To clarify the effects of water activity (a W ) and sodium lactate on the growth of Listeria monocytogenes in raw ham, an unheated processed meat product, L. monocytogenes ATCC 49594 (serotype 4b, Scott A) was inoculated into raw ham and its growth was investigated in five laboratories. L. monocytogenes did not grow in raw ham with an a W of 0.93 (0.930≤a W <0.940) in any of the laboratories during storage for 56 days at 10℃. It is presumed that an a W of 0.93 in raw ham acts additively and/or synergistically with the pH of meat, salt content, nitrite and low-temperature storage (10℃) to inhibit the growth of L. monocytogenes. On the other hand, in raw ham with an a W of 0.94 (0.940≤a W <0.950), L. monocytogenes growth was completely inhibited by the addition of 2 % sodium lactate. As a result, utilization of sodium lactate in raw ham produced in accordance with the Japanese Food Sanitation Law is valuable for the inhibition of L. monocytogenes growth.
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