Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum-Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTA

The effect of nisin and nisin/EDTA followed by vacuum packaging on the reduction of Brochothrix thermosphacta and Salmonella typhimurium counts on beef was investigated. Beef cubes, inoculated with either bacteria, were dipped in nisin, or nisin combined with EDTA solutions, vacuum packaged, and stored at 4 °C for up to 25 D. Growth of B. thermosphacta was completely inhibited by nisin and nisin/EDTA by up to 6.76 log 10 CFU/ml. However, neither treatment showed significant effects against S. Typhimurium. Thus, nisin or nisin/EDTA treatment, followed by vacuum packaging under refrigerated conditions could increase the shelf life of fresh beef by inhibiting the growth of B. thermosphacta, an important spoilage organism in beef. Des morceaux de boeuf sont inocules avec les bacteries Brochothrix thermosphacta et Salmonella typhimurium. Ils sont egalement trempes dans des dolutions de nisine ou de nisine + EDTA, puis emballes sous vide et entreposes a 4°pendant 25 jours. La croissance de B. thermosphacta est completement inhibee par ces traitements. Par contre, Salmonella n'est pas sensible a ces traitements.

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