The effect of nisin A and sodium benzoate on behavior of Listeria monosytogenes and some microbial and chemical parameters in silver carp (Hypophtalmichtys molitrix) fillet stored at 4˚C
Subject Areas :
Food Science and Technology
رضا Safari
1
,
M.R Saeidi Asl
2
1 - Caspian Sea Ecology Research Center, Iranian Fisheries Research Organization, Sari, Iran
2 - Department of Food Science and Technology, Sabzevar Branch, Slamic Azad University, Sabzevar, Iran
Received: 2011-06-21
Accepted : 2011-12-16
Published : 2011-11-22
Keywords:
Listeria monocytogenes,
Silver carp,
Nisin A,
Sodium benzoate,
Abstract :
The effect of nisin A and sodium benzoate on Listeria monocytogenes, as well as some microbial (mesophilic, psychrotrophic and lactic acid bacteria) and chemical (peroxide and TVN) in silver carp (Hypophtalmichtys molitrix) fillet during storage period (0, 3, 6, 9 and 12 days) at 4˚C were evaluated. For this, Listeria monocytogenes (4 logCFU/g) was inoculated to the fillets and were dipped into 2% sodium benzoate solution for 15 min and left to stand for 10 min at 4˚C. Subsequently nisin A was added to the fillet (0/15 g/kg) and samples were kept at 4˚C while packaged in vacuum condition. The results showed that, application of nisin A and sodium benzoate decrease the number of Listeria monocytogenes from 4/12 to 3/66. However, in control groups the number of bacterium was increased from 4/43 to 5/14. Moreover, the number of mesophilic bacteria in treatment and control groups was increased from 4/39 to 6/79 and 4/48 to 7/93, respectively. The number of psychrotrophic bacteria in treatment and control groups was increased from 4/16 to 6/72 and 4/34 to 7/92, respectively. The similar result was achieved for lactic acid bacteria in which the number of these bacteria was increased from 2/74 to 4/08 and 2/9 to 4/78, respectively. Moreover, different peroxide value and TVN for treatment and control groups was achieved. In conclusion, application of nisin A and sodium benzoate showed different inhibitory effects on Listeria monocytogenes in culture media and silver carp.
References:
Akhondzadeh, A., ZahraieSalehi, T. and Misaghi, A. (2003). The survey of Listeria monocytogenes in fresh and smoked fish and ice used in fish markets for retaining the freshness of the fish in Tehran and Gilan. Journal of Veterinary Research, 57(4): 9-12.
AOAC. (2005). Official Method of Analysis. 17th edition, Washington, DC: Association of Official Analytical Chemists, pp. 716-725.
Castellano, P., Belfiore, C. and Fadda, S. (2008). A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Science, 79: 483-499.
Chen, B.Y., Rajkumar, P., Tae-Jo, K., Juan, L.S. and Yean-Sung, J. (2010). Prevalence and contamination patterns of Listeria monocytogenes in catfish processing environment and fresh fillets. Food Microbiology, 27(5): 645-652.
Dykes, G.A. and Moorhead, S.M. (2002). Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef. International Journal of Food Microbiology, 73(1): 71-81.
De Arauz, L.J., Jozala, A.F., Gava Mazzola, P. and Vessoni Penna, T.C. (2009). Nisin biotechnological production and application: a review. Trends in Food Science and Technology, 20(3-4): 146-154.
Duffes, F., Françoise, L., Patrick, B. and Xavier, D. (1999). Inhibition of Listeria monocytogenesby Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C. International Journal of Food Microbiology, 47(1-2): 33-42.
Egan, H., Krik, R.S. and Sawyer, R. (1997). Pearsons Chemical Analysis of Foods. 9th edition, 609-634.
Esmaeilzadeh, R. and Sahari, M. (2004). Compare of proximate factors of kutum (Rutilisfrisiikutum) and Ctenopharyngodonidella and production fo marinade from these fish. Iranian Scientific Fisheries, 4: 13-28 [In Farsi].
Gimenez, B., Roncales, P. and Beltran, J.A. (2002). Modified atmospherepackaging of filleted rainbow trout. Journal of the Sciece of Food and Agriculture, 84,1154-1159.
Geims, M. (2006). Modern Food Microbiology. 2th edition, translated by Mortazavi, E., Motamedzadegan, E. and Gohari, A. Ferdosi Publication, pp. 662.
Gonzalez-Rodriguez, M.N., Sanz, J.J., Santos, J.A., Otero, A. and Garcia-Lopez, M.L. (2001). Bacteriological quality of aquaculture freshwater fish portions in prepackaged trays stored at 3۫C. Journal of Food Protection, 64: 1399-1404.
Gram, L., and Huss, H.H. (1996). Microbiological spoilage of fish and fish products. InternationalJournal of Food Microbiology, 33: 121-137.
Gram, L., Trolle, G. and Huss, H.H. (1987). Detection of specific spoilage bacteria from fish stored at low (0 ۫C) and high (20 ۫C) temperatures. International Journal of Food Microbiology, 4: 65-72.
