Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

O. Krejčová, E. Šviráková, J. Dobiáš and M. Plocková
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O. Krejčová: Department of Food Preservation and Meat Technology and
E. Šviráková: Department of Food Preservation and Meat Technology and
J. Dobiáš: Department of Food Preservation and Meat Technology and
M. Plocková: Department of Food Preservation and Meat Technology and

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S303-S305

Abstract: Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing 5% (w/w) Nisaplin® on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peaces of cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks at 5°C the total bacteria count on the surface of product in contact with the package dropped by more than one logarithmic cycles, present lactic bacteria were inhibited by more than two logarithmic cycles.

Keywords: active packaging; nisin; meat; cheese; antimicrobial packaging (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10687-cjfs

DOI: 10.17221/10687-CJFS

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