Journal
BRAZILIAN JOURNAL OF MICROBIOLOGY
Volume 48, Issue 4, Pages 724-729Publisher
SOC BRASILEIRA MICROBIOLOGIA
DOI: 10.1016/j.bjm.2017.02.010
Keywords
Antimicrobials; Food safety; Meat products; Listeria monocytogenes
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Funding
- Coordenacao para Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Fundacao de Amparo a Pesquisa do Estado da Bahia (FAPESB)
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The effectiveness of bacteriophage P100, nisin and sodium lactate, individually and in combination, in inhibiting Listeria monocytogenes in ready-to-eat pork ham slices was assessed. The antimicrobials were applied to the surfaces of ready-to-eat pork ham slices, which were inoculated with a mixture of L. monocytogenes. Among the individual antimicrobial treatments, bacteriophage P100 was the most effective, decreasing L. monocytogenes to undetectable levels at zero and 72 h post-infection. Sodium lactate was the least effective treatment. Treatment with nisin at zero h significantly reduced initial cell density (p < 0.05). However, this pattern was not observed at 72 h of storage. A significant difference (p < 0.05) existed between the results of separate bacteriophage and nisin treatments after refrigerated storage, but not immediately upon inoculation of the bacteria. The results showed that the use of bacteriophage P100 is the method of choice for the control of bacteria. (C) 2017 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda.
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