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Inhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobials

by Goode, Jennifer Ann.

Abstract (Summary)
The objective of this study was to determine the effect of vacuum packaging and 100% CO2 with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO2 or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO2 than those packaged in a vacuum atmosphere (P ? 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO2 atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO2 atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P ? 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO2 atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse. ii
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School:Virginia Polytechnic Institute and State University

School Location:USA - Virginia

Source Type:Master's Thesis

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