Short communicationModelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat

- We suggest the application of high hydrostatic pressure to produce safe meat systems of reduced salt.
- We identify the critical variables controlling the recovery of Listeria monocytogenes.
- We develop quantitative tools for identifying the optimal design of product formulations.
- Healthy niche products of extended shelf-life obeying EC regulations are proposed.

Current EC regulations require that ready-to-eat products should not exceed the limit of 100 CFU/g for Listeria monocytogenes throughout their shelf-life. On that basis a quantitative analysis for high hydrostatic pressure to produce safe (regarding L. monocytogenes levels) cured meat products with low salt concentration has been developed. An extended Doehlert design for a range of pressures (450-800 MPa), sodium chloride (0-34.9 g/L) and sodium nitrite (mg/L) concentrations, as well as the resulting aw (0.955-0.987) levels, was generated. Based on the logistic regression analysis, it appears that the recovery of L. monocytogenes is influenced by the applied pressure, the storage time and the synergistic effect of pressure and aw on inhibiting microbial recovery. This means that the sodium chloride and sodium nitrite concentrations tested indirectly affected the recovery of Listeria and consequently the shelf-life of the product by regulating the aw levels. The lower the water activity, the less the inactivation and recovery induced by pressure immediately and during storage, respectively.