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Inhibition de Listeria monocytogenes dans un oeuf entier liquide pasteurisé dont le pH a été ajusté.

Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg.

Auteurs : SCHUMAN J. D., SHELDON B. W.

Type d'article : Article

Résumé

Although the transmission of L. monocytogenes to humans via pasteurized egg products has not been documented, L. monocytogenes and other Listeria species have been isolated from commercially broken raw liquid whole egg (LWE) in both the USA and Ireland. Recent Listeria thermal inactivation studies indicate that conventional minimal egg pasteurization processes would effect only a 2.1 to 2.7-order-of-magnitude inactivation of L. monocytogenes in LWE; thus, the margin of safety provided by conventional pasteurization processes is substantially smaller for L. monocytogenes than for Salmonella species. In this study, the inhibitory effects of nisin on the survival and growth of L. monocytogenes in refrigerated and pH-adjusted (pH 6.6 versus pH 7.5) ultrapasteurized LWE, and in a liquid model system were evaluated. The addition of nisin to pH-adjusted ultrapasteurized LWE reduced L. monocytogenes populations and delayed (pH 7.5) or prevented (pH 6.6) the growth of the pathogen for 8 to 12 weeks at 4 and 10 °C. Bioactive nisin was detected in LWE at both pH values for 12 weeks at 4 °C. In subsequent experiments, Listeria reductions were achieved within 24 h in both LWE and broth plus nisin at pH 6.6 but not at pH 7.5, and antilisterial activity was enhanced when nisin was added as a solution rather than in dry form.

Détails

  • Titre original : Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg.
  • Identifiant de la fiche : 2003-3017
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 6
  • Date d'édition : 06/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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