Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

DOI

10.2991/ap3er-15.2015.64How to use a DOI?

Keywords

component; refrigerated storage; plantaricin; Listeria Monocytogenes; brined cooked ham

Abstract

The effect of plantaricin BM-1 on the behavior of Listeria Monocytogenes in sliced brined cooked ham during refrigerated storage (4°Cand 9°C) was assessed. The combination of low storage temperature (4°C) and plantaricin can significantly reduced viable counts of L. Monocytogenes during storage (P < 0.05). When the same amount of plantaricin was applied, the growth of L. Monocytogenes in brined cooked ham stored at 4 °C was significantly slower than that in sample stored at 9°C (P < 0.01). Even combination of 1280 AU/g plantaricin and 4°C storage produced greater inhibition of L. monocytogenes than combination of 5120 AU/g plantaricin and 9°C. The combination of 4°C and 5120 AU/g plantaricin was the most effective treatment and can decrease the levels of L. monocytogenes 1.7 Log CFU/g at the end of storage.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Huimin Zhou
AU  - Yuanhong Xie,
AU  - Hongxing Zhang
AU  - Huixia Duan
AU  - Shan Shi
AU  - Yue Sun
AU  - Hui Liu
PY  - 2015/06
DA  - 2015/06
TI  - Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham
BT  - Proceedings of the 2015 Asia-Pacific Energy Equipment Engineering Research Conference
PB  - Atlantis Press
SP  - 273
EP  - 276
SN  - 2352-5401
UR  - https://doi.org/10.2991/ap3er-15.2015.64
DO  - 10.2991/ap3er-15.2015.64
ID  - Zhou2015/06
ER  -