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Article: Acidified calcium sulfate reduces L. monocytogenes.
- Article from:
- Microbial Update International
- Article date:
- April 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Ready-to-eat products, such as frankfurters and lunch meats, are among the products most commonly associated with food-related listeriosis. The FDA has specificed zero tolerance for L. monocytogenes in these products. Even though cured ready-to-eat meat products contain sodium chloride and nitrite salts that have antimicrobial properties, these are not able to inhibit the growth of L. monocytogenes under refrigerated storage aconditions.
Acidified calcium sulfate is showing promise as a way to kill L. monocytogenes and keep lunch meats safer for consumers. When these products are cooked, they are pasteurized, and Listeria is killed. Assuming the products are ...