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Title: Evaluation of the anti-listeria properties of nisin on ready-to-eat turkey ham

Author
item RUIZ, ALBA - UNIVERSITY OF FLORIDA
item WILLIAMS, SALLY - UNIVERSITY OF FLORIDA
item Hinton Jr, Arthur
item RODRICK, GARY - UNIVERSITY OF FLORIDA
item DJERI, NOUFOH - UNIVERSITY OF FLORIDA

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/2/2008
Publication Date: 7/20/2008
Citation: Ruiz, A., Williams, S.K., Hinton Jr, A., Rodrick, G.E., Djeri, N. 2008. Evaluation of the anti-listeria properties of nisin on ready-to-eat turkey ham [abstract]. Poultry Science Association Meeting Abstract. 86(Suppl.1):39.

Interpretive Summary:

Technical Abstract: The incidence of Listeria monocytogenes in ready-to-eat meat products has become a major concern for the meat processing industry. The objective of this study was to determine the anti-Listeria and general antimicrobial properties of different concentrations of nisin (0.2, 0.3, 0.4, and 0.5%) on ready-to-eat vacuum packaged turkey ham inoculated with a 5-strain inoculum of Listeria monocytogenes. All samples were stored at 4 ± 1°C for up to 63 days and analyzed at 1-week intervals for pH, lactic acid organisms and Listeria monocytogenes. Anti-Listeria effects of nisin at different concentrations were similar (P > 0.05) for the first 2 weeks. The data demonstrated an extended lag phase for the 0.5% nisin treatment through 63 days storage. Listeria monocytogenes counts remained less than 1.95 log CFU/g for 0.5% nisin through 63 days. Lactic acid bacteria counts for 0.5% nisin-treated ham was significantly lower (P < 0.05) than the positive and negative controls from 28 through 63 days storage. An increase in pH (P < 0.05) was observed for the 0.5% nisin-treated hams at days 56 and 63 when compared to the positive and negative controls. Although none of the treatments completely eliminated L. monocytogenes, the overall results suggested that the antimicrobial effectiveness of nisin increased as its concentration increased from 0.2 to 0.5%. The methodology used in this study and its results could be used to improve the microbial safety of ready-to-eat meat products.