Comparing organic acids and salt derivatives as antimicrobials against selected poultry-borne Listeria monocytogenes strains in vitro.

This article reports on the antilisterial properties of selected organic acids and salt derivatives in order to suggest possible alternatives in food preservation and pathogen control in the poultry meat processing industry. The susceptibility of two Listeria monocytogenes isolates was assessed against five organic acids (lactic, acetic, malic, citric, and propionic) and two acid-salt derivatives (sorbic acid [potassium salt] and benzoic acid [sodium salt]) across a series of pH environments. Minimum inhibitory concentrations (MICs) of the acids were tested against the two strains by means of an agar-dilution method.