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

Food Microbiology
Sunil MangalassaryPaul Dawson

Abstract

This study investigated the efficacy of in-package pasteurization combined with pre-surface application of nisin and/or lysozyme to reduce and prevent the subsequent recovery and growth of Listeria monocytogenes during refrigerated storage on the surface of low-fat turkey bologna. Sterile bologna samples were treated with solutions of nisin (2 mg/ml=5000 AU/ml), lysozyme (10 mg/ml=80 AU/ml) and a mixture of nisin and lysozyme (2 mg nisin+10mg lysozyme/ml) before in-package pasteurization at 65 degrees C for 32s. In-package pasteurization resulted in an immediate 3.5-4.2 log CFU/cm(2) reduction in L. monocytogenes population for all treatments. All pasteurized treatments also resulted in a significant reduction of L. monocytogenes by 12 weeks compared to un-pasteurized 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. Results from this study could have a significant impact for the industry since a reduction in bacterial population was achieved by a relatively short pasteurization time and antimicrobials reduced populations further during refrigerated storage.

References

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Citations

Dec 2, 2009·Applied and Environmental Microbiology·Mariano Prado-AcostaCarmen Sanchez Rivas
Dec 19, 2012·Annual Review of Food Science and Technology·P Michael DavidsonT Matthew Taylor
Feb 13, 2010·Current Opinion in Biotechnology·Antonio GálvezRosario Lucas
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Apr 24, 2014·Critical Reviews in Food Science and Nutrition·Jiang Jiang, Youling L Xiong
Aug 21, 2014·ACS Applied Materials & Interfaces·Avik KhanMonique Lacroix
Jul 21, 2016·Critical Reviews in Food Science and Nutrition·Filomena SilvaCristina Nerín
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May 4, 2011·Journal of Food Science·Marianna MastromatteoMaria Rosaria Corbo
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Hongchao ZhangStratton T Wimsatt

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