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Food Research


The objective of this project is to identify the minimum level of sodium nitrite required to suppress growth of L. monocytogenes in ready-to-eat meat and poultry products manufactured with lactate and diacetate.

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Non-Technical Summary: Several studies have verified that lactate and diacetate are more effective in cured products with >100 ppm added nitrite than in uncured products. As a result, US manufacturers have reduced their offerings of uncured, ready-to-eat meat and poultry products. The purpose of this project is to dentify the minimum levels of nitrite required to control Listeria monocytogenes on ready-to-eat meat and poultry products when used in combination with lactate and diacetate, thereby enhancing product safety while reducing the usage levels of traditional antimicrobials. <P> Approach: This project will evaluate the anti- Listerial effect of various levels of nitrite, lactate and diacetate in a single, model meat system using a turkey bologna-type product. A central composite design will be used for four variables (nitrite, sodium chloride, potassium lactate, sodium diacetate), with five levels for each variable (total 30 runs). Ranges for antimicrobials testing will include 0 to 120 ppm nitrite, 0.8 to 3.6% NaCl, 0 to 3.2% lactate (calculated on anhydrous basis), and 0 to 0.24% diacetate. Finished product will be inoculated with L. monocytogenes and assayed for inhibition of the pathogen at 4 and 7C (40 and 45F) for up to 18 and 12 weeks, respectively.

Glass, Kathleen
University of Wisconsin - Madison
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