The authors gratefully acknowledge the financial support of the Missouri Beef Industry Council for completion of this research.
Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum-Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTA
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 302–306, January 2002
How to Cite
Tu, L. and Mustapha, A. (2002), Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum-Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTA. Journal of Food Science, 67: 302–306. doi: 10.1111/j.1365-2621.2002.tb11401.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001545, Submitted 9/22/00, Accepted 3/30/01, Received 5/1/01
- Brochothrix thermosphacta;
- Salmonella Typhimurium
ABSTRACT: The effect of nisin and nisin/EDTA followed by vacuum packaging on the reduction of Brochothrix thermosphacta and Salmonella typhimurium counts on beef was investigated. Beef cubes, inoculated with either bacteria, were dipped in nisin, or nisin combined with EDTA solutions, vacuum packaged, and stored at 4 °C for up to 25 d. Growth of B. thermosphacta was completely inhibited by nisin and nisin/EDTA by up to 6.76 log10 CFU/ml. However, neither treatment showed significant effects against S. Typhimurium. Thus, nisin or nisin/EDTA treatment, followed by vacuum packaging under refrigerated conditions could increase the shelf life of fresh beef by inhibiting the growth of B. thermosphacta, an important spoilage organism in beef.