Nisin, rosemary, and ethylenediaminetetraacetic acid affect the growth of Listeria 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 the anti-Listeria and general antimicrobial properties of nisin, rosemary, and EDTA alone and in combination on Listeria monocytogenes inoculated on ready-to-eat vacuum-packaged diced turkey ham and to ascertain the effects of the treatments on pH and objective color. The turkey hams were cut into 0.5-cm pieces, inoculated with a L. monocytogenes cocktail containing 5 strains of the bacterium, and treated with either no treatment and no inoculum (negative control), inoculum only (positive control), 0.5% nisin, 20 mM EDTA, 1% rosemary, 0.5% nisin + 20 mM EDTA, 0.5% nisin + 1% rosemary, 0.5% nisin + 20 mM EDTA + 1% rosemary, or 20 mM EDTA + 1% rosemary. All samples were vacuum-packaged, stored for 63 d at 4 degrees C +/- 1 degrees C, and analyzed at 1-wk intervals for total aerobes, L. monocytogenes, lactic acid organisms, pH, and objective color. Nisin, nisin with rosemary, nisin with EDTA, and nisin with rosemary and EDTA treatments reduced (P < 0.05) L. monocytogenes counts by 4.42, 4.20, 3.73, and 4.11 log cfu/g when compared with the positive control, respectively, on d 0. Listeria monocytogenes counts remained less than 2.75 log cfu/g for all hams treated with nisin. The EDTA and rosemary treatments alone and in combination were ineffective in inhibiting growth of L. monocytogenes. Although none of the treatments completely eliminated L. monocytogenes, the results indicated that ready-to-eat turkey ham can have significantly decreased L. monocytogenes when treated with nisin alone or in combination with rosemary or EDTA, or both.

Antimicrobial Effects of Sodium Metasilicate AgainstListeria monocytogenes

“…The presence of L. monocytogenes in RTE products usually involves postprocessing contamination and is of high significance in terms of food safety. Despite vast research involving use of different antimicrobials such as organic acids and their salts, bacteriocins such as nisin, and natural antimicrobials such as rosemary to restrict and eliminate L. monocytogenes in RTE food products (Burt, 2004;Lungu and Johnson, 2005;Over et al, 2009;Ruiz et al, 2009), this pathogen has been encountered quite frequently; which endangers consumer health, especially the at-risk populations. Therefore the implementation of food safety processes that will control the occurrence of L. monocytogenes in RTE foods continues to be a major concern and need for the food industry.…”

The ABC Transporter AnrAB Contributes to the Innate Resistance of Listeria monocytogenes to Nisin, Bacitracin, and Various β-Lactam Antibiotics

“…Nisin kills target Gram-positive bacteria by binding to lipid II, preventing cell wall synthesis, and subsequently forming pores in the cell membrane, which facilitates the release of intracellular contents (7)(8)(9). Nisin has been used for over 50 years in the food industry to prevent the growth of food spoilage and pathogenic microorganisms (39). Its activity, coupled with its approval by many agencies, e.g., nisin is the only natural food-grade antibacterial preservative approved by the European Union, makes it an attractive option for food producers and consumers (14).…”

Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 ± 1 °C

“…The growth rate of L. monocytogenes was found significantly more rapid in control group samples (8.9 log cfu/g) compared with cinnamon oil + rosemary (6.3 log cfu/g) and rosemary + nisin (6.4 log cfu/g) groups. Ruiz, Williams, Djeri, Hinton, and Rodrick () determined antimicrobial properties of nisin, rosemary, and EDTA alone or combined against L. monocytogenes inoculated on turkey ham. They found that the use of rosemary essential oil (1%) with different antimicrobials (Nisin, EDTA) is more effective than single use.…”