Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes

The aim of this study was to evaluate the combined effect of salt (sodium chloride, 0–8% w/v), sorbate (potassium sorbate, 0–4.5% w/v), nisin (0–500 ppm) and lysozyme (0–500 ppm) on the survival of Clostridium sporogenes as a non‐toxigenic surrogate of Clostridium botulinum in terms of the probabili...

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Bibliographic Details
Published in:International journal of food science & technology 2014-06, Vol.49 (6), p.1506-1512
Main Authors: Khanipour, Elham, Flint, Steve H, McCarthy, Owen J, Golding, Matt, Palmer, Jon, Tamplin, Mark
Format: Article
Language:English
Subjects:
Bacteria
Broths
Clostridium botulinum
Clostridium sporogenes
Food contamination & poisoning
Food science
Lysozyme
Nisin
Potassium sorbate
probability
probability of growth
salt
Sodium chloride
sorbate
Sorbates
Survival
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Summary:The aim of this study was to evaluate the combined effect of salt (sodium chloride, 0–8% w/v), sorbate (potassium sorbate, 0–4.5% w/v), nisin (0–500 ppm) and lysozyme (0–500 ppm) on the survival of Clostridium sporogenes as a non‐toxigenic surrogate of Clostridium botulinum in terms of the probability of growth by using a central composite rotatable design. The results indicated that salt and sorbate were the most effective factors in preventing the growth of Cl. sporogenes in high‐moisture (>95%) and low‐acid conditions. The probability of growth of Cl. sporogenes in broth was reduced by combinations of salt and sorbate. Nisin and lysozyme had insignificant effects on the probability of growth of Cl. sporogenes (P > 0.05). Lysozyme individually and in combination with nisin had no inhibitory effect on Cl. sporogenes. Overall, the addition of sorbate and lysozyme may allow the salt concentration to be reduced while preventing growth.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12446