Details

Autor(en) / Beteiligte

• Lavieri, Nicolas A.
• Sebranek, Joseph G.
• Brehm-Stecher, Byron F.
• Cordray, Joseph C.
• Dickson, James S.
• Horsch, Ashley M.
• Jung, Stephanie
• Larson, Elaine M.
• Manu, David K.
• Mendonca, Aubrey F.

Titel

Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Ist Teil von

• Meat science, 2014-08, Vol.97 (4), p.568-574

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2014

Quelle

MEDLINE

Beschreibungen/Notizen

• The objective of this study was to investigate natural antimicrobials including cranberry powder, dried vinegar and lemon juice/vinegar concentrate, and post-lethality interventions (lauric arginate, octanoic acid, thermal treatment and high hydrostatic pressure) for the control of Listeria monocytogenes on alternatively-cured frankfurters. Lauric arginate, octanoic acid, and high hydrostatic pressure (400MPa) reduced L. monocytogenes populations by 2.28, 2.03, and 1.88log10CFU per g compared to the control. L. monocytogenes grew in all post-lethality intervention treatments, except after a 600MPa high hydrostatic pressure treatment for 4 min. Cranberry powder did not inhibit the growth of L. monocytogenes, while a dried vinegar and a vinegar/lemon juice concentrate did. This study demonstrated the bactericidal properties of high hydrostatic pressure, octanoic acid and lauric arginate, and the bacteriostatic potential of natural antimicrobial ingredients such as dried vinegar and vinegar/lemon juice concentrate against L. monocytogenes. •Antimicrobials and high hydrostatic pressure reduced L. monocytogenes populations.•Cranberry powder alone did not prevent Listeria monocytogenes growth.•Vinegar and vinegar/lemon juice concentrate slowed L. monocytogenes growth