2005•Unpublished venueOpen access

Use of Organic Acid Salts to Control Listeria monocytogenes on Processed Meats

Lu Zheng, Joseph G. Sebranek, James S. Dickson, Aubrey F. Mendonça, Theodore B. Bailey

Abstract

Four organic acid salts including sodium lactate, sodium diacetate, potassium benzoate and potassium sorbate were evaluated, alone and in all combinations, for inhibitory effectiveness against Listeria monocytogenes on ready-toeat (RTE) meats. Sodium diacetate alone, sodium diacetate+ potassium benzoate and sodium lactate + sodium diacetate + potassium benzoate were most effective for inhibiting growth during storage. These results indicate that sodium diacetate provides an effective means of improved control of L. monocytogenes on RTE meats.

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Key concepts: Potassium sorbate, Listeria monocytogenes, Sodium benzoate, Sodium lactate, Chemistry, Potassium, Sodium, Food science