Efficacy of Octanoic Acid and Lauric Arginate, Individually and in Combination, against Listeria monocytogenes in Domiati Cheese

Document Type : Original Article

Authors

1 Department of Food Safety and Technology, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef 62511, Egypt.

2 Department of Dairy Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt.

Abstract

 Listeria monocytogenes is an important foodborne pathogen implicated in outbreaks related to soft cheese, indicating the importance of its control. In the current study, the antimicrobial efficacy of octanoic acid (OA) and lauric arginate ester (LAE), individually or in combination, against L. monocytogenes in Domiati cheese was evaluated during storage at 4°C for 35 days. Data revealed that the population of L. monocytogenes in untreated Domiati cheese gradually increased during refrigerated storage. The application of 400 ppm OA, 200 ppm LAE, and 200 ppm LAE+200 ppm OA reduced the inoculated L. monocytogenes in Domiati cheese with 1.72±0.11, 2.14±0.01, and 2.63±0.08 log CFU/g reduction respectively, after 35 days of refrigerated storage. Moreover, the combination of 200 ppm LAE+400 ppm OA was the most effective treatment, leading to a 3.31±0.03 log CFU/g reduction of L. monocytogenes by the end of the refrigerated storage period. This study is a guide for the practical application of octanoic acid and lauric arginate during the
manufacturing of Domiati cheese to control L. monocytogenes during refrigerated storage.

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