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The Use of Nisin as a Preservative in Crumpets
I Jenson1, L Baird1, J Delves-Broughton2
1Microbiology Department, Burns Philp Research and Development Pty, Ltd., North Ryde, Australia.
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.
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