Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action.
Bacteriocin-producing (Bac⁺) lactic acid bacteria (LAB) comprising selected strains ofLactobacillus curvatus,Lactococcus lactis,Pediococcus acidilactici, andEnterococcus faeciumandthailandicuswere examined for inhibition ofListeria monocytogenesduring hotdog challenge studies. The Bac⁺ strains, or their cell-free supernatants (CFS), were grouped according to mode-of-action (MOA) as determined from prior studies. Making a mixture of as many MOAs as possible is a practical way to obtain a potent natural antimicrobial mixture to addressL. monocytogenescontamination of RTE meat products (i.e., hotdogs). The heat resistance of the bacteriocins allowed the use of pasteurization to eliminate residual producer cells for use as post-process surface application or their inclusion into hotdog meat emulsion during cooking. The use of Bac⁺ LAB comprising 3× MOAs directly as co-inoculants on hotdogs was not effective at inhibitingL. monocytogenes.However, the use of multiple MOA Bac⁺ CFS mixtures in a variety of trials demonstrated the effectiveness of this approach by showing a >2-log decrease ofL. monocytogenesin treatment samples and 6-7 log difference vs.


METHODS
These data suggest that surface application of multiple mode-of-action bacteriocin mixtures can provide for an Alternative 2, and possibly Alternative 1, process category as specified by USDA-FSIS for control ofL. monocytogeneson RTE meat products.
Department of Animal and Food Science, University of Kentucky, 213 W.P. Garrigus Building, Lexington, KY 40546-0215, USA. paul.v@uky.edu.
Paul Priyesh
PP
Vijayakumar
Department of Animal and Food Science, University of Kentucky, 213 W.P. Garrigus Building, Lexington, KY 40546-0215, USA. peter.muriana@okstate.edu.|Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA. peter.muriana@okstate.edu.
Peter M
PM
Muriana
Listeria monocytogenes; bacteriocin; biopreservatives; mode-of-action; ready-to-eat meats