Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions |
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| Affiliation: | 1. Department of Animal Science, Iowa State University, Ames, IA 50011, United States;2. Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011, United States;1. Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People''s Republic of China;2. College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People''s Republic of China;1. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada;2. Laboratory Services Division, University of Guelph, Guelph, Ontario, Canada;1. Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Thailand;2. Department of Food Science, College of Agricultural Sciences, 433 Rodney A. Erickson Food Science Building, The Pennsylvania State University, University Park, PA 16802, USA |
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| Abstract: | 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 (400 MPa) reduced L. monocytogenes populations by 2.28, 2.03, and 1.88 log10 CFU per g compared to the control. L. monocytogenes grew in all post-lethality intervention treatments, except after a 600 MPa 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. |
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