Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum-Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTA |
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| Authors: | L Tu A Mustapha |
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| Affiliation: | The authors are with the Dept. of Food Science, 256 WCS Wing, Eckles Hall, Univ. of Missouri, Columbia, MO 65211. Address inquiries to author Mustapha (E-mail:). |
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| Abstract: | ABSTRACT: The effect of nisin and nisin/EDTA followed by vacuum packaging on the reduction of Brochothrix thermosphacta and Salmonella typhimurium counts on beef was investigated. Beef cubes, inoculated with either bacteria, were dipped in nisin, or nisin combined with EDTA solutions, vacuum packaged, and stored at 4 °C for up to 25 d. Growth of B. thermosphacta was completely inhibited by nisin and nisin/EDTA by up to 6.76 log10 CFU/ml. However, neither treatment showed significant effects against S. Typhimurium. Thus, nisin or nisin/EDTA treatment, followed by vacuum packaging under refrigerated conditions could increase the shelf life of fresh beef by inhibiting the growth of B. thermosphacta , an important spoilage organism in beef. |
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| Keywords: | nisin EDTA beef Brochothrix thermosphacta Salmonella Typhimurium |
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