Document Detail


Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth.
MedLine Citation:
PMID:  20854985     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Lauric arginate (LAE) at concentrations of 200 ppm and 800 ppm was evaluated for its effectiveness in reducing cold growth of Listeria monocytogenes in whole milk, skim milk, and Queso Fresco cheese (QFC) at 4°C for 15 to 28 d. Use of 200 ppm of LAE reduced 4 log cfu/mL of L. monocytogenes to a nondetectable level within 30 min at 4°C in tryptic soy broth. In contrast, when 4 log cfu/mL of L. monocytogenes was inoculated in whole milk or skim milk, the reduction of L. monocytogenes was approximately 1 log cfu/mL after 24 h with 200 ppm of LAE. When 800 ppm of LAE was added to whole or skim milk, the initial 4 log cfu/mL of L. monocytogenes was nondetectable following 24 h, and no growth of L. monocytogenes was observed for 15 d at 4°C. With surface treatment of 200 or 800 ppm of LAE on vacuum-packaged QFC, the reductions of L. monocytogenes within 24 h at 4°C were 1.2 and 3.0 log cfu/g, respectively. In addition, the overall growth of L. monocytogenes in QFC was decreased by 0.3 to 2.6 and by 2.3 to 5.0 log cfu/g with 200 and 800 ppm of LAE, respectively, compared with untreated controls over 28 d at 4°C. Sensory tests revealed that consumers could not determine a difference between QFC samples that were treated with 0 and 200 ppm of LAE, the FDA-approved level of LAE use in foods. In addition, no differences existed between treatments with respect to flavor, texture, and overall acceptability of the QFC. Lauric arginate shows promise for potential use in QFC because it exerts initial bactericidal activity against L. monocytogenes at 4°C without affecting sensory quality.
Authors:
K A Soni; R Nannapaneni; M W Schilling; V Jackson
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Publication Detail:
Type:  Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  93     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2010 Oct 
Date Detail:
Created Date:  2010-09-21     Completed Date:  2010-12-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4518-25     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Affiliation:
Department of Food Science, Nutrition and Health Promotion, Box 9805, Mississippi State University, Mississippi State 39762, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Anti-Bacterial Agents / pharmacology*
Arginine / pharmacology*
Cheese / microbiology*
Colony Count, Microbial
Consumer Product Safety
Consumer Satisfaction
Food Microbiology
Food Preservation / methods
Lauric Acids / pharmacology*
Listeria monocytogenes / drug effects*,  growth & development
Milk / microbiology*
Time Factors
Chemical
Reg. No./Substance:
0/Anti-Bacterial Agents; 0/Lauric Acids; 74-79-3/Arginine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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