Formulation B Growth of Beef gravy with As pH decreased sensitivity to Juneja, Vijay K. and Brian L. – pH 4 to 8, salt temperature increased. Salt content S. Eblen. 1999. Predictive monocytogenes content 0 to 6%, protected against Thermal Inactivation Model L.monocytogenes sodium deactivation at all temperatures, for Listeria monocytogenes pyrophosphate 0 to however at high pH, 3% salt was the with Temperature, pH, 0.3%, cooked to most protective. As sodium NaCl, and Sodium temperatures of pyrophosphate concentration increased Pyrophosphate as 131 to 149°F (55 to 0.2% deactivation time decreased, Controlling Factors. Journal to 65°C) however 0.3% sodium pyrophosphate of Food Protection. 62 (9) showed protection against deactivation 986-993. Cooked ham Treatment with 1% sodium citrate Kant-Muermans, M.L.T., (2.2% NaCl) with (Ional) resulted in greater than 5 log and F.K. Stekelenburg, 1% sodium citrate growth of over 15 1998. (continued) L. monocytogenes (Ional), vacuum days. packaged and stored at 40˚F (4˚C) for 15 days B Growth of There was no growth at C. C. perfringens – 40˚F (4˚C) or 59˚F (15˚C) for 28 days. perfringens bag turkey pH 6, At 28˚F (82˚C) there was no growth in 0.3% sodium 12 hours. pyrophosphate and 3% NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C)
Formulation B – Growth of L. monocytogenes Beef gravy with pH 4 to 8, salt content 0 to 6%, sodium pyrophosphate 0 to 0.3%, cooked to temperatures of 131 to 149°F (55 to 65°C) As pH decreased sensitivity to temperature increased. Salt content protected L.monocytogenes against deactivation at all temperatures, however at high pH, 3% salt was the most protective. As sodium pyrophosphate concentration increased to 0.2% deactivation time decreased, however 0.3% sodium pyrophosphate showed protection against deactivation Juneja, Vijay K. and Brian S. Eblen. 1999. Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors. Journal of Food Protection. 62 (9) 986-993. Cooked ham (2.2% NaCl) with 1% sodium citrate (Ional), vacuum packaged and stored at 40˚F (4˚C) for 15 days Treatment with 1% sodium citrate (Ional) resulted in greater than 5 log growth of L. monocytogenes over 15 days. Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. (continued) B – Growth of C. perfringens turkey pH 6, 0.3% sodium pyrophosphate and 3% NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) There was no C. perfringens growth at 40˚F (4˚C) or 59˚F (15˚C) for 28 days. At 28˚F (82˚C) there was no growth in 12 hours. bag
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