Inhibition of three pathogens on bologna and summer sausage using antimicrobial edible films

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.