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

ANDREA MICAELA DALLAGNOL; YANINA BARRIO; MARIANA CAP; NATALIA SZERMAN; PATRICIA CASTELLANO; SERGIO RAMÓN VAUDAGNA; CASTELLANO, PATRICIA; CUOZZO, SERGIO; SESMA, FERNANDO; RAÚL RAYA AND GRACIELA VIGNOLO

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2017 vol. 10 p. 1824 - 1833

1935-5130

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