Combining Antimicrobials and Hydrodynamic Pressure Processing for Control of Listeria Monocytogenes in Frankfurters*
نویسندگان
چکیده
The safety of ready-to-eat meat products such as frankfurters can be enhanced by antimicrobials and postpackaging treatment to control the growth of Listeria monocytogenes. We evaluated the effectiveness of dipping frankfurters in sodium lactate (SL), sodium diacetate (SD) and nisin (N) solutions, followed by hydrodynamic pressure processing (HDP), to control L. monocytogenes during storage at 4C for 28 days. Frankfurters were surface inoculated with a five-strain mixture of L. monocytogenes after dipping in (1) control (sterile water), (2) 10% SL, (3) 5% SD, (4) SL + SD, (5) N (5000 IU/ mL), (6) N + SL, (7) N + SD and (8) N + SL + SD for 5 min. The frankfurters were vacuum packed and were either treated with or without hydrodynamic pressure. The frankfurters were periodically analyzed for populations of L. monocytogenes on modified Oxford agar, aerobic cell populations on tryptic soy agar with 0.6% yeast extract and pH on days 0, 7, 14 and 28. HDP treatment significantly reduced L. monocytogenes populations in frankfurters. Dipping treatments containing N showed greater L. monocytogenes reduction than that with SL and/or SD treatment; however, the difference was not significant. The combination of N and HDP treatment resulted in more than 2 log cfu/g reduction in L. monocytogenes populations after 28-days storage. A synergistic effect between N and HDP was observed for inhibition of L. monocytogenes. The reduction in aerobic cell populations during storage * The U.S. Department of Agriculture (USDA) neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of other products that may also be available. 1 Corresponding author. TEL: (301) 504-7003; FAX: (301) 504-8438; EMAIL: jpatel@
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Control of Listeria Monocytogenes on Frankfurters with Antimicrobials and Hydrodynamic Pressure Processing*
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