TY - JOUR
T1 - Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator
AU - Cutter, C. N.
AU - Willett, J. L.
AU - GRSiragusa,
PY - 2001
Y1 - 2001
N2 - Aims: The following polymers were developed: polyethylene (PE), a PE and polyethylene oxide (70% PE and 30% PEO; PE + PEO) blend, PE and nisin (PE + nisin), PE, nisin, and EDTA (PE + nisin + EDTA), and PE + PEO with nisin (PE + PEO + nisin). Methods and Results: Of the polymers tested, PE and PE + PEO did not exhibit any antimicrobial activity against Brochothrix thermosphacta (BT); however, PE + nisin, PE + nisin + EDTA, and PE + PEO + nisin did. Beef surfaces were experimentally inoculated with 3.50 log10 cfu/cm2 of BT, vacuum packaged with each of the five polymers, and held at 4°C for 21 d. After 3 d at 4°C, BT was reduced >1.70 log10 by PE + nisin and >3.50 log10 with PE + nisin + EDTA or PE + PEO + nisin. By 21 d at 4°C, BT was reduced to 0.30 log10 cfu/cm2 when treated with PE + PEO + nisin. Conclusions: It appears that PE + PEO + nisin or PE + nisin + EDTA were more effective for reducing BT, as compared to polymers composed of PE + nisin. Significance and Impact of the Study: Nisin-incorporated polymers may control the growth of undesirable bacteria, thereby extending the shelf life and possibly enhancing the microbial safety of meats.
AB - Aims: The following polymers were developed: polyethylene (PE), a PE and polyethylene oxide (70% PE and 30% PEO; PE + PEO) blend, PE and nisin (PE + nisin), PE, nisin, and EDTA (PE + nisin + EDTA), and PE + PEO with nisin (PE + PEO + nisin). Methods and Results: Of the polymers tested, PE and PE + PEO did not exhibit any antimicrobial activity against Brochothrix thermosphacta (BT); however, PE + nisin, PE + nisin + EDTA, and PE + PEO + nisin did. Beef surfaces were experimentally inoculated with 3.50 log10 cfu/cm2 of BT, vacuum packaged with each of the five polymers, and held at 4°C for 21 d. After 3 d at 4°C, BT was reduced >1.70 log10 by PE + nisin and >3.50 log10 with PE + nisin + EDTA or PE + PEO + nisin. By 21 d at 4°C, BT was reduced to 0.30 log10 cfu/cm2 when treated with PE + PEO + nisin. Conclusions: It appears that PE + PEO + nisin or PE + nisin + EDTA were more effective for reducing BT, as compared to polymers composed of PE + nisin. Significance and Impact of the Study: Nisin-incorporated polymers may control the growth of undesirable bacteria, thereby extending the shelf life and possibly enhancing the microbial safety of meats.
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U2 - 10.1046/j.1472-765X.2001.01005.x
DO - 10.1046/j.1472-765X.2001.01005.x
M3 - Article
C2 - 11559410
AN - SCOPUS:0034787292
SN - 0266-8254
VL - 33
SP - 325
EP - 328
JO - Letters in Applied Microbiology
JF - Letters in Applied Microbiology
IS - 4
ER -