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Effets inhibiteurs des sels d'acides organiques sur la survie de Listeria monocytogenes dans les saucisses de Francfort.

Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters.

Auteurs : LU Z., SEBRANEK J. G., DICKSON J. S., et al.

Type d'article : Article

Résumé

Sodium diacetate (SD), sodium diacetate plus potassium benzoate (SD-PB), and sodium lactate plus sodium diacetate plus potassium benzoate (SL-SD-PB) were selected for initial effectiveness against Listeria monocytogenes on frankfurters. Treatments were evaluated at -2.2, 1.1, 4.4, 10.0, and 12.8 °C for up to 90 days. The compounds were applied as 3 or 6% dipping solutions for surface treatment. The treated frankfurters were inoculated with a five-strain cocktail of L. monocytogenes using cells for each package of two frankfurters. The maximum population of L. monocytogenes was decreased and generation time and lag phase were increased after surface treatments with 6% SD, 6% SL-SD-PB, 3% SD-PB, and 6% SD-PB solutions at 1.1 °C. Surface treatment of frankfurters with SD at 6% was more effective for inhibiting L. monocytogenes growth than other treatments. In this study, L. monocytogenes survived in refrigerated storage even in the presence of the additives tested.

Détails

  • Titre original : Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters.
  • Identifiant de la fiche : 2005-2095
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 68 - n. 3
  • Date d'édition : 03/2005

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