Application of nisin as biopreservative of pork meat by dipping and spraying methods

Pamela Oliveira de Souza de Azevedo; Attilio Converti; Martin Gierus; Ricardo Pinheiro de Souza Oliveira

doi:10.1007/s42770-019-00080-8

Application of nisin as biopreservative of pork meat by dipping and spraying methods

Braz J Microbiol. 2019 Apr;50(2):523-526. doi: 10.1007/s42770-019-00080-8. Epub 2019 Apr 23.

Authors

Pamela Oliveira de Souza de Azevedo¹, Attilio Converti², Martin Gierus³, Ricardo Pinheiro de Souza Oliveira⁴

Affiliations

¹ Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, SP, Brazil.
² Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Via Opera Pia 15, 16145, Genoa, Italy.
³ Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
⁴ Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, SP, Brazil. rpsolive@usp.br.

Abstract

Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product. These results suggest that the spraying method could be successful in directly applying antimicrobials to food products.

Keywords: Dipping method; Meat preservation; Natural antimicrobial; Spraying method.

Publication types

Comparative Study

MeSH terms

Animals
Anti-Bacterial Agents / pharmacology*
Food Microbiology
Food Packaging / methods
Food Preservation / methods*
Food Preservatives / administration & dosage*
Food Preservatives / pharmacology
Meat Products / microbiology*
Nisin / pharmacology*
Red Meat / microbiology*
Swine

Substances

Anti-Bacterial Agents
Food Preservatives
Nisin