Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids

Journal of Food Protection

Volumn 59, Issue 4, 1996, Pages 370-373

  Podolak, R K ^a   Zayas, J F ^a   Kastner, C L ^a   Fung, D Y C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Acetic acid; Beef; E. coli O157:H7; Fumaric acid; L. monocytogenes; Lactic acid

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 0000619316     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.4.370     Document Type: Article

References (19)

1. Anderson, M. E. 1992. Efficacies of acetic, lactic and two mixed acids in reducing numbers of bacteria on surfaces of lean meat. J. Food Safety 12:139-147.
2. Anderson, M. E. and R. T. Marshall. 1989. Interaction of concentration and temperature of acetic acid solution on reduction of various species of microorganisms on beef surfaces. J. Food Prot. 52:312-315.
3. Anderson, M., and R. T. Marshall. 1990. Reducing microbial population on beef tissues: concentration and temperature of lactic acid. J. Food Safety 10:181-189.
4. Beuchat, L. R., and D. A. Golden. 1989. Antimicrobials occurring naturally in foods. Food Technol. 43:134-142.
5. Corlett, D. A., Jr., and M. H. Brown. 1980. pH and Acidity, p. 92-111. In J. H. Silliker, A. C. Baird-Parker, F. L. Brylan, J. H. B. Christian, D. S. Clark, J. C. Olson, Jr., and T. A. Roberts (ed.), Microbial Ecology of Foods. Academic Press, New York.
6. Corlett, D. A., Jr., and M. H. Brown. 1980. Organic Acids, p. 126-135. In J. H. Silliker, A. C. Baird-Parker, F. L. Brylan, J. H. B. Christian, D. S. Clark, J. C. Olson, Jr., and T. A. Roberts (ed). Microbial Ecology of Foods. Academic Press, New York.
7. Dickson, J. S., and G. R. Siragusa. 1994. Survival of Salmonella ryphimurium, Escherichia coli O157:H7 and Listeria monocytogenes during storage on beef sanitized with organic acids. J. Food Safety 14:313-327.
8. Huhtanen, C. N., and E. J. Guy. 1981. Antifungal properties of esters of alkenoic and alkynoic acids. J. Food Sci. 49:281-283.
9. Lamprecht, E. C., and M. C. Elliot. 1974. Death rate of Salmonella oranienburg in fish meals as influenced by autoxidation treatment. J. Sci. Food Agric. 25:1329-1338.
10. Mensel, I. A., and R. A. Braum, Nov. 1968. Fumaric acid-improving agent for meat. U.S. Patent 3,413,126.
11. Ministry of Agriculture, Fisheries, and Food. 1962. Food additives and contaminants. Committee report on the review of the preservatives in food regulation (S. I. 1962 no. 1532). Ministry of Agriculture, Fisheries and Food, UK.
12. Monsanto Chemical Intermediates Co. 1978. Fumaric acid resine grade, Monsanto Pub. no. 9006. Monsanto, Pensacola, FL.
13. Neal, A. L., J. O. Weinstock, and J. O. Lampen.1965. Mechanisms of fatty acid toxicity for yeast. J. Bacteriol. 90 (1):126-131.
14. Pilone, G. J. 1975. Control of malo-lactic fermentation in table wines by addition of fumaric acid, p. 121. In J. G. Carr and C. V. Whiting (ed.), Lactic acid bacteria in beverages and food. Academic Press, London.
15. Robinson, W. D., and R. A. Mount. 1981. Kirk-Othmer Encyclopedia of Chemical Technology, 3rd ed., vol. 14, p. 770-793. Wiley Interscience, New York.
16. SAS Institute Inc. 1985. SAS Users' Guide to Statistical Analysis System. North Carolina State University, Raleigh, NC.
17. Siragusa, G. R., and J. S. Dickson. 1992. Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel. J. Food Sci. 57:293-296.
18. Slavinskaya, V. A., D. Kreile, D. Eglite, and I. Geimane, 1971. Latv. PSR Zinat. Akad Vestis Kim. 6:735. cited in (15). p. 776.
19. Stroll, U. 1970. Changes of acid composition in meat and meat products during processing and storage. Z. Lebensm. Forsch. 143(1): 1-5.