Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 6, Pages 2317-2324Publisher
WILEY
DOI: 10.1111/j.1365-2621.2002.tb09547.x
Keywords
antimicrobial edible film; Listeria; E coli O157 : H7; S. typhimurium DT104
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Whey protein isolate (WPI) films (pH 5:2) containing 0.5 to 1.0% p-aminobenzoic acid (PABA) and/or sorbic acid (SA) Were assessed, for antimicrobial and mechanical properties while in contact with sliced bologna and summer sausage that were inoculated with Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica subsp. enterica serovar Typhimurium, DT104. WPI films containing SA or PABA decreased L. monocytogenes, E coli, and S. Typhimurium populations by 3.4 to 4.1,3.1 to 3.6, and 3.1 to 4.1 logs, respectively, on both products after 21 d at 4 degreesC. Background flora was inhibited compared with controls. Film tensile strength decreased while % elongation remained, unchanged following 72 h of product contact.
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