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Produits carnés : utilisation d'entérocines en tant que bioconservateurs inhibant le développement de Listeria innocua.

Application of enterocins as biopreservatives against Listeria innocua in meat products.

Auteurs : AYMERICH T., GARRIGA M., YLLA J., et al.

Type d'article : Article

Résumé

The antilisterial effects of enterocins A and B in meat and meat products (cooked ham, minced pork meat, deboned chicken breasts, pâté, and slightly fermented sausages (espetec) have been shown. An infective dose of 5 to 10 most probable numbers (MPN)/g to simulate the counts of Listeria generally found in meat products was used. Enterocins at 4800 AU/G reduced the numbers of Listeria innocua by 7.98 log cycles in cooked ham and by 9 log cycles in pâté when stored at 7 °C for 37 days. In deboned chicken breasts stored at 7 °C for 7 days, 4800 AU/cm2 of enterocins diminished the L. innocua counts in 5.26 log cycles when compared to the control batch. In minced pork meat held at 7 °C for up to 6 days, 1600 AU/g kept L. innocua counts under 3 MPN/g, while the control batch reached 50 CFU/g.

Détails

  • Titre original : Application of enterocins as biopreservatives against Listeria innocua in meat products.
  • Identifiant de la fiche : 2001-1937
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 6
  • Date d'édition : 06/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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