The Inhibitory Effect of a Sodium Free Powder Preservative on Listeria Monocytogenes and Lactic Acid Bacteria in Turkey Ham Applications.

E. Heintz; H.J. Van Lent; K. Glass; M. Golden; L. Vega

The Inhibitory Effect of a Sodium Free Powder Preservative on Listeria Monocytogenes and Lactic Acid Bacteria in Turkey Ham Applications.

In: 63rd International Congress of Meat Science and Technology

Authors:

E. Heintz

E. Heintz ¹Niacet bv., Tiel., the Netherlands

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H.J. Van Lent

H.J. Van Lent ¹Niacet bv., Tiel., the Netherlands

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K. Glass

K. Glass ²Food Research Institute, Madison, Wisconsin, USA

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M. Golden

M. Golden ²Food Research Institute, Madison, Wisconsin, USA

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, and

L. Vega

L. Vega ³Niacet corp., Niagara Falls, New York, USA; eelco.heintz@niacet.nl

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Type:: Chapter

Pages:: 460–462

DOI:: https://doi.org/10.3920/9789086868605_203

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The research described in this short paper shows the antimicrobial efficacy of Provian^® K, a sodium free powder antimicrobial for Listeria monocytogenes and Lactic acid bacteria in cured and uncured turkey ham applications. The high concentration of the product results in low dosage levels which are effective against Listeria monocytogenes and lactic acid bacteria. Moreover the concentrated powder formulation contributes to advantages in shipping and storage compared to often used liquids. The sodium free composition makes the product suitable for sodium reduction programs. This research provides the meat industry with a powerful acetate based antimicrobial to replace current sodium containing preservatives and liquids.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Inhibitory Effect of a Sodium Free Powder Preservative on Listeria Monocytogenes and Lactic Acid Bacteria in Turkey Ham Applications.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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