The use of bacteriocin-producing pediococcus acidiiactici to control postprocessing listeria monocytogenes contamination of frankfurters

Elaine D. Berry, Robert W. Hutkins, Roger W. Mandigo

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The ability of a bacteriocin-producing Pediococcus acidiiactici to control postprocessing Listeria monocytogenes contamination of frankfurters was examined. Bacteriocin-producing P. acidiiactici JD1-23 or its plasmid-cured derivative JD-M and a five-strain composite of L. monocytogenes were inoculated onto fully processed frankfurters. Under normal storage conditions at 4°C under vacuum, L. monocytogenes without added pediococci grew from an initial level of 104 CFU/g to a final level of 106 CFU/g over 60 d, with a lag time of 20-30 d. Under the same conditions, high levels (107 CFU/g) of either pediococcal strain inhibited growth of L. monocytogenes up to 60 d, although no reduction of cells occurred. With low levels of pediococci (103-104 CFU/g), Listeria grew, although the lag time was increased, and a bacteriocin effect was observed on frankfurters inoculated with JD1-23. In additional experiments done at 4°C and 15°C under aerobic and anaerobic conditions, levels of 107-108 CFU/g of either pediococci were observed to control Listeria growth on frankfurters at 15°C under anaerobic conditions for up to 15 d. At 4°C under aerobic conditions, L. monocytogenes grew on frankfurters inoculated with JD-M, while JD1-23 inhibited growth of the organism up to 30 d. At 15°C under aerobic conditions, L. monocytogenes grew in the presence of either pediococci, although a bacteriocin effect was indicated. Package atmosphere was observed to affect L. monocytogenes growth on this product.

Original languageEnglish (US)
Pages (from-to)681-686
Number of pages6
JournalJournal of food protection
Issue number9
Publication statusPublished - Sep 1991


ASJC Scopus subject areas

  • Food Science
  • Microbiology

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