Effect of Dry Buffered Vinegar on Listeria Monocytogenes Growth during Shelf Life on Ready-to-Eat Beaten Beans Dip
Keywords:
beaten beans dip, dry buffered vinegar, food safety, Lm, shelf lifeAbstract
The beaten beans dip represents one of the most popular foods in Romania; it is frequently consumed, and it is on the manufacturing list of many food producers as ready to eat (RTE) meal. This category of RTE, generally, recognizes aw and pH values which permit growth of different foodborne pathogens, as Listeria monocytogenes (Lm). Evaluation of Lm growth potential during shelf life represents a food safety aim, according to Regulation (EC) no. 2073/2005, on microbiological criteria for foodstuffs. Listeria monocytogenes represents a public health threat, being the pathogen agent of human listeriosis, a severe emerging foodborne zoonosis. The purpose of the study is to assess the inhibition effect of dry buffered vinegar on Lm growth during the shelf life of beaten beans dip, in modified atmosphere packaging and refrigeration storage conditions. Based on the results, the growth of Lm is not possible, the highest value being 0.04 (less than 0.5) for the beaten beans dip with dry buffered vinegar. The use of Lm growth inhibitor represents a useful preventive measure, in the conditions of increasing the consumption of RTE type products and the potential risk of Lm multiplication.
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