Nisin: a possible alternative or adjunct to nitrite in the preservation of meats

Abstract

Nisin at 75 ppm (75 ,ug/g) was superior to 150 ppm of nitrite in inhibiting outgrowth of Clostridium sporogenes PA3679 spores in meat slurries, which had been heated to simulate the process used for cooked ham. The inhibitory activity of nisin decreased as the spore load or pH of the slurries increased. Unlike nitrite, inhibition by nisin was unaffected by high levels of iron either as a constituent of meats or when added as an iron salt. In slurries treated with 75 ppm of nisin, refrigerated storage for 56 days resulted in depletion of nisin to a level low enough to allow outgrowth within 3 to 10 days if the slurries were subsequently abused at 35°C. In contrast, a combination of 40 ppm of nitrite and either 75 or 100 ppm of nisin almost completely inhibited outgrowth in these slurries. The nisin-nitrite combination appeared to have a synergistic effect, and the low concentration of nitrite was sufficient to preserve the color in meats similar to that of products cured with 150 ppm of nitrite.

Lactic acid bacteria, their metabolic products and interference with microbial growth

“…Nisin has been applied as a method to reduce nitrite levels, which is often used as a shelf life stabilizer, but is a precursor of nitrosamine [36]. A combination of 75 IU g-~ of nisin together with 40 ppm nitrite prevented the outgrowth of C. botulinum spores more effectively than 150 ppm nitrite.…”

Food Preservation With Nontraditional Antimicrobial Agents

“…Nisin, polypeptides produced by Streptococcus lactis, has been used extensively in European and other countries as a preservative in dairy products, vegetables, soups and sauces since 1951. Recently it has been tested as a possible alternative or adjunct t o nitrite in the preservation of meats (Hurst 1972;Rayman et al 1981; Taylor 1981a, 1981 b).…”

Inhibition ofBacillus licheniformisspore growth in milk by nisin, monolaurin, and pH combinations

“…The combination of two or more preservative systems, a concept developed by Leistner and Gorris (1995), is a potential approach for avoiding these problems. Nisin has been used in combination with nitrite (Rayman et al 1981;Taylor et al 1985), organic acids (Oscroft et al 1990), other bacteriocins (Hanlin et al 1993), heat, acidity and hydrostatic pressure (Roberts and Hoover 1996). Recent reports evaluated the effect of a nisin-sorbate combination against Listeria (Avery and Buncic 1997), and B. licheniformis (Mansour et al 1998), and the inhibitory activities of a nisin-lactoperoxydase system against Listeria monocytogenes (Zapico et al 1998).…”