Document Detail

Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken.
MedLine Citation:
PMID:  21925036     Owner:  NLM     Status:  In-Data-Review    
A cocktail of Listeria monocytogenes strains was inoculated into cooked chicken (∼2.2 × 10(3) CFU g(-1)) which was then pressure-treated (600 MPa/2 min/20 °C) and stored for up to 105 days at 8 °C. In addition, sodium lactate (2% w/w) or a pressure-resistant Weissella viridescens strain, known to have antilisterial activity, were added to the meat prior to inoculation with the pathogen and pressure treatment, to investigate the effect on Listeria survival. Pressure treatment alone was not sufficient to eliminate all of the Listeria. Numbers of survivors were initially below the level of detection (50 CFU g(-1)) but increased during storage to reach >10(8) CFU g(-1) by day 21. The presence of W. viridescens significantly extended the lag phase of any Listeria that survived the initial pressure treatment by ∼35 days, but numbers then increased to reach ∼10(7) CFU g(-1) by day 105. The addition of 2% sodium lactate in combination with pressure treatment was most effective at inhibiting the growth of L. monocytogenes and numbers remained below the limit of detection throughout the 105 day storage. The addition of antimicrobial agents, in combination with pressure, could be used to give additional food safety assurance without increasing pressure hold time.
M F Patterson; A Mackle; M Linton
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Publication Detail:
Type:  Journal Article     Date:  2011-08-16
Journal Detail:
Title:  Food microbiology     Volume:  28     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2011 Dec 
Date Detail:
Created Date:  2011-09-19     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  1505-8     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, Northern Ireland, UK.
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