EFFECT OF REDUCED NITRITE CONTENT ON THE DEVELOPMENT OF LISTERIA MONOCYTOGENES IN PASTEURIZED MEAT PRODUCTS

摘要

IntroductionIn the framework of the project "Reduction of the use of nitrite in the preparation of organic meat products" a literature study has been performed followed by a challenge test with respect to the possibility of development of Clostridium botulinum in meat products with reduced nitrite content. Besides Clostridium also Listeria monocytogenes might pose a food safety risk in prepacked (sliced) cooked meat products distributed under refrigeration. Not clear is whether this risk might increase when the quantity of nitrite in the basic meat product is decreased. A challenge test has been performed with two industrially produced meat products, i.e. a cooked ham and a Bologna type sausage, with standard and reduced nitrite content.