Efficacy of Nisin-Coated Polymer Films To Inactivate Salmonella Typhimurium on Fresh Broiler Skin
- 1 September 2000
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 63 (9) , 1189-1196
- https://doi.org/10.4315/0362-028x-63.9.1189
Abstract
Nisin is an antimicrobial peptide produced by the food-grade microorganism Lactococcus lactis subsp. lactis. This peptide inhibits many gram-positive bacteria, and when combined with chelating agen...Keywords
This publication has 13 references indexed in Scilit:
- Efficacy of Optimized Nisin-Based Treatments to Inhibit Salmonella typhimurium and Extend Shelf Life of Broiler CarcassesJournal of Food Protection, 1995
- Nisin as a model food preservativeCritical Reviews in Food Science and Nutrition, 1994
- Effect of Treatment Conditions on Nisin Inactivation of Gram-negative BacteriaJournal of Food Protection, 1992
- Influence of Fat and Emulsifiers on the Efficacy of Nisin in Inhibiting Listeria monocytogenes in Fluid MilkJournal of Dairy Science, 1992
- Structure, expression, and evolution of a gene encoding the precursor of nisin, a small protein antibiotic.Journal of Biological Chemistry, 1988
- Microbial Pathogens in Raw Pork, Chicken, and Beef: Benefit Estimates for Control Using IrradiationAmerican Journal of Agricultural Economics, 1985
- NISIN AND ITS APPLICATIONSPublished by Elsevier ,1977
- THE BARRIER FUNCTION OF THE GRAM‐NEGATIVE ENVELOPEAnnals of the New York Academy of Sciences, 1974
- The Relation of the Length of Lag Phase of Growth to the Synthesis of Nisin and Other Basic Proteins by Streptococcus lactis Grown Under Different Cultural ConditionsJournal of General Microbiology, 1968
- Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat AnimalsPublished by Elsevier ,1955