Complete Inhibition of Low Levels of Listeria monocytogenes on Refrigerated Chicken Meat with Pediocin AcH Bound to Heat-Killed Pediococcus acidilactici Cells

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Abstract
A pediocin-cell preparation from Pediococcus acidilactici H (pediocin AcH) was prepared by binding this bacteriocin to heat-killed producer cells by adjusting the pH of the medium to 6.0. This preparation, when added to irradiation-sterilized raw chicken breast meat in two experiments, had an inhibitory effect on Listeria monocytogenes Scott A during incubation at 5°C. In the first experiment, chicken with no pediocin-cell preparation (control) showed an increase of 1.9 log CFU/g, from 6.2 to 8.1 log CFU/g over 28 days from an initial challenge of about 5 log CFU/g of L. monocytogenes Scott A. A pediocin level of 2,400 AU/g decreased the Listeria monocytogenes Scott A count to 2.8 log CFU/g at 28 days. In the second experiment, at a challenge level of about 3 log CFU/g of L. monocytogenes Scott A, a pediocin addition of 2,400 AU/g caused a 1-log unit reduction at day 0, and from day 7 to 28 the counts were reduced to less than detectable levels. Conversely, counts in controls increased 1.9 log CFU/g, from...

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