Antibotulinal Properties of Nisin in Fresh Fish Packaged in an Atmosphere of Carbon Dioxide

Taylor, Lesley Y.; Cann, Donald D.; Welch, B. J.

doi:10.4315/0362-028x-53.11.953

Cited by 57 publications

(20 citation statements)

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“…Boskou and Debevere (2000) studied the effect of 10% acetic acid on cod fillets packed under 50%CO 2 /45%O 2 /5%N 2 MA stored for 12 days at 7 o C. The authors observed a reduction in aerobic microorganisms, H 2 S-producing bacteria and enterobacteria, as well as a consequent inhibition of TMA and TVBN. Taylor et al (1990) studied the nisin inhibitory effect on the production of toxin by E-type C. botulinum in cod, herring (Clupea harengus) and smoked mackerel (Scomber japonicus) packed under 100% CO 2 and stored at 10 and 26 o C. The authors observed that there was no shelf-life lengthening for the studied species. Toxin production had been verified for both temperatures and in all species before the products were considered improper for human consumption.…”

Section: Pre-packing Treatment With Acids and Saltsmentioning

confidence: 99%

Use of modified atmosphere in seafood preservation

Soccol¹,

Oetterer²

2003

Braz. arch. biol. technol.

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Fish production has increased in Brazil, mainly the fresh-water aquaculture. However, refrigerated fish presents a relatively short shelf-life (approximately 12 days). In view of the increasing demand for fresh products, there is the need of shelf-life lengthening through a combination of methods in order to minimally expose the product to adverse conditions. The use of the modified atmosphere packaging presents the following advantages: lengthening of the products' shelf-life by 50 to 400%, reduction of economic losses, cost reductions by distributing the product over great distances with the need of fewer shipments and the supply of a better quality product. The purpose of this work was to review and discuss the major effects of the modified-atmosphere packaging, especially carbon dioxide (CO 2 ), on seafood preservation, as well as on the survival and growth of seafood pathogenic organisms.

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Section: Pre-packing Treatment With Acids and Saltsmentioning

confidence: 99%

Use of modified atmosphere in seafood preservation

Soccol¹,

Oetterer²

2003

Braz. arch. biol. technol.

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“…Nisin inhibits the growth of a range of gram-positive bacteria including Listeria monocytogenes, Staphylococcus aureus , and Bacillus cereus (347–350). Nisin also prevents spore germination by pathogens Clostridium botulinum, Clostridium sporogenes, Bacillus cereus , and Bacillus anthracis (342, 351–354). In vegetative cells, Nisin binds to lipid II on targeted bacterial membranes.…”

Section: Antimicrobial Compoundsmentioning

confidence: 99%

Biochemical Features of Beneficial Microbes: Foundations for Therapeutic Microbiology

Engevik

Versalovic

2017

Microbiol Spectr

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Commensal and beneficial microbes secrete myriad products which target the mammalian host and other microbes. These secreted substances aid in bacterial niche development, and select compounds beneficially modulate the host and promote health. Microbes produce unique compounds which can serve as signaling factors to the host, such as biogenic amine neuromodulators, or quorum-sensing molecules to facilitate inter-bacterial communication. Bacterial metabolites can also participate in functional enhancement of host metabolic capabilities, immunoregulation, and improvement of intestinal barrier function. Secreted products such as lactic acid, hydrogen peroxide, bacteriocins, and bacteriocin-like substances can also target the microbiome. Microbes differ greatly in their metabolic potential and subsequent host effects. As a result, knowledge about microbial metabolites will facilitate selection of next-generation probiotics and therapeutic compounds derived from the mammalian microbiome. In this article we describe prominent examples of microbial metabolites and their effects on microbial communities and the mammalian host.

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“…Vescovo, Torriani, Orsi, Macchiarolo, and Scolari (1996) chose 10°C owing to the poor toxin development by C. botulinum type E at 8°C. Taylor, Cann, and Welch (1990) simulated mild temperature abuse at 10°C to study the antibotulinal properties of nisin in fresh fish.…”

Section: Inhibition Of Clostridium Botulinummentioning

confidence: 99%