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Activité antimicrobienne du chlorure de cétylpyridinium contre Listeria monocytogenes sur des saucisses de Francfort et conséquences sur les caractéristiques qualitatives.

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes.

Auteurs : SINGH M., GILL V. S., THIPPAREDDI H., et al.

Type d'article : Article

Résumé

Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 55°C), spray pressures (20, 25, and 35 psi), and times of exposure (30, 40, and 60 s.). No significant differences were observed in the reductions achieved by 1% CPC + water wash and those achieved with 1% CPC treatment alone. L. monocytogenes populations were reduced by ca. 1.7 log CFU/g immediately following treatment, with no differences observed for different spray temperatures, pressures, or exposure times. The effectiveness of 1% CPC spray treatment (at 25°C, 20 psi, and 30 s. of exposure) against L. monocytogenes on vacuum-packaged frankfurters stored at 0 and 4°C for 42 days was then evaluated. Application of a 1% CPC surface spray to frankfurters immediately prior to packaging reduced L. monocytogenes concentrations by 1.4 to 1.7 log CFU/g and further restricted growth of the pathogen during 42 days of refrigerated storage, thereby meeting US Department of Agriculture alternatives 1 and 2 criteria for Listeria control. CPC treatment reduced aerobic plate counts, lactic acid bacteria, yeasts and moulds, total coliforms, and Escherichia coli populations on noninoculated frankfurters to below detectable limits. The 1% CPC treatment did not affect the colour of frankfurters stored for 42 days at 0 or 4°C. The effect of 1% CPC treatment on the firmness of frankfurters was also negligible.

Détails

  • Titre original : Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes.
  • Identifiant de la fiche : 2006-1857
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 68 - n. 9
  • Date d'édition : 09/2005

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