Antimicrobial treatments to control Listeria monocytogenes in queso fresco

António Lourenço, Mary B. Kamnetz, Camila Gadotti, Francisco Diez-Gonzalez

Research output: Contribution to journalArticle

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Abstract

Queso fresco, is a Hispanic non-fermented cheese highly susceptible to contamination with L. monocytogenes. This research was aimed to determine the effect of GRAS antimicrobial ingredients to control L. monocytogenes. Antimicrobials included caprylic acid (CA), Nisaplin® (N, 2.5% nisin), a mixture of sodium lactate and sodium diacetate (SL/SD), Lactococcus lactis sbp. lactis DPC 3147, monolaurin, and lactic acid (LA). Batches of queso fresco curds were inoculated with 104 CFU/g and stored at 4 °C for three weeks. During storage the count of L. monocytogenes reached 7 to 8 Log CFU/g in control samples. Most individual antimicrobial treatments resulted in less than 1 Log CFU/g reductions in final counts, with the exception of N (0.5 g/kg) and CA (2.9 g/kg) that caused more than 3 and 5 Log CFU/g differences with controls, respectively. Mixtures of ingredients were more effective in inhibiting L. monocytogenes growth, and treatments with N and CA consistently delivered 6 Log CFU/g less counts than controls. Supplementation of 12 g/kg LA to treatments with SL/SD (3%/0.22%) caused differences of more than 4 Log CFU/g in final Listeria populations. Samples treated with the binary mixtures of N and CA (0.5 and 0.7 g/kg, respectively) were evaluated in a consumer panel (n = 67). Panelists slightly preferred control and commercial over treated samples, but all samples were in average rated between “slightly liking” and “moderately liking.” These experiments indicated that combined use of antimicrobial ingredients may be an effective way to control the population of Listeria monocytogenes in queso fresco.

LanguageEnglish (US)
Pages47-55
Number of pages9
JournalFood Microbiology
Volume64
DOIs
StatePublished - Jun 1 2017

Fingerprint

Listeria monocytogenes
octanoic acid
anti-infective agents
sodium
Sodium Lactate
ingredients
lactic acid
lactates
Lactic Acid
Nisin
Therapeutics
sampling
Lactococcus lactis
Listeria
nisin
milk curds
Cheese
Hispanic Americans
Population
cheeses

Keywords

  • Antimicrobial mixtures
  • Caprylic acid
  • Listeria monocytogenes
  • Nisin
  • Queso fresco

PubMed: MeSH publication types

  • Journal Article

Cite this

Lourenço, A., Kamnetz, M. B., Gadotti, C., & Diez-Gonzalez, F. (2017). Antimicrobial treatments to control Listeria monocytogenes in queso fresco. Food Microbiology, 64, 47-55. DOI: 10.1016/j.fm.2016.12.014

Antimicrobial treatments to control Listeria monocytogenes in queso fresco. / Lourenço, António; Kamnetz, Mary B.; Gadotti, Camila; Diez-Gonzalez, Francisco.

In: Food Microbiology, Vol. 64, 01.06.2017, p. 47-55.

Research output: Contribution to journalArticle

Lourenço, A, Kamnetz, MB, Gadotti, C & Diez-Gonzalez, F 2017, 'Antimicrobial treatments to control Listeria monocytogenes in queso fresco' Food Microbiology, vol 64, pp. 47-55. DOI: 10.1016/j.fm.2016.12.014
Lourenço A, Kamnetz MB, Gadotti C, Diez-Gonzalez F. Antimicrobial treatments to control Listeria monocytogenes in queso fresco. Food Microbiology. 2017 Jun 1;64:47-55. Available from, DOI: 10.1016/j.fm.2016.12.014
Lourenço, António ; Kamnetz, Mary B. ; Gadotti, Camila ; Diez-Gonzalez, Francisco. / Antimicrobial treatments to control Listeria monocytogenes in queso fresco. In: Food Microbiology. 2017 ; Vol. 64. pp. 47-55
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abstract = "Queso fresco, is a Hispanic non-fermented cheese highly susceptible to contamination with L. monocytogenes. This research was aimed to determine the effect of GRAS antimicrobial ingredients to control L. monocytogenes. Antimicrobials included caprylic acid (CA), Nisaplin{\circledR} (N, 2.5{\%} nisin), a mixture of sodium lactate and sodium diacetate (SL/SD), Lactococcus lactis sbp. lactis DPC 3147, monolaurin, and lactic acid (LA). Batches of queso fresco curds were inoculated with 104 CFU/g and stored at 4 °C for three weeks. During storage the count of L. monocytogenes reached 7 to 8 Log CFU/g in control samples. Most individual antimicrobial treatments resulted in less than 1 Log CFU/g reductions in final counts, with the exception of N (0.5 g/kg) and CA (2.9 g/kg) that caused more than 3 and 5 Log CFU/g differences with controls, respectively. Mixtures of ingredients were more effective in inhibiting L. monocytogenes growth, and treatments with N and CA consistently delivered 6 Log CFU/g less counts than controls. Supplementation of 12 g/kg LA to treatments with SL/SD (3{\%}/0.22{\%}) caused differences of more than 4 Log CFU/g in final Listeria populations. Samples treated with the binary mixtures of N and CA (0.5 and 0.7 g/kg, respectively) were evaluated in a consumer panel (n = 67). Panelists slightly preferred control and commercial over treated samples, but all samples were in average rated between “slightly liking” and “moderately liking.” These experiments indicated that combined use of antimicrobial ingredients may be an effective way to control the population of Listeria monocytogenes in queso fresco.",
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