Control of Listeria monocytogenes in Ready-to-Eat Meats Using Cetyl Pyridinium Chloride (CPC) and Shelf Life Extension of RTE Meats Treated with CPC

Cetyl pyridinium chloride (CPC) was evaluated through various application parameters for its antimicrobial effects on ready-to-eat meat and poultry products in an effort to retard growth of and/or eliminate Listeria monocytogenes.

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Objectives

To determine the effects of cetyl pyridinium chloride (CPC) on the inhibition and reduction of viable L. monocytogenes cells as well as the effects on aerobic bacterial populations (APC), lactic acid bacteria (LAB), yeasts and molds, total coliforms, and E. coli.

Conclusions

Treatments were applied to the frankfurters using a spray cabinet with variable chemical spray parameters (25, 40, and 55 ºC spray temperatures; 20, 25, and 35 psi spray pressures; and 30, 40, and 60 s time of exposure). No differences (p>0.05) were observed between the different chemical spray parameters. A 2.5 log₁₀ CFU/ g reduction of L. monocytogenes was achieved by 1% CPC concentration. Bacteriostatic effects of 1% CPC were observed as a result of inhibition (p=0.05) of growth of L. monocytogenes on surfaces of frankfurters, polish sausages, and roast beef stored for up to 42 days at 0 ºC and 4 ºC. Similar effects were observed for APC, LAB, yeasts and molds, total coliforms, and E. coli. Spray treatment (1% CPC) did not (p>0.05) affect the color (L*, a*, and b*- values) of ready to eat meat products as a result of up to 42 days of storage at 0 ºC and 4 ºC. Hardness of 1% CPC treated frankfurters was significantly (p=0.05) lower than non-treated frankfurters, but no effect (p>0.05) of treatment was observed on the hardness of polish sausages and roast beef stored for 42 days at 0 ºC and 4 ºC.

Deliverable

This study demonstrated the antimicrobial properties of CPC and the optimum concentration as a surface treatment in various RTE meat and poultry products.