What is the effect of Nisin on foodborne pathogens such as Salmonella and Listeria?

Foodborne illnesses are a major public health concern worldwide, with Salmonella and Listeria being two of the most common foodborne pathogens. The use of natural antimicrobial agents such as nisin has been explored as an alternative to synthetic preservatives to control the growth of these pathogens. Nisin is a bacteriocin produced by Lactococcus lactis that has been approved for use as a food preservative in many countries. This article will review the effect of nisin on Salmonella and Listeria and its potential as a natural antimicrobial agent in the food industry.

Nisin's mechanism of action:

Nisin works by disrupting the bacterial cell membrane, leading to cell death. It binds to lipid II, a molecule involved in cell wall synthesis, causing it to become trapped and preventing the formation of new cell walls. This leads to membrane instability and eventual cell death.

Effect of nisin on Salmonella:

Several studies have investigated the effect of nisin on Salmonella. In a study by Yang et al. (2017), nisin was found to be effective in reducing the growth of Salmonella enteritidis in chicken meat. The researchers found that nisin was more effective than sodium lactate in controlling the growth of Salmonella.

Another study by Zhang et al. (2018) investigated the effect of nisin on Salmonella typhimurium in raw pork. The researchers found that nisin was able to significantly reduce the growth of Salmonella. They also found that nisin had a synergistic effect when combined with lactic acid, which further reduced the growth of Salmonella.

Effect of nisin on Listeria:

Nisin has also been shown to have an effect on Listeria. In a study by Pagán et al. (2001), nisin was found to be effective in controlling the growth of Listeria monocytogenes in fresh cheese. The researchers found that nisin was able to reduce the growth of Listeria by 1-2 logs.

Another study by Pan et al. (2018) investigated the effect of nisin on Listeria innocua in ready-to-eat chicken slices. The researchers found that nisin was able to significantly reduce the growth of Listeria. They also found that nisin had a synergistic effect when combined with chitosan, which further reduced the growth of Listeria.

Nisin as a natural antimicrobial agent in the food industry:

Nisin has several advantages over synthetic preservatives. It is a natural antimicrobial agent that is produced by bacteria and is already present in many food products. Nisin is also effective against a wide range of bacteria, including both Gram-positive and Gram-negative bacteria. It is also effective at low concentrations, making it cost-effective for use in the food industry.

Nisin has been approved for use as a food preservative in many countries, including the United States, Canada, and Australia. It is commonly used in dairy products, meat products, and canned foods. Nisin is also approved for use in organic foods, making it a suitable option for the organic food industry.

Conclusion:

Nisin has been shown to be effective in reducing the growth of Salmonella and Listeria in food products. Its mechanism of action, low cost, and wide range of effectiveness make it a promising natural antimicrobial agent in the food industry. Nisin has already been approved for use as a food preservative in many countries, and its use in organic foods further expands its potential use in the food industry. Further research is needed to fully understand the potential of nisin as a natural antimicrobial agent and to optimize its use in different food products.