Formulation B Growth of PH of product is A hazard is likely if contaminated with Glass, K.A., and M.P. L. – near or above 6.0 It will Doyle. 1989. (continued) monocytogenes Listeria monocytogenes. Cooked ham continue to grow and create a risk. NaCl, pH) Cooked ham 3 to 4 log increase – (2.3-2.6% NaCl, 3 to 4 log increase – 6.46-5.06 pH) Wieners 0.5 to 3 log increase – Wieners (2.4-2.6% NaCl, 6.18-5.44 pH) Cooked ham Storage at 40˚F (4˚C) resulted in a 1 Kant-Muermans, M.L.T., (2.2% NaCl) log growth of in 20 and F.K. Stekelenburg, L. monocytogenes vacuum packaged days. 1998. The influence of and stored at 40˚F different additives on the (4˚C) for 20 days quality of cooked ham products. TNO Nutrition Cooked cured ham Treatment with 1.5% sodium lactate and Food Research Institute. (2.2% NaCl) with resulted in no log growth of L. Project number 847655. 1.5% Sodium over 40 days. monocytogenes Lactate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Cooked cured ham Treatment with 2% sodium lactate (2.2% NaCl) with resulted in no log growth of L. 2% Sodium over 40 days. monocytogenes Lactate, vacuum packaged and stored at 40˚F (4˚C) for 40 days
Formulation B – Growth of L. monocytogenes PH of product is near or above 6.0 Cooked ham NaCl, pH) (2.3-2.6% NaCl, 6.46-5.06 pH) Wieners (2.4-2.6% NaCl, 6.18-5.44 pH) A hazard is likely if contaminated with Listeria monocytogenes. It will continue to grow and create a risk. Cooked ham – 3 to 4 log increase – 3 to 4 log increase Wieners – 0.5 to 3 log increase Glass, K.A., and M.P. Doyle. 1989. (continued) Cooked ham (2.2% NaCl) vacuum packaged and stored at 40˚F (4˚C) for 20 days Storage at 40˚F (4˚C) resulted in a 1 log growth of L. monocytogenes in 20 days. Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. The influence of different additives on the quality of cooked ham products. TNO Nutrition and Food Research Institute. Project number 847655. Cooked cured ham (2.2% NaCl) with 1.5% Sodium Lactate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 1.5% sodium lactate resulted in no log growth of L. monocytogenes over 40 days. Cooked cured ham (2.2% NaCl) with 2% Sodium Lactate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 2% sodium lactate resulted in no log growth of L. monocytogenes over 40 days.
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