Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages

Samelis, John; Bedie, Gerard K.; Sofos, John N.; Belk, K. E.; Scanga, J. A.; Smith, G. C.

doi:10.1016/j.lwt.2004.04.012

Cited by 98 publications

(62 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although the antimicrobial solutions evaluated did not appear to have significant bactericidal effects (little, if any, reduction in pathogen population immediately after treatment), pathogen outgrowth was inhibited for 120 days of refrigerated storage by acetic acid, sodium diacetate, and potassium benzoate when used at concentrations of 5%. Subsequent evaluation of solutions containing acetic or lactic acid (3 or 5%) combined with nisin demonstrated initial reductions in L. monocytogenes populations of about 1.5 log cycles (12), which are similar in magnitude to the reductions achieved by 1% CPC on sliced roast beef surfaces in our current study (about 2.0 log cycles).…”

Section: Resultssupporting

confidence: 83%

“…Researchers have evaluated various means of improving the safety of deli-type RTE meat products, including antimicrobial packaging films (4,10), application of antimicrobial treatments such as organic acids (12,13) and nisin (12) prior to final packaging, and postpackage pasteurization technologies such as high-pressure (1) and thermal treatments (10,11). Recent USDA-FSIS regulations require processors to incorporate strategies to control L. monocytogenes in postlethality exposed RTE meat products by one of three defined alternatives, with preferred tactics including postlethality treatments (e.g., steam pasteurization, hot water pasteurization, radiant heating, high-pressure processing) and antimicrobials or growth inhibitors (19).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of Cetylpyridinium Chloride against Listeria monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef

Singh

Thippareddi²,

Phebus

et al. 2005

Journal of Food Protection

View full text Add to dashboard Cite

Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), individually vacuum packaged, and stored for 42 days at 0 or 4ЊC. Noninoculated samples were similarly treated, packaged, and stored to determine effects on quality (color and firmness) and on naturally occurring bacterial populations, including aerobic plate counts and lactic acid bacteria. Immediately after CPC treatment, regardless of inoculation level, L. monocytogenes populations were reduced (P ϭ 0.05) by about 2 log CFU/cm 2 on sliced surfaces and by about 4 log CFU/cm 2 on exterior surfaces. Throughout 42 days of refrigerated storage (at both 0 and 4ЊC), L. monocytogenes populations on CPC-treated samples remained lower (P ϭ 0.05) than those of nontreated samples for both surface types. After 42 days of storage at both 0 and 4ЊC, aerobic plate count and lactic acid bacteria populations of treated samples were 1 to 1.5 log CFU/cm 2 lower (P ϭ 0.05) than those of nontreated samples for both surface types. CPC treatment resulted in negligible effects (P Ͼ 0.05) on the color (L*, a*, and b* values) of exterior and sliced roast beef surfaces during storage. For both sliced and exterior surfaces, CPC-treated samples were generally less firm than nontreated samples. CPC treatment effectively reduced L. monocytogenes populations on roast beef surfaces and resulted in relatively minor impacts on color and texture attributes. CPC treatment, especially when applied to products prior to slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products.Listeria monocytogenes is a foodborne pathogen of significant public health concern because of its virulence in susceptible individuals. Most cases of human listeriosis appear to be sporadic, and the source and route of infection are usually unknown. However, the association of L. monocytogenes with several large foodborne outbreaks suggests that contaminated food is the primary source of the organism, with ready-to-eat (RTE) meat products among the foods most commonly associated with food-related listeriosis (17). In the recent past, various multistate outbreaks of listeriosis that are associated with RTE meats have occurred in the United States. For example, in 2002, an outbreak of L. monocytogenes infection with 46 culture-confirmed cases, 7 deaths, and 3 stillbirths or miscarriages in eight states was linked to turkey deli meat (5). This outbreak led to a recall involving 12.4 million kg of fresh and frozen RTE turkey and chicken products.The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) classifies deli-type products that are either sliced in the establishment or likely to be sliced at retail, such as cured hams, roast beef or turkey, bologna, luncheon meat, pastrami, and other cold cuts, as high-risk products relative to L. monocytogenes contamination (18). As reported by Zaika et al. (24...

