Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry

Food Microbiology

Volumn 15, Issue 3, 1998, Pages 259-264

  Vignolo, G ^a   Fadda, S ^a   De Kairuz, M N ^a   De Holgado, A P R ^a   Oliver, G ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ALGINIC ACID; ANTIBACTERIAL ACTIVITY; ASCORBIC ACID; BACTERIOCIN; DECONTAMINATION; INOCULATION; LACTATE SODIUM; LACTOCIN; NITRITE; SLURRY; SODIUM CHLORIDE; SODIUM NITRITE;

LISTERIA MONOCYTOGENES;

EID: 0032102683     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1997.0166     Document Type: Article

References (19)

1. Boyle, D. L., Sofos, J. N. and Schmidt, G. R. (1990) Thermal destruction of Listeria monocytogenes in a meat slurry and in ground beef. J. Food Protect. 53, 327-329.
2. Farber, J. M. (1989) Thermal resistance of Listeria monocytogenes in foods. Int. J. Food Microbiol. 8, 285-291.
3. Farber, J. M. and Peterkin, P. I. (1991) Listeria monocytogenes, a food-borne pathogen. Microbiol. Rev. 55, 476-511.
4. Johnson, J. L., Doyle, M. P. and Cassens, R. G. (1990) Listeria monocytogenes and other Listeria spp. in meat and meat products. A review. J. Food Protect. 53, 81-91.
5. Johnson, J. L., Doyle, M. P., Cassens, R. G. and Schoeni, J. L. (1988) Fate of Listeria monocytogenes in tissues of experimentally infected cattle and in hard salami. Appl. Environ. Microbiol. 54, 497-501.
6. Juntilla, J., Hirn, J., Hill, P. and Nurmi, E. (1989) Effect of different levels of nitrite and nitrate on the survival of Listeria monocytogenes during the manufacture of fermented sausage. J. Food Protect. 52, 158-161.
7. Qvist, S., Sehested, K. and Zeuthen, P. (1994) Growth suppression of Listeria monocytogenes in a meat product. Int. J. Food Microbiol. 24, 283-293.
8. Schmidt, G. R. and Means W. J. (1986). Process for Preparing Algin/calcium Gel Structured Meat Products. US Patent 4, 603, 054.
9. Shahamat, M., Seaman, A. and Woodbine, M. (1980). Influence of sodium chloride, pH and temperature on the inhibitory activity of sodium nitrite on Listeria monocytogenes. In Microbial Growth and Survival in Extremes of Environment (Eds G. W. Gould and J. E. L. Corry) pp. 227-237. London: Academic Press.
10. Shahidi, F. (1991) Developing alternative meat-curing systems. Trends Food Sci. Technol. September, 219-222.
11. Shelef, L. A. (1989) Survival of Listeria monocytogenes in ground beef or liver during storage at 4 and 25°C. J. Food Protect. 52, 379-383.
12. Shelef, L. A. (1994) Antimicrobial effects of lactates: a review. J. Food Protect. 57, 445-450.
13. Shelef, L. A. and Yang, Q. (1991) Growth suppression of Listeria monocytogenes by lactates in broth, chicken, and beef. J. Food Protect. 54, 283-287.
14. Vignolo, G., Fadda, S., Kairuz, M. N., R. Holgado, A. A. P. and Oliver, G. (1996) Control of Listeria monocytogenes in ground beef by "Lactocin 705", a bacteriocin produced by Lactobacillus casei CRL 705. Int. J. Food Microbiol. 29, 397-402.
15. Vignolo, G. M., Suriani, F., R. Holgado, A. A. P. and Oliver, G. (1993) Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages. J. Appl. Bacteriol. 75, 344-349.
16. Vignolo, G. M., R. Holgado, A. A. P. and Oliver, G. (1986) Isolation and identification of the lactic acid bacteria involved in the ripening of cured meat products. Microbiologie-Aliments-Nutrition 4, 87-94.
17. Yen, L. C., Sofos, J. N. and Schmidt, G. R. (1991) Effect of meat curing ingredients on thermal destruction of Listeria monocytogenes in ground pork. J. Food Protect. 54, 408-412.
18. Yen, L. C., Sofos, J. N. and Schmidt, G. R. (1992) Thermal destruction of Listeria monocytogenes in ground pork with water, sodium chloride and other curing ingredients. Lebensm. Wiss. Technol. 25, 61-65.
19. Yousef, A. E., Luchansky, J. B., Degnan, A. J. and Doyle, M. P. (1991) Behaviour of Listeria monocytogenes in wiener exudates in the presence of Pediococcus acidilactici H or pediocin AcH during storage at 4 or 25°C. Appl. Environ. Microbiol. 57, 1461-1467.