Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination

Author(s)

Brasileiro, Isabela Sarmento ; Barbosa, Matheus ; Igarashi, Maria Crystina ; Biscola, Vanessa ; Maffei, Daniele Fernanda ; Landgraf, Mariza ; Gombossy de Melo Franco, Bernadette Dora

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 74, p. 7-13, DEC 2016.
• Web of Science Citations: 5

Abstract

The main factor responsible for occurrence of listeriosis associated to ready-to-eat meat products is assumed to be post-processing contamination during operations at retail and consumption. This study evaluated the antilisterial activity of growth inhibitors in bolognas and frankfurters, during storage at 8 degrees C for 30 days, simulating post-processing contamination with Listeria monocytogenes. Bolognas were manufactured with nisin-based NovaGARD (R) LM100, NovaGARD (R) NR100 and the individual components of these growth inhibitors. Frankfurters were manufactured with sodium lactate (Purasal S (R)) and immersed in liquid smoke (AM5 (R)). On the 10th day at 8 degrees C, counts of L. monocytogenes in experimentally contaminated bolognas containing NovaGARD (R) LM100 and in frankfurters containing sodium lactate and treated with liquid smoke were 3 log lower than in controls, and in the products manufactured with the individual components of NovaGARD (R) LM100 and NovaGARD (R) NR100. These growth inhibitors, when used correctly, can increase the robustness of existing safety and quality assurance programs in the meat industry. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC