Effect of Meat Curing Ingredients on Thermal Destruction of Listeria monocytogenes in Ground Pork.

Ground pork (15% fat) inoculated with a mixture of nine strains of Listeria monocytogenes (10-10 CFU/g) was mixed with different levels of curing ingredients, filled into baby food jars (140 ± 5 g/jar), and cooked in a waterbath to 60°C internal product temperature. Heating rates were similar among meat treatments with different additives. However, destruction of L.