Effect of salt reduction on growth of Listeria monocytogenes in broth and meat and poultry systems

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dc.contributor.author Harper, Nigel Murray
dc.date.accessioned 2011-12-19T17:05:12Z
dc.date.available 2011-12-19T17:05:12Z
dc.date.issued 2011-12-19
dc.identifier.uri http://hdl.handle.net/2097/13257
dc.description.abstract Salt is used as a preservative in food. Reducing sodium in food, due to its link to hypertension, and replacing NaCl with other types of salt could have an effect on food safety. The main objective was to determine differences in salts and salt substitutes on growth of Listeria monocytogenes in broth and meat and poultry systems. Salts (NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt) were added (0.5, 1, and 2.5%) to Listeria monocytogenes (five-strain cocktail) inoculated Listeria enrichment broth at 25 °C and sampled at 0, 24, and 48 h. Results showed that MgCl2, regardless of concentration, caused Listeria monocytogenes populations to grow approximately 0.6 log CFU/mL more (P < 0.05) than the other salts. Fresh ground beef, pork, and turkey with NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt (2.0%) were inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival during 5 d at 4 °C to simulate a pre-blend process. Listeria monocytogenes populations significantly decreased (0.41 log CFU/g) during the storage time in beef, however no differences (P > 0.05) were observed over time in pork or turkey. Salt type did not affect (P > 0.05) Listeria monocytogenes populations during pre-blend storage. However, salts (MgCl2 and NaCl) allowed growth (P < 0.05) of aerobic populations during storage. Emulsified beef and pork products were processed with NaCl, KCl, sea salt and a NaCl/KCl blend (2%) and post-processed surface inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival at 4 °C for 28 d. Pork products showed greater (P < 0.05) Listeria monocytogenes population growth at all sampling times (0, 7, 14, 21, and 28 d) than beef products; whereas salt type had no effect on Listeria monocytogenes populations with sampling times pooled for data analysis. Although salt types were not shown to have an impact on Listeria monocytogenes growth/survival in pre-blend and emulsified post-processed surface inoculated meat products, pork and turkey pre-blends and emulsified pork had greater Listeria monocytogenes populations compared to beef products. These studies demonstrate that sodium reduction or replacement may not affect safety of pre-blends and emulsified meat and poultry products. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Listeria monocytogenes en_US
dc.subject Salt en_US
dc.subject Beef en_US
dc.subject Pork en_US
dc.subject Turkey en_US
dc.subject Sodium en_US
dc.title Effect of salt reduction on growth of Listeria monocytogenes in broth and meat and poultry systems en_US
dc.type Dissertation en_US
dc.description.degree Doctor of Philosophy en_US
dc.description.level Doctoral en_US
dc.description.department Food Science Institute en_US
dc.description.advisor Kelly J. K. Getty en_US
dc.subject.umi Food Science (0359) en_US
dc.date.published 2012 en_US
dc.date.graduationmonth December en_US


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