Animal Products
Authors: Kevin Myers (Hormel Foods) , Jerry Cannon (Hormel Foods) , Damian Montoya (Hormel Foods) , James S. Dickson (Iowa State University) , Steven M. Lonergan (Iowa State University) , Joseph G. Sebranek (Iowa State University)
High pressure processing at 600 MPa, as used commercially, was confirmed as highly effective for control of Listeria monocytogenes on sliced ham manufactured with various nitrite concentrations and nitrite sources. Growth of L. monocytogenes was slowed but not prevented by addition of nitrite, as expected. Reducing the HPP treatment to 400 MPa with addition of nitrite, regardless of the concentration or source of the nitrite, was not as effective as 600 MPa for inhibiting L. monocytogenes, indicating that the addition of nitrite did not reduce the amount of pressure needed for effective HPP, counter to our hypothesis. These results indicate that processors of RTE meat products, especially those processed as natural or organic products with nitrite concentrations that are less than conventional nitrite-cured products, should continue to use the conventional HPP process at 600 MPa for best control of L. monocytogenes on RTE meat products.
Keywords: ASL R2760
How to Cite: Myers, K. , Cannon, J. , Montoya, D. , Dickson, J. S. , Lonergan, S. M. & Sebranek, J. G. (2013) “High Hydrostatic Pressure Processing for Improving the Control of Listeria monocytogenes on Ready-to-Eat (RTE) Sliced Ham with Variable Nitrite Concentrations”, Iowa State University Animal Industry Report. 10(1). doi: https://doi.org/10.31274/ans_air-180814-636