Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins
Cubical pieces (1 cm) of aseptically obtained beef muscle were treated with lactic acid (2%), nisin (4 X 10(4) IU/ml) and pediocin PO2 (a bacteriocin produced by Pediococcus acidilactici PO2: 3.2 X 10(3) arbitrary units/ml). Treated meat was immersed for 1 min in a cell suspension of a mixture of tw...
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| Veröffentlicht in: | Journal of food protection 1993-01, Vol.56 (1), p.29-33 |
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| creator | El-Khateib, T. (Asuit University, Asuit, Egypt) Yousef, A.E Ockerman, H.W |
| description | Cubical pieces (1 cm) of aseptically obtained beef muscle were treated with lactic acid (2%), nisin (4 X 10(4) IU/ml) and pediocin PO2 (a bacteriocin produced by Pediococcus acidilactici PO2: 3.2 X 10(3) arbitrary units/ml). Treated meat was immersed for 1 min in a cell suspension of a mixture of two strains of Listeria monocytogenes and then stored for 48 h at 4 degrees C. Meat cubes were analyzed immediately after immersion in the cell suspension, then after 1, 24, and 48 h of storage. Count of L. monocytogenes per cube and percentage of attached cells were determined. Data indicated that the antimicrobial agents significantly (p = 0.05) decreased the count of L. monocytogenes during the 48-h storage by 1.7, 1.1, and 0.6 log(10) CFU/6 cm2 of meat surface for lactic acid, nisin, and pediocin PO2 treatments, respectively. Lactic acid on the meat surface had an immediate and also a delayed listericidal action, but bacteriocins only inhibited L. monocytogenes immediately, and had little or no delayed antilisterial effect. The percentage of Listeria cell attached to the beef muscle significantly (p = 0.05) increased in the presence of lactic acid, but the value did not change significantly or slightly decreased in the presence of nisin and pediocin PO2, respectively |
| doi_str_mv | 10.4315/0362-028X-56.1.29 |
| format | Article |
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(Asuit University, Asuit, Egypt) ; Yousef, A.E ; Ockerman, H.W</creator><creatorcontrib>El-Khateib, T. (Asuit University, Asuit, Egypt) ; Yousef, A.E ; Ockerman, H.W</creatorcontrib><description>Cubical pieces (1 cm) of aseptically obtained beef muscle were treated with lactic acid (2%), nisin (4 X 10(4) IU/ml) and pediocin PO2 (a bacteriocin produced by Pediococcus acidilactici PO2: 3.2 X 10(3) arbitrary units/ml). Treated meat was immersed for 1 min in a cell suspension of a mixture of two strains of Listeria monocytogenes and then stored for 48 h at 4 degrees C. Meat cubes were analyzed immediately after immersion in the cell suspension, then after 1, 24, and 48 h of storage. Count of L. monocytogenes per cube and percentage of attached cells were determined. Data indicated that the antimicrobial agents significantly (p = 0.05) decreased the count of L. monocytogenes during the 48-h storage by 1.7, 1.1, and 0.6 log(10) CFU/6 cm2 of meat surface for lactic acid, nisin, and pediocin PO2 treatments, respectively. Lactic acid on the meat surface had an immediate and also a delayed listericidal action, but bacteriocins only inhibited L. monocytogenes immediately, and had little or no delayed antilisterial effect. The percentage of Listeria cell attached to the beef muscle significantly (p = 0.05) increased in the presence of lactic acid, but the value did not change significantly or slightly decreased in the presence of nisin and pediocin PO2, respectively</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-56.1.29</identifier><identifier>PMID: 31084040</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>ACIDE LACTIQUE ; ACIDO LACTICO ; ANTIBIOTICOS ; ANTIBIOTIQUE ; Biological and medical sciences ; CARNE DE RES ; FISIOLOGIA ANIMAL ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; LISTERIA MONOCYTOGENES ; MUSCLE ; MUSCULOS ; PHYSIOLOGIE ANIMALE ; PROPIEDADES MECANICAS ; PROPRIETE MECANIQUE ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; VIANDE BOVINE</subject><ispartof>Journal of food protection, 1993-01, Vol.56 (1), p.29-33</ispartof><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c353t-419f38f60f84d6f6f86dee62740ccc5c822386c25197712b66e676629d3a6a2b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27902,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4633698$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31084040$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>El-Khateib, T. (Asuit University, Asuit, Egypt)</creatorcontrib><creatorcontrib>Yousef, A.E</creatorcontrib><creatorcontrib>Ockerman, H.W</creatorcontrib><title>Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Cubical pieces (1 cm) of aseptically obtained beef muscle were treated with lactic acid (2%), nisin (4 X 10(4) IU/ml) and pediocin PO2 (a bacteriocin produced by Pediococcus acidilactici PO2: 3.2 X 10(3) arbitrary units/ml). Treated meat was immersed for 1 min in a cell suspension of a mixture of two strains of Listeria monocytogenes and then stored for 48 h at 4 degrees C. Meat cubes were analyzed immediately after immersion in the cell suspension, then after 1, 24, and 48 h of storage. Count of L. monocytogenes per cube and percentage of attached cells were determined. Data indicated