Effect of Lactate and Diacetate Salts and High Pressure Processing on the Survival of Listeria Monocytogenes in Cured Beef Carpacc

BARRIO YANINA; WILCHES DIEGO; VAUDAGNA SERGIO R.; ROVIRA JORDI

Punta del Este

Congreso; 60th International Congress of Meat Science and Technology; 2014

INIA-LATU-INAI-AUPA

The behavior of Listeria monocytogenes strains and spoilage microflora, in response to the addition of antimicrobial additives (potassium lactate 3.0% or potassium lactate 1.7% and sodium diacetate 0.12%) and high pressure processing (HPP), was evaluated on cured beef carpaccio during refrigerated storage. Samples with or without antimicrobials were inoculated with a five-strain pool of L. monocytogenes (at ca. 104 cfu/g), frozen at -60°C and pressurized at 600 MPa for 5 min at room temperature. Afterwards, samples were stored at 4°C for up to 21 days. HPP alone was sufficient to reduce the L. monocytogenes count below the detection limit (<2 log cfu/g). Concerning antimicrobials addition, potassium lactate and sodium diacetate contributed to delay the growth of lactic acid bacteria and psycrothophs of pressurized samples during refrigeration storage.