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Effet des traitements physicochimiques basés sur l'entérocine AS-48 sur le contrôle de Listeria monocytogenes et de Staphylococcus aureus dans un modèle de jambon cuit.

Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham.

Auteurs : ANANOU S., BANOS A., MAQUEDA M., et al.

Type d'article : Article

Résumé

Enterocin AS-48 was tested alone or in combination with chemical preservatives and/or heat against Listeria monocytogenes and Staphylococcus aureus in a cooked ham model system. AS-48 (20, 40 and 60 µg/g) alone was active against L. monocytogenes at 5 and 15°C, but it was not sufficient to avoid regrowth of Listeria during the 60 days storage. Combination of AS-48 (40 µg/g) with nitrite/nitrate, pentasodium tripolyphosphate, sodium benzoate or potassium sorbate improved the anti-Listeria effect during storage at 5°C. The most effective combination was AS-48-nitrite/nitrate (0.007%) that reduced Listeria below detection level from the beginning to end of storage. Although much more resistant, S. aureus was also inhibited by AS-48 alone at 5°C, and especially in combinations with nitrite/nitrate, pentasodium tripolyphosphate, sodium lactate and sodium acetate. Best results against both pathogens were obtained when sodium pyrophosphate was applied in combination with 60 µg/g AS-48. Sub-lethal heat (60°C, 2 min) clearly increased AS-48 activity against both Listeria and Staphylococcus. [Reprinted with permission from Elsevier. Copyright, 2009].

Détails

  • Titre original : Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham.
  • Identifiant de la fiche : 2010-0849
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 4
  • Date d'édition : 04/2010
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2009.07.010

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