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

Authors
  • Z. Lu (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • James S. Dickson (Iowa State University)
  • Aubrey F. Mendonca (Iowa State University)
  • Theodore B. Bailey (Iowa State University)

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.

Keywords: Food Science and Human Nutrition, Animal Science, Statistics

How to Cite:

Lu, Z., Sebranek, J. G., Dickson, J. S., Mendonca, A. F. & Bailey, T. B., (2005) “Use of Organic Acid Salts to Control Listeria monocytogenes on Processed Meats”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1111

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Published on
2005-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0