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Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings.

Author(s) : CAGRI A., USTUNOL Z., OSBURN W., et al.

Type of article: Article

Summary

Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzoic acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface-inoculated to contain 1000 Listeria monocytogenes CFU/g, and examined for numbers of L. monocytogenes, mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), and yeast/mould during 42 days of storage at 4 °C. Listeria populations on hot dogs prepared with WPI-1.0%-PABA casings remained relatively unchanged; however, numbers of Listeria on hot dogs prepared with WPI-0.0%-PABA, collagen, and natural casings increased about 2.5 logs during 42 days of refrigerated storage. Populations of MAB, LAB, and mould on WPI-1.0%-PABA casings were 1 to 3 logs lower compared with other casings.

Details

  • Original title: Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings.
  • Record ID : 2004-1263
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 1
  • Publication date: 2003/01
  • Document available for consultation in the library of the IIR headquarters only.

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