Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

The effect of enterocin AS-48 in controlling Lactobacillus sakei, Brochothrix thermosphacta, and Staphylococcus carnosus in a cooked ham system has been studied. AS-48 alone showed activity against Lactobacillus, with 60 μg g−1 reducing lactobacilli below detection levels from the beginning to end of storage at 5 °C. Combinations of 40 μg g−1 AS-48 with nitrate/nitrite, pentasodium tripolyphosphate, sodium pyrophosphate, sodium acetate, and sodium lactate reduced L. sakei below detection levels from the beginning to end of storage. Even 20 μg g−1 of enterocin combined with tripolyphosphate permanently eliminated L. sakei. Enterocin AS-48 (40 μg g−1) was also active against B. thermosphacta and S. carnosus, reducing both bacteria by more than 3 log in the cooked ham. Modified atmosphere (40% CO2/60% N2) packaging affected neither bacterial growth nor AS-48 activity against any of the three bacteria. In contrast, storage under vacuum remarkably increased the growth and the inhibitory activity of the enterocin against B. thermosphacta and especially against L. sakei.