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Formulation des saucisses de Francfort à l'aide de substances antimicrobiennes pour contrôler la contamination par Listeria monocytogènes après préparation, lors de l'entreposage à 4 °C dans des emballages sous vide.

Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 °C in vacuum packages.

Auteurs : BEDIE G. K., SAMELIS J., SOFOS J. N., et al.

Type d'article : Article

Résumé

Postprocessing contamination of cured meat products with Listeria monocytogenes during slicing and packaging is difficult to avoid, and hurdles are needed to control growth of the pathogen during product storage. This study evaluated the influence of antimicrobials, included in frankfurter formulations, on L. monocytogenes populations during refrigerated (4 °C) storage of product inoculated after peeling of casings and before vacuum packaging. The results indicate that concentrations of sodium acetate (0.25%) or higher (0.5%) may control growth of L. monocytogenes for approximately 30 days, while levels of sodium lactate (3%) and sodium diacetate (0.25%) may be inhibitory for 70 and 35 to 50 days. Moreover, levels of sodium lactate (6%) or sodium diacetate (0.5%) higher than those presently permitted by the USDA-FSIS may provide complete control at 4 °C of growth (120 days) of L. monocytogenes.

Détails

  • Titre original : Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 °C in vacuum packages.
  • Identifiant de la fiche : 2002-2498
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 64 - n. 12
  • Date d'édition : 12/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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