Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes

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dc.contributor.author Singh, M. en_US
dc.contributor.author Gill, V.S. en_US
dc.contributor.author Thippareddi, H. en_US
dc.contributor.author Phebus, Randall K. en_US
dc.contributor.author Marsden, James L. en_US
dc.contributor.author Herald, T.J. en_US
dc.contributor.author Nutsch, Abbey L. en_US
dc.date.accessioned 2008-03-28T01:45:55Z
dc.date.available 2008-03-28T01:45:55Z
dc.date.issued 2008-03-28T01:45:55Z
dc.identifier.uri http://hdl.handle.net/2097/586
dc.description.abstract Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 558C), spray pressures (20, 25, and 35 psi), and times of exposure (30, 40, and 60 s). No significant differences (P > 0.05) were observed in the reductions achieved by 1% CPC + water wash and those achieved with 1% CPC treatment alone. L. monocytogenes populations were reduced by ca. 1.7 log CFU/g immediately following treatment, with no differences (P > 0.05) observed for different spray temperatures, pressures, or exposure times. The effectiveness of 1% CPC spray treatment (at 258C, 20 psi, and 30 s of exposure) against L. monocytogenes on vacuum-packaged frankfurters stored at 0 and 48C for 42 days was then evaluated. Application of a 1% CPC surface spray to frankfurters immediately prior to packaging reduced L. monocytogenes concentrations by 1.4 to 1.7 log CFU/g and further restricted growth of the pathogen during 42 days of refrigerated storage, thereby meeting U.S. Department of Agriculture alternatives 1 and 2 criteria for Listeria control. CPC treatment reduced aerobic plate counts, lactic acid bacteria, yeasts and molds, total coliforms, and Escherichia coli populations on noninoculated frankfurters to below detectable limits. The 1% CPC treatment did not affect the color (L*, a*, and b* values) of frankfurters stored for 42 days at 0 or 48C (P > 0.05). The effect of 1% CPC treatment on the firmness of frankfurters was also negligible. en_US
dc.rights Reprinted with permission from the Journal of food protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S.A. en_US
dc.subject Listeria monocytogenes en_US
dc.subject Frankfurters en_US
dc.subject Cetylpyridinium chloride en_US
dc.subject Processed meats en_US
dc.subject Antimicrobial agents en_US
dc.title Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes en_US
dc.type Article (publisher version) en_US
dc.date.published 2005 en_US
dc.citation.epage 1830 en_US
dc.citation.issn 0362-028X en_US
dc.citation.issue 9 en_US
dc.citation.jtitle Journal of food protection en_US
dc.citation.spage 1823 en_US
dc.citation.volume 68 en_US
dc.contributor.authoreid phebus
dc.contributor.authoreid jmarsden
dc.contributor.authoreid anutsch

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