Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham

Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim present study was to evaluate effect lactate and diacetate high pressure processing (HPP) inactivation three L. monocytogenes strains (CTC1011, CTC1034 Scott A) in sliced cooked ham. Inoculated vacuum-packed slices ham formulated without organic acids with lactate, or both were pressurized at 400 MPa for different holding times kinetics characterised by fitting primary secondary models. shape curves depended product formulation strain. Interestingly, caused a dose-dependent piezo-protection all strains, as HPP rate decreased increasing amounts comparison control product. design, validation implementation requires tailor-made approach, considering selection strain/s.