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Jambon et mortadelle : application superficielle de lysozyme, de nisine, et d'EDTA afin de prévenir le développement des bactéries d'altération et pathogènes.

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

Auteurs : GILL A. O., HOLLEY R. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.
  • Identifiant de la fiche : 2002-0264
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 10
  • Date d'édition : 10/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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