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Improved antimicrobial activity of nisin‐incorporated polymer films by formulation change and addition of food grade chelator
Author(s) -
Cutter C.N.,
Willett J.L.,
Siragusa G.R.
Publication year - 2001
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2001.01005.x
Subject(s) - nisin , antimicrobial , food science , chemistry , bacteriocin , polyethylene , polymer , microbiology and biotechnology , biology , organic chemistry
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 log 10 cfu/cm 2 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 log 10 by PE + nisin and > 3·50 log 10 with PE + nisin + EDTA or PE + PEO + nisin. By 21 d at 4°C, BT was reduced to 0·30 log 10 cfu/cm 2 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.