Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature-abused vacuum-packaged wieners

Pediococcus acidilactici JBL1095 (pediocin AcH producer) and P. acidilactici LB42 (bacteriocin nonproducer) were evaluated for the production of antilisterial compounds in packages of all-beef wieners. Commercially processed, freshly manufactured, unpackaged wieners were surface inoculated (ca. 10(5...

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Bibliographic Details
Published in:Journal of food protection 1992-02, Vol.55 (2), p.98-103
Main Authors: Degnan, A.J. (University of Wisconsin-Madison, Madison, WI), Yousef, A.E, Luchansky, J.B
Format: Article
Language:English
Subjects:
ALIMENTOS
ALMACENAMIENTO
ANTIBIOTICOS
ANTIBIOTIQUE
BACTERIA
Biological and medical sciences
CONTEO DE CELULAS
EMBALAJE EN VACIO
EMBALLAGE SOUS VIDE
Food industries
Fundamental and applied biological sciences. Psychology
LISTERIA MONOCYTOGENES
Meat and meat product industries
NUMERATION CELLULAIRE
PEDIOCOCCUS
Pediococcus acidilactici
PRODUIT ALIMENTAIRE
PROPIEDADES ANTIMICROBIANAS
PROPRIETE ANTIMICROBIENNE
REFRIGERACION
REFRIGERATION
SALCHICHA
SAUCISSE
STOCKAGE
TEMPERATURA
TEMPERATURE
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Summary:Pediococcus acidilactici JBL1095 (pediocin AcH producer) and P. acidilactici LB42 (bacteriocin nonproducer) were evaluated for the production of antilisterial compounds in packages of all-beef wieners. Commercially processed, freshly manufactured, unpackaged wieners were surface inoculated (ca. 10(5) CFU/g) as follows: (i) untreated control; (ii) a three-strain (Scott A, V7, 101M) mixture of Listeria monocytogenes; (iii) strain JBL1095; (iv) L. monocytogenes and strain JBL1095; and (v) L. monocytogenes and strain LB42. Wieners were vacuum packaged and cell numbers, pH, and bacteriocin activity within packages were determined following storage at refrigeration (4 degrees C) or abuse (25 degrees C) temperatures for 72 and 8 d, respectively. L. monocytogenes and pediococci survived in packages held at 4 degrees C, but pediococci did not produce acid or pediocin during refrigerated storage. At 25 degrees C, total numbers of L. monocytogenes (treatment ii) increased 3.2 log(10) CFU/g and the pH of the fluid (exudate) within packages increased from 5.5 to 5.6. In contrast, L. monocytogenes survived but did not grow in packages inoculated with strain LB42 (treatment v), and was inhibited (average reduction of 2.7 log(10) CFU/g) in packages inoculated with strain JBL1095 (treatment iv) during storage at 25 degrees C for 8 d. The pH of exudate in packages inoculated with strains JBL1095 (treatment iv) or LB42 (treatment v) showed a similar decline (ca. 5.5 to 4.6). The onset of bacteriocin production coincided with early-logarithmic growth of JBL1095 (treatment iv) and continued into the late logarithmic phase. These data suggest that bacteriocinogenic pediococci can be used to control L. monocytogenes in temperature-abused, cook/chill meats
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-55.2.98