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Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg

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Abstract:

D-values (decimal reduction times) and z-values (increase in temperature required for a 1-log change in D-value) for Listeria monocytogenes Scott A were determined in liquid whole egg with nisin (0 or 10 μg ml−1) and NaCl (0 or 10%) by a submerged glass ampoule procedure. Samples were plated onto nonselective agar at appropriate intervals, and D-values were determined using a modified biphasic logistic equation. Addition of NaCl increased D-values at all temperatures tested. The addition of nisin to unsalted liquid whole egg resulted in a rapid 4-log reduction in viable counts within the first hour. Nisin significantly (P ≤ 0.05) decreased D-values at lower (<58°C) temperatures in both unsalted and salted liquid whole egg but had little effect on the D-values at current minimum U.S. and Canadian pasteurization temperatures (60°C without NaCl; 63°C with NaCl). However, when nisin was added 2 h prior to heat treatment, D-values were significantly (P ≤ 0.05) reduced at these temperatures. Inhibitory levels of nisin were detected in the liquid whole egg postpasteurization. Nisin could have a favorable impact on the control of L. monocytogenes in pasteurized liquid egg products.

Document Type: Research Article

Affiliations: 1: Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1, Southern Crop Protection and Food Research Centre, Food Research Program, Research Branch, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1H 8J7 2: Southern Crop Protection and Food Research Centre, Food Research Program, Research Branch, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1H 8J7 3: Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1, Guelph, Ontario, Canada N1H 8J7

Publication date: September 1, 1999

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