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Prediction of Listeria monocytogenes Growth Kinetics in Sausages Formulated with Antimicrobials as a Function of Temperature and Concentrations  

Bang, Woo-Suk (Department of Food Science and Technology, Chung-Ang University)
Chung, Hyun-Jung (Department of Food Nutrition, College of Human Ecology, Inha University)
Jin, Sung-Sik (Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University)
Ding, Tian (Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University)
Hwang, In-Gyun (Department of Food Microbiology, Korea Food & Drug Administration)
Woo, Gun-Jo (Division of Food Bioscience and Technology, Korea University)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Bahk, Gyung-Jin (Department of Food Science and Nutrition, Kunsan National University)
Oh, Deog-Hwan (Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University)
Publication Information
Food Science and Biotechnology / v.17, no.6, 2008 , pp. 1316-1321 More about this Journal
Abstract
This study was conducted to develop a model to describe the effect of antimicrobials [potassium sorbate (PS), potassium lactate (PL), and combined PL and sodium diacetate (SDA, PLSDA)] on the growth parameters of Listeria monocytogenes such as specific growth rate (SGR) and lag phase periods (LT) in air-dried raw sausages as a function of storage temperature (4, 10, 16, and $25^{\circ}C$). Results showed that the SGR of L monocytogenes was dependent on the storage temperature and level of antimicrobials used. The most effective treatment was the 4% PLSDA, followed by the 2% PLSDA and 4% PL and 0.2% PS exhibited the least antimicrobial effect. Increased growth rates were observed with increasing storage temperatures from 4 to $25^{\circ}C$. The growth data were fitted with a Gompertz equation to determine the SGR and LT of the L. monocytogenes. Six polynomial models were developed for the SGR and LT to evaluate the effect of PS (0.1, 0.2%) and PL (2,4%) alone and PLSDA (2, 4%) on the growth kinetics of L. monocytogenes from 4 to $25^{\circ}C$.
Keywords
Listeria monocytogenes; predictive model; antimicrobial; storage temperature; sausage;
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