Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions.
The objective of this study was to investigate natural antimicrobials including cranberry powder, dried vinegar and lemon juice/vinegar concentrate, and post-lethality interventions (lauric arginate, octanoic acid, thermal treatment and high hydrostatic pressure) for the control of Listeria monocytogenes on alternatively-cured frankfurters. Lauric arginate, octanoic acid, and high hydrostatic pressure (400 MPa) reduced L. monocytogenes populations by 2.28, 2.03, and 1.88 log 10 CFU per g compared to the control. L. monocytogenes grew in all post-lethality intervention treatments, except after a 600 MPa high hydrostatic pressure treatment for 4 min. Cranberry powder did not inhibit the growth of L. monocytogenes, while a dried vinegar and a vinegar/lemon juice concentrate did. This study demonstrated the bactericidal properties of high hydrostatic pressure, octanoic acid and lauric arginate, and the bacteriostatic potential of natural antimicrobial ingredients such as dried vinegar and vinegar/lemon juice concentrate against L. monocytogenes.
Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
Nicolas A
NA
Lavieri
Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011, United States. Electronic address: sebranek@iastate.edu.
Joseph G
JG
Sebranek
Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011, United States.
Byron F
BF
Brehm-Stecher
Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
Joseph C
JC
Cordray
Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
James S
JS
Dickson
Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
Ashley M
AM
Horsch
Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011, United States.
Stephanie
S
Jung
Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
Elaine M
EM
Larson
Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011, United States.
David K
DK
Manu
Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011, United States.
Aubrey F
AF
Mendonca
D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives* / Q000494:pharmacology; D002210:Caprylates / Q000494:pharmacology*; D002417:Cattle; D002957:Citrus; D003257:Consumer Product Safety; D004032:Diet; D005516:Food Microbiology; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D028321:Plant Preparations / Q000494:pharmacology; D011312:Pressure; D013552:Swine; D029799:Vaccinium macrocarpon
D000900:Anti-Bacterial Agents; D002210:Caprylates; D028321:Plant Preparations; C031371:N(alpha)-lauroylarginine ethyl ester; D001120:Arginine; C031492:octanoic acid; D019342:Acetic Acid
Alternatively cured frankfurters; Antimicrobial ingredient; Listeria monocytogenes; Nitrite; Post-lethality intervention