Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 degrees C

Norhana, M. N. Wan, Poole, Susan E., Deeth, Hilton C. and Dykes, Gary A. (2012) Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 degrees C. Food Microbiology, 31 1: 43-50. doi:10.1016/j.fm.2012.01.007


Author Norhana, M. N. Wan
Poole, Susan E.
Deeth, Hilton C.
Dykes, Gary A.
Title Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 degrees C
Formatted title
Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 degrees C
Journal name Food Microbiology   Check publisher's open access policy
ISSN 0740-0020
1095-9998
Publication date 2012-08
Sub-type Article (original research)
DOI 10.1016/j.fm.2012.01.007
Volume 31
Issue 1
Start page 43
End page 50
Total pages 8
Place of publication London, United Kingdom
Publisher Academic Press
Collection year 2013
Language eng
Formatted abstract
Nisin (500 IU ml−1), EDTA (0.02 M), potassium sorbate (PS) (3%, w/v), sodium benzoate (SB) (3%, w/v) or sodium diacetate (SD) (3%, w/v); alone or in combination were used to dip uninoculated shrimps and shrimps inoculated with Listeria monocytogenes or Salmonella (∼4.0–5.0 log CFU g−1). Shrimps were then drip-dried, vacuum packaged and stored at 4 °C for 7 days. Untreated shrimps were used as a control. Numbers of L. monocytogenes, Salmonella and native background microflora were determined on uninoculated and inoculated shrimps on days 0, 3 and 7. Nisin–EDTA–PS and nisin–EDTA–SD significantly reduced (p < 0.05) L. monocytogenes numbers by 1.07–1.27 and 1.32–1.36 log CFU g−1, respectively, on day 0 and 3. However, all treatments failed to significantly reduce (p > 0.05) Salmonella counts on shrimps throughout storage. On day 7, numbers of aerobic bacteria, psychrotrophic bacteria and Pseudomonas on combined nisin–EDTA–salt of organic acids treated shrimps were significantly lower (p < 0.05) by 4.40–4.60, 3.50–4.01, and 3.84–3.99 log CFU g−1 respectively, as compared to the control. Dipping in organic acids solutions followed by vacuum packaging and chilled storage can help reduce L. monocytogenes and native microflora, but not Salmonella, on fresh shrimps.
Keyword Antimicrobials
Gras
Shrimps
Listeria
Salmonella
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2013 Collection
 
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