Combined Effect of Nisin and Moderate Heat on Destruction of Listeria monocytogenes in Cold-Pack Lobster Meat

Abstract

The combined effect of nisin and moderate heat to increase the killing of Listeria monocytogenes in cans of "cold-pack" lobster was investigated. Adding nisin at a level of 25 mg/kg of can contents to the brine surrounding the lobster, in combination with a heat process giving internal can temperatures of 60 degrees C for 5 min and 65 degrees C for 2 min, resulted in decimal reductions of inoculated L. monocytogenes of 3 to 5 logs, whereas heat or nisin alone resulted in decimal reductions of 1 to 3 logs. Such a reduced heat process to that currently commercially used (65.5 degrees C for 13 to 18 min, depending on the can size) results in significant reduction in drained weight loss, thus allowing considerable cost savings to the lobster-processing industry.

Bacteriocins of Aquatic Microorganisms and Their Potential Applications in the Seafood Industry

“…Budu-Amoako et al (1999) applied nisin along with moderate heating on cold-packed lobster and showed a reduction of L. monocytogenes by 3-5 logs in comparison to nisin and/or heat treatment alone (Budu-Amoako et al, 1999). Further, AlHoly et al (2004) used a radio-frequency heating method to apply heat treatment in conjunction with nisin.…”

“…Bacteriocins have a long history of use in dairy or meat applications and there is an increasing number of studies on the effect of bacteriocins as antimicrobials in the seafood industry (Table 5) (Aasen et al, 2003;Al-Holy et al, 2004;Budu-Amoako et al, 1999;Einarsson & Lauzon, 1995;Elotmani & Assobhei, 2004;Luders et al, 2003;Neetoo et al, 2008;Nilsson et al, 1997;Nykanen et al, 2000;Szabo &Cahill, 1999;Tahiri et al, 2009;Tsironi & Taoukis, 2010;Zuckerman & Ben Avraham, 2002). These studies have focused largely on the effects of nisin, a Gram-positive bacteriocin that has been generally recognized as safe (GRAS) by the FDA.…”

“…For example, bacteriocins can be impregnated into gel coatings and/or polyethylene films and can be applied to seafood during packaging (Neetoo et al, 2008). The application of bacteriocins on packaged seafood is steadily being seen as a very promising biopreservation method (Aasen et al, 2003;Al-Holy et al, 2004;Budu-Amoako et al, 1999;Einarsson & Lauzon, 1995;Elotmani & Assobhei, 2004;Luders et al, 2003;Neetoo et al, 2008;Nilsson et al, 1997;Nykanen et al, 2000;Szabo &Cahill, 1999;Tahiri et al, 2009;Tsironi & Taoukis, 2010;Zuckerman & Ben Avraham, 2002). In fact, immobilization of bacteriocins on coating materials for biopreservation may actually reduce the cost of packaging due to the reduced amount and cost of the antibacterial needed to attach to the film (Galvez et al, 2008).…”

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

“…Using a strain of C. maltaromaticum, Paludan-Müller et al [92] only slightly extended the shelf-life of smoked salmon. Budu-Amoako et al [133] tested nisin combined with heat as anti Listerial treatment in cold-packed lobster meat, finding decimal reductions of inoculated L. monocytogenes of 3 to 5 logs, whereas heat or nisin alone resulted in decimal reductions of 1 to 3 logs.…”

Bacteriocin like substance production by Carnobacterium piscicola in a continuous system with three culture broths. Study of antagonism against Listeria monocytogenes on vacuum packaged salmon

“…The use of a single bacteriocin such as the BLS from C. piscicola L 103 is not a sufficient safety factor against L. monocytogenes and other strategies such as the combination of two bacteriocins (13,20), or the use of factors that increase their activity (5,15), will be studied. Some legal drawback must however be considered for the application of bacteriocins as safety factors in food, since up to date only nisin has been approved as a bacteriocin for use in food.…”