Antimicrobial effect of nisin against bacillus cereus in beef jerky during storage

Korean Journal for Food Science of Animal Resources

Volumn 35, Issue 1, 2015, Pages 101-107

  Lee, Na Kyoung ^a   Kim, Hyoun Wook ^b   Lee, Joo Yeon ^c   Ahn, Dong Uk ^d   Kim, Cheon Jei ^a   Paik, Hyun Dong ^a  

^a Konkuk University   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c Korea Livestock Products HACCP Management Institute   (South Korea)

^d IOWA STATE UNIVERSITY   (United States)

Author keywords

Bacillus cereus; Beef jerky; Microbial safety; Nisin; Pathogenic bacteria

Indexed keywords

EID: 84941642854     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2015.35.2.272     Document Type: Article

References (25)

1. Alrabadi, N. I. (2012) Shelf life extension of Cheddar processed cheese using polyethylene coating films of nisin against Bacillus cereus. J. Biol. Sci. 12, 406-410.
2. Assous, M. T. M., Khalaf-Allah, A. M., Sobhy, H. M., and Amani, M. I. H. (2012) Inhibition of Bacillus cereus in fresh guave-necta by plantaricin and nisin. World J. Dairy Food Sci. 7, 93-100.
3. Balciunas, E. M., Martinez, F. A. C., Todorov, S. D., Franco, F. D. G. M., Converti, A., and Oliveira, R. P. S. (2013) Novel biotechnological applications of bacteriocin: A review. Food Control 32, 134-142.
4. Beuchat, L. R., Clavero, M. R. S., and Jaquette, C. B. (1997) Effect of nisin and temperature on survival, growth, and enterotoxin production characteristics of psychrotrophic Bacillus cereus in beef gravy. Appl. Environ. Microbiol. 63, 1953-1958.
5. Boles, J. A., Neary, K., and Clawson, K. (2007) Survival of Listeria monocytogenes on jerky contaminated postprocessing. J. Muscle Foods 18, 186-193.
6. Calicioglu, M., Sofos, J. N., and Kendall, P. A. (2003) Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky. Int. J. Food Microbiol. 86, 283-292.
7. Carlin, F., Guinebretière, M. H., Choma, C., Pasqualini, R., Braconnier, A., and Nguyen-The, C. (2000) Spore-forming bacteria in commercial cooked, pasteurized and chilled vegetable purees. Food Microbiol. 17, 153-165.
8. Choma, C., Guinebretière, M. H., Carlin, F., Schmitt, P., Velge, P., Granum, P. E., and Nguyen-The, C. (2000) Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables. J. Appl. Microbiol. 88, 617-625.
9. Dufrenne, J., Soentoro, P., Tatini, S., Day, T., and Notermans, S. (1994) Characteristics of Bacillus cereus related to safe food production. Int. J. Food Microbiol. 23, 99-109.
10. Edison, M., Sewell, C. M., Graves, G., and Olson, R. (2000) Beef jerky gastroenteritis outbreaks. J. Environ. Health 62, 9-13.
11. Food and Drug Association. Available from: http://www.fda.gov/ucm/groups/fdagov-public/@fdagov-foods-gen/documents/document/ucm266587.pdf. Accessed Jan. 20. 2015.
12. Keene, W. E., Sazie, E., Kok, J., Rice, D. H., Hancock, D. D., and Balan, V. K. (1997) An outbreak of Escherichia coli O157: H7 infections traced to jerky made from deer meat. J. Am. Med. Assoc. 277, 1229-1231.
13. Kim, H. J., Chun, H. H., Song, H. J., and Song, K. B. (2010) Effects of electron beam irradiation on the microbial growth and quality of beef jerky during storage. Radiat. Phys. Chem. 79, 1165-1168.
14. Kim, H. J., Lee, N. K., Lee, D. S., Hong, W. S., Lee, S. R., Kim, C. J., and Paik, H. D. (2008a) Improvement of microbiological safety of sous vide processed soybean sprouts: Nisin and Bacillus cereus challenge. Food Sci. Biotechnol. 17, 166-171.
15. Kim, H. W., Kim, H. J., Kim, T. H., Kim, T. I., Lee, J. Y., Kim, C. J., and Paik. H. D. (2008b) The distribution of indicator organisms and incidence of pathogenic bacteria in raw pork material used for Korean pork jerky. Korean J. Food Sci. An. 28, 76-81.
16. Ministry of Food and Drug Safety. Korea's food additive code. Available from: http://www.mfds.go.kr/fa/index.do?page-gubun=1&serialno=634&gongjeoncategory=2&page=7&nMenuCode=12. Accessed Jan. 20. 2015.
17. Paik, H. D., Kim, H. J., Nam, K. J., Kim, C. J., Lee, S. E., and Lee, D. S. (2006) Effect of nisin on the storage of sous vide processed Korean seasoned beef. Food Control 17, 994-1000.
18. Penna, T. C. V., Moraes, D. A., and Fajardo, D. N. (2002) The effect of nisin on growth kinetics from activated Bacillus cereus spores in cooked rice and in milk. J. Food Prot. 65, 419-422.
19. Ray, B. (1992) Nisin of Lactococcus lactis ssp. lactis as a food biopreservative. In Food Biopreservatives of Microbial Origin pp. 207-264, CRC Press, Florida.
20. Scallan, E., Hoekstra, R. M., Angulo, J., Tauxe, R. V., Widdowson, M. A., Roy, S. L., Jones, J. L., and Griffin, P. M. (2011) Foodborne illness acquired in the United States-Major pathogens. Emerg. Infect. Dis. 17, 7-15.
21. Simpson, M. V., Smith, J. P., Simpson, B. K., Ramaswamy, H., and Doods, K. L. (1994) Storage studies on a sous vide spaghetti and meat sauce product. Food Microbiol. 11, 5-14.
22. Tewari, A., Singh, S. P., and Singh, R. (2015) Incidence and enterotoxigenic profile of Bacillus cereus in meat and meat products of Uttarakhand, India. J. Food Sci. Technol. 52, 1796-1801.
23. van Netten, P., van De Moosdjik, A., van Hoensel, P., Mossel, D. A. A., and Perales, I. (1990) Psychrotrophic strains of Bacillus cereus producing enterotoxin. J. Appl. Bacteriol. 69, 73-79.
24. Vessoni, P., Moraes, D. A., and Fajardo, D. N. (2002) The effect of nisin on growth kinetics from activated Bacillus cereus spores in cooked rice and in milk. J. Food Prot. 65, 419-422.
25. Yoon, Y., Geornaras, I., Kendall, P. A., and Sofos, J. N. (2009) Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky. J. Food Sci. 74, M165-M171.