The use of antimicrobials in formulations of ready-to-eat meat and poultry products has been identified as a major strategy to control Listeria monocytogenes . The USDA-FSIS recommends no more than 2-logs of Listeria outgrowth over the stated shelf life if antimicrobials are used as a control measure for a product with post-lethality environmental exposure. This study was designed to understand the efficacy of a clean label antimicrobial against the growth of L. monocytogenes as affected by the product attributes. A response surface method-central composite design was used to investigate the effects of product pH, moisture, salt content, and a commercial “clean-label” antimicrobial on the growth of L. monocytogenes in a model turkey deli meat formulation. Thirty treatment combinations of pH (6.3, 6.5, and 6.7), moisture (72, 75, and 78%), salt (1.0, 1.5, and 2.0%), and antimicrobial (0.75, 1.375, and 2.0%) with six replicated center points and eight design star points were evaluated. Treatments were surface inoculated with a 3 log 10 CFU/g target of a five-strain L. monocytogenes cocktail, vacuum packaged, and stored at 5°C for up to 16 weeks. Populations of L. monocytogenes were enumerated from triplicate samples every week until the stationary growth phase was reached. The enumeration data was fitted to a Baranyi and Roberts growth curve to calculate the lag time and maximum growth rate for each treatment. Linear least-squares regression of the lag-time and growth-rate against the full quadratic, including the second order interaction terms, design matrix was performed. Both lag time and maximum growth rate were significantly affected ( p <0.01) by the antimicrobial concentration and product pH. Product moisture and salt content affected ( p <0.05) lag phase and maximum growth rate, respectively. The availability of a validated growth model assists meat scientists and processors with faster product development and commercialization.
KSWFoodWorld
FoodWorld 