EsturgeonV1, Main, Exploration, bibRecord, 000F89

Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat

Identifieur interne : 000F89 ( Main/Exploration ); précédent : 000F88; suivant : 000F90

Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat

Auteurs : M. Al-Holy [Jordanie] ; M. Lin [États-Unis] ; B. Rasco [États-Unis]

Source :

Journal of food protection [ 0362-028X ] ; 2005.

RBID : Pascal:05-0167574

Descripteurs français

Pascal (Inist)
- Destruction, Listeria monocytogenes, Esturgeon, Acipenser transmontanus, Caviar, Nisine, Antimicrobien, Interaction microorganisme, Chaleur.

English descriptors

KwdEn :
- Acipenser transmontanus, Animals, Anti-Bacterial Agents (pharmacology), Antimicrobial agent, Caviar, Chlorides (pharmacology), Colony Count, Microbial, Destruction, Dose-Response Relationship, Drug, Fish Products (microbiology), Food Handling (methods), Food Microbiology, Food Preservation (methods), Heat, Lactic Acid (pharmacology), Listeria monocytogenes, Listeria monocytogenes (drug effects), Listeria monocytogenes (growth & development), Microorganism interrelationships, Nisin, Nisin (pharmacology), Sodium Hypochlorite (pharmacology), Sturgeon, Temperature, Time Factors.
MESH :
- chemical , pharmacology : Anti-Bacterial Agents, Chlorides, Lactic Acid, Nisin, Sodium Hypochlorite.
- drug effects : Listeria monocytogenes.
- growth & development : Listeria monocytogenes.
- methods : Food Handling, Food Preservation.
- microbiology : Fish Products.
- Animals, Colony Count, Microbial, Dose-Response Relationship, Drug, Food Microbiology, Temperature, Time Factors.

Abstract

The objective of this study was to investigate the effect of nisin in combination with heat or antimicrobial chemical treatments (such as lactic acid, chlorous acid, and sodium hypochlorite) on the inhibition of Listeria monocytogenes and total mesophiles in sturgeon (Acipenser transmontanus) caviar. The effects of nisin (250, 500, 750, and 1,000 IU/ml), lactic acid (1, 2, and 3%), chlorous acid (134 and 268 ppm), sodium hypochlorite (150 and 300 ppm), and heat at 60°C for 3 min were evaluated for a five-strain mixture of L. monocytogenes and total mesophiles in sturgeon caviar containing 3.5% salt. Selected combinations of these antimicrobial treatments were also tested. Injured and viable L. monocytogenes cells were recovered using an overlay method. Treating caviar with ≥500 IU/ml nisin initially reduced L. monocytogenes by 2 to 2.5 log units. Chlorous acid (268 ppm) reduced L. monocytogenes from 7.7 log units to undetectable (<0.48 log units) after 4 days of storage at 4°C. However, there were no synergistic effects observed for combinations of nisin (500 or 750 IU/ml) plus either lactic acid or chlorous acid. Lactic acid caused a slight reduction (∼1 log unit) in the microbial load during a 6-day period at 4°C. Sodium hypochlorite was ineffective at the levels tested. Mild heating (60°C for 3 min) with nisin synergistically reduced viable counts of L. monocytogenes and total mesophiles. No L. monocytogenes cells (<0.48 log units) were recovered from caviar treated with heat and nisin (750 IU/ml) after a storage period of 28 days at 4°C.

Affiliations:

Jordanie, États-Unis

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<front><div type="abstract" xml:lang="en">The objective of this study was to investigate the effect of nisin in combination with heat or antimicrobial chemical treatments (such as lactic acid, chlorous acid, and sodium hypochlorite) on the inhibition of Listeria monocytogenes and total mesophiles in sturgeon (Acipenser transmontanus) caviar. The effects of nisin (250, 500, 750, and 1,000 IU/ml), lactic acid (1, 2, and 3%), chlorous acid (134 and 268 ppm), sodium hypochlorite (150 and 300 ppm), and heat at 60°C for 3 min were evaluated for a five-strain mixture of L. monocytogenes and total mesophiles in sturgeon caviar containing 3.5% salt. Selected combinations of these antimicrobial treatments were also tested. Injured and viable L. monocytogenes cells were recovered using an overlay method. Treating caviar with ≥500 IU/ml nisin initially reduced L. monocytogenes by 2 to 2.5 log units. Chlorous acid (268 ppm) reduced L. monocytogenes from 7.7 log units to undetectable (<0.48 log units) after 4 days of storage at 4°C. However, there were no synergistic effects observed for combinations of nisin (500 or 750 IU/ml) plus either lactic acid or chlorous acid. Lactic acid caused a slight reduction (∼1 log unit) in the microbial load during a 6-day period at 4°C. Sodium hypochlorite was ineffective at the levels tested. Mild heating (60°C for 3 min) with nisin synergistically reduced viable counts of L. monocytogenes and total mesophiles. No L. monocytogenes cells (<0.48 log units) were recovered from caviar treated with heat and nisin (750 IU/ml) after a storage period of 28 days at 4°C.</div>
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Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat

Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

	Serveur d'exploration sur l'esturgeon
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