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Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films
Author(s) -
Cagri A.,
Ustunol Z.,
Ryser E.T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09547.x
Subject(s) - listeria monocytogenes , salmonella enterica , antimicrobial , food science , escherichia coli , salmonella , microbiology and biotechnology , chemistry , sorbic acid , serotype , inoculation , bacteria , biology , biochemistry , genetics , gene , immunology
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.