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 400ppm OA, 200ppm LAE, and 200ppm LAE+200ppm 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 200ppm LAE+400ppm 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 the refrigerated storage.

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