Predicting the Growth of Listeria monocytogenes in Cooked, Sliced Deli Turkey Breast as a Function of Clean-Label Antimicrobials, pH, Moisture, and Salt

What is it about?

This study investigated the effects of product pH, moisture, salt content, and a commercial “clean-label” antimicrobial on the growth of L. monocytogenes in turkey deli meat formulations. Thirty treatments were surface inoculated with a 3 log10 CFU/g target of a five-strain L. monocytogenes cocktail, vacuum packaged, and stored at 5°C for up to 16 weeks. The Listeria population was enumerated every week and data was fitted to a Baranyi and Roberts growth curve to calculate the lag time and maximum growth rate for each treatment. Regression of the lag-time and growth-rate was performed to construct a Listeria growth model. Both lag time and maximum growth rate were significantly affected (p <0.01) by the antimicrobial concentration and product pH. Product moisture and salt content affected (p <0.05) lag phase and maximum growth rate, respectively. The availability of a validated growth model assists meat scientists and processors with faster product development and commercialization.

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