Effect of partial replacement of potassium lactate and sodium diacetate by natural green tea and grape seed extracts and postpackaging thermal treatment on the growth of Listeria monocytogenes in hotdog model system

Abstract

Low-(5%) and high-fat (20%) chicken and turkey hotdogs were formulated in three groups: no antimicrobials (control), chemical preservatives (potassium lactate and sodium diacetate) alone and partial replacement of chemical preservatives by green tea (GTE) and grape seed extracts (GSE), surface inoculated (c. 10 3 CFU g À1 ) with Listeria monocytogenes, treated with or without heat treatment (65°C for 104 s) to determine the growth of L. monocytogenes until spoilage (28 days). Maximum growth inhibitions (c. 2.0 CFU g À1 ) were observed in the treatments having chemical preservatives and plant extracts regardless of the meat and fat type. Furthermore, plant extracts along with chemical preservatives demonstrated additional inhibitory effect on the growth of L. monocytogenes survivors in chicken hotdog samples followed by postpackaging heat treatment. Results demonstrated that natural GTE and GSE can partially replace the chemical preservatives and further enhance the antilisterial activities when combined with heat treatment.

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

“…Maximum growth inhibition (∼2.0 log CFU/g) of L. monocytogenes was observed in chicken and turkey hot dogs treated with combinations of potassium lactate and sodium diacetate with green tea and grape seed extracts. The antilisterial effect was enhanced by heat treatment of the hot dogs, suggesting that the extracts can partially replace the chemical preservatives and enhance the antilisterial activities …”

Polyphenols Extracted From Grape Seeds and Its Effects as Antioxidant and Antimicrobial on Beef Sausage

“…(Monroy, 2007;Sasse et al, 2009 andKulkarni et al, 2011). In addition, grape seed extract exhibited antibacterial activity (Baydar et al, 2006;Over et al, 2009;Sagdic et al, 2011 andPerumalla et al, 2013).…”

Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria ( L. monocytogenes Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

“…Our results demonstrate the potential of thyme and oregano EOs to inhibit bacterial growth in food products whit high protein contents (10%–12.5% SPI) and a pH range from 5.5 to 6.5. Perumalla et al (2013) demonstrated that a combination of potassium lactate (3.00%) and sodium diacetate (0.15% or 0.20%), utilized as ingredients in the formulation of hotdog model systems, was able to inhibit L. monocytogenes growth; their blends achieved growth inhibitions of 3.4 and 2.4 Log CFU/g on the 16th and 21st days of storage, respectively, in the case of chicken hotdog samples, and of 3.2 and 1.6 Log CFU/g on the 16th and 21st days of storage, respectively, for turkey hotdog samples.…”