کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4363608 | 1301565 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study investigated the efficacy of in-package pasteurization combined with pre-surface application of nisin and/or lysozyme to reduce and prevent the subsequent recovery and growth of Listeria monocytogenes during refrigerated storage on the surface of low-fat turkey bologna. Sterile bologna samples were treated with solutions of nisin (2 mg/ml=5000 AU/ml), lysozyme (10 mg/ml=80 AU/ml) and a mixture of nisin and lysozyme (2 mg nisin+10 mg lysozyme/ml) before in-package pasteurization at 65 °C for 32 s. In-package pasteurization resulted in an immediate 3.5-4.2 log CFU/cm2 reduction in L. monocytogenes population for all treatments. All pasteurized treatments also resulted in a significant reduction of L. monocytogenes by 12 weeks compared to un-pasteurized bologna. In-package pasteurization in combination with nisin or nisin-lysozyme treatments was effective in reducing the population below detectable levels by 2-3 weeks of storage. Results from this study could have a significant impact for the industry since a reduction in bacterial population was achieved by a relatively short pasteurization time and antimicrobials reduced populations further during refrigerated storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 25, Issue 7, October 2008, Pages 866-870
Journal: Food Microbiology - Volume 25, Issue 7, October 2008, Pages 866-870
نویسندگان
Sunil Mangalassary, Inyee Han, James Rieck, James Acton, Paul Dawson,