Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method

Meat Sci. 2010 Jun;85(2):312-8. doi: 10.1016/j.meatsci.2010.01.020. Epub 2010 Feb 4.

Abstract

Viability of Listeriamonocytogenes was monitored on frankfurters formulated with or without potassium lactate and sodium diacetate at a ratio of ca. 7:1 and treated with lauric arginate (LAE; 22 or 44ppm) using the Sprayed Lethality in Container (SLIC(R)) delivery method. Without antimicrobials, pathogen numbers remained relatively constant at ca. 3.3logCFU/package for ca. 30d, but then increased to ca. 8.4logCFU/package over 120d. Regardless of whether or not lactate and diacetate were included, when treated with LAE, pathogen numbers decreased from ca. 3.3logCFU/package to ca. 1.5logCFU/package within 2h, but then increased to 7.3 and 6.7logCFU/package, respectively, after 120d. When frankfurters were formulated with lactate and diacetate and treated with LAE, pathogen numbers decreased by ca. 2.0logCFU/package within 2h and remained relatively unchanged over the 120d. These data confirm that LAE provides an initial lethality towards L. monocytogenes and when used in combination with reduced levels/ratio of lactate and diacetate as an ingredient for frankfurters provides inhibition throughout shelf life.

MeSH terms

  • Acetates / pharmacology*
  • Animals
  • Arginine / pharmacology*
  • Food Preservation
  • Food Preservatives / pharmacology
  • Lactates / pharmacology*
  • Lauric Acids / pharmacology*
  • Listeria monocytogenes / drug effects*
  • Meat Products / analysis*

Substances

  • Acetates
  • Food Preservatives
  • Lactates
  • Lauric Acids
  • sodium diacetate
  • Arginine