Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein‐based Edible Casings

Whey protein isolate (WPI) films (pH 5.2) containing p‐aminobenzoic acid (PABA) were heat‐sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface‐inoculated to contain 103 Listeria monocytogenes CFU/g, and examined for numbers of L. monocytogenes , mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), and yeast/mold during 42 d of storage at 4 °C. Listeria populations on hot dogs prepared with WPI‐1.0%‐PABA casings remained relatively unchanged; however, numbers of Listeria on hot dogs prepared with WPI‐0.0%‐PABA, collagen, and natural casings increased about 2.5 logs during 42 d of refrigerated storage. Populations of MAB, LAB, and mold on WPI‐1.0%‐PABA casings were 1 to 3 logs lower compared to others casings.