Listeria inactivation by the combination of high hydrostatic pressure and lactocin AL705

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

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

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

1935-5130

The effect of thebacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP)on the inactivation of Listeria innocua7, a nonpathogenic indicator for L. monocytogenes,deliberately inoculated (ca. 6.4 logCFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin,was evaluated. Pork slices non-treated (control) and subjected to lactocinAL705 (105 AU/ml) and/or HHP (400 MPa or 600 MPa) treatments were prepared. L. innocua 7 was monitored at days 1, 20and 40 of storage at 4 °C. The resultsshowed a complete inhibition of L.innocua 7 after the combined treatment with lactocin AL705 and 600 MPa andno regrowing of cells up to 40 days-storage. Ultrastructural cell damagesincluding cell lysis were produced on Listeriacells exposed to the combined treatments. HHP in combination with lactocinAL705 provided a wider margin of safety as post-processing listericidaltreatment of RTE cured-cooked meat products.