Reduction of Clostridium sporogenes spore outgrowth in natural sausage casings using nisin

Food Microbiology
Joris J WijnkerL J A Lipman

Abstract

Preservation of natural sausage casings using dry salt or saturated brine is regarded as sufficient to inactivate vegetative pathogenic non-spore-forming bacteria present on the casings. Although the outgrowth of bacterial spores is prevented by salt or saturated brine preservation, these spores will remain present and develop into vegetative cells when conditions are more favourable. To prevent subsequent outgrowth additional preservation measures should be implemented. In the experiments described the use of nisin was evaluated to reduce outgrowth of spores in desalinated casings. The bacteriocin nisin was chosen because of its known efficacy against spore-forming bacteria and their spores in various foodstuffs. Clostridium spore suspensions (Clostridium sporogenes, ATCC 3584) were used in two concentrations to inoculate three nisin concentrations (10, 50, 100 μg/mL) in water containing gamma-irradiated casings. Additionally, the binding of nisin to casings, using (14)C-labeled nisin Z and subsequent availability of nisin were evaluated. Results demonstrate that nisin is partly reversibly bound to casings and can reduce the outgrowth of Clostridium spores in the model used by approximately 1 log(10) (90%). However, the biolog...Continue Reading

References

Oct 1, 1992·International Journal of Food Microbiology·G C Mead
Jan 1, 1983·The Journal of Infectious Diseases·W X ShanderaP A Blake
Jul 1, 1995·International Journal of Food Microbiology·M J CoventryM W Hickey
Feb 1, 1996·Antonie van Leeuwenhoek·J Delves-BroughtonJ Hugenholtz
Oct 8, 1999·Emerging Infectious Diseases·P S MeadR V Tauxe
Dec 22, 1999·Science·Eefjan BreukinkBen de Kruijff
Sep 14, 2004·Nature Structural & Molecular Biology·Shang-Te D HsuNico A J van Nuland
Sep 1, 2006·Food Microbiology·Joris J WijnkerL J A Lipman

Citations

Apr 20, 2016·Frontiers in Microbiology·Kevin EganPaul D Cotter
Feb 13, 2015·Critical Reviews in Food Science and Nutrition·Adem GharsallaouiPascal Degraeve
Jul 28, 2020·Applied and Environmental Microbiology·Jiaheng LiuJianjun Qiao
Sep 19, 2017·Probiotics and Antimicrobial Proteins·Lorenzo Favaro, Svetoslav Dimitrov Todorov
Dec 29, 2020·Critical Reviews in Food Science and Nutrition·Silpa S, Rupachandra S
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Yanlong CuiXin Lü

Related Concepts

Clostridium
Food Preservation
Food Preservatives
Nisin
Spores, Bacterial
Clinical Trials
Biologic Preservation
Sodium Chloride
Spores, Fungal
Suspensions

Related Feeds

Botulism

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Botulism (ASM)

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.