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Nisin‐resistant (Nis r ) Listeria monocytogenes and Nis r Clostridium botulinum Are Not Resistant to Common Food Preservatives
Author(s) -
MAZZOTTA A.S.,
MODI K.,
MONTVILLE T.J.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb13606.x
Subject(s) - nisin , listeria monocytogenes , potassium sorbate , clostridium botulinum , preservative , microbiology and biotechnology , food science , sodium nitrite , chemistry , food microbiology , bacteria , toxin , biology , antimicrobial , genetics , sugar
Nisin‐resistant (Nisr) strains of Clostridium botulinum and Listeria monocytogenes may arise as nisin becomes more widely used as an additional safety barrier in minimally‐processed foods. The sensitivity of Nisr L. monocytogenes ATCC 700301 and ATCC 700302 and toxigenic Nisr C. botulinum 169B to low pH, salt, sodium nitrite, and potassium sorbate was assayed using discontinuous gradients in broth and compared to the parental wild‐type strains. The nisin‐resistant strains did not have intrinsic resistance to low pH, sodium chloride, potassium sorbate, or sodium nitrite. In no case were the Nisr L. monocytogenes and C. botulinum strains examined more resistant to inhibitors than the parental strains.