Combinations of nisin with salt (NaCl) to control Listeria monocytogenes on sheep natural sausage casings stored at 6°C

Abstract

This study evaluated the effect of combinations of nisin with salt (NaCl) to control Listeria monocytogenes on sheep natural sausage casings. Casings were inoculated with 3.0 x 105 cfu/g final inocula of L. monocytogenes, stored at 6°C in different solutions of nisin at 0, 100, 150 and 200 ìg/g.
Each combined with salt at 0, 4, 7 and 12% (w/v). Samples were taken at day 0, 10, 20, 35, 60 and 90 post-inoculation and the number of bacteria present was determined. The bactericidal effect of nisin against L. monocytogenes cells was evident where nisin was applied in combination with salts. In all treatments, nisin/salt mixtures induced a bacterial growth inhibitory effect greater than salt alone. These results indicate that nisin and salt synergistically and significantly inhibit the growth of L.
monoctogenes in sheep natural casings. The use of nisin combined with salt as antibacterial agent will be appropriate for applications on natural sausage casing industries as natural preservatives to control foodborne pathogens. They can be used as growth inhibitors of L. monocytogenes, an important foodborne pathogens and spoiling bacterium. The main reason for their appropriateness is their natural origin, which consumers find comforting. These beneficial characteristics could increase casings safety and shelf life.