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


  • 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.

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