Document Type
Dissertation - Open Access
Award Date
2024
Degree Name
Doctor of Philosophy (PhD)
Department / School
Animal Science
First Advisor
Keith Underwood
Abstract
This research evaluated the influence of reducing salt on outgrowth of L. monocytogenes on ready to eat (RTE) deli-style sliced ham cured with natural celery powder, fully cooked sausage links cured with traditional sodium nitrite and sausage links cured with natural celery powder, vacuum packaged and stored at 4⁰C on the outgrowth of L. monocytogenes. Experiment 1 evaluated L. monocytogenes outgrowth on ham over 153 days on the following treatments, current retail ham (HC) 2.0% salt; reduced salt 1 (HRS1) 1.5% salt; reduced salt 2 (HSR2) 1.35% salt; and reduced salt 2 without antimicrobials (HRS2WA) 1.35% salt without potassium lactate and sodium diacetate (lactate/diacetate). Experiment 2 evaluated surface inoculation of L. monocytogenes on sausage links over 147 days including the following treatments, sausage cured with traditional nitrite, current retail control (STC) 2.0% salt; reduced salt 1 (STRS1) 1.5% salt; reduced salt 2 (STRS2) 1.35% salt; and reduced salt 2 without antimicrobials (STRS2WA) 1.35% salt without lactate/diacetate; and sausage cured with natural celery powder, current retail control (SNC) 2.0% salt; reduced salt 1 (SNRS1) 1.5% salt; reduced salt 2 (SNSR2) 1.35% salt; and reduced salt 2 without antimicrobials (SNRS2WA) 1.35% salt without lactate/diacetate. Experiment 1 had no difference in L. monocytogenes between treatment HC, and treatments HRS1, and HRS2 (P < 0.05). Treatment HRS2WA had increased L. monocytogenes on days 14, 120, and 153 (P < 0.01) and days 64 and 93 (P < 0.001). Experiment 2 had as no difference in L. monocytogenes between treatments STC and SNC and treatments STRS1, STRS2, SNRS1 and SNRS2 (P < 0.05). Treatment STRSWAC had growth on day 119 (P < 0.05) and 147 (P < 0.001) and treatment SNRS2WA had growth on day 147 (P < 0.0001). The results from experiment 1 and 2 provide evidence that reducing salt from 2% to 1.5% and to 1.35% while maintaining other food safety processing, packaging, and storage controls the outgrowth of L. monocytogenes compared to current retail products.
Library of Congress Subject Headings
Cooking (Ham)
Cooking (Sausages)
Salt.
Listeria monocytogenes.
Foodborne diseases.
Celery powder.
Naturally cured meat.
Publisher
South Dakota State University
Recommended Citation
Sherod, Anne, "Influence of Reduced Salt in Fully Cooked Ham and Sausage Cured with Natural Celery Powder on the Growth of Listeria Monocytogenes At 4⁰C" (2024). Electronic Theses and Dissertations. 955.
https://openprairie.sdstate.edu/etd2/955
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