Treatment with lauric arginate ethyl ester and commercial bacteriophage, alone or in combination, inhibits Listeria monocytogenes in chicken breast tissue
- Authors
- Yang, Sungdae; Sadekuzzaman, M.; Ha, Sang-Do
- Issue Date
- Aug-2017
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Chicken breast tissue; Bacteriophages; Lauric arginate ethyl ester; L. monocytogenes; Organoleptic properties
- Citation
- FOOD CONTROL, v.78, pp 57 - 63
- Pages
- 7
- Journal Title
- FOOD CONTROL
- Volume
- 78
- Start Page
- 57
- End Page
- 63
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4107
- DOI
- 10.1016/j.foodcont.2017.02.021
- ISSN
- 0956-7135
1873-7129
- Abstract
- The inhibitory effect of a commercial bacteriophage preparation (ListShield) on Listeria monocytogenes, alone or in combination with treatment with lauric arginate ethyl ester (LAE), was studied using artificially inoculated fresh chicken breast tissue. A mixture of three L. monocytogenes strains (ATCC 19113, ATCC 19115, and ATCC 13932) was inoculated in fresh chicken breast tissue at approximately 4.5 log CFU/g, followed by treatment with LAE (100, 200, and 400 mg/kg) and/or phages. Tissues samples were analyzed after 5 min, followed by storage at 4 degrees C for 1, 2, and 3 days. Phage-treated samples showed a reduction of 0.81 log CFU/g, and samples treated with both phage and LAE during the storage period showed a reduction of 1.96 log CFU/g in cell density. The samples were evaluated for parameters such as pH, surface color, and 2-thiobarbituric acid-reactive substance (TBARS) content, and sensory analysis. No significant difference was observed in the surface color, pH, TBARS content, and sensory quality of the treated and control samples during the 3 days post treatment with phages and LAE (400 mg/kg). Thus, a commercial bacteriophage preparation can be very effective in reducing L monocytogenes load in chicken fillets, either alone or in combination with LAE treatment. (C) 2017 Elsevier Ltd. All rights reserved.
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