Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat-treated foods to prevent the growth of such bacteria. A cocktail of Clostridium sporogenes and Clostridium tyrobutyricum spores was inoculated into cooked mashed potatoes, which were vacuum packed, pasteurized, and incubated at 8 and 25°C. The shelf life of the mashed potatoes at 25°C was extended by at least 58 days with the addition 6.25 μg of nisin per g. At 8°C, in control samples not containing nisin, the natural contaminant Bacillus grew, but the inoculated Clostridium strains did not until the temperature was raised to 20°C after 39 days. No bacterial growth occurred in nisin-containing samples. The shelf life of the mashed potatoes was extended by at least 30 days with 6.25 μg of nisin per g. In trials involving a cocktail of Bacillus cereus and Bacillus subtilis strains, 6.25 μg of nisin per g extended the shelf life of mashed potato samples that were not vacuum packed by at least 27 days at 8°C. At 25°C, 25 μg of nisin per g extended shelf life by a similar period. Shelf life extension was also observed at lower nisin levels. Microbiological analysis of the mashed potato ingredients showed that a high spore level was associated with the onion powder. It is emphasized that the preservative and the ingredients must be well mixed to ensure good nisin efficacy. Nisin remained at effective levels after pasteurization, and good retention was observed throughout the shelf life of the mashed potatoes.
Effective Use of Nisin To Control Bacillus and Clostridium Spoilage of a Pasteurized Mashed Potato Product
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LINDA V. THOMAS, RICHARD E. INGRAM, HELEN E. BEVIS, E. ALISON DAVIES, CATHERINE F. MILNE, JOSS DELVES-BROUGHTON; Effective Use of Nisin To Control Bacillus and Clostridium Spoilage of a Pasteurized Mashed Potato Product. J Food Prot 1 October 2002; 65 (10): 1580–1585. doi: https://doi.org/10.4315/0362-028X-65.10.1580
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