Biomedical Engineering Reference
In-Depth Information
EDTA (Zhang and Mustapha
1999
). Similarly, dipping in solutions containing
combinations of lactic or polylactic acids and nisin reduced the microbial load of
meats before processing and afforded an extended shelf-life in vacuum-packaged
fresh meat (Ariyapitipun et al.
1999
,
2000
; Barboza de Martinez et al.
2002
), and
treatment with a combination of nisin and lysozyme effectively inhibited
B. thermo-
sphacta
and LAB in vacuum-packaged pork (Nattress et al.
2001
; Nattress and
Baker
2003
). Other reports indicated that, under MAP, nisin was able to completely
inhibit growth of
L. monocytogenes
in pork (Fang and Lin
1994a
,
b
).
In raw poultry meats, application of antimicrobial treatments using nisin and
EDTA to in combination with MAP or vacuum packaging (VP) reduced total aero-
bic plate counts and increased the product shelf-life by a minimum of 4 days when
packaged under aerobic conditions and a maximum of 9 days when vacuum pack-
aged (Cosby et al.
1999
). The use of MAP (65 % CO
2
, 30 % N
2
, 5 % O
2
) in combi-
nation with nisin-EDTA antimicrobial treatments affected the populations of
mesophilic bacteria,
Pseudomonas
sp.,
B. thermosphacta
, lactic acid bacteria and
Enterobacteriaceae
, and resulted in an organoleptic extension of refrigerated, fresh
chicken meat for up to 14 days, decreasing the formation of volatile amines, tri-
methylamine nitrogen and total volatile nitrogen (Economou et al.
2009
).
Treatment of raw meats and poultry meats with pediocins (especially pediocin
PA-1/Ach) singly or in combination with other hurdles can inhibit or delay growth
of spoilage Gram-positive bacteria (such as
B. thermosphacta
) and/or reduce
L.
monocytogenes
populations (Rodríguez et al.
2002
; Nieto-Lozano et al.
2006
;
Kalchayanand
1990
; Nielsen et al.
1990
; Motlagh et al.
1992
; Degnan et al.
1993
;
Schlyter et al.
1993
: Taalat et al.
1993
; Goff et al.
1996
; Murray and Richard
1997
).
For example, treatment of raw meat surfaces with 500, 1,000 or 5,000 bacteriocin
units/ml (BU/ml) reduced the counts of inoculated
L. monocytogenes
after storage
at 15 °C during 72 h by 1, 2 or 3 log cycles, and treatment with 1,000 or 5,000 BU/ml
reduced its viable counts by 2.5 or 3.5 log cycles, respectively, after storage at 4 °C
during 21 days compared to the control not treated with bacteriocin. The same bac-
teriocin treatments exerted a bacteriostatic effect on
Clostridium perfringens
(Nieto-
Lozano et al.
2006
). In poultry meats, treatment with pediocin PA-1/Ach adsorbed
to heat killed
Pediococcus acidilactici
cells was very effective in the control of
L.
monocytogenes
in refrigerated chicken meat (Goff et al.
1996
).
Other bacteriocins such as sakacins, carnobacteriocins, bifi docins, lactocins, lac-
tococcins, enterocins or pentocins have shown variable inhibitory effects against
spoilage or pathogenic bacteria in raw meats or poultry meats (Aymerich et al.
2000
,
2008
; Galvez et al.
2008
). In chicken breasts, addition of enterocins A and B pro-
duced by the meat isolate
Enterococcus faecium
CTC492 (4,800 AU/cm
2
) reduce
the population of
Listeria
to 3.6 MNP/cm
2
during incubation at 7 °C (Aymerich
et al.
2000
). In vacuum-packed chicken cuts stored under refrigeration, treatment
with sakacin-P caused strong inhibition of
L. monocytogenes
(Katla et al.
2002
).
Addition of bifi docin B (from
Bifi dobacterium bifi dum
) and lactococcin R (pro-
duced by
Lactococcus lactis
subsp.
cremoris
) to irradiated raw chicken breast inhib-
ited the growth of
L. monocytogenes
or
Bacillus cereus
for 3-4 weeks at 5-8 °C or
6-12 h at 22-25 °C (Yildirim et al.
2007
). Another study reported that application
