Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Proteinbased Edible Casings Academic Article

abstract

• Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzoic acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface-inoculated to contain 103 Listeria monocytogenes CFU/g, and examined for numbers of L. monocytogenes, mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), and yeast/mold during 42 d of storage at 4C. Listeria populations on hot dogs prepared with WPI-1.0%-PABA casings remained relatively unchanged; however, numbers of Listeria on hot dogs prepared with WPI-0.0%-PABA, collagen, and natural casings increased about 2.5 logs during 42 d of refrigerated storage. Populations of MAB, LAB, and mold on WPI-1.0%-PABA casings were 1 to 3 logs lower compared to others casings.

authors

• Osburn, Wesley

published proceedings

• Journal of Food Science

author list (cited authors)

• Cagri, A., Ustunol, Z., Osburn, W., & Ryser, E. T.

citation count

• 38

complete list of authors

• Cagri, A||Ustunol, Z||Osburn, W||Ryser, ET

publication date

• January 2003

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Biodefense
• Emerging Infectious Diseases
• Prevention
• Vaccine Related

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2003.tb14155.x

start page

• 291

end page

• 299

volume

• 68

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.2003.tb14155.x