title: Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.
abstract: A study was conducted to determine if the effectiveness of an antimicrobial treatment for cooked ham and bologna would be increased or maintained when applied in a surface coating. Cooked 10-g disks of ham and bologna sausage received one of three treatments: no coating (control), coating with 0.2 g of 7% (wt/vol) gelatin gel (gel-control), or coating with 0.2 g of 7% gelatin gel containing 25.5 g/liter of lysozyme-nisin (1:3) plus 25.5 g/liter of EDTA (gel-treated). The samples were then inoculated with one of six test organisms: Brochothrix thermosphacta, Escherichia coli O157:H7, Lactobacillus sakei, Leuconostoc mesenteroides, Listeria monocytogenes, or Salmonella Typhimurium. Inoculated samples were vacuum packed and stored at 8 degrees C for 4 weeks. The antimicrobial gel treatment had an immediate bactericidal effect up to 4 log CFU/cm2 on the four gram-positive organisms tested (B. thermosphacta, Lactobacillus sakei, Leuconostoc mesenteroides, and Listeria monocytogenes) and inhibited the growth of these organisms during the 4 weeks of storage. The antimicrobial gel treatment also had a bactericidal effect on the growth of Salmonella Typhimurium during storage. The numbers of E. coli O157:H7 on ham were reduced by 2 log CFU/cm2 following treatment with both antimicrobial-containing and non-antimicrobial-containing gels during the 4-week storage period. No effect was observed on the growth of E. coli O157:H7 on bologna.
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Canada.
authors.forename: A O
authors.initials: AO
authors.lastname: Gill
authors.forename: R A
authors.initials: RA
authors.lastname: Holley
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D002417:Cattle; D002645:Chickens; D015169:Colony Count, Microbial; D004492:Edetic Acid / Q000494:pharmacology*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D008461:Meat Products / Q000382:microbiology*; D009113:Muramidase / Q000494:pharmacology*; D009561:Nisin / Q000494:pharmacology*; D013552:Swine; D014422:Turkeys; D014618:Vacuum
chemical_list: D000900:Anti-Bacterial Agents; D009561:Nisin; D004492:Edetic Acid; D009113:Muramidase