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Listeria monocytogenes in Fresh Produce: Outbreaks, Prevalence and Contamination Levels
Article

Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action

1
Department of Animal and Food Science, University of Kentucky, 213 W.P. Garrigus Building, Lexington, KY 40546-0215, USA
2
Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Maria Hayes
Foods 2017, 6(3), 22; https://doi.org/10.3390/foods6030022
Received: 13 January 2017 / Revised: 3 March 2017 / Accepted: 9 March 2017 / Published: 14 March 2017
(This article belongs to the Special Issue Food Proteins and Bioactive Peptides)
Bacteriocin-producing (Bac+) lactic acid bacteria (LAB) comprising selected strains of Lactobacillus curvatus, Lactococcus lactis, Pediococcus acidilactici, and Enterococcus faecium and thailandicus were examined for inhibition of Listeria monocytogenes during hotdog challenge studies. The Bac+ strains, or their cell-free supernatants (CFS), were grouped according to mode-of-action (MOA) as determined from prior studies. Making a mixture of as many MOAs as possible is a practical way to obtain a potent natural antimicrobial mixture to address L. monocytogenes contamination of RTE meat products (i.e., hotdogs). The heat resistance of the bacteriocins allowed the use of pasteurization to eliminate residual producer cells for use as post-process surface application or their inclusion into hotdog meat emulsion during cooking. The use of Bac+ LAB comprising 3× MOAs directly as co-inoculants on hotdogs was not effective at inhibiting L. monocytogenes. However, the use of multiple MOA Bac+ CFS mixtures in a variety of trials demonstrated the effectiveness of this approach by showing a >2-log decrease of L. monocytogenes in treatment samples and 6–7 log difference vs. controls. These data suggest that surface application of multiple mode-of-action bacteriocin mixtures can provide for an Alternative 2, and possibly Alternative 1, process category as specified by USDA-FSIS for control of L. monocytogenes on RTE meat products. View Full-Text
Keywords: Listeria monocytogenes; ready-to-eat meats; bacteriocin; mode-of-action; biopreservatives Listeria monocytogenes; ready-to-eat meats; bacteriocin; mode-of-action; biopreservatives
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MDPI and ACS Style

Vijayakumar, P.P.; Muriana, P.M. Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action. Foods 2017, 6, 22. https://doi.org/10.3390/foods6030022

AMA Style

Vijayakumar PP, Muriana PM. Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action. Foods. 2017; 6(3):22. https://doi.org/10.3390/foods6030022

Chicago/Turabian Style

Vijayakumar, Paul P., and Peter M. Muriana 2017. "Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action" Foods 6, no. 3: 22. https://doi.org/10.3390/foods6030022

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