Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

Figure 1

Inhibition of streptomycin-resistant (1500 μg/mL) Listeria monocytogenes Scott A on fully cooked uncured deli turkey slices treated by organic acid postcook dips applied singly or in combination, packaged and stored aerobically at 4°C. Symbols depict means from triplicate identical replications (), pooled by treatment: 3.6% sodium lactate (), 3.6% potassium lactate (), 0.75% sodium citrate (), 3.6% sodium lactate + 0.25% sodium diacetate (), 3.6% sodium lactate + 3.6% potassium lactate + 0.25% sodium diacetate (), and inoculated, nontreated control (). Sliced product was treated by 1 min dip exposure to antimicrobial dips and then aseptically handled for enumeration of L. monocytogenes on streptomycin (1500 μg/mL) supplemented brain heart infusion (BHI) agar following 24 hr incubation of inoculated Petri plates at 37°C. Symbols enclosed within dashed boxes do not differ at , while sampling day-specific pooled treatment means bearing differing letters (a, b, c) differ at .