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Complete inhibition of low levels of Listeria monocytogenes on refrigerated chicken meat with pediocin AcH bound to heat-killed Pediococcus acidilactici cells.

Author(s) : GOFF J. H., BHUNIA A. K., JOHNSON M. G

Type of article: Article

Summary

A pediocin-cell preparation from Pediococcus acidilactici H (pediocin AcH) was prepared by binding this bacteriocin to heat-killed producer cells by adjusting the pH of the medium to 6. This preparation, when added to irradiation-sterilized raw chicken breast meat in two experiments, had an inhibitory effect on Listeria monocytogenes Scott A during incubation at 5 deg C. Although L. monocytogenes Scott A was inhibited, residual pediocin was not detectable in the exudates from treated raw chicken. Experiments with sodium dodecyl sulfate showed that the pediocin remained bound to chicken proteins and retained antilisterial activity. Conversely, pediocin did not bind as readily to cooked chicken. When bound to raw chicken before cooking, pediocin activity was found associated with the cooked chicken. Collectively the data indicate that raw chicken treated with pediocin AcH exhibits antilisterial activity both before and after cooking.

Details

  • Original title: Complete inhibition of low levels of Listeria monocytogenes on refrigerated chicken meat with pediocin AcH bound to heat-killed Pediococcus acidilactici cells.
  • Record ID : 1997-3426
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 11
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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