Inactivation of Listeria monocytogenes on Frankfurters by monocaprylin alone or in combination with acetic acid

Marilyn Garcia, Mary Anne Roshni Amalaradjou, Manoj Kumar Mohan Nair, Thirunavukkarasu Annamalai, Suman Surendranath, Seok Lee, Thomas Hoagland, David Dzurec, Cameron Faustman, Kumar Venkitanarayanan

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13 Scopus citations


The antilisterial activity of monocaprylin (MC) and its combination with acetic acid (AA) on frankfurters was investigated. Each frankfurter was surface inoculated with a three-strain mixture of Listeria monocytogenes to obtain an inoculation level of 4.0 log CFU per frankfurter, and then dipped for 35 s in sterile deionized water (45 or 50°C) containing 1% ethanol (control), 50 mM MC plus 1% ethanol, 1% AA plus 1% ethanol, or 50 mM MC plus 1% AA plus 1% ethanol. Samples were vacuum packaged, stored at 4°C for 77 days, and analyzed for L. monocytogenes. Sensory odor and color of frankfurters were evaluated using a 9-point hedonic scale. Color was also objectively measured using the Minolta Chroma Meter. From day 0 to day 77, population counts of L. monocytogenes on frankfurters dipped in antimicrobial solutions at 50°C were consistently lower than the control counts. Similar results were observed for samples treated at 45°C. However, L. monocytogenes grew readily on control samples at both temperatures. Dipping of frankfurters in antimicrobial solutions (45 or 50°C) significantly reduced (P < 0.05) the populations of L. monocytogenes. After 70 days of storage, L. monocytogenes was completely killed in samples dipped in MC+AA solution at 50°C. The antimicrobial treatments did not affect the odor or color of the samples (P > 0.05). Overall, results indicated that dipping of frankfurters with MC reduced L. monocytogenes, and inclusion of AA further enhanced MC antilisterial activity, without any negative effect on odor or color.

Original languageEnglish
Pages (from-to)1594-1599
Number of pages6
JournalJournal of Food Protection
Issue number7
StatePublished - Jul 2007

ASJC Scopus subject areas

  • Food Science
  • Microbiology


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