Soriano, A,Ulmer, HM,Scannell, AGM,Ross, RP,Hill, C,Garcia-Ruiz, A,Arendt, EK;

2004

April

European Food Research and Technology

Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture

Validated

()

nisin lacticin 3147 Listeria Staphylococcus aureus cooked meat products LACTOCOCCUS-LACTIS TRANSCONJUGANT HIGH HYDROSTATIC-PRESSURE LISTERIA-MONOCYTOGENES SAUSAGE FERMENTATION PATHOGENS PORK

219

6

13

Nisin, in the form of the commercial product Nisaplin, and lacticin 3147 in whey powdered form were added to minced pork-meat in amounts of 0.15% (w/w) and 1.5% (w/w), respectively. The meat was cooked and inoculated with a Staphylococcus aureus strain of meat origin and a Listeria innocua strain at a level of 10(7) or 10(5) CFU g(-1). The batches were stored vacuum-packaged for 21 days at 8 degreesC. Nisin and lacticin 3147 immediately reduced the L. innocua population at the time of inoculation. Nisin showed higher inhibitory activity than lacticin 3147. During the storage period, a slight L. innocua growth was observed in the batches inoculated with the larger inoculum, and a bacteriostatic effect was observed against Listeria in the batches inoculated with 10(5) CFU g(-1). Nisin maintained a constant S. aureus population in the cooked batch inoculated with 10(7) CFU g(-1), although the bacteriocin was capable of reducing the amount of S. aureus by 90% in the batch inoculated with 10(5) CFU g(-1). On the other hand, lacticin 3147 did not show an inhibitory effect against S. aureus in the cooked meat. The starter culture Lactococcus lactis DPC 303-T4 (containing the conjugative plasmid encoding production of lacticin 3147) was inoculated in a portion of a Longissimus dorsi pork muscle with brine. L. lactis DPC 303-T4 performed a good fermentation, but lacticin 3147 production was not found after 7 days at 12 degreesC of storage.

DOI 10.1007/s00217-004-0910-9