Listeria inactivation by the combination of high hydrostatic pressure and lactocin AL705 on cured-cooked pork loin slices.

DALLAGNOL, ANDREA; BARRIO, YANINA; CAP, MARIANA; SZERMAN, NATALIA; CASTELLANO, PATRICIA; VAUDAGNA, SERGIO; VIGNOLO, GRACIELA, .

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2017

1935-5130

The effect of the bacteriocin lactocin AL705 in combinationwith high hydrostatic pressure (HHP) on the inactivationof Listeria innocua 7, a nonpathogenic indicator for Listeriamonocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) ontothe surface of ready-to-eat (RTE) sliced cured-cooked pork loin,was evaluated. Nontreated pork slices (control) and treatmentssubjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or600 MPa) were prepared. L. innocua 7 was monitored at days 1,20, and 40 of storage at 4 °C. The results showed a completeinhibition of L. innocua 7 after the combined treatment withlactocin AL705 and 600 MPa and no regrowing of cells up to40-day storage. The treatment at 600MPa alone was not enoughto avoid regrowth of L. innocua. Ultrastructural cell damage wasobserved at the cytoplasmand cellmembrane/wall levels with alltreatments; however, complete cell lysis was observed only withthe combined treatment. HHP in combination with lactocinAL705 provided a wider margin of safety as post-processinglistericidal treatment of RTE cured-cooked meat products.