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Inactivation de Salmonella Typhimurium sur la peau des poulets emballés : efficacité des films enrobés de nisine.

Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin.

Auteurs : NATRAJAN N., SHELDON W. B.

Type d'article : Article

Résumé

Nisin is an antimicrobial peptide produced by the food-grade microorganism Lactococcus lactis subsp. lactis. This peptide inhibits many gram-positive bacteria, and when combined with chelating agents it inhibits gram-negative bacteria such as Salmonella sp. The efficacy of packaging films treated with nisin-containing formulations to reduce Salmonella contamination of fresh broiler drumstick skin and increase the refrigerated shelf life was investigated. Three films (5.1 cm2) of varying hydrophobicities (polyvinyl chloride (PVC), linear low density polyethylene, nylon) were coated with one of three liquid formulations (pH 3.5 to 3.8) composed of 100 µg/ml nisin and varying concentrations of citric acid, EDTA, and Tween 80. Findings demonstrated that Salmonella Typhimurium and spoilage microorganism populations on the surface of fresh broiler skin and drumsticks can be significantly reduced using immersion treatments, absorbent tray pads, and packaging films treated with nisin-containing formulations.

Détails

  • Titre original : Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin.
  • Identifiant de la fiche : 2001-2231
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 9
  • Date d'édition : 08/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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