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Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.

Author(s) : GILL A. O., HOLLEY R. A.

Type of article: Article

Summary

This study examined the effectiveness of a surface coating as antimicrobial treatment for cooked ham and bologna. Cooked 10-g disks of ham and bologna sausage received one of three treatments: no coating (control), coating with 0.2 g of 7% (wt/vol) gelatin gel (gel-control), or coating with 0.2 g of 7% gelatin gel containing 25.5 g/liter of lysozyme-nisin (1:3) plus 25.5 g/liter of EDTA (gel-treated). Samples were then inoculated with one of six test organisms: Brochothrix thermosphacta, Escherichia coli O157:H7, Lactobacillus sakei, Leuconostoc mesenteroides, Listeria monocytogenes, or Salmonella Typhimurium, were vacuum packed and stored at 8 °C for 4 weeks. The antimicrobial gel treatment had an immediate bactericidal effect up to 4 log CFU/cm² (B. thermosphacta, Lactobacillus sakei, Leuconostoc mesenteroides, and Listeria monocytogenes) and inhibited the growth of these organism. The antimicrobial gel treatment had a bactericidal effect on the growth of Salmonella Typhimurium. The numbers of E. coli O157:H7 on ham were reduced by 2 log CFU/cm² following treatment with both antimicrobial-containing and non-antimicrobial-containing gels. No effect was observed on the growth of E. coli O157:H7 on bologna.

Details

  • Original title: Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.
  • Record ID : 2002-0264
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 10
  • Publication date: 2000/10
  • Document available for consultation in the library of the IIR headquarters only.

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