Action of nisin and high pH on growth of Staphylococcus aureus and Salmonella sp. in pure culture and in the meat of land crab (Ucides cordatus)

Grisi, Teresa Cristina Soares de Lima; Gorlach‐Lira, Krystyna

doi:10.1590/s1517-83822005000200010

Cited by 12 publications

(7 citation statements)

References 17 publications

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“…Grisi and Gorlach-Lira (2005) used a nisin concentration close to that used in the present experiment and found that this bacteriocin was bacteriostatic up to 8 h for S. aureus growth in BHI broth. However, after the lag period, the multiplication rate was similar to that in the absence of nisin, which is the behavior also associated with resistant cells.…”

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confidence: 92%

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Felício

Pinto

Oliveira

et al. 2015

Journal of Dairy Science

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The aim of this work was to evaluate the effects of nisin on in vitro and in situ Staphylococcus aureus counts. For in vitro experiment, milk was inoculated with 5.0 log cfu·mL(-1) of S. aureus and nisin was added at concentrations of 0, 100, 200, 400, and 500 IU mL(-1). The main effect of the bacteriocin was lag phase extension from 0h, for 0 and 100 IU·mL(-1) to 8h, when 200, 400, and 500 IU·mL(-1) of nisin were used; however, log phase was not affected. Microbial growth rate was found to be exponential and around 0.11 log cfu·mL(-1)·h(-1) for all treatments. For in situ experiments, 0, 400, and 500 IU·mL(-1) of nisin were directly added to pasteurized milk previously inoculated with 5.0 log cfu·g(-1) of S. aureus. Milk, curd, and whey were analyzed to S. aureus counts. Nisin at concentration of 500 IU·mL(-1) was able to reduce S. aureus count in curd and whey, demonstrating nisin partition between both phases. Throughout storage at 4°C, S. aureus count increased for all treatments, but the bacterial grew slower when nisin was added in both concentrations, maintaining S. aureus count about 1.5 log cycles lower than the control, despite abusive initial S. aureus count. Therefore, nisin seems to play an important role in reducing S. aureus initial count in cheese made with highly contaminated milk. Nisin showed potential to be used as an additional, important hurdle to improve Minas Frescal cheese safety, without replacing good manufacturing practices.

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confidence: 92%

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Felício

Pinto

Oliveira

et al. 2015

Journal of Dairy Science

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“… 15 , 16 The effectiveness of bacteriocins is often dependent upon environmental factors such as pH and temperature, interaction with food components, precipitation, inactivation, or uneven distribution of bacteriocin in the food matrix, and food microbiota. 17 …”

Section: Introductionmentioning

confidence: 99%

“…Phages are components of the natural microflora that are present throughout food production, from the farm to the retail outlet. 17 They are stable and recovered from soil, sewage, water, farm and processing plant effluents, feces, and retail foods. 17 , 18 The USFDA has approved a bacteriophage preparation made from six individually purified bacteriophages for use as an antimicrobial agent against L. monocytogenes on ready-to-eat meat and poultry products.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham

Figueiredo

Almeida

2017

Brazilian Journal of Microbiology

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The effectiveness of bacteriophage P100, nisin and sodium lactate, individually and in combination, in inhibiting Listeria monocytogenes in ready-to-eat pork ham slices was assessed. The antimicrobials were applied to the surfaces of ready-to-eat pork ham slices, which were inoculated with a mixture of L. monocytogenes. Among the individual antimicrobial treatments, bacteriophage P100 was the most effective, decreasing L. monocytogenes to undetectable levels at zero and 72 h post-infection. Sodium lactate was the least effective treatment. Treatment with nisin at zero h significantly reduced initial cell density (p < 0.05). However, this pattern was not observed at 72 h of storage. A significant difference (p < 0.05) existed between the results of separate bacteriophage and nisin treatments after refrigerated storage, but not immediately upon inoculation of the bacteria. The results showed that the use of bacteriophage P100 is the method of choice for the control of bacteria.

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“…Nisin has been shown to be effective in controlling spoilage and pathogenic bacteria in many meat products (6, 7, 16,19,23,24,26,34,36). However nisin activity may be affected by many factors, such as concentration, the target microorganisms, interaction with food components, fat content and phosphate type, processing and storage conditions of food (5, 10, 35).…”

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confidence: 99%

Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

Barros

Kunigk

Jurkiewicz

2010

Braz. J. Microbiol.

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This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2 3 , totalizing 8 treatments that were repeated in 3 blocks.Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC). Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

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Action of nisin and high pH on growth of Staphylococcus aureus and Salmonella sp. in pure culture and in the meat of land crab (Ucides cordatus)

Cited by 12 publications

References 17 publications

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham

Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

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