Application of lysozyme and nisin to control bacterial growth on cured meat products

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Gill, Alexander Ogilvie
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Chemical preservatives are increasingly unacceptable to consumers, while demand is increasing for minimally processed and convenient food products. Response to this situation requires the development of novel preservation strategies. Potential alternatives to traditional chemical preservatives are the enzymes lysozyme and nisin, which can be perceived by consumers as natural, due to their biological origin. Reports published by other authors have indicated that interaction between lysozyme or nisin with chelators may result in an increased antimicrobial effect against Gram positive and Gram negative organisms. Experiments were conducted in nutrient broth using organisms of concern for safety or spoilage reasons in cured meat products. The individual antimicrobial effect of lysozyme, nisin, ethylene diamine tetraacetate (EDTA), tripolyphosphate and diacetyl was determined. A response surface analysis of fractional inhibitory concentration data was conducted to determine what, if any, interactions occurred between lysozyme and the other agents, and to determine if lysozyme potentiated the action of any of the other antimicrobials. (Abstract shortened by UMI.)