A recent study investigated how antimicrobial ingredients and post-lethality interventions available for use on natural and organic ready-to-eat meat products are effective as a means of inhibiting the recovery and growth of Listeria monocytogenes (Lm).
The study was funded by the American Meat Institute Foundation and published in the Foodborne Pathogens and Disease journal.
During the investigation of antimicrobial ingredients, researchers found that cranberry powder was not sufficient in inhibiting growth over 98 days of refrigerated storage, compared to the initial levels. However, the other ingredients studied, vinegar and vinegar and lemon concentrate, did limit growth. None of the ingredients caused initial Lm populations to decrease.
The post-lethality interventions investigated, including high hydrostatic pressure, lauric arginate and octanoic acid, decreased initial populations of Lm, but the populations were able to recover and show growth by the end of the storage period.
Researchers concluded that only by using a combined approach using antimicrobial ingredients and post-lethality interventions could Lm populations be initially decreased and sustain recovery.
The full study can be found here.
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