Inhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobials

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dc.contributor.authorGoode, Jennifer Annen
dc.contributor.committeechairPierson, Merle D.en
dc.contributor.committeememberSumner, Susan S.en
dc.contributor.committeememberMarcy, Joseph E.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:46:56Zen
dc.date.adate2001-10-30en
dc.date.available2014-03-14T20:46:56Zen
dc.date.issued2001-10-18en
dc.date.rdate2002-10-30en
dc.date.sdate2001-10-22en
dc.description.abstractThe objective of this study was to determine the effect of vacuum packaging and 100% CO₂ with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO₂ or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO₂ than those packaged in a vacuum atmosphere (P £ 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO₂ atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO₂ atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P £ 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO₂ atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-10222001-111731en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-10222001-111731/en
dc.identifier.urihttp://hdl.handle.net/10919/35459en
dc.publisherVirginia Techen
dc.relation.hasparttableref.PDFen
dc.relation.haspartfigures.PDFen
dc.relation.haspartMethods.pdfen
dc.relation.haspartcoverpage.PDFen
dc.relation.haspartReview.pdfen
dc.relation.haspartfig7.PDFen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectListeria monocytogenesen
dc.subjectsodium lactateen
dc.subjectsodium acetateen
dc.subjectsodium diacetateen
dc.subjectfrankfurtersen
dc.subjectcarbon dioxideen
dc.titleInhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobialsen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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