1Adnan Menderes University, School of Health Science, Nutrition and Dietetics Department, Aydin -Turkey
2Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering, Afyonkarahisar -Turkey
3Balikesir University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Balikesir -Turkey
Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyonkarahisar -Turkey
*Corresponding author's e-mail: recepkara@aku.edu.tr
Online published on 3 April, 2014.
In this study, the effect of nisin on the growth and survival of L. monocytogenes has been investigated in chicken burger samples. Chicken burger samples inoculated with L. monocytogenes(ATCC 7644) (L.m.) at the levels of 4 log cfu/g and 6 logcfu/g and were added nisin at the amounts of 25 μg/g, 50 μg/g and 100 μg/g to form eight experimental groups (C-1: 4 log cfu/g L.m., A-1: 4 log cfu/g L.m.+ 25 ppm nisin, A-2: 4 log cfu/g L.m. + 50 ppm nisin, A-3: 4 log cfu/g L.m. + 100 ppm nisin, C-2: 6 logcfu/g L.m., B-1: 6 logcfu/g L.m. + 25 ppm nisin, B-2: 6 logcfu/g L.m. + 50 ppm nisin, B-3: 6 logcfu/g L.m. + 100 ppm nisin). No nisin was added into the control group. They were stored at 4°C for 7 days.At the present study, although the amounts of nisin used did not totally inhibitL. monocytogenes, the numbers of L. monocytogenes were reduced average 1–2 log cfu/g in the experimental chicken burgers. Therefore, it might be necessary to explore other different amounts of nisin to ensure possibilities of using nisin in meat and meat products.
Chicken, Chicken Burgers, Listeria monocytogenes, Nisin
