+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The Effect of Potassium Sorbate and pH on the Growth of Listeria Monocytogenes in Ham Salad



The Effect of Potassium Sorbate and pH on the Growth of Listeria Monocytogenes in Ham Salad



Journal of Food Processing and Preservation 38(4): 1511-1516



This study examined the growth of Listeria monocytogenes in ham salads of various pHs and sorbate concentrations. Ham was inoculated with L. monocytogenes and mixed with potassium sorbate (0 0.2%) and mayonnaise to achieve salad pHs of 5.4 5.8. The population increases of L. monocytogenes in salads stored at 4C for 4 weeks were correlated to salad pH and sorbate concentration. In salads with pHs of 5.4 5.8 containing 0.0, 0.1, 0.15 and 0.2% sorbate, the populations of L. monocytogenes increased 2.7 6.4, 2.4 5.2, 1.0 3.7 and 0.2 2.0 log cfu/g, respectively. A polynomial model was developed to describe the population increases as a function of salad pH and sorbate concentration. It indicated that the increases of L. monocytogenes were significantly lower (P < 0.05) in salads containing higher sorbate concentrations. from this study will help identify the salad pH and sorbate levels that reduce the hazard of L. monocytogenes in mayonnaise-based salads.Practical ApplicationsDelicatessen salads are susceptible to Listeria monocytogenes contamination. The products receive no terminal heat treatment during manufacturing and are ready-to-eat without further cooking. The ability of L. monocytogenes to grow at refrigerated temperature makes it a significant public health hazard in salads. Potassium sorbate is a generally recognized as safe preservative used in various food products. This study identified the levels of sorbate in combination of salad pH that were capable of controlling the growth of L. monocytogenes in a model ham salad. The information can be used by salad producers to formulate their products with the addition of sorbate to reduce L. monocytogenes hazard in mayonnaise-based salads.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 036949795

Download citation: RISBibTeXText

DOI: 10.1111/jfpp.12110


Related references

Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry. Food Control 18(7): 842-846, 2007

Effect of potassium sorbate and citric acid sprays on growth of Listeria monocytogenes on cooked crawfish (Procambarus clarkii) tail meat at 4C. Lebensmittel Wissenschaft and Technologie 26(5): 480-482, 1993

Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures. Food Microbiology 24(3): 211-218, 2006

Effect of mayonnaise pH and storage temperature on the behavior of Listeria monocytogenes in ham salad and potato salad. Journal of food protection 68(8): 1628-1634, 2005

Interaction between potassium sorbate, oil and tween 20: its effect on the growth and inhibition of Z bailii in model salad dressings. Journal of food safety 23(1): 47-59, 2003

Mechanisms in the inhibition of Listeria monocytogenes by potassium sorbate. Food microbiology 8(3): 249-256, 1991

Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces. Journal of Food Protection 78(6): 1154-1160, 2016

Control of Listeria monocytogenes in Caramel Apples by Use of Sticks Pretreated with Potassium Sorbate. Journal of Food Protection 81(12): 1921-1928, 2018

Effect of Potassium Lactate and a Potassium LactateSodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham. Journal of Food Protection 70(10): 2297-2305, 2007

Growth potential of Listeria monocytogenes in artificially contaminated celery and chicken salad. Food Control 73: 1229-1236, 2017

The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology 102(3): 277-285, 2005

Potassium sorbate does not increase control of Listeria monocytogenes when added to zein coatings with nisin on the surface of full fat turkey frankfurter pieces in a model system at 4 degrees C. Journal of Food Science 70(2): M95-M99, 2005

Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. Journal of Food Protection 67(2): 310-315, 2004

Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes. Food Control 20(5): 0-468, 2009

Growth inhibition effects of ferulic acid and glycine/sodium acetate on Listeria monocytogenes in coleslaw and egg salad. Food Control 57: 105-109, 2015