Effects of cetylpyridinium chloride, lactic acid and sodium benzoate on populations of Listeria monocytogenes and Staphylococcus aureus on beef

Ozdemir H., Gucukoglu A., Pamuk S.

JOURNAL OF FOOD SAFETY, cilt.26, sa.1, ss.41-48, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1745-4565.2005.00033.x
  • Dergi Adı: JOURNAL OF FOOD SAFETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.41-48
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of cetylpyridinium chloride (CPC), lactic acid (LA) and sodium benzoate (SB) on the Listeria monocytogenes and Staphylococcus aureus populations on beef were evaluated. Samples of longissimus dorsi beef muscle inoculated with L. monocytogenes and S. aureus were dipped into 0.5, 2.0 and 0.3% of CPC, LA and SB, respectively, or an equal mix of any two solutions for 15 s at 35C +/- 1. CPC demonstrated 1.93 and 2.15 log reductions of L. monocytogenes and S. aureus, respectively, on the fifth day of refrigerated storage, whereas LA reduced L. monocytogenes and S. aureus by 1.72 and 0.99 log, respectively.