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INHIBITION OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI 0157:H7 ON BEEF MUSCLE TISSUE BY LACTIC OR ACETIC ACID CONTAINED IN CALCIUM ALGINATE GELS 1
Author(s) -
SIRAGUSA GREGORY R.,
DICKSON JAMES S.
Publication year - 1993
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1993.tb00102.x
Subject(s) - lactic acid , acetic acid , listeria monocytogenes , calcium alginate , salmonella , escherichia coli , bacteria , chemistry , agar , food science , calcium , organic acid , microbiology and biotechnology , biochemistry , biology , organic chemistry , genetics , gene
A method of applying organic acids contained in a calcium alginate gel was tested for inhibiting bacteria contaminating sterile lean beef tissue surfaces. Treated samples were incubated at 5C under controlled moisture conditions for up to 7 days and viable populations of the pathogens determined. For counts of L. monocytogenes, recovered on tryptic soy agar, alginate/lactic acid treatment reduced the log 10 counts 1.8 units vs 0.96 for acid treatment without alginate. With acetic acid, log 10 reductions were 1.51 vs 2.33 for the alginate/acetic acid vs acetic acid treatment alone . S. typhimurium was reduced 2.11 log 10 units vs 1.11 for alginate/lactic acid and acid treatments alone, respectively. The same trend held for E. coli 0157:H7, although the reduction was considerably less, 0.74 log 10 reduction vs 0.5 for alginate/lactic acid application vs acid alone. Both Gramnegative organisms were less inhibited by acetic acid treatments .