Antimicrobial effect of nisin on Bacillus cereus isolated from some meat products

Document Type : Original Article

Authors

1 Food Hygiene Department, Faculty of Veterinary Medicine, Banha university

2 meat hygiene department , faculty of veterinary banha university

3 chief researcher of food hygiene, Animal Health Research Institute, Dokki, Giza, Egypt.

4 assistant 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

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Benha Veterinary Medical Journal
Volume 37, Issue 1
September 2019
Pages 77-80

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