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Enhancing Microbial Safety of Fresh Soft Queso Fresco Cheese by GRAS Lauric Arginate Application

Investigators
Nannapaneni, Ramakrishna; Schilling, M. Wes; Soni, Kamlesh
Institutions
Mississippi State University
Start date
2008
End date
2010
Objective
1. Inhibition/destruction of L. monocytogenes growth in Queso fresco cheese by adding GRAS lauric arginate immediately after draining of whey at the time of mixing with salt. 2. Inhibition/destruction of L. monocytogenes growth in Queso fresco cheese by end-point bactericidal surface treatment with GRAS lauric arginate just before the packaging step. 3. Sensory implications of lauric arginate application in Queso fresco cheese.
More information
The purpose of this study was to develop a widely applicable, commercially viable listericidal technology to inactivate and destroy Listeria monocytogenes cells to minimum non-risk levels in fresh Queso fresco cheese. The FDA recently approved a broad-spectrum antimicrobial (lauric arginate) that is effective against L. monocytogenes and other foodborne bacterial pathogens. It is commercially available and has a GRAS status for ready-to-eat meat and poultry products. Researchers determined the bactericidal effects of lauric arginate (LAE) against L. monocytogenes in Queso fresco cheese (QFC). Results show that a surface application of 200 or 800 ppm LAE yields an overall 1 - 2 log10 CFU/g reduction in L. monocytogenes at 4?C in QFC. Sensory tests show that consumers could not detect a difference (P > 0) between treated and control cheeses.
Funding Source
Nat'l. Dairy Council
Categories
Packaging Residues
Listeria
Commodities
Dairy