The effect of nisin and bovine lactoferrin on the microbiological quality of Turkish-style meatball (Tekirdaǧ köfte)

Journal of Food Safety

Volumn 28, Issue 3, 2008, Pages 355-375

  Colak, Hilal ^a   Hampikyan, Hamparsun ^b   Bingol, Enver Baris ^a   Aksu, Harun ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

^b BEYKENT UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BOVINAE; ESCHERICHIA COLI; PSEUDOMONAS; STAPHYLOCOCCUS AUREUS;

EID: 48249090507     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2008.00105.x     Document Type: Article

References (44)

1. AL-NABULSI, A.A. HOLLEY, R.A. 2006. Enhancing the antimicrobial effects of bovine lactoferrin against E. coli O157:H7 by cation chelation NaCl and temperature. J. Appl. Microbiol. 100, 244 255.
2. BASKAYA, R., KARACA, T., SEVINC, I., CAKMAK, O., YILDIZ, A. YORUK, M. 2004. Istanbul'da satisa sunulan hazir kiymalarin histolojik, mikrobiyolojik ve serolojik kalitesi. Yüzüncü Yil Üniversitesi Veteriner Fakültesi Dergisi 15 (1-2 41 46.
3. BATISH, V.K., CHANDER, H., ZUMDEGNI, K.C., BHATIA, K.L. SINGH, R.S. 1988. Antibacterial activity of lactoferrin against some common food-borne pathogenic organisms. Aust. J. Dairy Technol. May, 16 18.
4. BELLAMY, W., WAKABAYASHI, H., TAKASE, M., KAWASE, K., SHIMAMURA, S. TOMITA, M. 1993. Killing of Candida albicans by lactoferricin B, a potent antimicrobial peptide derived from the N-terminal region of bovine lactoferrin. Med. Microbiol. Immunol. 182, 97 105.
5. BOND, J.M., MARCHELLO, M.J. SLANGER, W.D. 2001. Physical, chemical and shelf-life characteristics of low-fat ground beef patties formulated with waxy hull-less barley. J. Muscle Foods 12, 53 69.
6. BRANEN, J. DAVIDSON, P.M. 2000. Activity of hydrolyzed lactoferrin against food-borne pathogenic bacteria in growth media: The effect of EDTA. Lett. Appl. Microbiol. 30, 233 237.
7. BREUKINK, E., VAN KRAAIJ, C., VAN DALEN, A., DEMEL, R.A., SIEZEN, R.J., DE KRUIJFF, B. KUIPERS, O.P. 1998. The orientation of nisin in membranes. Biochemistry 37, 8153 8162.
8. BRUNO, M.E.C., KAISER, A. MONTVILLE, T.J. 1992. Depletion of proton motive force by nisin in L. monocytogenes cells. Appl. Environ. Microbiol. 58 (7 2255 2259.
9. CHUN HUI, C. CHUN CHIN, K. 2005. Effect of lactoferrin on microbial quality and lipid oxidation of Chinese sausages. Taiwanese J. Agric. Chem. Food Sci. 43 (5 325 334.
10. CHUNG, K.H., DICKSON, J.S. CROUSE, J.D. 1989. Effects of nisin on growth of bacteria attached to meat. Appl. Environ. Microbiol. 55 (6 1329 1333.
11. CHUNG, W. HANCOCK, R.E.W. 2000. Action of lysozyme and nisin mixtures against lactic acid bacteria. Int. J. Food Microbiol. 60, 25 32.
12. DE MARTINEZ, Y.B., FERRER, K. SALAS, E.M. 2002. Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses. J. Food Prot. 65 (11 1780 1783.
13. DIONYSIUS, D.A. MILNE, J.M. 1997. Antibacterial peptides of bovine lactoferrin: Purification and characterization. J. Dairy Sci. 80, 667 674.
14. DIONYSIUS, D.A., GRIEVE, P.A. MILNE, J.M. 1993. Forms of lactoferrin: Their antibacterial effect on enterotoxigenic Escherichia coli. J. Dairy Sci. 76, 2597 2606.
15. DUFOUR, M., SIMMONDS, R.S. BREMER, P.J. 2003. Development of a method to quantify in vitro the synergistic activity of natural antimicrobials. Int. J. Food Microbiol. 85, 249 258.
16. FARNAUD, S. EVANS, R.W. 2003. Lactoferrin - a multifunctional protein with antimicrobial properties. Mol. Immunol. 40, 395 405.
17. FERNANDEZ-LOPEZ, J., JIMENEZ, S., SAYAS-BARBERA, E., SENDRA, E. PEREZ-ALVAREZ, J.A. 2006. Quality characteristics of ostrich (Struthio camelus) burgers. Meat Sci. 73, 295 303.
18. GOKMEN, M. ALISARLI, M. 2003. Van ilinde tüketime sunulan kiymalarin bazi patojen bakteriler yönünden incelenmesi. Yüzüncü Yil Üniversitesi Veteriner Fakültesi Dergisi 14 (1 27 34.
19. HAMPIKYAN, H. UGUR, M. 2007. The effect of nisin usage on L. monocytogenes in fermented sausages. Meat Sci. 76, 327 332.
20. HARRIGAN, W.F. 1998. Laboratory Methods in Foods Microbiology, Academic Press Ltd., London, UK.
21. HOEK, K.S., MILNE, J.M., GRIEVE, P.A., DIONYSIUS, D.A. SMITH, R. 1997. Antibacterial activity of bovine lactoferrin derived peptides. Antimicrob. Agents Chemother. 41 (1 54 59.
