Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

被引：57

作者：

Ponce, E ^{[1
]}

Pla, R ^{[1
]}

Sendra, E ^{[1
]}

Guamis, B ^{[1
]}

Mor-Mur, M ^{[1
]}

机构：

[1] Univ Autonoma Barcelona, Fac Vet, CeRTA, Unitat Tecnol Aliments, E-08193 Barcelona, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1998年 / 43卷 / 1-2期

关键词：

high hydrostatic pressure; nisin; Listeria innocua; Escherichia coli; whole egg;

D O I：

10.1016/S0168-1605(98)00088-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High hydrostatic pressure inactivation of Escherichia coli and Listeria innocua inoculated in liquid whole egg was improved significantly (P < 0.05) with nisin addition at concentrations of 1.25 and 5 mg/l. A reduction of almost 5 log(10) units in E. coli counts and more than 6 log(10) units for L. innocua was obtained at 450 MPa and 5 mg/l of nisin. For this treatment, the two microorganisms were not detectable after 1 month of storage at 4 degrees C. The amount of nisin added did not affect E. coli inactivation at 300 MPa. Fcr L. innocua, 5 mg/l of nisin was more effective than 1.25 mg/l, Nisin showed no effect when samples were stored at 20 degrees C after pressurization, except for samples with L. innocua containing 5 mg/l of nisin and treated with 450 MPa. (C) 1998 Elsevier Science B.V. All rights reserved.

引用

页码：15 / 19

页数：5