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EFFECTS OF CETYLPYRIDINIUM CHLORIDE, LACTIC ACID AND SODIUM BENZOATE ON POPULATIONS OF LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS ON BEEF
Author(s) -
ÖZDEMIR HAYDAR,
GÜCÜKOĞLU ALI,
PAMUK ŞEBNEM
Publication year - 2006
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.1745-4565.2005.00033.x
Subject(s) - listeria monocytogenes , cetylpyridinium chloride , staphylococcus aureus , food science , lactic acid , chemistry , potassium sorbate , sodium benzoate , sodium , microbiology and biotechnology , bacteria , biology , biochemistry , organic chemistry , pulmonary surfactant , genetics , sugar
The effects of cetylpyridinium chloride (CPC), lactic acid (LA) and sodium benzoate (SB) on the Listeria monocytogenes and Staphylococcus aureus populations on beef were evaluated. Samples of longissimus dorsi beef muscle inoculated with L. monocytogenes and S . aureus were dipped into 0.5, 2.0 and 0.3% of CPC, LA and SB, respectively, or an equal mix of any two solutions for 15 s at 35C ± 1. CPC demonstrated 1.93 and 2.15 log reductions of L. monocytogenes and S. aureus , respectively, on the fifth day of refrigerated storage, whereas LA reduced L. monocytogenes and S. aureus by 1.72 and 0.99 log, respectively.Results indicated that the single intervention of CPC and LA solutions were more effective than mixed solutions of these decontaminants to reduce the pathogens of concern on beef.