Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Abstract

<jats:p>Consumer demand for foods manufactured without the direct addition of chemical preservatives, such as sodium nitrite and organic acid salts, has resulted in a unique class of “naturally” cured meat products. Formulation with a natural nitrate source and nitrate-reducing bacteria results in naturally cured processed meats that possess traits similar to conventionally cured meats. However, previous research has shown that the naturally cured products are more susceptible to pathogen growth. This study evaluated Listeria monocytogenes growth on ham manufactured with natural curing methods and with commercially available clean-label antimicrobials (cultured sugar and vinegar blend; lemon, cherry, and vinegar powder blend) and assessed impacts on physicochemical characteristics of the product. Hams made with either of the antimicrobials supported L. monocytogenes growth similar to that in the traditionally cured control (P &amp;gt; 0.05). Hams made with prefermented celery juice powder had the lowest residual nitrite concentrations (P &amp;lt; 0.05), and when no antimicrobial was added, L. monocytogenes growth was similar to that of the uncured control (P &amp;gt; 0.05). Aside from residual nitrite and nitrate concentrations, few physicochemical differences were identified. These findings show that ham can be produced with natural curing methods and antimicrobials to provide similar L. monocytogenes inhibition and physicochemical traits as in traditionally cured ham.</jats:p>

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

“…Naturally cured meats typically have a lower ingoing nitrite concentration (Sebranek & Bacus, 2007). Previous research has shown that ingoing sodium nitrite concentrations range from 50 to 75 ppm depending upon the system of natural curing (Sullivan et al, 2012). The United States allows up to 156 ppm of ingoing sodium nitrite in traditional frankfurter manufacture (USDA, 1995).…”

Hepatoprotective effects of cod liver oil against sodium nitrite toxicity in rats

“…However, in order to extend the lifespan of this color change, significantly higher levels are needed (Sullivan et al, 2012). Moreover, sodium nitrite is able to effectively delay the development of oxidative rancidity by reacting with heme proteins and metal ions and chelating free radicals terminating the cycle of lipid oxidation that leads to rancidity (Sullivan et al, 2012). In the European Union, it may be used only as a mixture with salt containing at most 0.6% sodium nitrite.…”

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

“…While natural sources of antimicrobials could potentially replace chemical preservatives as a means to address L. monocytogenes [10,16,17], it has also been shown that the anti listerial properties of antimicrobials can vary as a result of the fat content of the food [18] and other variables including protein content, pH, a w , and other ingredients added.…”

“…The use of natural antimicrobials or post-lethality interventions in the manufacture of natural and organic meat products has beenstudied by several researchers and meat processors alike [8][9][10][11]. The United States Department of Agriculture Food Safety Inspection Services (USDA-FSIS) defines a post-lethality treatment as "…a lethality treatment that is applied or is effective after post-lethality exposure.…”