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Published 2001

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Publication details

Journal : Food Microbiology , vol. 18 , p. 431–439 , 2001

Publisher : Elsevier

International Standard Numbers :
Printed : 0740-0020
Electronic : 1095-9998

Publication type : Academic article

Contributors : Katla, Tone; Møretrø, Trond; Aasen, Inga Marie; Holck, Askild Lorentz; Axelsson, Lars; Naterstad, Kristine

Issue : 4

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Listeria monocytogenes is the causative agent of food-related listeriosis. It has the ability to grow in vacuum-packaged food at chiller temperatures and is relatively tolerant to salt and low pH thus it is difficult to control its growth in food.

Listeria monocytogenes was added to vacuum-packed cold smoked salmon together with known concentrations of the bacteriocin sakacin P or nisin and/or one of two isogenic strains of the lactic acid bacteria Lactobacillus sakei. The vacuum-packaged salmon samples were incubated at 10 degreesC for 4 weeks. Of the isogenic L. sakei strains, one produced sakacin P and the other did not. Both sakacin P and nisin had an initial inhibiting effect on growth of L. monocytogenes. Addition of the sakacin P-producing or the non-producing L. sakei had a bacteriostatic effect on L. monocytogenes during the complete storage period. When the sakacin P-producing L. sakei culture was added to vacuum-packed cold smoked salmon together with sakacin P a bacteriocidal effect on L. monocytogenes was observed. (C) 2001 Academic Press.

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