Synergistic effect of several bacteriostatic agents on bacteria-reduction of raw material for cured meats

To investigate the effect of several bacteriostatic agents including edible alcohol (EA) , NaClO, Nisin, eggshell powder (EP) and scallop shell calcium carbonate (SCC) on bacteria-reduction of raw material for cured meat. Composite using of the bacteriostatic agents showed a synergistic activity of bacteria-reduction against spoilage as well as pathogenic bacteria. The combination of EA+NaClO+Nisin+EP+SCC made the total number of bacteria colonies decreased from 5.95lg (cfu·g-1) to 3.35lg (cfu·g-1) (p<0.05) . The E. coli colonies were reduced by NaClO+Nisin+EP+SCC from 4.95lg (cfu·g-1) down to 2.51lg (cfu·g-1) (p<0.05) . The optimum bacteria-reduction effect on Listeria monocytogenes as well as Saccharomycetescerevisiae were the combination of EA+Nisin+EP+SCC, decreasing from 4.53lg (cfu·g-1) and 4.20lg (cfu·g-1) to 1.71lg (cfu·g-1) and 1.94lg (cfu·g-1) , respectively (p<0.05) . The combination of EA+NaClO+EP+SCC had broad spectrum effects on bacteria-reductions, which made Staphylococcus aureus colonies decreased from 4.67lg (cfu·g-1) to 1.74lg (cfu·g-1) , Salmonellaenterica colonies decreased from 4.30lg (cfu·g-1) to 1.42lg (cfu·g-1) , and Rhizopusstolonifer colonies decreased from 4.13lg (cfu·g-1) to 2.22lg (cfu·g-1) (p<0.05) . In a conclusion, composite using of antibacterial agent showed a synergistic activity against spoilage and pathogenic bacteria.