Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat.
Identifieur interne : 000E22 ( Main/Merge ); précédent : 000E21; suivant : 000E23Destruction 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 ; B. RascoSource :
- Journal of food protection [ 0362-028X ] ; 2005.
English descriptors
- KwdEn :
- Animals, Anti-Bacterial Agents (pharmacology), Chlorides (pharmacology), Colony Count, Microbial, Dose-Response Relationship, Drug, Fish Products (microbiology), Food Handling (methods), Food Microbiology, Food Preservation (methods), Lactic Acid (pharmacology), Listeria monocytogenes (drug effects), Listeria monocytogenes (growth & development), Nisin (pharmacology), Sodium Hypochlorite (pharmacology), 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 degrees 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 > or =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 degrees 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 (approximately 1 log unit) in the microbial load during a 6-day period at 4 degrees C. Sodium hypochlorite was ineffective at the levels tested. Mild heating (60 degrees 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 degrees C.
PubMed: 15771175
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat.</title><author><name sortKey="Al Holy, M" sort="Al Holy, M" uniqKey="Al Holy M" first="M" last="Al-Holy">M. Al-Holy</name><affiliation wicri:level="1"><nlm:affiliation>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan.</nlm:affiliation><country xml:lang="fr">Jordanie</country><wicri:regionArea>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa</wicri:regionArea><wicri:noRegion>Zarqa</wicri:noRegion></affiliation></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M" last="Lin">M. Lin</name></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B" last="Rasco">B. 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Al-Holy</name><affiliation wicri:level="1"><nlm:affiliation>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan.</nlm:affiliation><country xml:lang="fr">Jordanie</country><wicri:regionArea>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa</wicri:regionArea><wicri:noRegion>Zarqa</wicri:noRegion></affiliation></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M" last="Lin">M. Lin</name></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B" last="Rasco">B. Rasco</name></author></analytic><series><title level="j">Journal of food protection</title><idno type="ISSN">0362-028X</idno><imprint><date when="2005" type="published">2005</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Anti-Bacterial Agents (pharmacology)</term><term>Chlorides (pharmacology)</term><term>Colony Count, Microbial</term><term>Dose-Response Relationship, Drug</term><term>Fish Products (microbiology)</term><term>Food Handling (methods)</term><term>Food Microbiology</term><term>Food Preservation (methods)</term><term>Lactic Acid (pharmacology)</term><term>Listeria monocytogenes (drug effects)</term><term>Listeria monocytogenes (growth & development)</term><term>Nisin (pharmacology)</term><term>Sodium Hypochlorite (pharmacology)</term><term>Temperature</term><term>Time Factors</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Chlorides</term><term>Lactic Acid</term><term>Nisin</term><term>Sodium Hypochlorite</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Listeria monocytogenes</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Listeria monocytogenes</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Fish Products</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Colony Count, Microbial</term><term>Dose-Response Relationship, Drug</term><term>Food Microbiology</term><term>Temperature</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><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 degrees 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 > or =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 degrees 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 (approximately 1 log unit) in the microbial load during a 6-day period at 4 degrees C. Sodium hypochlorite was ineffective at the levels tested. Mild heating (60 degrees 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 degrees C.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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