Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato (Lycopersicon esculentum) using nisin combined with organic acids
Oladunjoye, Adebola Olubukola
Ijabadeniyi, Oluwatosin Ademola
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Copyright: 2016. The Korean Society of Food Science and Technology. Due to copyright restrictions, only the abstract is available. For access to the full text item, please consult the publisher's website. The definitive version of the work is published in Food Science and Biotechnology, Vol 25(5) : 1491-1496. https://doi.org/10.1007/s10068-016-0231-3
The biocontrol of Listeria monocytogenes on fresh-cut tomato using nisin and organic acids was investigated. Fresh-cut samples inoculated with 108 CFU/mL of L. monocytogenes, treated with nisin (5,000 IU/mL), a combination of nisin and organic acids (acetic and citric acids at 3 and 5% each), with chlorine at 200 ppm as a control, and stored for six days at 4, 10, and 25oC were used to evaluate certain physicochemical qualities (pH, titratable acidity, soluble solid content, vitamin C content, and color). Nisin treatment significantly (p<0.05) reduced bacterial population by 1.91-3.07 log CFU/mL. Nisin-citric acid combination provided 2.65-3.29 log CFU/mL reduction, while nisin-acetic acid combination provided 2.93-4.15 log CFU/mL reduction. The control treatment provided <1-2 fold log reductions. Slight variations in physicochemical properties of fresh-cut tomato were observed. Nisin and organic acids can be used to improve the microbial safety of fresh-cut tomato.
Oladunjoye, A.O., Singh, S. & Ijabadeniyi, O.A. 2016. Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato (Lycopersicon esculentum) using nisin combined with organic acids. Food Science & Biotechnology. 25(5): 1491-1496. https://doi.org/10.1007/s10068-016-0231-3