show abstract

Section: Resultssupporting

confidence: 83%

mentioning

confidence: 99%

Efficacy of Cetylpyridinium Chloride against Listeria monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef

Singh

Thippareddi²,

Phebus

et al. 2005

Journal of Food Protection

View full text Add to dashboard Cite

show abstract

“…Lactis, que atua formado um poro na membrana citoplasmática e consequentemente ocasionando a lise celular dos microrganismos. Ambos vêm sendo utilizados no controle do crescimento de certas bactérias e, ao mesmo tempo, não afetam negativamente às características sensoriais do produto (SAMELIS et al, 2005).…”

Section: Introductionunclassified

Lactato de sódio, nisina e sua combinação na validade comercial da linguiça Toscana embalada a vácuo e estocada a 4°C

Silva

José²,

Franco³

et al. 2014

Cienc. Rural

View full text Add to dashboard Cite

“…This increase was due to psychrophilic nature of the microorganism. Other researchers reported 1.1-1.5 log 10 cfu reduction [26][27][28][29][30].…”

Section: Discussionmentioning

confidence: 99%

Effect of Nisin and Gamma Irradiation Treatments on Listeria monocytogenes on Some High Economic Valued Aquaculture Products

Koluman¹,

Dikici²

2016

HJBC

View full text Add to dashboard Cite

Ö Z E T K üresel tüketimde balık ve diğer su ürünleri önemli rol oynamaktadır. Deniz ürünleri diğer ürünlerle kıyasla daha fazla Listeria monocytogenes kontaminasyonu riski taşımaktadır. L. monocytogenes riski belirli üretim yöntemleri ile düşürülmelidir. Çeşitli çalışmalar Nisin uygulamasının tek veya kombine olarak farklı koşullardaki farklı gıdalarda etkili olduğunu göstermiştir. Bunlara ek olarak, gama ışınlama su ürünlerinde raf ömrünün uzatılması ve patojenlerin dekontaminasyonu için belirgin bir potansiyele sahiptir. Farklı dört adet ekonomik değeri yüksek ürüne gama ışınlaması Nisin içerecek veya içermeyecek şekilde uygulandı. Sonuçlara göre Nisin uygulanmamış gruplarda L. monocytogenes 5 kGy ışın dozu ile eradike edilebilirken, Nisin kombinasyonu uygulanması gereken dozu 3 kGy seviyesine çekmiştir. Buna bağlı olarak farklı su ürünlerinde, Nisin ve ışınlama kombinasyonlarının L. monocytogenes kontaminasyonunun giderilmesinde beraber uygulanmasının verimli olacağı düşünülmüştür. Anahtar KelimelerNisin, Gama ışınlama, L. monocytogenes, Su ürünleri, Kombine uygulama. A B S T R A C TF ish and other aquaculture products play an important role in global consumption. Sea foods represented a higher risk of L. monocytogenes contamination compared with other foods. The risk of L.monocytogenes should be decreased using some novel protection methods. Various studies have shown that Nisin alone or combined with another technique is efficient for control of L. monocytogenes in different foods and different conditions. Additionally, gamma radiation has a significant potential for the extension of refrigerated shelf life and decontamination of pathogens in fishery products. We applied different doses of gamma irradiation on Pangasius (Pangasius hypophthalmus, Ln.) fillets, Herring caviars, Scallops and Pollock (Pollachius pollachius, Ln.) fish fillets weather treated with Nisin or not. The results showed that without Nisin application L. monocytogenes can be eradicated with 5 kGy of gamma irradiation, but when Nisin application is done the effective dose decreases to 3 kGy. It can be suggested that Nisin combined with gamma irradiation is effective on L.monocytogenes attached to different aquacultures.

show abstract

Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages

Cited by 98 publications

References 29 publications

Efficacy of Cetylpyridinium Chloride against Listeria monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef

Efficacy of Cetylpyridinium Chloride against Listeria monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef

Lactato de sódio, nisina e sua combinação na validade comercial da linguiça Toscana embalada a vácuo e estocada a 4°C

Effect of Nisin and Gamma Irradiation Treatments on Listeria monocytogenes on Some High Economic Valued Aquaculture Products

Contact Info

Product

Resources

About