Title: The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad
Authors: Hwang C, Huang L
Journal: J Food Process Preserv
Accepted date: 2013 Feb 12
Interpretive summary: Delicatessen salads are susceptible to Listeria monocytogenes contamination. The products receive no terminal heat treatment during manufacturing and are ready-to-eat without cooking. The ability of L. monocytogenes to grow at refrigerated temperature makes it a significant health hazard in salads. Potassium sorbate is a GRAS chemical preservative widely used in various food products. This study examined the effect of sorbate and salad pH on the growth of L. monocytogenes in a model ham salad. A mathematical model was developed to describe the increases in population of L. monocytogenes as affected by salad pH and sorbate. The model will assist salad producers in selecting levels of salad pH and sorbate for their products to reduce L. monocytogenes risk in mayonnaise-based salads.