Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage.

This study investigated the efficacy of in-package pasteurization combined with pre-surface application of nisin and/or lysozyme to reduce and prevent the subsequent recovery and growth of Listeria monocytogenes during refrigerated storage on the surface of low-fat turkey bologna. Sterile bologna samples were treated with solutions of nisin (2 mg/ml=5000 AU/ml), lysozyme (10 mg/ml=80 AU/ml) and a mixture of nisin and lysozyme (2 mg nisin+10mg lysozyme/ml) before in-package pasteurization at 65 degrees C for 32s. In-package pasteurization resulted in an immediate 3.

Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna.

Achieving a targeted lethality with minimum exposure to heat and preservation of product quality during pasteurization is a challenge. The objective of this study was to evaluate the effect of nisin and/or lysozyme in combination with in-package pasteurization of a ready-to-eat low-fat turkey bologna on the inactivation of Listeria monocytogenes. Sterile bologna samples were initially treated with solutions of nisin (2 mg/ml = 5,000 AU/ml = 31.