Gudbjornsdottir, B., Suihko, M.L., Gustavsson, P., Thorkelsson, G., Salo, S., Sjoberg, A.M., Niclasen, O. and Bredholt, S. (2004). The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries. Food Microbiology, 21(2): 217-225.
Hegde, V., Leon-Velarde, C.G., Stam, C.M., Jaykus, L.A. and Odumeru, J.A. (2007). Evaluation of BBL CHROMagar Listeria agar for the isolation and identification of Listeria monocytogenes from food and environmental samples. Journalof Microbiological Methods, 68(1): 82-87.
Huss, H.H., Jorgensen, L.V. and Vogel, B.F. (2000). Control options for Listeria monocytogenes in seafoods. International Journal of Food Microbiology, 62(3): 267-274.
Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348, Food and Agriculture Organization (FAO) of the United Nations, Rome, Italy.
Inoue, S., Nakama, A., Arai, Y., Kokubo, Y., Maruyama, T. and Saito, A. (2000). Prevalence and contamination levels of Listeria monocytogenes in retail foods in Japan. International Journal of Food Microbiology, 59(1-2): 73-77.
ICMSF ‘‘International Commission on Microbiological Specification for Foods’’. (1986). Microorganisms infoods. 2nd edition, Sampling for microbiological analysis: principle sand specific applications. 2nd edition, Buffalo, N.Y: University of Toronto Press, pp. 211-215.
Jones, R., Hussein, H.M. and Zagorec, M. (2008). Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat. Food Microbiology, 25: 228-234.
McMeekin, T.A., Olley, J.N., Roos, T. and Ratkowsky, D.A. (1993). Predictive microbiology. Theory and Application. Resaerch Studies Press Taunton, England, pp. 199-200.
Martins, E.A. and Pedro, M.L.G. (2011). Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of Sao Paulo, Brazil: Occurrence, quantification, and serotyping. Food Control, 22(2): 297-302.
Neetoo, H., Mu, Y. and Haiqiang, C. (2008). Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pate and fillets. International Journal of Food Microbiology, 123(3): 220-227.
Olafsdottir, G., Martinsdottir, E., Oehlenschlager, J., Dalgaard, P., jensen, B. and Undeland, I. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology, 8: 258-265.
Ozogul, Y., Ozyurt, G., Ozogul, F., Kuley, E. and Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92: 745-751.
Pacheco-Aquilar, R., Lugo-Sanchez, M.E. and Robles-Burgueno, M.R. (2000). Post mortem biochemical and functional characteristic of Monterey sardine muscle stored at 0˚C. Journal of Food Science, 65(1): 40-47.
Pawar, D.D., Malik, S.V.S., Bhilegaonkar, K.N. and Barbuddhe, S.B. (2000). Effect of nisin and its combination with sodium chloride on the survival of Listeria monocytogenes added to raw buffalo meat mince. Meat Science, 56(3): 215-219.
Perez-Alonso, F.C. and Auborg S.P. (2003). Lipid deterioration during child storage of Atlantic pomfret (Bramabrama). Journal of Lipid Science and Technology, 105: 661-667.
Rezaei, M., Sahari, M., Moeini, S. and Safari, M. (2003). Compare of fat quality in Clupeonellaengrauliformis in two handling systems. Iranian Scientific Fisheries, 3: 97-107 [In Farsi].
Rodriquez, A., Carriles, N., Cruz, J. and P.Auborg, S. (2008). Changes in the flesh of cooked farmed salmon (oncorhynchuskisutch) with pevious storage in slurry ice (-1.5 ºC). Food Sciecne and Technology, 41: 1726-1732.
Samelis, J., Bedie, G.K., Sofos, J.N., Belk, K.E., Scanga, J.A and Smith, G.C. (2005). Combinations of nisin with organic acids or salts to control Listeriamonocytogenes on sliced pork bologna stored at4oC in vacuum packages. Swiss Society of Food Science and Technology, 38: 21-28
Savvaidis, I.N., Skandamis, P.N., Riganakos, K.A., Panagiotakis, N. and Kontominas, M.G. (2002). Control of natural microbial flora and Listeria monocytogenes in vacuum packaged trout at 4 and 10°C using irradiation. Journal of Food Protection, 65: 515-522.
Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25(1): 120-127.
Tome, E., Teixeira, P.A. and Gibbs, P. (2006). Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiology, 23: 399-405
Vescovo, M., Scolari, G. and Zacconi, C. (2006). Inhibition of listreia innocua growth by antimicrobial-producing lactic acid culture in vacuum-packed cold smoked salmon. Food Microbiology, 23: 689-693.
Wadud, S., Carlos, G.L., Nathan, L. and Joseph, A.O. (2010). Evaluation of immunomagnetic separation in combination with ALOA Listeria chromogenic agar for the isolation and identification of Listeria monocytogenes in ready-to-eat foods. Journal of Microbiological Methods, 81(2): 153-159.
Yin, L.J., Wu, C.W. and Jiang, S.T. (2007). Biopreservative effect of pediocin ACCEL on refrigerated seafood. Fisheries Science, 73(4): 907-912.