Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

• Published in: International journal of food microbiology Vol. 43; no. 1; pp. 15 - 19
• Main Authors: Ponce, E, Pla, R, Sendra, E, Guamis, B, Mor-Mur, M
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 18.08.1998; Elsevier
• Subjects: antibacterial properties; Biological and medical sciences; CARACTERISTICAS DEL HUEVO; CARACTERISTIQUE DE L'OEUF; Colony Count, Microbial; Egg and egg product industries; EGG CHARACTERS; egg products; Eggs - microbiology; ESCHERICHIA; Escherichia coli; Escherichia coli - drug effects; Escherichia coli - growth & development; food contamination; Food industries; Food Microbiology; Food Preservatives - pharmacology; Food-Processing Industry; Fundamental and applied biological sciences. Psychology; High hydrostatic pressure; HIGH PRESSURE TECHNOLOGY; Hydrostatic Pressure; inactivation; LISTERIA; Listeria - drug effects; Listeria - growth & development; Listeria innocua; microbial contamination; NISIN; Nisin - pharmacology; NISINA; NISINE; pressure; Refrigeration; shelf life; TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; Whole egg; Nisin; High hydrostatic pressure; Escherichia coli; Whole egg; Listeria innocua; Physical dressing; Bacteriocin; Shelf life; Food additive; Pressurizing; Synergism; High pressure; Preservative; Decontamination; Concentration effect; Bacteria; Liquid egg; Antibacterial agent; Enterobacteriaceae
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(98)00088-9

High hydrostatic pressure inactivation of Escherichia coli and Listeria innocua inoculated in liquid whole egg was improved significantly ( P<0.05) with nisin addition at concentrations of 1.25 and 5 mg/l. A reduction of almost 5 log 10 units in E. coli counts and more than 6 log 10 units for L. innocua was obtained at 450 MPa and 5 mg/l of nisin. For this treatment, the two microorganisms were not detectable after 1 month of storage at 4°C. The amount of nisin added did not affect E. coli inactivation at 300 MPa. For L. innocua, 5 mg/l of nisin was more effective than 1.25 mg/l. Nisin showed no effect when samples were stored at 20°C after pressurization, except for samples with L. innocua containing 5 mg/l of nisin and treated with 450 M Pa.