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Growth inhibition of Listeria monocytogenes by commercial nisin and lactic acid in raw buffalo meat mince.

Author(s) : BARBUDDHE S. B., MALIK S. V. S., BHILEGAONKAR K. N.

Type of article: Article

Summary

Survivability of Listeria monocytogenes was studied against combination of 400 and 800 IU of commercial nisin (Nisaplin) with a final concentration of 2% lactic acid incorporated in raw buffalo meat mince stored at 4 °C for 16 days and 37 °C for 36 h. Initial microbial analysis of meat mince revealed pH, extract release volume, mesophiles and psychrophiles count as 6.04, 47 ml, 37 × 10,000 and 13 × 10,000 cfu/g of meat, respectively. The growth of L. monocytogenes in the treated groups showed significant inhibition, whereas in control groups the count increased by more than four log cycles. The degree of inhibition increased with increase in the concentration of nisin and decrease in the storage temperature. pH in treatment groups remained significantly lower (P lower than 0.01) than the control groups at 4 and 37 °C. Addition of lactic acid (2%) resulted in slight brownish discoloration of meat, but no disagreeable odour. This combination of food grade preservatives has been found to be effective listeriostatic in minced meat.

Details

  • Original title: Growth inhibition of Listeria monocytogenes by commercial nisin and lactic acid in raw buffalo meat mince.
  • Record ID : 2000-2662
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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