Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes
Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units were surface inoculated with 2.5-log CFU/g of L. monocytogenes,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-05-01
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| Series: | Journal of Food Protection |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X23067534 |
| _version_ | 1797788484925128704 |
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| author | Subash Shrestha Jerry J. Erdmann Michelle Riemann Kevin Kroeger Vijay K. Juneja Ted Brown |
| author_facet | Subash Shrestha Jerry J. Erdmann Michelle Riemann Kevin Kroeger Vijay K. Juneja Ted Brown |
| author_sort | Subash Shrestha |
| collection | DOAJ |
| description | Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units were surface inoculated with 2.5-log CFU/g of L. monocytogenes, packaged in pouches with a headspace gas of 20:80 CO2:NO2, and stored at 4.4°C for 8 weeks. Formulations with finished product pH of 6.29 ± 0.07 limited growth to <2-log for 4 weeks. Products at pH values of 7.42 ± 0.12 and 7.84 ± 0.11 were not different (p > 0.05) from the control without nisin at pH 7.34 ± 0.13, all supported 4-log growth by 4 weeks. In part II, a nisin bioassay test was performed to evaluate the stability of nisin in eggs as affected by the product pH (6.00 ± 0.03, 7.00 ± 0.00, 7.50 ± 0.03, and 8.00 ± 0.02) and cooking to an internal temperature of 73.9 or 85°C for 90 s. The nisin activity loss increased as the product pH or the cooking temperature increased (p < 0.05). Part III evaluated the effectiveness of 6.25 ppm nisin in combination with either an acetate-based antimicrobial used at 1.0% (w/w) in egg formulation (A1.0), propionate at 0.3% (P0.3), acetate-diacetate at 1.0% (AD1.0), acetate-diacetate at 0.6% (AD0.6), and lactate at 2.0% (L2.0) as a positive control. These formulations had a finished product pH, moisture, and salt contents of 5.97 ± 0.21, 72.4 ± 0.9%, and 0.67 ± 0.05%, respectively. L. monocytogenes did not grow in formulations A1.0 and AD1.0, whereas L2.0 and P0.3 supported 2-log growth by weeks 6 and 15, respectively and AD0.6 supported <1-log growth over 20 weeks at 4.4°C. Evaluation of uninoculated control units in parts I and III showed no changes (p > 0.05) in the CO2 and O2 headspace gas composition, generally no detection or growth of background microbes, and no changes (p > 0.05) in the pH of the formulations during storage, all assuring absence of uncontrolled interferences for the growth of L. monocytogenes. |
| first_indexed | 2024-03-13T01:37:14Z |
| format | Article |
| id | doaj.art-c1db47732615486cb64cd5c8b5f14633 |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-03-13T01:37:14Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
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| series | Journal of Food Protection |
| spelling | doaj.art-c1db47732615486cb64cd5c8b5f146332023-07-04T05:08:10ZengElsevierJournal of Food Protection0362-028X2023-05-01865100081Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenesSubash Shrestha0Jerry J. Erdmann1Michelle Riemann2Kevin Kroeger3Vijay K. Juneja4Ted Brown5Cargill Inc., Food Safety Research and Scientific Services, 300 W 1st St. N, Wichita, KS 67202, USA; Corresponding author.IFF, Four New Century Parkway, New Century, KS 66031, USACargill Inc., Food Safety Research and Scientific Services, 300 W 1st St. N, Wichita, KS 67202, USACargill Inc., Food Safety Research and Scientific Services, 300 W 1st St. N, Wichita, KS 67202, USAU.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USACargill Inc., Food Safety Research and Scientific Services, 300 W 1st St. N, Wichita, KS 67202, USAFormulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units were surface inoculated with 2.5-log CFU/g of L. monocytogenes, packaged in pouches with a headspace gas of 20:80 CO2:NO2, and stored at 4.4°C for 8 weeks. Formulations with finished product pH of 6.29 ± 0.07 limited growth to <2-log for 4 weeks. Products at pH values of 7.42 ± 0.12 and 7.84 ± 0.11 were not different (p > 0.05) from the control without nisin at pH 7.34 ± 0.13, all supported 4-log growth by 4 weeks. In part II, a nisin bioassay test was performed to evaluate the stability of nisin in eggs as affected by the product pH (6.00 ± 0.03, 7.00 ± 0.00, 7.50 ± 0.03, and 8.00 ± 0.02) and cooking to an internal temperature of 73.9 or 85°C for 90 s. The nisin activity loss increased as the product pH or the cooking temperature increased (p < 0.05). Part III evaluated the effectiveness of 6.25 ppm nisin in combination with either an acetate-based antimicrobial used at 1.0% (w/w) in egg formulation (A1.0), propionate at 0.3% (P0.3), acetate-diacetate at 1.0% (AD1.0), acetate-diacetate at 0.6% (AD0.6), and lactate at 2.0% (L2.0) as a positive control. These formulations had a finished product pH, moisture, and salt contents of 5.97 ± 0.21, 72.4 ± 0.9%, and 0.67 ± 0.05%, respectively. L. monocytogenes did not grow in formulations A1.0 and AD1.0, whereas L2.0 and P0.3 supported 2-log growth by weeks 6 and 15, respectively and AD0.6 supported <1-log growth over 20 weeks at 4.4°C. Evaluation of uninoculated control units in parts I and III showed no changes (p > 0.05) in the CO2 and O2 headspace gas composition, generally no detection or growth of background microbes, and no changes (p > 0.05) in the pH of the formulations during storage, all assuring absence of uncontrolled interferences for the growth of L. monocytogenes.http://www.sciencedirect.com/science/article/pii/S0362028X23067534Cooked eggListeria monocytogenesNisinOrganic acidRefrigerated food |
| spellingShingle | Subash Shrestha Jerry J. Erdmann Michelle Riemann Kevin Kroeger Vijay K. Juneja Ted Brown Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes Journal of Food Protection Cooked egg Listeria monocytogenes Nisin Organic acid Refrigerated food |
| title | Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes |
| title_full | Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes |
| title_fullStr | Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes |
| title_full_unstemmed | Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes |
| title_short | Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes |
| title_sort | ready to eat egg products formulated with nisin and organic acids to control listeria monocytogenes |
| topic | Cooked egg Listeria monocytogenes Nisin Organic acid Refrigerated food |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X23067534 |
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