Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.43

  • SJR 0.263

  • Impact Factor 0.5 (2023)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Indian Journal of Animal Research, volume 48 issue 2 (april 2014) : 171-176


Recep Kara*, Hilmi Yaman1, Veli Gök2, Levent Akkaya3
1Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyonkarahisar - Turkey
Cite article:- Kara* Recep, Yaman1 Hilmi, Gök2 Veli, Akkaya3 Levent (2023). THE EFFECT OF NISIN ON LISTERIA MONOCYTOGENES IN CHICKEN BURGERS. Indian Journal of Animal Research. 48(2): 171-176. doi: 10.5958/j.0976-0555.48.2.036.
In this study, the effect of nisin on the growth and survival of L. monocytogenes has been investigated in chicken burger samples. Chicken burger samples inoculated with L. monocytogenes(ATCC 7644) (L.m.) at the levels of  4 log cfu/g and 6 logcfu/g and were added nisin at the amounts of 25 µg/g, 50 µg/g and 100 µg/g to form eight experimental groups (C-1: 4 log cfu/g L.m.,A-1: 4 log cfu/g L.m.+ 25 ppm nisin, A-2: 4 log cfu/g L.m. + 50 ppm nisin, A-3: 4 log cfu/g L.m. + 100 ppm nisin, C-2: 6 logcfu/g L.m., B-1: 6 logcfu/g L.m. + 25 ppm nisin, B-2: 6 logcfu/g L.m. + 50 ppm nisin, B-3: 6 logcfu/g L.m. + 100 ppm nisin). No nisin was added into the control group. They were stored at 4oC for 7 days.At the present study, although the amounts of nisin used did not totally inhibitL. monocytogenes, the numbers of L. monocytogenes were reduced average 1-2 log cfu/g in the experimental chicken burgers. Therefore, it might be necessary to explore other different amounts of nisin to ensure possibilities of using nisin in meat and meat products.
  1. Aasen, IM., Markussen, S., Moretro T, Katla T, Axelsson L and Naterstad K (2003) Interactions of the bacteriocins sakacin P and nisin with food constituents. International Journal of Food Microbiology 87(1-2): 35–43.
  2. Akkaya, L, Alisarlý, M, Kenar B, Kara R (2005) The prevelance of Listeria monocytogenes in poultry meat, poultry meatballs and poultry burgers in Afyonkarahisar province, Turkey. Veterinarium 16: 9-14.
  3. Alisarli, M., (1997), Vermehrung Von Staphylococcus Aureus Und Enterotoxinbildung In Trkischen Puddingspeisen. Inaug Phd Thesis, Z.Rich.
  4. Bruhn, C. M. (1994). Consumer perceptions of quality. In R. P. Singh, & F. A. R. Oliveira (Eds.), Minimal processing of foods and process optimization: an interface (pp. 493–504). London: CRC Press.
  5. Chung K, Dickson J and Crouse J D (1989) Effects of nisin on growth of bacteria attached to meat. Appl. Environent. Mibrobiol 55: 1329-1333.
  6. Çiftçioðlu G (1992) Istanbul piyasasýndaki kýyma, sucuk ve tavuk eti örneklerinde Listeria türlerinin mevcudiyetinin araþtýrýlmasý. Ýstanbul Üniversitesi, Saðlýk Bilimleri Enstitüsü, Doktora Tezi, Ýstanbul, Turkey 156.
  7. Çolak F; Dýðrak, M, and Aksoy Z (2008) Kahramanmaraº’ta tüketime sunulan tavuk etlerinde Listeria türlerinin patojenitesinin belirlenmesi. KSÜ Fen ve Mühendislik Dergisi (KSU Journal of Science and Engineering) 11(1): 8-12.
  8. Delves, BJ, Blackburn, P, Evans, RE, and Hugenholtz J (1996) Applications of the bacteriocin, nisin. Antonie van Leeuwenhoek 69: 193-202.
  9. Erol i, and ªireli, UT. (1999) Donmuþ broiler karkaslarýnda Listeria monocytogenes’in varlýðý ve serotip daðýlýmý. Turkish Journal of Veterinary and Animal Sciences 23(4):765-770.
  10. Farber, JM. and Peterkin, PI (1991) Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews
  11. 55: 476- 511.
  12. FDA. Food and Drug Administration (1988) Nisin preparation: affirmation of GRAS status as a direct human food ingredient. Fed. Regist 53: 11247.
  13. Frazer, AC; Sharratt, M. and Hickman JR (1962) The biological effects of food additives. I. Nisin. Journal of the Science of Food and Agriculture 13(1):32–42.
  14. Güne, E, and Çibik, R (2002) Deneysel olarak kontamine edilmiþ inegöl köftelerde antimikrobiyel bir protein olan nisinin L. monocytogenes üzerine inhibe edici etkisi. In FEMS symposium on the versality of Listeria spp. October 10-11. izmir, Turkey.
  15. Hagiwara A, Imai, N., Nakashima, H., Toda, Y., Kawabe, M., Furukawa, F., Delves-Broughton, J., Yasuhara, K., and Hayashi, SM (2010) A 90-day oral toxicity study of nisin A, an anti-microbial peptide derived from Lactococcus lactis subsp. lactis, in F344 rats. Food and Chemical Toxicology 48(8-9): 2421-8.
  16. Hampikyan H, and Ugur M (2007) The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks). Meat Science 76: 327-332.
  17. Horbaek, T. Brockholf, Per B., Siegumfeldt H., and Budde, B B (2006) Two subpopulations of Listeria monocytogenes occur at subinhibitory concentrations of Leucocin 4010 and nisin. Applied and Enviromental Microbiology 72(2): 1631-1638.
  18. Hurst A (1981) Nisin. Advances in Applied Microbiology 27: 85-123.
