Application of enterocins as biopreservatives against Listeria innocua in meat products.
The antilisterial effect 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 4,800 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 degrees C for 37 days. In deboned chicken breasts stored at 70 degrees C for 7 days, 4,800 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 degrees C for up to 6 days, 1,600 AU/g kept L. innocua counts under 3 MPN/g, while the control batch reached 50 CFU/g. In espetec sausages, 648 AU/g diminished the number of L. innocua under 50 CFU/g from the fifth day until the end of the process (12 days) while the control batch kept the initial counts (3 x 104 CFU/g). This is the first report on enterocins showing an antilisterial effect in different types of meat products.
Aymerich
T
T
IRTA-CeRTA, Meat Technology Center, Granja Camps i Armet, Monells, Spain. teresa.aymerich@irta.es
Garriga
M
M
Ylla
J
J
Vallier
J
J
Monfort
J M
JM
Hugas
M
M
D000818:Animals; D001430:Bacteriocins / Q000494:pharmacology*; D002645:Chickens; D015169:Colony Count, Microbial; D003296:Cooking; D005519:Food Preservation / Q000379:methods*; D008087:Listeria / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D011202:Poultry Products / Q000382:microbiology*; D013552:Swine
D001430:Bacteriocins; C107799:enterocin A; C107801:enterocin B