Biomedical Engineering Reference
In-Depth Information
of pentocin 31-1 (produced by a
Lactobacillus pentosus
strain isolated from the
traditional Chinese fermented Xuan-Wei Ham) in chill-stored non-vacuum tray-
packaged pork meat substantially reduced the growth of
Listeria
and
Pseudomonas
as well as the total volatile basic nitrogen (measured as an indicator of meat spoil-
age) during cold storage compared with the untreated control (Zhang et al.
2010
).
One attractive approach to optimize the activity of bacteriocins in raw meats has
been immobilisation in substrates (such as beads, liposomes, coatings or fi lms).
Nisin (alone or in combinations with citric acid, EDTA, and Tween 80) incorporated
in a variety of substrates (such as calcium alginate gels, agar coatings, palmitoylated
alginate-based fi lms, polyvinyl chloride, LDPE, or nylon) showed strong inhibition
of bacteria such as
L. monocytogenes
,
B. thermosphacta
,
Staphylococcus aureus
, or
Salmonella
Typhimurium on refrigerated raw meats (Chen and Hoover
2003
;
Aymerich et al.
2008
; Gálvez et al.
2007
,
2008
). This approach decreases the impact
of interaction with food components and enzyme inactivation of bacteriocin activ-
ity, and also decreases the amount of bacteriocin required for inhibition of target
bacteria (Quintavalla and Vicini
2002
). In raw meats and poultry samples packaged
in bags coated with pediocin powder, the pediocin completely inhibited growth of
inoculated
L. monocytogenes
through 12 weeks storage at 4 °C (Ming et al.
1997
).
Application of nisin immobilized in calcium alginate gel on beef carcass tissues
completely suppressed
B. thermosphacta
(Cutter and Siragusa
1996b
), and low den-
sity polyethylene fi lms containing nisin prevented carcass contamination by this
bacterium (Siragusa et al.
1999
). Nisin bound to activated alginate beads or in a
palmitoylated alginate-based fi lm (to avoid nisin degradation) reduced the viable
counts of
S. aureus
in ground beef and on sliced beef meat, respectively (Millette
et al.
2007
). Treatment of fresh poultry with agar coatings containing nisin achieved
substantial reductions in
S
. Typhimurium growth after storage at 4 °C for 96 h
(Natrajan and Sheldon
1995
). The effi ciency of numerous fi lms formulation based
on polyvinyl chloride, LDPE, nylon, calcium-alginate or agar containing nisin (in
combinations with citric acid, EDTA, and Tween 80) to inhibit the antibiotic resis-
tant
S
. Typhimurium on poultry drumstick skin was demonstrated by the same
researchers (Natrajan and Sheldon
2000a
,
b
). Combinations of nisin with citric acid,
EDTA and Tween-80 also led to a 4-5 log reduction of psychotrophic aerobes dur-
ing 72 h of storage. In another study, Ercolini et al. (
2010
) tested a nisin activated
plastic antimicrobial packaging (developed by using a nisin, HCl and EDTA solu-
tion) on beef cuts stored at 1 °C. The combination of chill temperature and antimi-
crobial packaging proved to be effective in enhancing the microbiological quality of
beef cuts by inhibiting LAB, carnobacteria and
B. thermosphacta
in the early stages
of storage and by reducing the loads of
Enterobacteriaceae
, without affecting the
species diversity according to PCR-DGGE fi ngerprints of DNA extracted from the
treated meat cuts (Ercolini et al.
2010
). Also, plastic bags activated at their internal
face with a nisin-EDTA solution were used for vacuum-packaging of beef chops
(Ferrocino et al.
2013
). During storage in the activated fi lms at 1 °C,
B. thermos-
phacta
was unable to grow for the whole storage time (46 days), while the levels of
Carnobacterium
spp. were below the detection limit for the fi rst 9 days and reached
levels below 5 log CFU/cm
2
after 46 days. The antimicrobial packaging had no
