Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films

Cagri, A.; Ustunol, Z.; Ryser, Elliot T.

doi:10.1111/j.1365-2621.2002.tb09547.x

Cited by 67 publications

(32 citation statements)

References 31 publications

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“…This is consistent with the results of Holliday et al (2003) on the viability of E. coli O157:H7 in butter, ''yellow fat spread'' and margarine stored at 4.4 and 21 1C. It is also consistent with the results of Cagri, Ustunol, and Ryser (2002) on the survival of E. coli O157:H7 in Bologna and fermented summer sausage stored at 4 1C. Similarly to the observation with E. coli, the population of L.…”

Section: Storage Time (Weeks)supporting

confidence: 94%

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Suppakul

Sonneveld

Bigger

et al. 2008

LWT - Food Science and Technology

105

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Section: Storage Time (Weeks)supporting

confidence: 94%

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Suppakul

Sonneveld

Bigger

et al. 2008

LWT - Food Science and Technology

105

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“…Edible antimicrobial coatings and films are one of the approaches to control contamination of pathogens on the surface of meats and meat products. In other case, whey protein films containing sorbic acid or p-aminobenzoic acid inhibited the growth of L. monocytogenes on bologna and summer sausages (Cagri et al, 2002). The SPI hydrolysates incorporated into frankfurters also extended the shelf life of products stored aerobically at 25 o C (VallejoCordoba et al, 1987).…”

Section: Ymentioning

confidence: 99%

Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

Shon¹,

Eo²,

Choi³

2011

Korean Journal for Food Science of Animal Resources

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Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at 4 o C for 8 wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However, the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

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“…More, the sorbic acid incorporated into whey protein inhibited the growth of L. monocytogenes, E. coli, S. typhimurium on sliced bologna and summer sausage (Cagri et al, 2001;Cagri et al, 2002). The film with potassium sorbate reduced significantly the number of E. coli (Shen et al, 2010) Food applications of antimicrobial edible films…”

Section: Natural Compounds In Antimicrobial Edible Filmsmentioning

confidence: 99%

Antimicrobial Efficiency of Edible Films in Food Industry

Vodnar¹,

POP²,

Dulf³

et al. 2015

Not Bot Hort Agrobot Cluj

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In the current article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. The first condition of all this materials in order to be utilised in food industry is to fall into the list of generally accepted as food grade. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Several benefits resulting from the application of the antimicrobial films, embedded with various natural antimicrobials, on different food products as fruits, vegetables and meat products lead to various benefits as maintaining the products freshness for longer time, extend product shelf life and reduce the risk of pathogen growth. Thus, food graded antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community by reducing the use of drugs as chemical antibiotics, reducing economic losses and overall increases the trust of the final consumer in food products.

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Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films

Cited by 67 publications

References 31 publications

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

Antimicrobial Efficiency of Edible Films in Food Industry

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