Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

E. Ponce, R. Pla, E. Sendra, B. Guamis, M. Mor-Mur

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    72 Citations (Scopus)

    Abstract

    High hydrostatic pressure inactivation of Escherichia coli and Listeria innocua inoculated in liquid whole egg was improved significantly (P < 0.05) with nisin addition at concentrations of 1.25 and 5 mg/l. A reduction of almost 5 log10 units in E. coli counts and more than 6 log10 units for L. innocua was obtained at 450 MPa and 5 mg/l of nisin. For this treatment, the two microorganisms were not detectable after 1 month of storage at 4°C. The amount of nisin added did not affect E. coli inactivation at 300 MPa. For L. innocua, 5 mg/l of nisin was more effective than 1.25 mg/l. Nisin showed no effect when samples were stored at 20°C after pressurization, except for samples with L. innocua containing 5 mg/l of nisin and treated with 450 MPa.
    Original languageEnglish
    Pages (from-to)15-19
    JournalInternational Journal of Food Microbiology
    Volume43
    DOIs
    Publication statusPublished - 18 Aug 1998

    Keywords

    • Escherichia coli
    • High hydrostatic pressure
    • Listeria innocua
    • Nisin
    • Whole egg

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