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Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel

Author:
Siragusa, G.R., Dickson, J.S.
Source:
Journal of food science 1992 v.57 no.2 pp. 293-296
ISSN:
0022-1147
Subject:
Listeria monocytogenes, beef, calcium, alginates, gels, plate count, acid treatment
Abstract:
Organic acids added to calcium allginate gels and immobilized on lean beef tissue inoculated with Listeria monocytogenes (Lm) reduced the population significantly more than did acid treatment alone. Lactic acid (1.7% v/v) immobilized in alginate reduced counts by 1.3 log10 units vs 0.03 log unit decrease from the acid treatment alone. Acetic acid (2% v/v) reduced counts 1.5 and 0.25 log units, respectively. Over 7 days, Lm proliferated in samples without acid and/or alginate treatment. Differential counts on selective and non-selective agars indicated ssblethal cellular injury occured. Alginate coatings did not enhance acid inhibition on fat tissue. Immobilized agents may have potential for raw meat decontamination.
Agid:
1386800