Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin.

@article{Ariyapitipun2000SurvivalOL,
  title={Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin.},
  author={Tipayanate Ariyapitipun and Azlin Mustapha and Andrew D. Clarke},
  journal={Journal of food protection},
  year={2000},
  volume={63 1},
  pages={131-6}
}
Low-molecular-weight polylactic acid (LMW-PLA) and lactic acid (LA) were used to inhibit growth of Listeria monocytogenes Scott A on vacuum-packaged beef. Nisin was also used simultaneously as an additional hurdle to the growth of this pathogen. Inoculated beef cubes were immersed in a solution of 2% LMW-PLA, 2% LA, 400 IU/ml of nisin, or combinations of each acid and nisin for 5 min and drip-dried for 15 min. The cubes were then vacuum-packaged and stored at 4 degrees C for up to 42 days… CONTINUE READING

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