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Journal of Biological Sciences
Year: 2012  |  Volume: 12  |  Issue: 7  |  Page No.: 406 - 410

Shelf Life Extension of Cheddar Processed Cheese Using Polyethylene Coating Films of Nisin against Bacillus cereus

Nizar Issa Alrabadi    

Abstract: Antimicrobial food packaging is vital issue. This study aimed to test shelf life extension of Cheddar Processed Cheese at room temperature using low-density polyethylene (LDPE) films incorporating nisin against Bacillus cereus. In particular, the efficiency of different treatments was tested against Bacillus cereus. Different concentrations (0, 500, 1000, 2000, 4000, 8000, 16000 IU mL-1) of nisin were used in activating (coating) LDPE films. There was no mainly clear difference in inhibition zone from 2000 to 16000 IU, so that a concentration of 2000 IU was used for active packaging. Four different treatments were tested in cheese: samples without coating; samples without coating and inculcated by Bacillus cereus; samples coating by polyethylene films that activated by nisin without inoculation and samples coating by the same films and inoculated by Bacillus cereus. Microbiological analyses including total count, spore forming bacteria and yeast and moulds of the cheese samples were performed during 8 months. Results indicated that the cheese which coated with polyethylene films that treated with nisin regardless whether it was inculcated or not were free of Bacillus cereus bacteria.

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