that the antimicrobial agents significantly (p = 0.05) decreased the count of L. monocytogenes during the 48-h storage by 1.7, 1.1, and 0.6 log(10) CFU/6 cm2 of meat surface for lactic acid, nisin, and pediocin PO2 treatments, respectively. Lactic acid on the meat surface had an immediate and also a delayed listericidal action, but bacteriocins only inhibited L. monocytogenes immediately, and had little or no delayed antilisterial effect. The percentage of Listeria cell attached to the beef muscle significantly (p = 0.05) increased in the presence of lactic acid, but the value did not change significantly or slightly decreased in the presence of nisin and pediocin PO2, respectively</description><subject>ACIDE LACTIQUE</subject><subject>ACIDO LACTICO</subject><subject>ANTIBIOTICOS</subject><subject>ANTIBIOTIQUE</subject><subject>Biological and medical sciences</subject><subject>CARNE DE RES</subject><subject>FISIOLOGIA ANIMAL</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LISTERIA MONOCYTOGENES</subject><subject>MUSCLE</subject><subject>MUSCULOS</subject><subject>PHYSIOLOGIE ANIMALE</subject><subject>PROPIEDADES MECANICAS</subject><subject>PROPRIETE MECANIQUE</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><subject>VIANDE BOVINE</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNp90U1v1DAQBmALgei28APggHxAiEsWf2USH1EFpdJKHKASN8txxq1RYpfYS9V_j8Mue-Q0h3ne9zBDyCvOtkry9gOTIBom-h9NC1u-FfoJ2XCtVKOZ7p6SzWl_Rs5z_skYE1rAc3ImOesVU2xDHq6jdSX8tiWkSG0cqS3FursZY6HJ013IBZdg6Zxico8l3WLETKsdED2d99lNSMuCtuBIH0K5o9Na6Kh1YfxbmHFCt26HuqhdyYWYX5Bn3k4ZXx7nBbn5_On75Zdm9_Xq-vLjrnGylaVRXHvZe2C-VyN48D2MiCA6xZxzreuFkD040XLddVwMAAgdgNCjtGDFIC_I-0Pv_ZJ-7TEXM4fscJpsxLTPpuYFY1q2rNJ3_6UcdAuCqwr5Abol5bygN_dLmO3yaDgz62PMenizHt60YLgRumbeHMv3w4zjKfHvExW8PQKbnZ38YqML-eQUSAm6r-z1gXmbjL1dKrn5phXj0DP5B0RPnnk</recordid><startdate>199301</startdate><enddate>199301</enddate><creator>El-Khateib, T. 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(Asuit University, Asuit, Egypt) ; Yousef, A.E ; Ockerman, H.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c353t-419f38f60f84d6f6f86dee62740ccc5c822386c25197712b66e676629d3a6a2b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ACIDE LACTIQUE</topic><topic>ACIDO LACTICO</topic><topic>ANTIBIOTICOS</topic><topic>ANTIBIOTIQUE</topic><topic>Biological and medical sciences</topic><topic>CARNE DE RES</topic><topic>FISIOLOGIA ANIMAL</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LISTERIA MONOCYTOGENES</topic><topic>MUSCLE</topic><topic>MUSCULOS</topic><topic>PHYSIOLOGIE ANIMALE</topic><topic>PROPIEDADES MECANICAS</topic><topic>PROPRIETE MECANIQUE</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><topic>VIANDE BOVINE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>El-Khateib, T. (Asuit University, Asuit, Egypt)</creatorcontrib><creatorcontrib>Yousef, A.E</creatorcontrib><creatorcontrib>Ockerman, H.W</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>El-Khateib, T. (Asuit University, Asuit, Egypt)</au><au>Yousef, A.E</au><au>Ockerman, H.W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1993-01</date><risdate>1993</risdate><volume>56</volume><issue>1</issue><spage>29</spage><epage>33</epage><pages>29-33</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Cubical pieces (1 cm) of aseptically obtained beef muscle were treated with lactic acid (2%), nisin (4 X 10(4) IU/ml) and pediocin PO2 (a bacteriocin produced by Pediococcus acidilactici PO2: 3.2 X 10(3) arbitrary units/ml). Treated meat was immersed for 1 min in a cell suspension of a mixture of two strains of Listeria monocytogenes and then stored for 48 h at 4 degrees C. Meat cubes were analyzed immediately after immersion in the cell suspension, then after 1, 24, and 48 h of storage. Count of L. monocytogenes per cube and percentage of attached cells were determined. Data indicated that the antimicrobial agents significantly (p = 0.05) decreased the count of L. monocytogenes during the 48-h storage by 1.7, 1.1, and 0.6 log(10) CFU/6 cm2 of meat surface for lactic acid, nisin, and pediocin PO2 treatments, respectively. Lactic acid on the meat surface had an immediate and also a delayed listericidal action, but bacteriocins only inhibited L. monocytogenes immediately, and had little or no delayed antilisterial effect. The percentage of Listeria cell attached to the beef muscle significantly (p = 0.05) increased in the presence of lactic acid, but the value did not change significantly or slightly decreased in the presence of nisin and pediocin PO2, respectively</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>31084040</pmid><doi>10.4315/0362-028X-56.1.29</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 1993-01, Vol.56 (1), p.29-33 |
| issn | 0362-028X 1944-9097 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | ACIDE LACTIQUE ACIDO LACTICO ANTIBIOTICOS ANTIBIOTIQUE Biological and medical sciences CARNE DE RES FISIOLOGIA ANIMAL Food industries Food microbiology Fundamental and applied biological sciences. Psychology LISTERIA MONOCYTOGENES MUSCLE MUSCULOS PHYSIOLOGIE ANIMALE PROPIEDADES MECANICAS PROPRIETE MECANIQUE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS VIANDE BOVINE |
| title | Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins |
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