Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

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• 作者：Mé ; lanie Turgis ; Viviane Stotz ; Claude Dupont ; Sté ; phane Salmieri ; Ruhul A. Khan ; Monique Lacroix ; ^{monique.lacroix@iaf.inrs.ca}
• 关键词：纬-Irradiation ; Antimicrobial ; Listeria ; Food preservation ; Bacteriocin
• 刊名：Radiation Physics and Chemistry
• 出版年：2012
• 期刊代码：68_0969806x
• 类别：ph
• 出版时间：August, 2012
• 卷：81
• 期：8
• 页码：1185-1188
• 文件大小：427 K

摘要

Two new bacteria were isolated from human feces and were designated MT 104 and MT 162. They were able to produce bacteriocins that are active against five strains of Listeria monocytogenes. Bacteriocins produced by these isolated strains had 100%and 82.35%residual activity when they were treated by gamma radiation at doses of 4 and 40 kGy, respectively. A reduction of 1.0, 1.5 and 3 log CFU/g of L. monocytogenes was observed in sausage meat when treated with bacteriocins from MT 104, MT 162, and nisin, respectively. For synergic effect, the D₁₀ value in presence of the bacteriocins produced by MT 104 showed a 1.08 fold increased relative sensitivity of L. monocytogenes as compared to control after 5 days. The highest synergic effect was observed in presence of nisin which led to 1.61 fold increased relative sensitivity. Combined treatments with nisin and 纬-irradiation showed a synergic antimicrobial effect in meat after 24 h and 5 days of storage. A synergic effect was observed only after 5 days at 4 掳C for the bacteriocin from MT 104, as compared to the bacteriocin produced by MT 162 that had only an additive antimicrobial effect in all conditions.