To determine the inhibitory properties of clean label antimicrobials against the outgrowth of Listeria monocytogenes in deli-style turkey breast formulated with less than 50 ppm ingoing sodium nitrite as a method to reduce curing agents in processed meat formulations.

Three deli-style turkey formulations were prepared and sliced using Good Manufacturing Practices, each contained ∼1.3% salt and had ∼76% moisture at pH of ∼ 6.15. Treatments consisted of: (i) a control with 80 ppm ingoing sodium nitrite without antimicrobials, (ii) 20 ppm ingoing sodium nitrite + 2.0% DuraFresh UC Plus, and (iii) 40 ppm ingoing sodium nitrite + 2.0% DuraFresh UC Plus. Cooked slices were surface inoculated with 2.0 log CFU/g of a L. monocytogenes cocktail, vacuum packed, and stored for up to 13 wk at 4°C. Populations of L. monocytogenes were enumerated in triplicate by plating samples onto modified oxford agar (35°C, 48h) at weeks 0, 2, 4, 6, 8, 10, 13.

The control formulation supported the growth of L. monocytogenes resulting in an increase of ∼6.0 log CFU/g at 4 wk of storage at 4°C. Treatments formulated with low levels of ingoing sodium nitrite and adjunct clean label antimicrobials were effective in achieving varying levels of inhibition against the outgrowth of L. monocytogenes. Treatments formulated with 20 ppm ingoing sodium nitrite + 2.0% DuraFreshTM UC Plus allowed an increase in growth of 0.8 log CFU/g over 13 wk, while the treatments formulated with 40 ppm ingoing sodium nitrite + 2.0% DuraFreshTM UC Plus exhibited a insignificant increase in growth of 0.46 log CFU/g over 13 wk.

Reduced levels of ingoing sodium nitrite when combined with sufficient levels of a robust adjunct clean label antimicrobial successfully controlled the outgrowth L. monocytogenes in deli-style turkey breast formulation over 13 wk of storage at 4°C This study findings offers the processed meat industry a method to reduce the usage levels of curing agent without compromising food safety.