Inhibition of Listeria monocytogenes on the Surface of Individually Packaged Hot Dogs with a Packaging Film Coating Containing Nisin

Abstract

The objective of this study was to determine the effectiveness of packaging films coated with a methylcellulose/hydroxypropyl methylcellulose-based solution containing 10,000, 7,500, 2,500, or 156.3 IU/ml nisin for controlling Listeria monocytogenes on the surfaces of vacuum-packaged hot dogs. Barrier film coated with a methylcellulose/hydroxypropyl methylcellulose-based solution containing nisin or no nisin (control) was heat sealed to form individual pouches. Hot dogs were placed in control and nisin-containing pouches and inoculated with a five-strain L. monocytogenes cocktail (approximately 5 log CFU per package), vacuum sealed, and stored for intervals of 2 h and 7, 15, 21, 28, and 60 d at 4 degrees C. After storage, hot dogs and packages were rinsed with 0.1% peptone water. Diluent was spiral plated on modified oxford agar and tryptic soy agar and incubated to obtain counts (CFU per package). L. monocytogenes counts on hot dogs packaged in films coated with 156.3 IU/ml nisin decreased slightly (approximately 0.5-log reduction) through day 15 of refrigerated storage but was statistically the same (P > 0.05) as hot dogs packaged in films without nisin after 60 d of storage. Packaging films coated with a cellulose-based solution containing 10,000 and 7,500 IU/ml nisin significantly decreased (P < 0.05) L. monocytogenes populations on the surface of hot dogs by greater than 2 log CFU per package throughout the 60-d study. Similar results were observed for hot dogs packaged in films coated with 2,500 IU/ml nisin; however, L. monocytogenes populations were observed to be approximately 4 log CFU per package after 60 d of refrigerated storage from plate counts on tryptic soy and modified oxford agars.

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

“…Hence, chitosan can be used as a natural antimicrobial coating on fresh strawberries to control the growth of microorganisms, thus extending shelf-life of the products Films and coatings based on cellulose or derivatives such as methyl cellulose (MC), carboxy methyl cellulose (CMC) or hydroxy propyl methyl cellulose (HPMC) containing antimicrobial compounds have been used to control microbial growth and extend the shelflife of several foods. In such sense, Franklin et al [40] determined the effectiveness of packaging films coated with a MC/HPMC-based solution containing 100, 75, 25 or 1.563 mg/ml nisin for controlling L. monocytogenes on the surfaces of vacuum-packaged hot dogs. They found that packaging films coated with a cellulose-based solution containing 100 and 75 mg/ml nisin significantly decreased (P ≤ 0.05) L. monocytogenes populations on the surface of hot dogs by greater than 2 logs CFU/g throughout the 60 days of storage.…”

Biopreservation of Meats and Meat Products

“…In hot dogs that were vacuum-packaged in fi lms coated with nisin, L. monocytogenes counts decreased during refrigeration storage (Franklin et al 2004 ). Hot dogs were placed in control and nisin-containing pouches and inoculated with a fi ve-strain L. monocytogenes cocktail (approximately 5 log CFU per package), vacuum sealed, and stored for intervals of 2 h and 7, 15, 21, 28, and 60 days at 4 °C.…”

Effectiveness of barrier film with a cellulose coating that carries nisin blends for the inhibition of listeria monocytogenes

“…10 Different types of antimicrobial agents including organic acids and their salts, nitrites, antibiotics, alcohols, enzymes, bacteriocins, especially nisin have been incorporated into packaging fi lms. 11 Franklin et al 12 found that packaging fi lms coated with a cellulose-based solution containing 10 000 and 7500 IU/ml nisin signifi cantly decreased L. monocytogenes populations on the surface of hot dogs by greater than 2 log CFU/package throughout the 60 day study.…”