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Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham

Begonya Marcos1, Teresa Aymerich, Josep M Monfort

  • 1IRTA-Food Technology, Finca Camps i Armet, E-17121 Monells, Spain.

International Journal of Food Microbiology
|July 17, 2007
PubMed

Insights

Antimicrobial films containing enterocins significantly slowed Listeria monocytogenes growth in cooked ham. Vacuum-packaged alginate films with enterocins were most effective, enhancing food safety.

Area of Science:

  • Food Science
  • Microbiology
  • Materials Science

Background:

  • Listeria monocytogenes is a significant foodborne pathogen.
  • Controlling its growth in ready-to-eat meats like cooked ham is crucial for public health.
  • Biodegradable films offer potential for active food packaging solutions.

Purpose of the Study:

  • To investigate the antimicrobial efficacy of biodegradable films incorporating enterocins against Listeria monocytogenes.
  • To evaluate the performance of alginate, zein, and polyvinyl alcohol films under different packaging conditions (air and vacuum).
  • To determine the optimal antimicrobial packaging strategy for extending the shelf-life and safety of sliced cooked ham.

Main Methods:

  • Challenge tests were conducted on sliced cooked ham inoculated with L. monocytogenes.
  • Antimicrobial films (alginate, zein, polyvinyl alcohol) containing enterocins at 200 and 2000 AU/cm2 were used for packaging.
  • Samples were stored at 6°C under both air and vacuum packaging for up to 29 days.
  • Pathogen survival and growth were monitored using colony-forming units (CFU/g).

Main Results:

  • Control air-packed ham showed a significant increase in L. monocytogenes (10^4 to 10^7 CFU/g) within 8 days.
  • Antimicrobial films effectively inhibited pathogen growth compared to controls.
  • Air-packaging with alginate films (2000 AU/cm2) controlled L. monocytogenes for 8 days.
  • Vacuum-packaging with alginate films (2000 AU/cm2) prevented pathogen increase for 15 days.
  • The most effective control was achieved with vacuum-packaged sliced cooked ham using alginate films containing 2000 AU/cm2 of enterocins.

Conclusions:

  • Antimicrobial packaging incorporating enterocins can significantly improve the microbiological safety of sliced cooked ham.
  • Biodegradable films, particularly alginate, show promise as active packaging materials for controlling L. monocytogenes.
  • This technology has the potential to extend the shelf-life and reduce the risk of listeriosis associated with ready-to-eat meat products.

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