Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage

Mangalassary, Sunil; Han, Ingoo; Rieck, James R.; Acton, J. C.; Dawson, Paul

doi:10.1016/j.fm.2008.05.002

Cited by 57 publications

(27 citation statements)

References 17 publications

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“…shoot and extract, lactoferrin, rosemary, and lysozyme (Kim, Choi, Bajpai, & Kang, 2008;Mangalassary, Han, Rieck, Acton, & Dawson, 2008;Mangalassary et al, 2007;Murdock, Cleveland, Matthews, & Chikindas, 2007;Ruiz, Williams, Djeri, Hinton, & Rodrick, 2009;Singh, Falahee, & Adams, 2001). Minced tuna and fish roe are foods that are eaten raw, and their taste would be affected by heating, or controlling pH and water activity.…”

Section: Discussionmentioning

confidence: 99%

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

et al. 2012

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Section: Discussionmentioning

confidence: 99%

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

et al. 2012

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“…Bacteriocin application followed by in-package thermal treatments can provide an effective combination to control L. monocytogenes on products such as frankfurters or turkey bologna, as shown for pediocin, nisin, nisin-lysozyme, or combinations of these bacteriocins with sodium lactate/sodium diacetate (Chen et al 2004a ;Mangalassary et al 2008 ). Mangalassary et al ( 2008 ) studied the effi cacy of in-package pasteurization (65 °C for 32 s.) combined with pre-surface application of nisin and/or lysozyme to reduce and prevent the subsequent recovery and growth of L. monocytogenes during refrigerated storage on the surface of low-fat turkey bologna. In-package pasteurization in combination with nisin or nisin-lysozyme treatments was effective in reducing the population below detectable levels by 2-3 weeks of storage.…”

Section: Semi-processed and Cooked Meatsmentioning

confidence: 99%

Biopreservation of Meats and Meat Products

Gálvez¹,

López²,

Pulido³

et al. 2014

Food Biopreservation

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“…After drying, treatments were added to the wells in triplicate. The recombinant protein was assayed alone [73] or in combination with lysozyme and/or protease [51] using the following concentrations; 37.85 lg/mL purified peptide, 10 lg/mL proteinase K, and 10 lg/mL of lysozyme. Concentrations of lysin protein, lysozyme, or proteinase K were suspended in 100 lL of PBS, and 100 lL of PBS was added to the control wells.…”

Section: Expression Protein Purification and Sequence Analyses Of Tmentioning

confidence: 99%

Recombinant Expression of a Putative Amidase Cloned from the Genome of Listeria monocytogenes that Lyses the Bacterium and its Monolayer in Conjunction with a Protease

Simmons

Morales

Oakley

et al. 2011

Probiotics & Antimicro. Prot.

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Listeria monocytogenes is a Gram-positive, non-spore forming, catalase-positive rod that is a major bacterial food-borne disease agent associated with uncooked meats, including poultry, uncooked vegetables, soft cheeses, and unpasteurized milk. The bacterium may be carried by animals without signs of disease, can replicate at refrigeration temperatures, and is frequently associated with biofilms. There is a need to discover innovative pathogen intervention technologies for this bacterium. Consequently, bioinformatic analyses were used to identify genes encoding lytic protein sequences in the genomes of L. monocytogenes isolates. PCR primers were designed that amplified nucleotide sequences of a putative N-acetylmuramoyl-L-alanine amidase gene from L. monocytogenes strain 4b. The resultant amplification product was cloned into an expression vector, propagated in Escherichia coli Rosetta strains, and the recombinant protein was purified to homogeneity. Gene and protein sequencing confirmed that the predicted and chemically determined amino acid sequence of the recombinant protein designated PlyLM was a putative N-acetylmuramoyl-L-alanine amidase. The recombinant lytic protein was capable of lysing both the parental L. monocytogenes strain as well as other strains of the bacterium in spot and MIC/MIB assays, but was not active against other bacteria beyond the genus. A microtiter plate assay was utilized to assay for the ability of the recombinant lysin protein to potentially aid with digestion of a L. monocytogenes biofilm. Protease or lysozyme digestion alone did not significantly reduce the L. monocytogenes biofilm. Although the recombinant protein alone reduced the biofilm by only 20%, complete digestion of the bacterial monolayer was accomplished in conjunction with a protease.

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Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage

Cited by 57 publications

References 17 publications

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

Biopreservation of Meats and Meat Products

Recombinant Expression of a Putative Amidase Cloned from the Genome of Listeria monocytogenes that Lyses the Bacterium and its Monolayer in Conjunction with a Protease

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