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Antimicrobial Polylactic Acid Packaging Films against Listeria

Permanent URL:
http://handle.nal.usda.gov/10113/58946
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Abstract:
The contamination of Listeria monocytogenes and Salmonella spp. in ready-to-eat (RTE) meat products has been a concern for the meat industry. In this study, edible chitosan-acid solutions incorporating lauric arginate ester (LAE), sodium lactate (NaL) and sorbic acid (SA) alone or in combinations were developed and coated on polylactic acid (PLA) packaging films. Antimicrobial effects of coated PLA films on the growth of L. innocua, L. monocytogenes and S. Typhimurium in a culture medium (tryptic soy broth, TSB) and on the surface of meat samples were investigated. Antimicrobial PLA films containing 1.94 mg per sq. cm of chitosan and 1.94 µg per sq. cm of LAE were the most effective against both Listeria and Salmonella in TSB and reduced them to undetectable level (less than 0.69 log CFU/ml). The same PLA films with LAE significantly (p greater than 0.05) reduced the growth of L. innocua, L. monocytogenes and S. Typhimurium on RTE meat during 3 and 5 weeks’ storage at 10 degree C, achieving 2-3 log reduction of Listeria and 1- 1.5 log reduction of Salmonella as compared with controls. PLA films coated with 1.94 mg per sq. cm of chitosan, 0.78 mg per sq. cm of NaL and 0.12 mg per sq. cm SA significantly reduced the growth of L. innocua but were less effective against Salmonella. The combination of NaL (0.78 mg per sq. cm) and SA (0.12 mg per sq. cm) with LAE (1.94 ug per sq. cm) did not generate additional or synergetic antimicrobial effect against Listeria or Salmonella on meat surface. L. innocua had a similar sensitivity to the film treatments as L. monocytogenes, suggesting that L. innocua may be used as a surrogate of L. monocytogenes for further scale up and validation studies. The film treatments were more effective against the microorganisms in TSB culture medium than in RTE meat, which suggests that in-vivo studies are a necessary step to develop antimicrobial packaging for applications in foods.
Author(s):
Mingming Guo , Tony Z. Jin , Ruijin Yang
Note:
USDA Scientist Submission
Source:
Food and bioprocess technology 2014 5 4 Spring
Language:
English
Year:
2014
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.