Formulation B Growth of Cooked cured ham Treatment with 0.1% di-acetate Kant-Muermans, M.L.T., L. – (2.2% NaCl) with resulted in 1 log growth of and F.K. Stekelenburg, monocytogenes L. 0.1% di-acetate, over 15 days. 1998. (continued) monocytogenes vacuum packaged and stored at 40˚F (4˚C) for 15 days Cooked cured ham Treatment with 0.2% di-acetate (2.2% NaCl) with resulted in no log growth of L. 0.2% di-acetate, over 40 days. monocytogenes vacuum packaged and stored at 40˚F (4˚C) for 40 days Cooked cured ham Treatment with 0.9% sodium lactate (2.2% NaCl) with and 0.1% di-acetate resulted in no log 0.9% Sodium growth of over 40 L. monocytogenes Lactate and 0.1% days. di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Cooked ham Treatment with 1.5% sodium lactate (2.2% NaCl) with and 0.1% di-acetate resulted in no log 1.5% Sodium growth of over 40 L. monocytogenes Lactate and 0.1% days. di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days
Formulation B – Growth of L. monocytogenes Cooked cured ham (2.2% NaCl) with 0.1% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 15 days Treatment with 0.1% di-acetate resulted in 1 log growth of L. monocytogenes over 15 days. Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. (continued) Cooked cured ham (2.2% NaCl) with 0.2% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 0.2% di-acetate resulted in no log growth of L. monocytogenes over 40 days. Cooked cured ham (2.2% NaCl) with 0.9% Sodium Lactate and 0.1% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 0.9% sodium lactate and 0.1% di-acetate resulted in no log growth of L. monocytogenes over 40 days. Cooked ham (2.2% NaCl) with 1.5% Sodium Lactate and 0.1% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 1.5% sodium lactate and 0.1% di-acetate resulted in no log growth of L. monocytogenes over 40 days.
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