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Combining Pediocin (ALTA™ 2341) with Thermal Pasteurization for Control of Listeria monocytogenes on Frankfurters

Authors
  • C. H. Chen (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • James S. Dickson (Iowa State University)
  • Aubrey F. Mendonca (Iowa State University)

Abstract

Combining heat pasteurization after packaging with addition of pediocin (ALTA™ 2341) as a antimicrobial treatment for frankfurters was more effective than either treatment alone for reducing the number of contaminating Listeria monocytogenes. Heat treatments were most effective for single link packages, intermediate for 5-link packages and least effective for 10-link packages. Combining these treatments provides for improved control of contaminating L. monocytogenes on frankfurters and increases the safety of these products for consumers.

Keywords: Food Science and Human Nutrition, Animal Science

How to Cite:

Chen, C., Sebranek, J. G., Dickson, J. S. & Mendonca, A. F., (2005) “Combining Pediocin (ALTA™ 2341) with Thermal Pasteurization for Control of Listeria monocytogenes on Frankfurters”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1113

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Published on
2005-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0