期刊
FOOD CONTROL
卷 47, 期 -, 页码 353-358出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.07.022
关键词
Listeria; HPP; Cured meat; Modelling; Salt; Recovery
资金
- Department of Agriculture and Rural Development, Northern Ireland
- COST ACTION [FA1202 BacFoodNet]
Current EC regulations require that ready-to-eat products should not exceed the limit of 100 CFU/g for Listeria monocytogenes throughout their shelf-life. On that basis a quantitative analysis for high hydrostatic pressure to produce safe (regarding L. monocytogenes levels) cured meat products with low salt concentration has been developed. An extended Doehlert design for a range of pressures (450-800 MPa), sodium chloride (0-34.9 g/L) and sodium nitrite (mg/L) concentrations, as well as the resulting a(w) (0.955-0.987) levels, was generated. Based on the logistic regression analysis, it appears that the recovery of L. monocyto genes is influenced by the applied pressure, the storage time and the synergistic effect of pressure and aw on inhibiting microbial recovery. This means that the sodium chloride and sodium nitrite concentrations tested indirectly affected the recovery of Listeria and consequently the shelf-life of the product by regulating the aw levels. The lower the water activity, the less the inactivation and recovery induced by pressure immediately and during storage, respectively. (C) 2014 Elsevier Ltd. All rights reserved.
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