The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth

The combined effect of the bacteriocins nisin (1–2100 IU/ml) and leucocin F10 (1–2100 AU/ml), pH (4.7–6.5), NaCl (0.7–4.5% w/l), ethylene diaminetetraacetic acid disodium salt (EDTA, 0.08–4.72 mmol/l) and inoculum level (103–108 cfu/ml) on the survival of a pool of three strains of Listeria monocytogenes in broth was evaluated in three factorial experiments. Several factor combinations were found to prevent growth. Logistic regression analysis of the categorical data (survival/no survival) was used to generate predictive models for the probability of survival in 0.01 ml (P0.01) or 1 ml (P1). Predicted and observed probabilities of survival were not significantly different in 72% and 68.9% of treatments for P0.01 and P1, respectively. Unsafe predictions were obtained in 9.4% and 14.8% of treatments for P0.01 and P1, respectively. Nisin had a major effect on the probability of survival but the addition of leucocin F10 was necessary to prevent the survival of L. monocytogenes. Lower pH values significantly decreased the probability of survival, while NaCl and EDTA had only a minor effect. Doses of bacteriocins >250 AU/ml, pH <5.6 and EDTA>0.2 mmol/l (0.074 g/l) were needed to reliably prevent survival of Listeria monocytogenes.