Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination

• Growth inhibitors were tested in RTE meat products during cold storage for control of Listeria monocytogenes.
• Nisin-based NovaGARD®LM100 was the most effective.
• Growth inhibitors protect RTE meat products from post-processing cross contamination.
• Growth inhibitors can increase the robustness of existing safety and quality assurance programs in the meat industry.

The main factor responsible for occurrence of listeriosis associated to ready-to-eat meat products is assumed to be post-processing contamination during operations at retail and consumption. This study evaluated the antilisterial activity of growth inhibitors in bolognas and frankfurters, during storage at 8 °C for 30 days, simulating post-processing contamination with Listeria monocytogenes. Bolognas were manufactured with nisin-based NovaGARD®LM100, NovaGARD®NR100 and the individual components of these growth inhibitors. Frankfurters were manufactured with sodium lactate (Purasal S®) and immersed in liquid smoke (AM5®). On the 10th day at 8 °C, counts of L. monocytogenes in experimentally contaminated bolognas containing NovaGARD®LM100 and in frankfurters containing sodium lactate and treated with liquid smoke were 3 log lower than in controls, and in the products manufactured with the individual components of NovaGARD®LM100 and NovaGARD®NR100. These growth inhibitors, when used correctly, can increase the robustness of existing safety and quality assurance programs in the meat industry.