Impact of preservatives used in selected delicatessen products on Listeria monocytogenes survival. Part II + III. A review

• Published in: Agricultura tropica et subtropica Vol. 43; no. 1
• Main Authors: Nemecek, Z.,Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu, Sovjak, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu
• Format: Journal Article
• Language: English
• Published: 01.01.2010
• Subjects: ACIDE BENZOIQUE; ACIDE SORBIQUE; ACIDO BENZOICO; ACIDO SORBICO; ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; AGENT DE CONSERVATION; AGENT PATHOGENE; ALIMENT PREPARE; ALIMENT TRANSFORME; ALIMENTOS PREPARADOS; ALIMENTOS PROCESADOS; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; BENZOIC ACID; BIOLOGICAL CONTAMINATION; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; CRECIMIENTO; CROISSANCE; ENFERMEDADES TRANSM POR ALIMENTOS; ENSALADAS; FOOD ADDITIVES; FOOD HYGIENE; FOOD SAFETY; FOODBORNE DISEASES; GROWTH; HIGIENE DE LOS ALIMENTOS; http://www.fao.org/aos/agrovoc#c_11358; http://www.fao.org/aos/agrovoc#c_15742; http://www.fao.org/aos/agrovoc#c_24842; http://www.fao.org/aos/agrovoc#c_26553; http://www.fao.org/aos/agrovoc#c_28210; http://www.fao.org/aos/agrovoc#c_28228; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_28427; http://www.fao.org/aos/agrovoc#c_3011; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_3394; http://www.fao.org/aos/agrovoc#c_33995; http://www.fao.org/aos/agrovoc#c_4082; http://www.fao.org/aos/agrovoc#c_5630; http://www.fao.org/aos/agrovoc#c_5753; http://www.fao.org/aos/agrovoc#c_6170; http://www.fao.org/aos/agrovoc#c_6171; http://www.fao.org/aos/agrovoc#c_6172; http://www.fao.org/aos/agrovoc#c_7538; http://www.fao.org/aos/agrovoc#c_881; HYGIENE DES ALIMENTS; INHIBICION; INHIBITION; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; KEEPING QUALITY; LISTERIA MONOCYTOGENES; MALADIE TRANSMISSIBLE PAR ALIMENT; ORGANISMOS PATOGENOS; PATHOGENS; PREPARED FOODS; PRESERVACION; PRESERVADORES; PRESERVATION; PRESERVATIVES; PROCESSED FOODS; PROCESSED PRODUCTS; PRODUCTOS PROCESADOS; PRODUIT TRANSFORME; SALADE; SALADS; SORBIC ACID; SUPERVIVENCIA; SURVIE; SURVIVAL
• ISSN: 0231-5742; 1801-0571

The second part of the study about the impact of benzoic and sorbic acids on survival of L. monocytogenes is reported. Czabay spread (basically minced czabay sausage mixed with vegetable butter) with high fat contents and low aw, and two vegetable salads, carrots salad and coleslaw, were evaluated. In vegetable salads, number of inoculated L. monocytogenes decreased substantially, despite of the fact that concentrations of preservatives were much lower than in czabay spread. Carrots salad, due to the decrease of pH under pH 4.0, may be considered as the product not supporting L. monocytogenes growth. In czabay spread, the concentrations of preservatives were sufficient enough and led to a considerable decrease in L. monocytogenes counts.