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Antimicrobial effect of nisin on Bacillus cereus isolated from some meat products

Authors :
Nesreen Eleiwa
Fatema Hussien
Mohamed Ahmed Hassan
Reham Amin
Source :
Benha Veterinary Medical Journal. 37:77-80
Publication Year :
2019
Publisher :
Egypts Presidential Specialized Council for Education and Scientific Research, 2019.

Abstract

Processed ready to eat meat products are considered the main source of infection with B. cereus which is an aerobic spore former bacteria commonly found in raw and processed foods. So, more cautions are needed to be considered in order to minimize the contamination of such products. Nisin is a natural preservative for many food products and can be used to inhibit the germination and outgrowth of spores. This study was designed to determine the antimicrobial effect of Nisin on B.Cereus inoculated into minced beef with an inoculation dose of 3×106. The use of Nisin in three different concentrations 10 ppm, 30 ppm and 50 ppm resulted in decrease in the B. cereus count (cfu) after five days from 5.0×107± 0.82×107(initial bacterial load) to 2.46×106± 0.35×106 with reduction percentage 95.1%,100% and 100% at concentration 10 ppm and no B. cereus was detected at 30ppm and 50ppm respectively. As a conclusion, Nisin can be used as a safe anti-microbial food preservative for meat products without affecting the sensory characteristics and acceptability to consumer

Details

ISSN :
11106581
Volume :
37
Database :
OpenAIRE
Journal :
Benha Veterinary Medical Journal
Accession number :
edsair.doi...........80561292fe7bfa3333e4953da4700d4d
Full Text :
https://doi.org/10.21608/bvmj.2019.18087.1113