Nisin affects the growth ofListeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days

Abstract

The objectives of this study were to determine pH, anti-Listeria and general antimicrobial properties of nisin on ready-to-eat vacuum-packaged diced turkey ham inoculated with Listeria monocytogenes, and the usage level that would exert maximum antimicrobial effect during 63 d of storage. Ready-to-eat diced turkey ham was inoculated with a 5-strain L. monocytogenes cocktail; treated with 0.2, 0.3, 0.4, and 0.5% nisin treatment solutions; vacuum-packaged; stored at 4+/-1 degrees C for 63 d; and analyzed at 1-wk intervals for total aerobic counts, pH, L. monocytogenes, and lactic acid bacteria. Antimicrobial effectiveness of nisin increased as concentration increased from 0.2 to 0.5%. Aerobic plate counts for 0.4 and 0.5% nisin were lower (P<0.05) than negative and positive controls. All nisin treatments resulted in 4 log reductions (P<0.05) in L. monocytogenes when compared with the positive control on d 0. Four log reductions were also observed on d 7 for 0.4% nisin treatment and d 7 and 14 for 0.5% nisin treatment when compared with the positive control. Listeria monocytogenes counts decreased from 4.97 log cfu/g on d 0 and remained less than 2 log cfu/g through 63 d of storage for the 0.5% nisin treatment. Lactic acid bacteria counts were lower (P<0.05) for 0.5% nisin treatment when compared with positive and negative controls from 28 through 63 d. Except for d 56 and 63, pH was similar (P<0.05) for all treatments. This study revealed that nisin could be used for postprocessing intervention to control L. monocytogenes in ready-to-eat poultry products.

Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review

“…When used in the product formation at 1.25-6.25 mg/kg or in the dipping solution at a concentration of 5.0-25.0 mg/L, nisin significantly prolonged the shelf-life of cooked sausage stored at 6-12 °C (Delves-Broughton, 2005). A study determined pH, anti-Listeria and general antimicrobial properties of nisin on RTE vacuum-packaged turkey ham (Ruiz et al, 2010). Fourlog reductions were observed on day 0 and day 7 for a 0.4% nisin treatment when compared with the positive control.…”

Listeria monocytogenesin retail establishments: Contamination routes and control strategies

“…Nisin is undoubtedly the most well known and A c c e p t e d M a n u s c r i p t 19 well characterized bacteriocin and the only one to have realized widespread commercial use; it has 34 amino acid residues and is produced by strains of Lactococcus lactis with antimicrobial activity against a wide range of Gram-positive bacteria. (96,49) In the case of L. monocytogenes, the efficacy of nisin as a control agent has been demonstrated in a range of RTE foods including ricotta-type cheeses, (97) poultry products, (98) vacuum packed ham (99) tuna, (100) and various fish roes (100,101) . Interestingly, nisin has been shown to work very effectively against L. monocytogenes when used in combination with other preservative agents (e.g.…”

How microbes communicate in food: a review of signaling molecules and their impact on food quality

“…Lactic acid bacteria, generally recognized as safe (GRAS) and massively used in food fermentations produce a wide range of bacteriocins that can be used as natural food preservatives; nisin is one prototype and is used as such worldwide by the food industry [28]. Several different bacteriocins (e.g., nisin, pediocin, carnobacteriocin) have been used to eliminate the food-borne pathogen Listeria monocytogenes in foods such as meat products [29], or model fruit and vegetable systems [30]. Bacteriocin-producing bacteria often benefit from improved competitivity within ecosystems [31,32].…”