Click to search

Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C.

Wan Norhana MN, et al. Food Microbiol. 2012.

Abstract

Nisin (500 IU ml⁻¹), EDTA (0.02 M), potassium sorbate (PS) (3%, w/v), sodium benzoate (SB) (3%, w/v) or sodium diacetate (SD) (3%, w/v); alone or in combination were used to dip uninoculated shrimps and shrimps inoculated with Listeria monocytogenes or Salmonella (∼4.0-5.0 log CFU g⁻¹). Shrimps were then drip-dried, vacuum packaged and stored at 4 °C for 7 days. Untreated shrimps were used as a control. Numbers of L. monocytogenes, Salmonella and native background microflora were determined on uninoculated and inoculated shrimps on days 0, 3 and 7. Nisin-EDTA-PS and nisin-EDTA-SD significantly reduced (p < 0.05) L. monocytogenes numbers by 1.07-1.27 and 1.32-1.36 log CFU g⁻¹, respectively, on day 0 and 3. However, all treatments failed to significantly reduce (p > 0.05) Salmonella counts on shrimps throughout storage. On day 7, numbers of aerobic bacteria, psychrotrophic bacteria and Pseudomonas on combined nisin-EDTA-salt of organic acids treated shrimps were significantly lower (p < 0.05) by 4.40-4.60, 3.50-4.01, and 3.84-3.99 log CFU g⁻¹ respectively, as compared to the control. Dipping in organic acids solutions followed by vacuum packaging and chilled storage can help reduce L. monocytogenes and native microflora, but not Salmonella, on fresh shrimps.

Copyright © 2012 Elsevier Ltd. All rights reserved.

PMID

22475941 [PubMed - indexed for MEDLINE]

Full text

 Citation 4 of 415 Back to results