Application of Nisin and Pediocin against Resistance and Germination of Bacillus Spores in Sous Vide Products

Sous vide and other mild preservation techniques are increasingly demanded by consumers. However, spores often will survive in minimally processed foods, causing both spoilage and safety problems. The main objective of the present work was to solve an industrial spoilage problem associated with two...

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Bibliographic Details
Published in:Journal of food protection 2009-03, Vol.72 (3), p.515-523
Main Authors: Cabo, M.L, Torres, B, Herrera, J.J.R, Bernardez, M, Pastoriza, L
Format: Article
Language:English
Subjects:
Agaricales
Bacillus
Bacillus (bacteria)
Bacillus - drug effects
Bacillus - physiology
Bacillus licheniformis
Bacillus subtilis
Bacillus subtilis - drug effects
Bacillus subtilis - physiology
Bacteria
Biological and medical sciences
Consumer Product Safety
Consumers
Food additives
Food Handling - methods
Food industries
Food microbiology
Food preservation
Food Preservation - methods
food preservatives
Food safety
food spoilage
Fundamental and applied biological sciences. Psychology
Germination
Heat resistance
Hot Temperature
Microorganisms
nisin
Nisin - pharmacology
pediocins
Potassium
Raw materials
Shellfish
Shellfish - microbiology
Spores, Bacterial - drug effects
Spores, Bacterial - growth & development
Studies
Vacuum
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Summary:Sous vide and other mild preservation techniques are increasingly demanded by consumers. However, spores often will survive in minimally processed foods, causing both spoilage and safety problems. The main objective of the present work was to solve an industrial spoilage problem associated with two sous vide products: mushrooms and shellfish salad. Bacillus subtilis and Bacillus licheniformis predominated as the most heat-resistant organisms isolated from mushrooms and shellfish salad, respectively. The combined effects of nisin and pediocin against resistance and germination of both Bacillus species were described by empirical equations. Whereas nisin was more effective for decreasing thermal resistance of B. subtilis spores, pediocin was more effective against B. licheniformis. However, a significant positive interaction between both biopeptides for decreasing the proportion of vegetative cells resulting from thermoresistant spores was demonstrated in later experiments, thus indicating the increased efficacy of applying high concentrations of both bacteriocins. This efficacy was further demonstrated in additional challenge studies carried out at 15°C in the two sous vide products: mushrooms and shellfish salad. Whereas no vegetative cells were detected after 90 days in the presence of bacteriocins, almost 100% of the population in nontreated samples of mushrooms and shellfish salad was in the vegetative state after 17 and 43 days of storage at 15°C, respectively.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-72.3.515