Date of Graduation


Document Type


Degree Name

Master of Science in Food Science (MS)

Degree Level



Food Science


Steven C. Ricke

Committee Member

Young Min Kwon

Second Committee Member

Griffiths Atungulu


Bisulfate of Soda, Frankfurters, Inorganic, Listeria monocytegens, Ready to Eat, Synergism


Listeria monocytogenes is a pathogenic microorganism that causes Listeriosis. Listeriosis is a highly mortal disease with approximately 20% mortality rate. Listeria is psychrophilic, therefore it is able to survive in the refrigerator. This affects foods at cool storage such as fresh produce and RTE meats. To ensure the safety of RTE meat, post processing treatments are used such as vacuum packing, edible films, dip and treatment. One-way RTE can be treated is with the use of antimicrobials. However, in the past chemical substances were used. Currently, consumers want more natural and organic preservatives to combat health problems from toxic components of former synthetic chemicals. Therefore, it is imperative that novel alternative antimicrobials be tested for its use in RTE meat.

The need for alternative antimicrobials has increase as more biological source antibiotic and preservatives are becoming popular. A potential novel antimicrobial as such, Bisulfate of soda (SBS) may be utilized due to its bacteriostatic effect in RTE meat. SBS, has a mechanism of action to reduce the pH of a substance it is added to, causing Listeria cells to lose homeostasis and die. This thesis investigative the potential use of an inorganic acid SBS, for controlling L. monocytogenes in RTE meat.

The thesis is initiated with a literature review, detailing Listeria’s genus, Listeriosis, RTE meat and its microbiota and current natural antimicrobials used in the food industry (Chapter 1). The first research chapter evaluates potential antimicrobial activity of bisulfate of soda and Nisin on frankfurters, for controlling L. monocytogenes (Chapter 2). The second research chapter evaluates the antilisterial effect of bisulfate of soda and sodium lactate as well as, evaluate the shelf life of frankfurters for 21 days (Chapter 3). The results of this thesis will provide knowledge that will potentially result in novel RTE meat treatments in the future.