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- Title
EFFECT OF DIFFERENT ORGANIC ACID TREATMENTS WITH SIMILAR pH TO CONTROL LISTERIA MONOCYTOGENES ON COOKED FRANKFURTERS.
- Authors
Daskalov, H.
- Abstract
AIM: The antilisterial effect of different organic acid (2.5% acetic acid; 0.5% lactic acid; 0.3% citric acids) treatments with similar pH (2.85; 2.85; 2.78) on commercially produced frankfurters was studied. METHODS: Sausages were inoculated (3 to 4 logs CFU/cm²) with 10-strain mixture of Listeria monocytogenes cultures originating from different sources. Six treatments were applied (hot water 55°C for 10 s; hot water 55°C for 30 s; acid solution 55°C for 10 s; acid solution 55°C for 30 s; hot water 55°C for 10 s and cold water 4°C for 1 min.; acid solution 55°C for 10 s and cold water 4°C for 1 min). RESULTS: Data showed that treatment with acid solutions 55°C for 30 s (2.5% acetic acid and 0.5% lactic acid) had a stronger antilisterial effect. In these cases, ⩾ 2 logs CFU/cm² reduction of L. monocytogenes on surface of experimental frankfurters was observed. No significant differences (P ⩾ 0.05) were noted between applied treatments. The pH of all treated frankfurters was similar to that of distilled water. CONCLUSIONS: The practical application of results of the study is discussed.
- Subjects
UNITED States; LISTERIA monocytogenes; ORGANIC acids; FRANKFURTER sausages; SAUSAGES; LISTERIOSIS
- Publication
Trakia Journal of Sciences, 2012, Vol 10, Issue 1, p70
- ISSN
1312-1723
- Publication type
Article