Synergic antimicrobial activity of lysozyme, nisin, and EDTA against listeria monocytogenes in ostrich meat patties

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Mastromatteo, Marianna ^a   Lucera, Annalisa ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

EDTA; Listeria monocytogenes; Lysozyme; Nisin; Ostrich patties

Indexed keywords

ANTIINFECTIVE AGENT; EDETIC ACID; FOOD PRESERVATIVE; LYSOZYME; NISIN; OXYGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; COMPARATIVE STUDY; DRUG EFFECT; DRUG POTENTIATION; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; ODOR; OSTRICH; PH; PIGMENTATION;

ANIMALS; ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; DRUG SYNERGISM; EDETIC ACID; FOOD PACKAGING; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MICROBIAL VIABILITY; MURAMIDASE; NISIN; ODORS; OXYGEN; PIGMENTATION; STRUTHIONIFORMES;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LISTERIA MONOCYTOGENES; PSEUDOMONAS; STRUTHIONIFORMES;

EID: 77957167042     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01732.x     Document Type: Article

References (51)

1. Alonso-Calleja C, Martínez-Fernández B, Prieto M, Capita R. Microbiological quality of vacuum-packed retail ostrich meat in Spain. Food Microbiol 2004, 21:241-6.
2. Bester BH, Lombard SH. Influence of lysozyme on selected bacteria associated with Gouda cheese. J Food Prot 1990, 53:306-11.
3. Branen JK, Davidson PM. Enhancement of nisin, lysozyme and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. Int J Food Microbiol 2004, 90:63-74.
4. Capita R, Dìaz-Rodrìguez N, Prieto M, Alonso-Calleja C. Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaks. Meat Sci 2006, 73:498-502.
5. Chi-Zhang Y, Yam KL, Chikindas ML. Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. Int J Food Microbiol 2004, 90:15-22.
6. Chung W, Hancock RE. Action of lysozyme and nisin mixtures against lactic acid bacteria. Int J Food Microbiol 2000, 60:25-32.
7. Corbo MR, Campaniello D, Bevilacqua A, Sinigaglia M. Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa. Adv Food Sci 2008, 30(2):101-6.
8. Cunningham FE, Proctor VA, Goetsch SJ. Egg-white lysozyme as a food preservative: an overview. Worlds Poult Sci J 1991, 47:141-63.
9. Cutter C, Siragusa G. Treatments with nisin and chelators to reduce Salmonella and Escherichia coli on beef. J Food Prot 1995, 57:1028-30.
10. Delves-Broughton J, Blackburn P, Evans RJ, Hugenholtz J. Applications of the bacteriocin nisin. Antonie van Leeuwenhoek 1996, 69:193-202.
11. Fang TJ, Tsai HC. Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels. Food Microbiol 2003, 20:243-53.
12. Fernàndez-Lòpez J, Pérez-Alvarez JA, Aranda-Català V. Effect of mincing degree on colour properties in pork meat. Color Res Appl 2000, 25:376-80.
13. Fisher P, Hoffman LC, Mellet FD. Processing and nutritional characteristics of value added ostrich products. Meat Sci 2000, 55:251-4.
14. Gao YL, Ju XR. Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores. J Microbiol Methods 2008, 72:20-8.
15. Gill AO, Holley RA. Surface application of lysozyme, nisin and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna. J Food Prot 2000, 63(10):1338-46.
16. Girolami A, Marsico I, D'Andrea G, Brughieri A, Napoletano F, Cifuni GF. Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. Meat Sci 2003, 64:309-15.
17. Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M. Food spoilage-interactions between food spoilage bacteria. Int J Food Microbiol 2002, 78:79-97.
18. Greer GG, Jones SDM. Effects of lactic acid and vacuum packaging on beef processed in a research abattoir. Can Inst Food Sci Technol J 1991, 24:161-8.
19. Gögüs U, Bozoglu F, Yurdugul S. The effects of nisin, oil-wax coating on the quality of refrigerated chicken meat. Food Control 2004, 15:537-42.
20. Heimbach J, Rieth S, Mohamedshah F, Slesinski R, Samuel-Fernando P, Sheenan T. Safety assessment of iron EDTA [sodium iron (Fe3+) ethylene diamine tetraacetic acid]: summary of toxicological, fortification and exposure data. Food Chem Toxicol 2000, 38:99-111.
21. Hoffman LC, Fisher PP. Comparison of meat quality characteristics between young and old ostriches. Meat Sci 2001, 59(3):335-7.
22. Holzapfel WH, Geisen R, Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol 1995, 24:343-62.
