{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T21:55:53Z","timestamp":1788990953736,"version":"build-2803163510"},"reference-count":27,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2023,9,13]],"date-time":"2023-09-13T00:00:00Z","timestamp":1694563200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the ready-to-eat food industry, Listeria control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against Listeria monocytogenes to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of Listeria was monitored at different temperatures and times (4 \u00b0C for 17 w and 7 \u00b0C for 12 w). Control samples showed a progressive growth, reaching 5\u20136 log after 3 or 4 weeks. The rest of the samples showed constant counts of Listeria during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of Listeria at 7 \u00b0C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a \u201cReady-to-eat food unable to support the growth of L. monocytogenes other than those intended for infants and for special medical purposes\u201d.<\/jats:p>","DOI":"10.3390\/foods12183416","type":"journal-article","created":{"date-parts":[[2023,9,14]],"date-time":"2023-09-14T10:00:23Z","timestamp":1694685623000},"page":"3416","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2349-2899","authenticated-orcid":false,"given":"Gema","family":"Nieto","sequence":"first","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roc\u00edo","family":"Pe\u00f1alver","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmen","family":"Ortu\u00f1o","sequence":"additional","affiliation":[{"name":"Cathedra Biotechnology PROSUR, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan D.","family":"Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Cathedra Biotechnology PROSUR, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isidro","family":"Guill\u00e9n","sequence":"additional","affiliation":[{"name":"Cathedra Biotechnology PROSUR, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.tifs.2017.12.003","article-title":"Combining Reformulation, Active Packaging and Non-Thermal Post-Packaging Decontamination Technologies to Increase the Microbiological Quality and Safety of Cooked Ready-to-Eat Meat Products","volume":"72","author":"Horita","year":"2018","journal-title":"Trends Food Sci. 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