  19. ISO 1442. (1997). Meat and meat-Products Determination of moisture content (Reference Method).
  20. ISO 2917. (2002). Meat and Products-Measurement of pH-Reference Method.
  21. Kaczmarski, EB, and Jones DM (1989) Listeriosis and ready-cooked chicken. Lancet 11: 549.
  22. Kampelmacher EH (1987) Poultry disease and public health. British Poultry Science 28: 3-13.
  23. Ko, S., Janes, ME, Hettiarachcy, N.S. and Johnson M.G. (2001) Physical and chemical properties of edible films containing nisin and their action against. Listeria monocytogenes. Journal of Food Science 66(7):1006-1011.
  24. Liu, W., and Hansen JN (1990) Some chemical and physical properties of nisin, a small-protein antibiotic produced by Lactococcus lactis. Applied and Environment Microbiology 56(8): 2551-2558.
  25. Mahadeo, M. and Tatini, S.R. (1994). The potential use of nisin to control Listeria monocytogenes in poultry. Letters in Applied Microbiology, 18, 323–326.
  26. Ming, X., Weber, G.H., Ayres, J.W. and Sandine WE (1997) Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science 62(2): 413-415.
  27. Nolte, U., (1982), Zum Einfluss Der Wasseraktivitet Und Wasserstoffionenkonzentration Auf Die Enterotoxin-Und Thermonukleasebildung Bei Staphylokokken Stemmen, Vet Med Diss, 1982, Fu-Berlin.
  28. O’Sullivan L, Ross RP and Hill C (2002) Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84(5-6): 593-604.
  29. Özmen G. and Kýlýç H. 2006. Isolation of Listeria spp. from Chicken Meat Consumed in Gemlik Garrison Saðlýk Bilimleri Dergisi (Journal of Health Sciences) 15(3) 194-197.
  30. Papagianni, M. (2003) Ribosomally synthesized peptides with antimicrobial properties: biosynthesis, structure, function, and applications. Biotechnology Advances 21: 465-499.
  31. Pawar, DD, Malik, SVS, Bhilegaonkar KN and Barbuddhe SB (2000) Effect of nisin and its combination with sodium chloride on the survival of Listeria monocytogenes added to raw buffalo meat mince. Meat Science 56: 215-219.
  32. Pichhardt, K., (1993), Lebensmittelmikrobiologie. 3. Auflage. Springer Verlag, Berlin, New York, Paris, Tokyo, London, Hong Kong, Barcelona, 1993, Budapest.
  33. Pongtharangkul T and Demirci A (2004) Evaluation of agar bioassay for nisin quantification. Appl Microbiol Biotechnol 65: 268-272.
  34. Porto-Fett, A.C.S., Call, J.E. and Luchansky, J.B.,( 2008). Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky. Journal of Food Protection 71:, 918–926.
  35. Reunanen J. and Saris PEJ (2004) Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage. Meat Science 66:515-518.
  36. Rose N, Palcic M, Sporns P and McMullen L (2002) A novel subtrate for Glutathione S-Transferase isolated from fresh beef. J Food Science 67: 2288-2293.
  37. Ruiz, A, Williams, K, Djeri N, Hinton A and Rodrick GE (2009) Nisin, rosemary and ethylenediaminetetraacetic acid affect the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty- three days. Poultry Science 88:1765-1772.
  38. Ruiz A, Williams K, Djeri N, Hinton A, Rodrick GE (2010)Nisin affects the growth of Listeria monocytogenes on ready- to-eat turkey ham stored at four degrees Celsius for sixty-three days. Poultry Science 89: 353-358.
  39. Schillinger, U., Becker, B., Vignolo, G. and Holzapfel, W.H. (2001). Efficacy of nisin in combination with protective cultures against L. monocytogenes Scott A in tofu. International Journal of Food Microbiology, 71, 159-168.
  40. Schuchat, A., Swaminathan, B., and Broome, C. V. (1991). Epidemiology of human listeriosis. Clinical Microbiology Review, 4, 169–183.
  41. Singh, B., Falahee, M.B., Adams, M.R. (2001). Synergistic inhibition of L. monocytogenes by nisin and garlic extract. Food Microbiology, 18, 133-139.
  42. Solomakos, N., Govaris A., Koidis P. and Botsoglou N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25:, 120–127.
  43. Soriano A, Ulmer HM, Scannell AGM, Ross RP, Hill C, Garcia-Ruiz A and Arendt EK (2004) Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture. European Food Research & Technology 219: 6-13.
  44. Swaminathan, B., (2001). Foodborne pathogenic bacteria: Listeria monocytogenes, In: Doyle, M.P., Beuchat, L.R., Montville, T.J. (Eds.), Food Microbiology: Fundamentals and Frontiers, 2nd ed. ASM Press, Washington, DC, pp. 337–352.
  45. Sireli UT, Erol Ý, Þahin S and Terzi G (2002) Prevalence and contamination levels of Listeria Spp. in Poultry Minced, Poultry Meatballs and Poultry Burgers. Turkish Journal of Veterinary Animal Sciences 26:1271-1276.
  46. Yonema H, Ando T and Katsumata R (2004) Bacteriocins produced by lactic acid bacteria and their us efor food preservation. Tohoku J. Agricultural Research, 55(1-2): 51-55.

Editorial Board

View all (0)