Complete Inhibition of Low Levels of Listeria monocytogenes on Refrigerated Chicken Meat with Pediocin AcH Bound to Heat-Killed Pediococcus acidilactici Cells
Abstract:A pediocin-cell preparation from Pediococcus acidilactici H (pediocin AcH) was prepared by binding this bacteriocin to heat-killed producer cells by adjusting the pH of the medium to 6.0. This preparation, when added to irradiation-sterilized raw chicken breast meat in two experiments, had an inhibitory effect on Listeria monocytogenes Scott A during incubation at 5°C. In the first experiment, chicken with no pediocin-cell preparation (control) showed an increase of 1.9 log CFU/g, from 6.2 to 8.1 log CFU/g over 28 days from an initial challenge of about 5 log CFU/g of L. monocytogenes Scott A. A pediocin level of 2,400 AU/g decreased the Listeria monocytogenes Scott A count to 2.8 log CFU/g at 28 days. In the second experiment, at a challenge level of about 3 log CFU/g of L. monocytogenes Scott A, a pediocin addition of 2,400 AU/g caused a 1-log unit reduction at day 0, and from day 7 to 28 the counts were reduced to less than detectable levels. Conversely, counts in controls increased 1.9 log CFU/g, from 3.5 to 5.6 log CFU/g over 28 days. Although L. monocytogenes Scott A was inhibited, residual pediocin was not detectable in the exudates from treated raw chicken. Experiments with sodium dodecyl sulfate showed that the pediocin remained bound to chicken proteins and retained antilisterial activity. Conversely, pediocin did not bind as readily to cooked chicken. When bound to raw chicken before cooking, pediocin activity was found associated with the cooked chicken. Collectively, the data indicate that raw chicken treated with pediocin AcH exhibits antilisterial activity both before and after cooking, thus offering protection to consumers from food-borne illnesses caused by postprocessing recontamination and/or undercooking.
Document Type: Research Article
Affiliations: Department of Food Science and Arkansas Biotechnology Center, University of Arkansas, 272 Young Avenue, Fayetteville, Arkansas 72704, USA
Publication date: November 1, 1996
More about this publication?
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- Ingenta Connect is not responsible for the content or availability of external websites