Inactivation of Listeria monocytogenes on ready-to-eat meat products (deli turkey breast and frankfurter) by monocaprylin

The research determined that surface treatment using monocaprylin with acetic acid was effective in reducing Listeria monocytogenes on frankfurters. As an ingredient added to the product, monocaprylin was only moderately effective.

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Objectives

This research examined the efficacy of monocaprylin (MC) and its combination with acetic acid (AA) as an antimicrobial dip for killing L. monocytogenes in pork-beef frankfurters and the effect of MC as an ingredient in turkey breast slices in reducing L. monocytogenes was also investigated.

Conclusions

The ability of L. monocytogenes to multiply in vacuum-packaged RTE meats during refrigerated necessitates the post-processing use of antimicrobials. Our study revealed that 50 mM MC plus 1% AA exerted antilisterial activity in vacuum-packaged pork-beef frankfurters kept at 4^oC, and that the combination of these two antimicrobials resulted in a highly significant growth inhibition of L. monocytogenes. The inhibitory effect of combining MC and AA resulted in significant inhibition of L. monocytogenes growth without affecting frankfurter odor and color.  MC as an ingredient in turkey breast slices primarily inhibited the growth of L. monocytogenes on the slices.

Deliverable

The combination of MC and AA represents a potential post-processing antilisterial treatment of frankfurters that could be used by meat processors in compliance with the FSIS directive issued in June 2003.