Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives.

@article{Chung2005InactivationOB,
  title={Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives.},
  author={Y C Chung and Mustafa Vurma and Evan J Turek and Grady W Chism and Ahmed Yousef},
  journal={Journal of food protection},
  year={2005},
  volume={68 4},
  pages={744-50}
}
Food-grade additives were used to enhance the efficacy of high-pressure processing (HPP) against barotolerant Listeria monocytogenes. Three strains of L. monocytogenes (Scott A, OSY-8578, and OSY-328) were compared for their sensitivity to HPP, nisin, tert-butylhydroquinone (TBHQ), and their combination. Inactivation of these strains was evaluated in 0.2 M sodium phosphate buffer (pH 7.0) and commercially sterile sausage. A cell suspension of L. monocytogenes in buffer (10(9) CFU/ml) was… CONTINUE READING