Effects of Water Activity and Nisin on the Growth of Listeria monocytogenes in Raw Ham

Author:

Morioka, Yutaka   Kotani, Kenji   Kosai, Kiichi   Omori, Yasuo   Fuchu, Hidetaka   Miake, Kiyotaka   Goto, Seitaro   Watanabe, Itaru   Kamisaki-Horikoshi, Naoko   Sameshima, Takashi   Nakashima, Yoshito   Inoguchi, Yumi   Nishizaka, Kayoko   Igimi, Shizunobu   Shinmura, Yutaka   Hattori, Akihito  

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Issue Date:

2013

Abstract(summary):

In order to clarify the effects of water activity (a(W)) and nisin on the growth of Listeria monocytogenes in raw ham, an unheated meat product, L. monocytogenes ATCC 49594 (serotype 4b, Scott A), was inoculated into raw ham and its growth was investigated in five laboratories. L. monocytogenes did not grow in raw ham with a(W) of 0.93 (0.930 <= a(W)<0.940) in any of the laboratories during storage for 28 days at 10 degrees C. The addition of nisin to raw ham induced a decrease in the initial number of L. monocytogenes. It is suggested that the inhibitory effect of nisin on L. monocytogenes growth is bactericidal. Growth of L. monocytogenes was observed in raw ham with a(W) of 0.94 (0.940 <= a(W)<0.950) in two laboratories. However, the addition of nisin (12.5 mg/kg) inhibited the growth of L. monocytogenes during storage for 28 days at 10 degrees C. These results show that utilization of nisin effectively inhibits the growth of injured L. monocytogenes in raw ham produced in accordance with the Japanese Food Sanitation Law.

Page:

619-627