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Research Article
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Organic Acid Formulation and Dip to Control Listeria monocytogenes in
Hot Dogs
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T. Lloyd,
C.Z. Alvarado
and
M.E. Berrang
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ABSTRACT
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Commercially, hotdogs are handled after the cooking potentially
causing contamination. Since consumers may eat hotdogs without reheating, the
presence of Listeria Monocytogenes (LM) is a concern. In this study,
treatments with organic acids in the raw product and as a post-cook dip were
evaluated for their ability to suppress the growth of LM. Beef hotdogs were
formulated with organic acids, cooked, cooled, inoculated with LM and then dipped
in organic acid treatments. Treatments included: 1) Potassium Lactate (PL) in
the formulation and Sodium Lactate (SL) in the dip, 2) PL in the formulation
and SL with Sodium Diacetate (SD) in the dip, 3) SL and SD in the formulation
and SL in the dip and 4) SL and SD in the formulation and SL and SD in the dip.
Positive (inoculated) and negative (non-inoculated) controls were formulated
with no organic acids and dipped in distilled water. All hotdogs were stored
at 4°C and the number of LM was evaluated on day 0, 7, 14, 21, 28, 42 and
56. When compared to the positive control, all treatments resulted in significantly
decreased LM numbers over time. The SL/SD with SL dip and SL/SD with SL/SD dip
were the most effective treatments.
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