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The effect of growth temperature, process temperature, and sodium chloride on the high-pressure inactivation of Listeria monocytogenes on ham

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Abstract

This study investigated the effect of growth temperature (8–32 °C), process temperature (−17 to 32 °C), and sodium chloride concentration (0–3 %) on the lethality of pressure to Listeria monocytogenes. Pressure treatments were performed using a 5-strain cocktail of L. monocytogenes. Cultures grown at 8 °C were more resistant to pressure than cultures grown at 20 or 32 °C. Pressure treatments of the Listeria cocktail indicated that Listeria were most resistant to pressure at −5 or +5 °C. The effect of pressure was further evaluated at 500 MPa and +5 °C in buffer containing 1 or 3 % NaCl. Cultures treated in the presence of 3 % NaCl were more resistant than cultures treated in the presence of 1 % NaCl. Results obtained in buffer were compared to treatment of cooked ham containing 1 or 3 % NaCl. L. monocytogenes was more resistant in ham with 3 % NaCl when compared to ham with 1 % NaCl. L. monocytogenes grown at 32 °C were slightly more resistant to pressure when compared to cultures grown at 8 °C. Refrigerated storage of treated samples for 4 weeks demonstrated that L. monocytogenes recovered from all treatments with a pressure-holding time of 8 min or less. In conclusion, the effect of high-pressure processing strongly depends on growth temperature, process temperature, and the food matrix. To generally achieve a 5-log reduction of L. monocytogenes on ready-to-eat meats, combinations of pressure with elevated temperature or other antimicrobial hurdles are necessary.

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Acknowledgments

The Alberta Livestock and Meat Agency is acknowledged for funding (ALMA 2013R050R).

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Author notes

  1. Maximilian B. Maier

    Present address: Lehrstuhl für Technische Mikrobiologie, TU München, 85350, Freising, Germany

Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada

    Januana S. Teixeira, Maximilian B. Maier, Petr Miller, Michael G. Gänzle & Lynn M. McMullen

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  1. Januana S. Teixeira
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  2. Maximilian B. Maier
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Correspondence to Michael G. Gänzle.

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Teixeira, J.S., Maier, M.B., Miller, P. et al. The effect of growth temperature, process temperature, and sodium chloride on the high-pressure inactivation of Listeria monocytogenes on ham. Eur Food Res Technol 242, 2021–2029 (2016). https://doi.org/10.1007/s00217-016-2700-6

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  • DOI: https://doi.org/10.1007/s00217-016-2700-6

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