Application of Enterocins as Biopreservatives against Listeria innocua in Meat Products

• DOI: 10.4315/0362-028x-63.6.721
• Publication Date: 2016-12-01T17:01:17Z
• Authors: T. Aymerich; M. Garriga; J. Ylla; J. Vallier; J.M. Monfort; M. Hugas
• Keywords: 0301 basic medicine; Listeria; Swine; Colony Count, Microbial; Meat Products; 03 medical and health sciences; Bacteriocins; Food Preservation; Animals; Cooking; Poultry Products; Chickens

The antilisterial effect of enterocins A and B in meat and meat products (cooked ham, minced pork meat, deboned chicken breasts, pâté, and slightly fermented sausages [espetec]) have been shown. An infective dose of 5 to 10 most probable numbers (MPN)/g to simulate the counts of Listeria generally found in meat products was used. Enterocins at 4,800 AU/g reduced the numbers of Listeria innocua by 7.98 log cycles in cooked ham and by 9 log cycles in pâté when stored at 7 degrees C for 37 days. In deboned chicken breasts stored at 70 degrees C for 7 days, 4,800 AU/cm2 of enterocins diminished the L. innocua counts in 5.26 log cycles when compared to the control batch. In minced pork meat held at 7 degrees C for up to 6 days, 1,600 AU/g kept L. innocua counts under 3 MPN/g, while the control batch reached 50 CFU/g. In espetec sausages, 648 AU/g diminished the number of L. innocua under 50 CFU/g from the fifth day until the end of the process (12 days) while the control batch kept the initial counts (3 x 104 CFU/g). This is the first report on enterocins showing an antilisterial effect in different types of meat products.