Antimicrobial effect of nisin on Bacillus cereus isolated from some meat products | ||
| Benha Veterinary Medical Journal | ||
| Article 16, Volume 37, Issue 1, September 2019, Pages 77-80 PDF (793.55 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2019.18087.1113 | ||
| Authors | ||
| Mohamed Ahmed Hassan* 1; Reham Amin2; Nesreen zakaria Eleiwa3; Fatema Hussien4 | ||
| 1Food Hygiene Department, Faculty of Veterinary Medicine, Banha university | ||
| 2meat hygiene department , faculty of veterinary banha university | ||
| 3chief researcher of food hygiene, Animal Health Research Institute, Dokki, Giza, Egypt. | ||
| 4assistant researcher, animal health research institute, tanta. | ||
| Abstract | ||
| Processed ready to eat meat products are considered the main source of infection with B. cereus which is an aerobic spore former bacteria commonly found in raw and processed foods. So, more cautions are needed to be considered in order to minimize the contamination of such products. Nisin is a natural preservative for many food products and can be used to inhibit the germination and outgrowth of spores. This study was designed to determine the antimicrobial effect of Nisin on B.Cereus inoculated into minced beef with an inoculation dose of 3×106. The use of Nisin in three different concentrations 10 ppm, 30 ppm and 50 ppm resulted in decrease in the B. cereus count (cfu) after five days from 5.0×107± 0.82×107(initial bacterial load) to 2.46×106± 0.35×106 with reduction percentage 95.1%,100% and 100% at concentration 10 ppm and no B. cereus was detected at 30ppm and 50ppm respectively. As a conclusion, Nisin can be used as a safe anti-microbial food preservative for meat products without affecting the sensory characteristics and acceptability to consumer | ||
| Keywords | ||
| Bacillus cereus; Antimicrobial effect; Meat products; Food preservatives | ||
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