Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes Outgrowth in Precooked Vacuum-Packaged Beef

Authors: Hague, Margaret A.1; Kastner, Curtis L.2; Fung, Daniel Y. C.2; Kone, Karim3; Schwenke, James R.4

Source: Journal of Food Protection®, Number 9, September 1997, pp. 1019-1151 , pp. 1072-1074(3)

Publisher: International Association for Food Protection

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Abstract:

Nisin (NS), microwave (MW), and nisin plus microwave (NS + MW) treatments were applied to precooked beef semitendinosus muscles inoculated with spores of Clostridium sporogenes. Samples were then vacuum packaged and stored at 4°C or 10°C for 21 or 70 days. After 21 days of storage at 10°C, NS and NS + MW reduced viable vegetative cell (VVC) counts by approximately 3 log cycles compared to the control. After 70 days storage, VVC counts were higher (P < 0.05) at 10°C than 4°C only for the control. However, at 4°C, VVC counts for each treatment were not different (P > 0.05) from those of the control. After 70 days of storage at 10°C, VVC counts were lower (P < 0.05) for NS and NS + MW treatments than for the control.

Keywords: BACTERIOCIN; BEEF; MICROBIOLOGY; MICROWAVE; PRECOOKED

Document Type: Research Article

Affiliations: 1: Cryovac Division, W. R. Grace & Co., Simpsonville, SC 29681, USA 2: Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA 3: Swift & Company, Marshalltown, IA 50158, USA 4: Department of Statistics, Kansas State University, Manhattan, KS 66506, USA

Publication date: September 1, 1997

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