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Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films
- Cagri, A., Ustunol, Z., Ryser, E.T.
- Journal of food science 2002 v.67 no.6 pp. 2317-2324
- Escherichia coli O157, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, bologna, edible films, p-aminobenzoic acid, pathogens, sorbic acid, summer sausage, tensile strength, whey protein isolate
- Whey protein isolate (WPI) films (pH 5.2) containing 0.5 to 1.0% p-aminobenzoic acid (PABA) and/or sorbic acid (SA) were assessed for antimicrobial and mechanical properties while in contact with sliced bologna and summer sausage that were inoculated with Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica subsp. enterica serovar Typhimurium DT104. WPI films containing SA or PABA decreased L. monocytogenes, E. coli, and S. Typhimurium populations by 3.4 to 4.1,3.1 to 3.6, and 3.1 to 4.1 logs, respectively, on both products after 21 d at 4 °C. Background flora was inhibited compared with controls. Film tensile strength decreased while % elongation remained unchanged following 72 h of product contact.