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Contrôle de Listeria monocytogenes sur les saucisses de Francfort avec des substances antimicrobiennes dans la formulation et par immersion dans des solutions d'acides organiques.

Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.

Auteurs : BARMPALIA I. M., GEORNARAS I., BELK K. E., et al.

Type d'article : Article

Résumé

The antilisterial activity of sodium lactate (SL) and sodium diacetate (SD) was evaluated in a frankfurter formulation and in combination with a dipping treatment into solutions of lactic acid or acetic acid after processing and inoculation. Pork frankfurters were formulated with 1.8% SL or 0.25% SD or combinations of 1.8% SL with 0.25 or 0.125% SD. After processing, frankfurters were inoculated with a 10-strain composite of Listeria monocytogenes and left undipped or were dipped (2 min) in 2.5% solutions of lactic acid or acetic acid (23 plus or minus 2 °C) before vacuum packaging and storage at 10°C for 40 days. Total microbial populations and L. monocytogenes, lactic acid bacteria, and yeasts and moulds were enumerated during storage. Sensory evaluations were also carried out on frankfurters treated and/or formulated with effective antimicrobials. The combination of 1.8% SL with 0.25% SD provided complete inhibition of L. monocytogenes growth throughout storage. Dipping in lactic acid or acetic acid reduced initial populations by 0.7 to 2.1 log CFU/cm2, but during storage (12 to 20 days), populations on dipped samples without antimicrobials in the formulation reached 5.5 to 7.9 log CFU/cm2. For samples containing single antimicrobials and dipped in lactic acid or acetic acid, L. monocytogenes growth was completely inhibited or reduced over 12 and 28 days, respectively, whereas final populations were lower (P < 0.05) than those in undipped samples of the same formulations. Bactericidal effects during storage were observed in frankfurters containing combinations of SL and SD that were dipped in organic acid solutions. Inclusion of antimicrobials in the formulation and/or dipping the product into organic acid solutions did not affect the flavour and overall acceptability of products. The results of the study may be valuable to meat processors as they seek approaches for meeting new regulatory requirements.

Détails

  • Titre original : Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
  • Identifiant de la fiche : 2005-1345
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 67 - n. 11
  • Date d'édition : 11/2004

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