Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

被引：37

作者：

Takahashi, Hajime ^{[1
]}

Kashimura, Marina ^{[1
]}

Miya, Satoko ^{[1
]}

Kuramoto, Shintaro ^{[1
]}

Koiso, Hiroaki ^{[2
]}

Kuda, Takashi ^{[1
]}

Kimura, Bon ^{[1
]}

机构：

[1] Tokyo Univ Marine Sci & Technol, Fac Marine Sci, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

[2] San Ei Gen FFI Inc, Osaka 5408688, Japan

来源：

FOOD CONTROL | 2012年 / 26卷 / 02期

关键词：

Listeria monocytogenes; Antimicrobial; Nisin; Polylysine; Lysozyme; IN-PACKAGE PASTEURIZATION; NISIN AND/OR LYSOZYME; STORAGE;

D O I：

10.1016/j.foodcont.2012.02.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Listeria monocytogenes causes foodborne illnesses through consumption of ready-to-eat (RTE) foods. In this study, the synergistic effect of paired antimicrobial combinations against L monocytogenes growth in RTE seafood was tested. 10(2) CFU/g of L monocytogenes and a mixture of two different antimicrobials (nisin and lysozyme, nisin and epsilon-polylysine) were inoculated into minced tuna and salmon roe, and incubated at 10 degrees C or 25 degrees C for 7 clays and 12 h, respectively. Among four different combinations tested, two combinations including nisin showed strong antilisterial effect in RTE seafood. These two combinations (nisin and epsilon-polylysine, nisin and lysozyme) reduced L monocytogenes in number first and maintained the low cell number for a long period of time. This growth control method towards L monocytogenes is useful in RTE seafood where heating or controlling pH or water activity is not practical. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：397 / 400

页数：4

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