Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna.

Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634-0371, USA.
Journal of food protection (Impact Factor: 1.8). 12/2007; 70(11):2503-11.
Source: PubMed

ABSTRACT Achieving a targeted lethality with minimum exposure to heat and preservation of product quality during pasteurization is a challenge. The objective of this study was to evaluate the effect of nisin and/or lysozyme in combination with in-package pasteurization of a ready-to-eat low-fat turkey bologna on the inactivation of Listeria monocytogenes. Sterile bologna samples were initially treated with solutions of nisin (2 mg/ml = 5,000 AU/ml = 31.25 AU/cm2), lysozyme (10 mg/ml = 80 AU/ml = 0.5 AU/cm2), and a mixture of nisin and lysozyme (2 mg/ml nisin + 10 mg/ml lysozyme = 31.75 AU/cm2). Bologna surfaces were uniformly inoculated with a Listeria suspension resulting in a population of approximately 0.5 log CFU/cm2. Samples were vacuum packaged and subjected to heat treatment (60, 62.5, or 65 degrees C). Two nonlinear models (Weibull and log logistic) were used to analyze the data. From the model parameters, the time needed to achieve a 4-log reduction was calculated. The nisin-lysozyme combination and nisin treatments were effective in reducing the time required for 4-log reductions at 62.5 and 65 degrees C but not at 60 degrees C. At 62.5 degrees C, nisin-lysozyme-treated samples required 23% less time than did the control sample to achieve a 4-log reduction and 31% less time at 65 degrees C. Lysozyme alone did not enhance antilisterial activity with heat. Results from this study can be useful to the industry for developing an efficient intervention strategy against contamination of ready-to-eat meat products by L. monocytogenes.

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