23. Achieving continuous improvement in reductions in foodborne listeriosis-A risk based approach. J Food Prot 2005, 68:1932-94. International Life Science Institute
24. Judge M, Aberle E, Forrest J, Hedrich HY, Merkel R. Principles of meat science 1989, Dubuque, Kendall/Hunt Publishing Co
25. Kauffman R, Joo ST, Schultz C, Warner R, Faustman C. Measuring water-holding capacity in post-rigor muscle. 1991, 70-72. In, American Meat Science Association, p
26. Korkeala H, Lindroth S, Ahvenaien R, Alanko T. Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages. Int J Food Microbiol 1987, 5:311-21.
27. Luño M, Beltrán JA, Roncalés P. Shelf-life extension and colour stabilisation of beef packaged in a low O2 atmosphere containing CO. Meat Sci 1998, 48:75-84.
28. Mangalassary S, Han I, Rieck J, Acton J, Dawson P. Effect of combining nisin and/or lysozyme with in-package pasteurization for control Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage. Food Microbiol 2008, 25:866-70.
29. Murphy RY, Hanson RE, Feze N, Johnson NR, Scott LL, Duncan LK. Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system. J Food Prot 2005, 68:507-11.
30. Otremba MM, Dikeman ME, Boyle EAE. Shelf-life of vacuum packaged, previously frozen ostrich meat. Meat Sci 1999, 52:279-83.
31. Paleari MA, Camisasca S, Beretta G, Renon P, Corsico P, Bertolo G. Ostrich meat: physico-chemical characteristics and comparison with turkey and bovine meat. Meat Sci 1998, 48:205-10.
32. Porretta S. Il controllo della qualità dei derivati del pomodoro. Stazione Sperimentale per l'Industria delle Conserve Alimentari 1991, 76-83. p, Parma
33. Razavi-Rohani SM, Griffiths MW. The effect of mono and polyglycerol laurate on spoilage and pathogenic bacteria associated with foods. J Food Saf 1994, 14:131-51.
34. Renerre M, Anton M, Gatellier P. Autoxidation of purified myoglobin from two bovine muscles. Meat Sci 1992, 32:331-42.
35. Sales J, Horbanczuk J. Ratite meat. Worlds Poult Sci J 1998, 54:59-67.
36. Seydim AC, Acton JC, Hall MA, Dawson PL. Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Sci 2006, 73:503-10.
37. Shelef L, Seiter J. Indirect antimicrobials. Antimicrobials in Foods 1993, 544-555. Davidson PM, Braner AL. In, editors, Marcel Dekker, New York, p
38. Sheridan JJ, Doherty A, Allen P, McDowell DA, Blair IS, Harrington D. Investigations on the growth of Listeria monocytogenes on lamb packaged under modified atmospheres. Food Microbiol 1995, 12:259-66.
39. Shively JM, Hartsell SE. Bacteriolysis of the pseudomonads: I. Agents potentiating lysis. Can J Microbiol 1964a, 10:905-9.
40. Shively JM, Hartsell SE. Bacteriolysis of the pseudomonads: II. Chemical treatments affecting the lytic response. Can J Microbiol 1964b, 10:911-5.
41. Sinigaglia M, Bevilacqua A, Corbo MR, Pati S, Del Nobile MA. Use of active compounds for prolonging the shelf life of mozzarella cheese. Int Dairy J 2008, 18:624-30.
42. Sofos JN, Beuchat LR, Davidson PM, Johnson EA. 1998, Naturally Occurring Antimicrobials in Food. Task Force Report No. 132, Ames, I. A.: Council for Agricultural Science and Technology, p 103.
43. Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol 2008, 25:120-7.
44. Stevens KA, Sheldon BW, Klapes NA, Klaenhammer TR. Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria. Appl Environ Microbiol 1991, 57:3613-5.
45. Taylor LY, Cann DD, Welch BJ. Antibotulinal properties of nisin in fresh fish packaged in an atmosphere of carbon dioxide. J Food Prot 1990, 53:953-7.
46. FSIS food recalls. http://www.fsis.usda.gov/Fsis_Recalls/Quantity_Recovered_by_Case_2005/index.asp, U.S. Department of Agriculture, Food Safety and Inspection Service. 2005, Available from, Accessed Nov 21, 2008
47. Vaara M. Agents that increase the permeability of the outer membrane. Microbiol Rev 1992, 56:395-411.
48. Vergara H, Gallego L. Effects of gas composition in modified atmospheres on the storage quality of Spanish Manchega lamb. J Sci Food Agric 2001, 81:1353-7.
49. Vignolo G, Palacios J, Farias ME, Sesma F, Schillinger U, Holzapfel W, Oliver G. Combined effect of bacteriocins on the survival of various Listeria species in broth and meat system. Curr Micribiol 2000, 41:410-6.
50. Zhang S, Mustapha A. Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA. J Food Prot 1999, 62(10):1123-7.
51. Zwietering MH, Jogenburger I, Rombouts FM, vant'Riet K. Modeling of the bacterial growth curve. Appl Environ Microbiol 1990, 56:1975-881.