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Inhibition de trois pathogènes dans les saucissons de Bologne et les saucissons d'été à l'aide de films comestibles antimicrobiens.

Inhibition of three pathogens on bologna and summer sausage using antimicrobial edible films.

Auteurs : CAGRI A., USTUNOL Z., RYSER E. T.

Type d'article : Article

Résumé

Whey protein isolate (WPI) films (pH 5.2) containing 0.5 to 1.0% p-aminobenzoic acid (PABA) and/or sorbic acid (SA) were assessed for antimicrobial and mechanical properties while in contact with sliced bologna and summer sausage that were inoculated with Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica subsp. enterica serovar Typhimurium DT104. WPI films containing SA or PABA decreased L. monocytogenes, E. coli, and S. Typhimurium populations by 3.4 to 4.1, 3.1 to 3.6, and 3.1 to 4.1 logs, respectively, on both products after 21 d at 4 °C. Background flora was inhibited compared with controls. Film tensile strength decreased while % elongation remained unchanged following 72 h of product contact.

Détails

  • Titre original : Inhibition of three pathogens on bologna and summer sausage using antimicrobial edible films.
  • Identifiant de la fiche : 2003-2883
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 6
  • Date d'édition : 08/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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