Growth of Brochothrix thermosphacta in ground beef following treatments with nisin in calcium alginate gels

C. N. Cutter, G. R. Siragusa

Research output: Contribution to journalArticle

56 Citations (Scopus)

Abstract

Sterilized, lean and adipose beef carcass tissues were inoculated with Brochothrix thermosphacta, left untreated (U), or treated with 100 μg/ml nisin (IV), calcium alginate (A), or 100 μg/ml nisin immobilized in a calcium alginate gel (AN). Treated tissues were aseptically processed into ground beef and populations of B. thermosphacta and nisin activity were determined during refrigerated storage (4°C) at 0, 7, and 14 days. At day 0, bacterial populations of U- and A-treated ground beef were 3.24 and 3.17 log10 CFU/g respectively. Ground beef treated with N exhibited populations of 2.80 log10 CFU/g while AN significantly suppressed the organism to undetectable levels (<1.30 log10 CFU/g) at day 0. In contrast to high nisin titers from AN-treated ground beef at day 0, nisin titers were undetectable in N-treated ground beef. By day 7, B. thermosphacta had grown to 7.18, 7.04, and 6.92 log10 CFU/g in U-, A-, or N-treated ground beef, respectively, while AN-treated ground beef exhibited significantly different (P≤0.05) populations of 6.56 log10 CFU/g. By day 7, nisin titers from AN-treated ground beef were considerably diminished. At day 14 of the study, all treatments exhibited bacterial populations >7 log10 CFU/g and nisin titers were virtually undetectable in any of the ground beef samples. While the growth of B. thermosphacta could not be effectively suppressed for 14 days, the application of nisin in alginate gels to meat surfaces does afford some immediate protection against undesirable bacteria when these surfaces are processed into ground beef.

Original languageEnglish (US)
Pages (from-to)425-430
Number of pages6
JournalFood Microbiology
Volume14
Issue number5
DOIs
StatePublished - Oct 1997

Fingerprint

Brochothrix
Nisin
alginate gels
Brochothrix thermosphacta
calcium alginate
nisin
ground beef
Gels
Growth
beef carcasses
Population
Meat
alginic acid
Red Meat
meat
Bacteria
bacteria
organisms

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

@article{1d522aebd3f0475a9d596a4d5c425d72,
title = "Growth of Brochothrix thermosphacta in ground beef following treatments with nisin in calcium alginate gels",
abstract = "Sterilized, lean and adipose beef carcass tissues were inoculated with Brochothrix thermosphacta, left untreated (U), or treated with 100 μg/ml nisin (IV), calcium alginate (A), or 100 μg/ml nisin immobilized in a calcium alginate gel (AN). Treated tissues were aseptically processed into ground beef and populations of B. thermosphacta and nisin activity were determined during refrigerated storage (4°C) at 0, 7, and 14 days. At day 0, bacterial populations of U- and A-treated ground beef were 3.24 and 3.17 log10 CFU/g respectively. Ground beef treated with N exhibited populations of 2.80 log10 CFU/g while AN significantly suppressed the organism to undetectable levels (<1.30 log10 CFU/g) at day 0. In contrast to high nisin titers from AN-treated ground beef at day 0, nisin titers were undetectable in N-treated ground beef. By day 7, B. thermosphacta had grown to 7.18, 7.04, and 6.92 log10 CFU/g in U-, A-, or N-treated ground beef, respectively, while AN-treated ground beef exhibited significantly different (P≤0.05) populations of 6.56 log10 CFU/g. By day 7, nisin titers from AN-treated ground beef were considerably diminished. At day 14 of the study, all treatments exhibited bacterial populations >7 log10 CFU/g and nisin titers were virtually undetectable in any of the ground beef samples. While the growth of B. thermosphacta could not be effectively suppressed for 14 days, the application of nisin in alginate gels to meat surfaces does afford some immediate protection against undesirable bacteria when these surfaces are processed into ground beef.",
author = "Cutter, {C. N.} and Siragusa, {G. R.}",
year = "1997",
month = "10",
doi = "10.1006/fmic.1997.0114",
language = "English (US)",
volume = "14",
pages = "425--430",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press Inc.",
number = "5",

}

Growth of Brochothrix thermosphacta in ground beef following treatments with nisin in calcium alginate gels. / Cutter, C. N.; Siragusa, G. R.

