Biomedical Engineering Reference
In-Depth Information
Table 4.1
Examples of applications of bacteriocin preparations in meat and poultry products
Bacteriocin preparations
Effect(s)
Reference(s)
Raw meats
Nisin combinations
(organic acids, chelators,
lysozyme, vacuum
packaging, MAP)
Decontamination of raw meat surfaces before
processing
Thomas et al.
2000
Nisin activated fi lm with
EDTA
Inhibition of LAB, carnobacteria and
B. thermosphacta
and reduction of
Enterobacteriaceae
load on beef cuts
Ercolini et al.
2010
Pediocins
Anti-listeria protection by pediocins
in raw meats
RodrÃguez
et al.
2002
Pentocin 31-1
Reduction of growth of
Listeria
and
Pseudomonas
and total volatile basic nitrogen production in
chill-stored tray-packaged pork meat
Zhang et al.
2010
RTE meats
Nisin activated fi lms
Increased inactivation of
L. monocytogenes
in
several vacuum-packaged products
Aymerich
et al.
2008
Nisin in combination
with HHP
Increased inactivation of
E. coli
and staphylococci
in cooked ham, avoiding regrowth of
E. coli
and
slime-forming bacteria
Garriga et al.
2002
Nisin and pulsed light
Application of a Nisaplin dip followed by
exposure to pulsed light reduced the population
of
L. innocua
on sausages
Uesugi and
Moraru
2009
Nisin-pectin fi lm, in
combination with
low-dose irradiation
Increased microbial inactivation of
L.
monocytogenes
on RTE turkey meat and inhibition
of survivor proliferation during storage
Jin et al.
2009
Pediocin in combination
with post-packaging
irradiation or thermal
treatment
Effective combination with to control
L.
monocytogenes
on frankfurters
Chen et al.
2004a
,
b
Enterocin alginate fi lm,
in combination with
HHP
Prevention of
L. monocytogenes
regrowth in the
treated cooked ham during cold storage as well as
during cold chain break
Marcos et al.
2008a
,
b
At present, there is a great body of research data concerning bacteriocin trials on
raw meats, many of them dealing with nisin. Nisin has been widely tested for pres-
ervation of raw meats (Thomas et al.
2000
). However, the application of nisin in
meats has several drawbacks such as its poor solubility, interaction with phospho-
lipids and antagonism by glutathione (Thomas et al.
2000
; Stergiou et al.
2006
).
Nevertheless, positive results have been reported for surface decontamination of
raw meats before processing and packaging, in which antimicrobial activity was
potentiated by combination with other antimicrobials or hurdles such as organic
acids, chelators, vacuum packaging, or MAP. Representative examples reported on
vacuum-packaged beef are the reduction in the numbers of
Listeria innocua
and
B.
thermosphacta
after nisin treatment (Cutter and Siragusa
1996a
) or the inhibition of
L. monocytogenes
and
Escherichia coli
O157:H7 after treatment with nisin and
