Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems
Open Food Science Journal
Effect of potassium lactate (PL) and sodium diacetate (SD) combinations at varying levels were evaluated in low (5%) and high (20%) fat chicken and turkey hotdog model systems. All the samples were surface inoculated with Listeria monocytogenes (approximately 4.6 log cfu/g), vacuum packed and stored at 4 o C for 28 days to determine the effective combination of PL and SD and the effect of fat content on the growth inhibition of L. monocytogenes. In chicken hotdog samples, maximum growth
... imum growth inhibitions (3.4 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.15% SD. In turkey hotdog samples, maximum growth inhibitions (3.3 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.2% SD. Effective combination levels determined in low and high fat chicken were 3.0% PL and 0.15% SD, whereas in low and high fat turkey, the effective levels were 3.0% PL and 0.20% SD. Overall, fat content had significant effect (P < 0.05) on growth inhibition as indicated by higher inhibitions in low fat chicken and turkey hotdogs than high fat samples. These results demonstrate that commercial usage levels of PL (2.0%) and SD (0.15%) alone are not sufficient to control L. monocytogenes in case of pathogen contamination.