In: Food Microbiology, Vol. 14, No. 5, 10.1997, p. 425-430.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Growth of Brochothrix thermosphacta in ground beef following treatments with nisin in calcium alginate gels

AU - Cutter, C. N.

AU - Siragusa, G. R.

PY - 1997/10

Y1 - 1997/10

N2 - Sterilized, lean and adipose beef carcass tissues were inoculated with Brochothrix thermosphacta, left untreated (U), or treated with 100 μg/ml nisin (IV), calcium alginate (A), or 100 μg/ml nisin immobilized in a calcium alginate gel (AN). Treated tissues were aseptically processed into ground beef and populations of B. thermosphacta and nisin activity were determined during refrigerated storage (4°C) at 0, 7, and 14 days. At day 0, bacterial populations of U- and A-treated ground beef were 3.24 and 3.17 log10 CFU/g respectively. Ground beef treated with N exhibited populations of 2.80 log10 CFU/g while AN significantly suppressed the organism to undetectable levels (<1.30 log10 CFU/g) at day 0. In contrast to high nisin titers from AN-treated ground beef at day 0, nisin titers were undetectable in N-treated ground beef. By day 7, B. thermosphacta had grown to 7.18, 7.04, and 6.92 log10 CFU/g in U-, A-, or N-treated ground beef, respectively, while AN-treated ground beef exhibited significantly different (P≤0.05) populations of 6.56 log10 CFU/g. By day 7, nisin titers from AN-treated ground beef were considerably diminished. At day 14 of the study, all treatments exhibited bacterial populations >7 log10 CFU/g and nisin titers were virtually undetectable in any of the ground beef samples. While the growth of B. thermosphacta could not be effectively suppressed for 14 days, the application of nisin in alginate gels to meat surfaces does afford some immediate protection against undesirable bacteria when these surfaces are processed into ground beef.

AB - Sterilized, lean and adipose beef carcass tissues were inoculated with Brochothrix thermosphacta, left untreated (U), or treated with 100 μg/ml nisin (IV), calcium alginate (A), or 100 μg/ml nisin immobilized in a calcium alginate gel (AN). Treated tissues were aseptically processed into ground beef and populations of B. thermosphacta and nisin activity were determined during refrigerated storage (4°C) at 0, 7, and 14 days. At day 0, bacterial populations of U- and A-treated ground beef were 3.24 and 3.17 log10 CFU/g respectively. Ground beef treated with N exhibited populations of 2.80 log10 CFU/g while AN significantly suppressed the organism to undetectable levels (<1.30 log10 CFU/g) at day 0. In contrast to high nisin titers from AN-treated ground beef at day 0, nisin titers were undetectable in N-treated ground beef. By day 7, B. thermosphacta had grown to 7.18, 7.04, and 6.92 log10 CFU/g in U-, A-, or N-treated ground beef, respectively, while AN-treated ground beef exhibited significantly different (P≤0.05) populations of 6.56 log10 CFU/g. By day 7, nisin titers from AN-treated ground beef were considerably diminished. At day 14 of the study, all treatments exhibited bacterial populations >7 log10 CFU/g and nisin titers were virtually undetectable in any of the ground beef samples. While the growth of B. thermosphacta could not be effectively suppressed for 14 days, the application of nisin in alginate gels to meat surfaces does afford some immediate protection against undesirable bacteria when these surfaces are processed into ground beef.

UR - http://www.scopus.com/inward/record.url?scp=0031259666&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031259666&partnerID=8YFLogxK

U2 - 10.1006/fmic.1997.0114

DO - 10.1006/fmic.1997.0114

M3 - Article

AN - SCOPUS:0031259666

VL - 14

SP - 425

EP - 430

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 5

ER -