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. 1994 Oct;57(10):874-877.
doi: 10.4315/0362-028X-57.10.874.

The Use of Nisin as a Preservative in Crumpets

I Jenson  1 , L Baird  1 , J Delves-Broughton  2
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Free article

The Use of Nisin as a Preservative in Crumpets

I Jenson et al. J Food Prot. 1994 Oct.
Free article

Abstract

Crumpets, a high moisture flour based product, have been implicated in food poisoning due to growth and toxin production by naturally occurring Bacillus cereus during 5-day storage at ambient temperature. Bacillus cereus isolates from untreated crumpets at the end of their shelf-life were shown to be sensitive to nisin. Addition of nisin to the batter at levels of 3.75 μg/g and above effectively prevented the growth to levels capable of causing food poisoning. The fate of nisin during the production and shelf-life of the crumpet was determined.

Keywords: bacteriocin; baked food; nisin; preservative.

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