Food Preservatives aim either to destroy or inhibit the growth of harmful microorganisms in food by
making an environment unsuitable for them. Traditional means of controlling microbial spoilage and safety hazards
in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems
such as lactic acid bacteria (LAB) and/or their bacteriocins. The use of LAB and/or their bacteriocins, either alone or
in combination with mild physicochemical treatments and low concentrations of traditional and natural chemical
preservatives, may be an efficient way of extending shelf life and food safety through the inhibition of spoilage and
pathogenic bacteria without altering the nutritional quality of raw materials and food products. In this study, both of
chemical preservative as sodium nitrite and natural preservative as Bacteriocin and Nisin were used at different
concentrations to examine the effect of each one alone and in combined with each other against different food
pathogens. Minced meat samples were inoculated with the prepared cultures of different pathogen as E. coli
O111:K58, E. coli O124:K72, E. coli O128:K67, Salmonella typhimurium, Staphylococcus aureus and Bacillus
cereus at dose of 1×106/ CFU per gram. It was found that both of Sodium nitrite at 125 ppm and Nisin at 10 ppm has
inhibitory effect on the examined pathogens as their count was minimized but still viable, while Nisin at 30 ppm
prevent the growth of gram – positive pathogens. When the two preservatives (Sodium nitrite at 125 ppm and Nisin
at 10 ppm) were used in combined with each other in presence of Lactate (0.01%) no growth observed for both gram
– positive or gram – negative pathogens. |
