{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/35459"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/35459","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Inhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobials","abstract":"The objective of this study was to determine the effect of vacuum packaging and 100% CO₂ with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO₂ or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO₂ than those packaged in a vacuum atmosphere (P £ 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO₂ atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO₂ atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P £ 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO₂ atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse.","abstract_html":"The objective of this study was to determine the effect of vacuum packaging and 100% CO₂ with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO₂ or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO₂ than those packaged in a vacuum atmosphere (P £ 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO₂ atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO₂ atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P £ 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO₂ atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse.","abstract_has_math":false,"creators":["Goode, Jennifer Ann"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Pierson, Merle D."],"committee_members":["Sumner, Susan S.","Marcy, Joseph E."],"year":2001,"date_issued":"2001-10-18","date_published":"2001-10-18","updated_at":"2026-07-22T22:20:43Z","subjects":["Listeria monocytogenes","sodium lactate","sodium acetate","sodium diacetate","frankfurters","carbon dioxide"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-10222001-111731"],"render_values":[{"text":"etd-10222001-111731","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/35459","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Pierson, Merle D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Sumner, Susan S.","Marcy, Joseph E."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Goode, Jennifer Ann"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:46:56Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:46:56Z","2002-10-30"]},{"key":"dc:date.issued","label":"Date","values":["2001-10-18"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Listeria monocytogenes","sodium lactate","sodium acetate","sodium diacetate","frankfurters","carbon dioxide"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-10222001-111731"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/35459"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The objective of this study was to determine the effect of vacuum packaging and 100% CO₂ with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO₂ or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO₂ than those packaged in a vacuum atmosphere (P £ 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO₂ atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO₂ atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P £ 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO₂ atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Inhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobials"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Pierson, Merle D."],"dc:contributor.committeemember":["Sumner, Susan S.","Marcy, Joseph E."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Goode, Jennifer Ann"],"dc:date.accessioned":["2014-03-14T20:46:56Z"],"dc:date.available":["2014-03-14T20:46:56Z","2002-10-30"],"dc:date.issued":["2001-10-18"],"dc:description.abstract":["The objective of this study was to determine the effect of vacuum packaging and 100% CO₂ with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO₂ or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO₂ than those packaged in a vacuum atmosphere (P £ 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO₂ atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO₂ atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P £ 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO₂ atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-10222001-111731"],"dc:identifier.uri":["http://hdl.handle.net/10919/35459"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Listeria monocytogenes","sodium lactate","sodium acetate","sodium diacetate","frankfurters","carbon dioxide"],"dc:title":["Inhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobials"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:43Z"}