No abstract

Aims: Nitrite is used as the main curing agent in the process of sausage production, but Nitrite has limited usage in food processing due to its, carcinogenic effect. Thus, much attention has been given to find alternative compounds to replace the Nitrite over the past decades. Nisin, a natural polypeptide compound extracted from Lactococcus lactis with no toxin production has been identified as a potential compound in this regard. This study aimed at assessing the inhibitory effect of nisin (E234) against Salmonella typhimurium and Bacillus subtilis and to investigate the potential of nisin to replace the antimicrobial property of Nitrite in broiler chicken sausage production. Study Design: This is a laboratory-controlled experimental design.