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Use of nisin in ice cream and effect on the survival of Listeria monocytogenes.

Author(s) : DEAN J. P., ZOTTOLA E. A.

Type of article: Article

Summary

When nisin was present in the ice cream, a significant reduction in the cell population was observed. At the end of 3 months of frozen storage, no Listeria cells were detected in the 3% fat ice cream containing nisin. The effect of nisin in Listeria cells was decreased somewhat in the higher fat ice cream but this decrease was not significant over the 3 months storage. The stability of nisin in the ice cream remained constant throughout storage at -18 deg C.

Details

  • Original title: Use of nisin in ice cream and effect on the survival of Listeria monocytogenes.
  • Record ID : 1997-1713
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 5
  • Publication date: 1996/05
  • Document available for consultation in the library of the IIR headquarters only.

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