Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

摘要

The effect of plantaricin BM-1 on the behavior of Listeria Monocytogenes in sliced brined cooked ham during refrigerated storage (4°C and 9°C) was assessed. The combination of low storage temperature (4°C) and plantaricin can significantly reduced viable counts of L. Monocytogenes during storage (P < 0.05). When the same amount of plantaricin was applied, the growth of L. Monocytogenes in brined cooked ham stored at 4°C was significantly slower than that in sample stored at 9°C (P ＜0.01). Even combination of 1280 AU/g plantaricin and 4°Cstorage produced greater inhibition of L. monocytogenes than combination of 5120 AU/g plantaricin and 9°C. The combination of 4°C and 5120 AU/g plantaricin was the most effective treatment and can decrease the levels of L. monocytogenes 1.7 Log CFU/g at the end of storage.