22. IUCCI, L., PATRIGNANI, F., VALLICELLI, M., GUERZONI, M.E. LANCIOTTI, R. 2007. Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes. Food Control 18, 558 565.
23. KIRKPATRICK, C.H., GREEN, I., RICH, R.R. SCHADE, A.L. 1971. Inhibition of growth of Candida albicans by iron-unsaturated lactoferrin: Relation to host-defence mechanisms in chronic mucocutaneous candidiasis. J. Infect. Dis. 124, 539 544.
24. KUPLULU, O., SARIMEHMETOGLU, B. ORAL, N. 2003. The microbiological quality of Çiǧ Köfte sold in Ankara. Turkish J. Vet. Anim. Sci. 27, 325 329.
25. LEMAY, M.J., CHOQUETTE, J., DELAQUIS, P.J., GARIEPY, C., RODRIGUE, N. SAUCIER, L. 2002. Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. Int. J. Food Microbiol. 78, 217 226.
26. LICEAGA-GESUALDO, A., LI-CHAN, E.C.Y. SKURA, B.J. 2001. Antimicrobial effect of lactoferrin digest on spores of a Penicillium sp. isolated from bottled water. Food Res. Int. 2001 (34 5001 5006.
27. MASSCHALCK, B., VAN HOUDT, R. MICHIELS, C.W. 2001. High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin. Int. J. Food Microbiol. 64, 325 332.
28. MURDOCK, C.A. MATTHEWS, K.R. 2002. Antibacterial activity of pepsin digested lactoferrin on food borne pathogens in buffered broth systems and ultrahigh temperature milk with EDTA. J. Appl. Microbiol. 93, 850 856.
29. NYKANEN, A., WECKMAN, K. LAPVETELAINEN, A. 2000. Synergistic inhibition of L. monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int. J. Food Microbiol. 61, 63 72.
30. PAWAR, D.D., MALIK, S.V.S., BHILEGAONKAR, K.N. BARBUDDHE, S.B. 2000. Effect of nisin and its combination with sodium chloride on the survival of L. monocytogenes added to raw buffalo meat mince. Meat Sci. 56, 215 219.
31. PAYNE, K.D., OLIVER, S.P. DAVIDSON, P.M. 1994. Comparison of EDTA and apo-lactoferrin with lysozyme on the growth of foodborne pathogenic and spoilage bacteria. J. Food Prot. 57 (1 62 65.
32. RAJU, C.V., SHAMASUNDAR, B.A. UDUPA, K.S. 2003. The use of nisin as a preservative in fish sausage stored at ambient and refrigerated temperatures. Int. J. Food Sci. Technol. 38, 171 185.
33. REUNANEN, J. SARIS, P.E.F. 2004. Bioassay for nisin in sausage: A shelf life study of nisin in cooked sausage. Meat Sci. 66, 515 518.
34. SALAMAH, A.A. AL-OBAIDI, A.S. 1995. Effect of some physical and chemical factors on the bactericidal activity of human lactoferrin and transferring against Yersinia pseudotuberculosis. New Microbiol. 18, 275 282.
35. SALLMAN, F.R., DESCAMPS, S.B., PATTUS, F., SALMON, V., BRANZA, N., SPIK, G. LEGRAND, D. 1999. Porins OmpC and PhoE of E. coli as specific cell-surface targets of human lactoferrin. J. Biol. Chem. 274 (23 16107 16114.
36. SAMELIS, J., BEDIE, G.K., SOFOS, J.N., BELK, K.E., SCANGA, J.A. SMITH, G.C. 2005. Combinations of nisin with organic acids or salts to control L. monocytogenes on sliced pork bologna stored at 4°C in vacuum packages. Lebensm.-Wiss. Technol. 38, 21 28.
37. SANCAK, Y.C., BOYNUKARA, B. AGAOGLU, S. 1993. Van'da tüketime sunulan kiymalarin mikrobiyolojik kalitesi. Yüzüncü Yil Üniversitesi Veteriner Fakültesi Dergisi 4 (1-2 73 86.
38. SHIMAZAKI, K. 2000. Lactoferrin: A marvelous protein in milk. Anim. Sci. J. 71, 329 347.
39. ULU, H. 2006. Effects of carrageenam and guar gum on the cooking and textural properties of low fat meatballs. Food Chem. 95, 600 605.
40. VENKITANARAYANAN, K.S., ZHAO, T. DOYLE, M.P. 1999. Antibacterial effect of lactoferricin B on E. coli O157:H7 in ground beef. J. Food Prot. 62 (7 747 750.
41. WAKABAYASHI, H., HIRATANI, T., UCHIDA, K. YAMAGUCHI, H. 1996. Antifungal spectrum and fungicidal mechanism of an N-terminal peptide of bovine lactoferrin. J. Infect. Chemother. 1, 185 189.
42. WANG, F.H. 2000. Effects of three preservatives agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C. Meat Sci. 56, 67 71.
43. YILMAZ, I., YETIM, H. OCKERMAN, H.W. 2002. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdaǧ meatballs. Nahrung 46 (4 276 278.
44. YILMAZ, I., ARICI, M. GUMUS, T. 2005. Changes of microbiological quality in meatballs after heat treatment. Eur. Food Res. Technol. 221, 281 283.