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 Original Research Article

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+10 mg lysozyme/ml) before in-package pasteurization at 65 °C for 32 s. In-package pasteurization resulted in an immediate 3.5–4.2 log CFU/cm2 reduction in L. monocytogenes population for all treatments. All pasteurized treatments also resulted in a significant reduction of L. monocytogenes by 12 weeks compared to un-pasteurized bologna. In-package pasteurization in combination with nisin or nisin–lysozyme treatments was effective in reducing the population below detectable levels by 2–3 weeks of storage. Results from this study could have a significant impact for the industry since a reduction in bacterial population was achieved by a relatively short pasteurization time and antimicrobials reduced populations further during refrigerated storage.