Survivability of pathogenic Listeria monocytogenes against nisin and its combination with sodium chloride in raw buffalo meat mince

Citation
Dd. Pawar et al., Survivability of pathogenic Listeria monocytogenes against nisin and its combination with sodium chloride in raw buffalo meat mince, J FD SCI M, 38(2), 2001, pp. 138-141
Citations number
21
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
138 - 141
Database
ISI
SICI code
0022-1155(200103/04)38:2<138:SOPLMA>2.0.ZU;2-X
Abstract
A study was conducted to examine the anti-Listeria monocytogenes activity o f nisin (Ambicin N) alone at concentrations of 400, 800 and 1200 IU/g and i n combination with 2 % sodium chloride incorporated in raw buffalo meat min ce stored at 4 degreesC for 16 days and 37 degreesC for 36 h. Initial micro bial analysis of meat mince revealed pH, extract release volume, mesophiles and psychrophiles count as 5.76, 49 ml, 33 x 10(4) and 15 x 10(4) cfu/g of meat, respectively. All the combinations of preservatives inhibited the co unt of L. monocytogenes significantly (P<0.05) at both the storage temperat ures when compared to the control. Addition of 2 % sodium chloride increase d the efficacy of nisin against L. monocytogenes in all the three combinati ons. The degree of inhibition was more at higher concentration of nisin and lower temperature, pH in treatment groups remained significantly lower tha n the control groups at 4<degrees>C (P<0.01) and 37<degrees>C (P<0.05). Res ults indicated that the combination of food grade preservatives could be an effective listeriostatic in minced meat.