Cultured Dextrose as natural preservation method to control Listeria monocytogenes in RTE meats
2025-09-30
RTE meats (ham, turkey, hot dogs) – Listeria control
- Products: Cultured Dextrose fermentate.
- Dosage: 0.8–1.5%. Lower fat/low salt matrices trend higher.
- Directions:
- Add liquid solution to brine or directly to meat batter/emulsion after salt/phosphates for uniform dispersion.
- For sliced RTE, ensure post-lethality application is in-batter, not surface-only, unless using surface spray (0.5–1.0% w/w pickup).
- Results:
- Listeria monocytogenes: 1–2 log reduction vs. control and growth suppression for 60–120 days at 4°C.
- Typical data: Cooked ham with 1.0% Cultured Dextrose shows no Lm growth for 90 days; controls reach >2–3 log increase by day 60.
- Sensory: Neutral to slightly tangy; generally acceptable ≤1.2%.
Shelf-life: Extension of 30–60+ days compared to control, with delayed lactic acid bacteria outgrowth.
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