29F-1 |
Antilisterial effects of free fatty acids in beef emulsion and hot dogs |
M. Brywig, E. MBANDI, and L. A. Shelef. Nutrition and Food Science, Wayne State University, Detroit, MI 48202 Limited studies on the antilisterial effects of fatty acids, monoglycerides of fatty acids and conjugated isomers of linoleic acid (CLA) have been reported, and most of them focused on combined effects of monolaurin and other antimicrobials. The present study was undertaken to compare the antilisterial effects of fatty acids, CLA and monolaurin in broth, comminuted beef, and hot dog. Capric, lauric, myristic, palmitic, stearic, oleic, linoleic, and linolenic acid, CLA and monolaurin were screened in sterile nutrient broth at concentrations of 12.5 to over 5000 レg/ml. The media were inoculated with ~103 CFU/ml of L. monocytogenes strain Scott A and incubated at 32━C for up to 8 days. Cell enumeration data showed that lauric acid was most inhibitory, followed by capric, monolaurin, and linoleic acid. Tests in comminuted sterile beef stored at 5━C for 21 days resulted in log cell numbers/g of: 8.5 (control), 7.3 (500 レg/g lauric acid), and 4.7 (500 lauric acid + 300 capric acid). Similar results were observed in beef hot dog emulsion to which the compounds were added prior to heat treatment (water bath, to 70━C). Capric acid alone was less inhibitory to the pathogen than lauric acid, but enhanced effects were observed when the two were combined at a 1:2 ratio, lauric:capric. At 500 レg/g, monolaurin exhibited similar or slightly lower antilisterial effects in the meat than lauric acid alone.
Session 29F, Food Microbiology: Control of foodborne microorganisms by antimicrobials
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