Antimicrobials in the Formulation To Control Listeria monocytogenes Postprocessing Contamination on Frankfurters Stored at 4 deg C in Vacuum Packages

摘要

Postprocessing contamination of cured meat products with Listeria monocytogenes during slicing and packaging is difficult to avoid, and thus, hurdles are needed to control growth of the pathogen during product storage. This study evaluated the influence of antimicrobials, included in frankfurter formulations, on L. monocytogenes populations during refrigerated (4 deg C) storage of product inoculated (10~3 to 10~4 CFU/cm~2) after peeling of casings and before vacuum packaging. Frankfurters were prepared to contain (wt/wt) sodium lactate (3 or 6/100, as pure substance of a liquid, 60/100 wt/wt, commercial product), sodium acetate (0.25 or 0.5/100), or sodium diacetate (0.25 or 0.5/100).