Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat
Identifieur interne : 000128 ( PascalFrancis/Curation ); précédent : 000127; suivant : 000129Destruction 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.
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- Pascal (Inist)
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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.
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">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"><inist:fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></inist:fA14><country>Jordanie</country></affiliation></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M." last="Lin">M. Lin</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>États-Unis</country></affiliation></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B." last="Rasco">B. Rasco</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>États-Unis</country></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">05-0167574</idno><date when="2005">2005</date><idno type="stanalyst">PASCAL 05-0167574 INIST</idno><idno type="RBID">Pascal:05-0167574</idno><idno type="wicri:Area/PascalFrancis/Corpus">000248</idno><idno type="wicri:Area/PascalFrancis/Curation">000128</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">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"><inist:fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></inist:fA14><country>Jordanie</country></affiliation></author><author><name sortKey="Lin, M" sort="Lin, M" uniqKey="Lin M" first="M." last="Lin">M. Lin</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>États-Unis</country></affiliation></author><author><name sortKey="Rasco, B" sort="Rasco, B" uniqKey="Rasco B" first="B." last="Rasco">B. Rasco</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>États-Unis</country></affiliation></author></analytic><series><title level="j" type="main">Journal of food protection</title><title level="j" type="abbreviated">J. food prot.</title><idno type="ISSN">0362-028X</idno><imprint><date when="2005">2005</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of food protection</title><title level="j" type="abbreviated">J. food prot.</title><idno type="ISSN">0362-028X</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acipenser transmontanus</term><term>Antimicrobial agent</term><term>Caviar</term><term>Destruction</term><term>Heat</term><term>Listeria monocytogenes</term><term>Microorganism interrelationships</term><term>Nisin</term><term>Sturgeon</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Destruction</term><term>Listeria monocytogenes</term><term>Esturgeon</term><term>Acipenser transmontanus</term><term>Caviar</term><term>Nisine</term><term>Antimicrobien</term><term>Interaction microorganisme</term><term>Chaleur</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°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></front></TEI><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0362-028X</s0></fA01><fA02 i1="01"><s0>JFPRDR</s0></fA02><fA03 i2="1"><s0>J. food prot.</s0></fA03><fA05><s2>68</s2></fA05><fA06><s2>3</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat</s1></fA08><fA11 i1="01" i2="1"><s1>AL-HOLY (M.)</s1></fA11><fA11 i1="02" i2="1"><s1>LIN (M.)</s1></fA11><fA11 i1="03" i2="1"><s1>RASCO (B.)</s1></fA11><fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></fA14><fA14 i1="02"><s1>Department of Food Science and Human Nutrition, Box 646376, Washington State University</s1><s2>Pullman, Washington 99164-6376</s2><s3>USA</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ></fA14><fA20><s1>512-520</s1></fA20><fA21><s1>2005</s1></fA21><fA23 i1="01"><s0>ENG</s0></fA23><fA43 i1="01"><s1>INIST</s1><s2>547</s2><s5>354000126868210120</s5></fA43><fA44><s0>0000</s0><s1>© 2005 INIST-CNRS. All rights reserved.</s1></fA44><fA45><s0>42 ref.</s0></fA45><fA47 i1="01" i2="1"><s0>05-0167574</s0></fA47><fA60><s1>P</s1></fA60><fA61><s0>A</s0></fA61><fA64 i1="01" i2="1"><s0>Journal of food protection</s0></fA64><fA66 i1="01"><s0>USA</s0></fA66><fC01 i1="01" l="ENG"><s0>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. 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