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Combined
efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce.
J Food Prot. 2005 Jul;68(7):1381-7.
Bari ML, Ukuku DO, Kawasaki T,
Inatsu Y, Isshiki K, Kawamoto S.
National Food Research Institute, Food Hygiene Team, Kannondai-2-1-12, Tsukuba
305-8642, Japan.
The inability of chlorine to completely inactivate human bacterial pathogens on
whole and fresh-cut produce suggests a need for other antimicrobial washing
treatments. Nisin (50 microg/ml) and pediocin (100 AU/ml) individually or in
combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid
(0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments
for reducing the population of Listeria monocytogenes on cabbage, broccoli, and
mung bean sprouts. Cabbage, broccoli, and mung bean sprouts were inoculated with
a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g,
respectively. Inoculated produce was left at room temperature (25 degrees C) for
up to 4 h before antimicrobial treatment. Washing treatments were applied to
inoculated produce for 1 min, and surviving bacterial populations were
determined. When tested alone, all compounds resulted in 2.20- to 4.35-log
reductions of L. monocytogenes on mung bean, cabbage, and broccoli,
respectively. The combination treatments nisin-phytic acid and
nisin-pediocin-phytic acid caused significant (P < 0.05) reductions of L.
monocytogenes on cabbage and broccoli but not on mung bean sprouts. Pediocin
treatment alone or in combination with any of the organic acid tested was more
effective in reducing L. monocytogenes populations than the nisin treatment
alone. Although none of the combination treatments completely eliminated the
pathogen on the produce, the results suggest that
some of the treatments
evaluated in this study can be used to improve the microbial safety of fresh-cut
cabbage, broccoli, and mung bean sprouts.
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