The effect of nisin or citric acid or combinations of these two inhibitors on the inactivation of a cocktail of three Listeria innocua strains was investigated in a model brain heart infusion (BHI) broth and hummus (chickpea dip). In BHI broth, citric acid had a limited ability to inhibit L. innocua growth. Nisin initially reduced L. innocua concentrations by about 3 log cycles; however, L. innocua reached concentrations similar to those of the control after 5 days at 22°C. In combination, the effects of 500 IU/ml nisin and 0.2% citric acid were synergistic and resulted in complete elimination of L. innocua in the BHI broth. The inhibition of L. innocua by nisin (500 or 1,000 IU/g), citric acid (0.1, 0.2, or 0.3%), or their combinations also was evaluated in hummus. Citric acid alone did not affect L. innocua growth or the aerobic bacterial plate count. A combination of 1,000 IU/g nisin and 0.3% citric acid was somewhat effective (∼1.5-log reduction) in controlling the concentration of L. innocua and the aerobic plate count for up to 6 days. This combination also may be useful, in addition to proper hygienic practices, for minimizing the growth of the pathogen Listeria monocytogenes in hummus.
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Research Article| June 01 2006
Inhibition of Listeria innocua in Hummus by a Combination of Nisin and Citric Acid
M. AL-HOLY *
1Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan
* Author for correspondence. Tel: +11-962-390-3333; Fax: +11-962-538-26613; E-mail: email@example.com.
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M. AL-HOLY, H. AL-QADIRI, M. LIN, B. RASCO; Inhibition of Listeria innocua in Hummus by a Combination of Nisin and Citric Acid. J Food Prot 1 June 2006; 69 (6): 1322–1327. doi: https://doi.org/10.4315/0362-028X-69.6.1322
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