x-68.1.173
• Publication Date: 2016-12-01T15:53:51Z
• Authors: Teresa Aymerich; Anna Jofré; Margarita Garriga; Marta Hugas
• Keywords: Time Factors; Swine; Colony Count, Microbial; Temperature; 04 agricultural and veterinary sciences; Listeria monocytogenes; Meat Products; Salmonella; Food Preservation; Hydrostatic Pressure; Lactates; Animals; Humans; 0405 other agricultural sciences; Nisin

The effectiveness of nisin, lactate salts, and high hydrostatic pressure to inhibit the growth of Listeria monocytogenes and Salmonella in sliced cooked ham was studied through a combination of PCR-based detection methods, most probable number, and classical microbial enumeration techniques (International Organization for Standardization protocols). A synergistic effect to inhibit a cocktail of Listeria monocytogenes CTC1010, CTC1011, and CTC1034 was observed between potassium lactate, high hydrostatic pressure (400 MPa, 17 degrees C, 10 min), and low storage temperature when sliced cooked ham was stored for 84 days at 1 degrees C. The high hydrostatic pressure treatment also proved to be useful to inhibit a cocktail of Salmonella enterica serotypes London CTC1003, Schwarzengrund CTC1015, and Derby CTC1022.