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Traitements antimicrobiens pour contrôler la Listeria monocytogenes dans la mortadelle et le jambon emballés sous vide et entreposés à 10 °C : traitements antimicrobiens.

Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 °C.

Auteurs : GEORNARAS I., BELK K. E., SCANGA J. A., et al.

Type d'article : Article

Résumé

The antilisterial effect of chemical dipping solutions on commercial bologna and ham slices, inoculated after processing, was evaluated during storage in vacuum packages at 10 °C. Samples were inoculated with a 10-strain composite of Listeria monocytogenes and subsequently immersed (25 plus or minus 2 °C) for 2 min in 2.5% acetic acid (AA), 2.5% lactic acid (LA), 5% potassium benzoate (PB), or 0.5% Nisaplin (commercial form of nisin, equivalent to 5000 IU/ml of nisin) solutions, either singly or sequentially, and then vacuum packaged and stored at 10 °C for 48 days. In addition to microbiological analysis, sensory evaluations were performed on uninoculated samples treated with AA, LA, or PB. Initial reductions (day 0) of the pathogen, compared with the controls, on bologna and ham samples treated with AA, LA, or PB ranged from 0.4 to 0.7 log CFU/cm2. Higher initial reductions were obtained for samples treated with Nisaplin alone and when followed by AA, LA, or PB. L. monocytogenes populations on control bologna and ham samples increased from 3.4 log CFU/cm2 were obtained for samples treated with Nisaplin alone and when followed by AA, LA, or PB. L. monocytogenes populations on control bologna and ham samples increased from 3.4 to 7.4 and 7.8 log CFU/cm2, respectively, in 8 days at 10 °C. Listericidal effects were observed for all treatments tested, except for Nisaplin applied on its own. The sequential treatment of Nisaplin plus LA reduced L. monocytogenes to undetectable levels in both products at the end of storage. The sequential treatments were also found to inhibit growth of spoilage microorganisms. Sensory evaluations indicated that dipping ham samples in AA (2.5%), LA (2.5%), or PB (5%) led to lower sensory scores. this study indicated that these treatments caused extensive listericidal effects, it may prove possible to reduce the levels of chemicals applied and still achieve adequate antilisterial activity.

Détails

  • Titre original : Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 °C.
  • Identifiant de la fiche : 2006-0334
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 68 - n. 5
  • Date d'édition : 05/2005

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