Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meat

Cannarsi, M.; Baiano, Antonietta; Sinigaglia, Milena; Ferrara, L.; Baculo, Rodolfo; Nobile, Matteo Alessandro Del

doi:10.1111/j.1365-2621.2006.01438.x

Cited by 36 publications

(16 citation statements)

References 22 publications

(23 reference statements)

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“…This makes lysozyme alone de facto ineffective in the protection of food products where the spoilage is due to Gram-negative bacteria like Enterobacteriaceae and Pseudomonadaceae that are relatively common contaminants of meat-based products (Coma, 2008). A number of studies have proposed the combined use of lysozyme and various agents like EDTA (Cannarsi et al, 2008) or nisin (Gill & Holley, 2000;Nattress, Yost, & Baker, 2001). However, Nattress and Baker (2003) reported that dipping pork meat in a solution of nisin and lysozyme was ineffective against Pseudomonadaceae and boosted the growth of Enterobacteriaceae, likely as a consequence of the inhibition of the lactic acid bacteria, that are natural competitors of the Enterobacteriaceae.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging

Barbiroli

Bonomi

Capretti³

et al. 2012

Food Control

149

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This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. a b s t r a c tThe antimicrobial proteins lysozyme and lactoferrin were incorporated into paper containing carboxymethyl cellulose, that allowed non-covalent binding of the positively charged proteins to the paper matrix. More than 60 percent of the proteins added alone or in combination during the papermaking process were released in buffered saline. The released proteins retained their structural and functional features, indicating that the papermaking process did not affect their structure. The antimicrobial activity on common food contaminants was also retained in the released protein, and a synergism between the two proteins was evident in tests carried out with paper containing both proteins against Listeria.Tests on thin meat slices laid on paper sheets containing either or both antimicrobial proteins indicated that lysozyme was most effective in preventing growth of this particular microbiota.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging

Barbiroli

Bonomi

Capretti³

et al. 2012

Food Control

149

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“…Brining treatments that contained lactic, acetic, or citric acid, nisin + EDTA or pediocin + EDTA had lower ( P < 0.05) initial pH values (5.23 ± 0.02 to 5.74 ± 0.39) than samples containing NaCl + STP only (5.94 ± 0.04 and 6.19 ± 0.08 for beef knuckle and beef shoulder, respectively). This was expected, as both acids and EDTA make aqueous solutions acidic (Cannarsi and others 2008). Similarly, Mukherjee and others (2008, 2009) reported that lactic, acetic, and citric acids (0.2% to 0.3% vol/wt) reduced the pH of ground beef.…”

Section: Resultsmentioning

confidence: 87%

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System

Byelashov

Adler

Geornaras

et al. 2010

Journal of Food Science

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Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 +/- 2.4% fat) or beef shoulder (15.3 +/- 2.2% fat) were ground individually, mixed with an 8-strain composite of rifampicin-resistant E. coli O157:H7 (7 log CFU/g) and brining solutions. Treatments included no brining, distilled water, sodium chloride (NaCl, 0.5%), sodium tripolyphosphate (STP, 0.25%), sodium pyrophosphate (SPP, 0.25%), NaCl + STP, NaCl + SPP, NaCl + STP + potassium lactate (PL, 2%), NaCl + STP + sodium diacetate (SD, 0.15%), NaCl + STP + PL + SD, NaCl + STP + lactic acid (0.3%), NaCl + STP + acetic acid (0.3%), NaCl + STP + citric acid (0.3%), NaCl + STP + EDTA (20 mM) + nisin (0.0015%) or pediocin (1000 AU/g), NaCl + STP + sodium metasilicate (0.2%), NaCl + STP + cetylpyridinium chloride (CPC; 0.5%), and NaCl + STP + hops beta acids (0.00055%). Samples (30 g) were analyzed for pH, and total microbial and rifampicin-resistant E. coli O157:H7 (inoculum) populations immediately after mixing, storage (24 h at 4 degrees C), and cooking to 65 degrees C. Fat and moisture contents and water activity were measured after storage and cooking only; cooking losses also were determined. The effect of beef type on microbial counts, pH, and water activity was negligible. No reductions in microbial counts were obtained by the brining solutions immediately or after storage, except for samples treated with CPC, which reduced (P < 0.05) pathogen counts after storage by approximately 1 log cycle. Cooking reduced pathogen counts by 1.5 to 2.5 logs, while CPC-treated samples had the lowest (P < 0.05) counts compared to any other treatment. These data may be useful in developing/improving brining recipes for control of E. coli O157:H7 in moisture-enhanced beef products.

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“…EDTA can improve the sensitivity of Gram-positive bacteria and Gram-negative bacteria to lysozyme [70,101]. Del Nobile et al [103] studied the antimicrobial effect of nisin and lysozyme combined with EDTA on spoilage microorganisms in chilled buffalo meat. The best effect is achieved by combining 0.5% lysozyme and 2% EDTA, which can inhibit the growth of all investigated bacteria, including Brochotrix thermosphacta .…”

Section: Synthetic Organic Antimicrobial Agent and Their Applicatimentioning

confidence: 99%

Polymeric Antimicrobial Food Packaging and Its Applications

et al. 2019

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Food corruption and spoilage caused by food-borne pathogens and microorganisms is a serious problem. As a result, the demand for antibacterial drugs in food packaging is growing. In this review, biodegradable and non-biodegradable materials for food packaging are discussed based on their properties. Most importantly, antibacterial agents are essential to inhibit the growth of bacteria in food. To keep food fresh and prolong the shelf life, different kinds of antibacterial agents were used. The composition and application of natural antibacterial agents and synthetic antibacterial agents are discussed. Compared with natural antibacterial agents, synthetic antibacterial agents have the advantages of low cost and high activity, but their toxicity is usually higher than that of natural antibacterial agents. Finally, future development of antimicrobial food packaging is proposed. It is an urgent problem for researchers to design and synthesize antibacterial drugs with high efficiency and low toxicity.

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Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meat

Cited by 36 publications

References 22 publications

Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging

Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System

Polymeric Antimicrobial Food Packaging and Its Applications

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