Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods

This study was conducted to investigate the combination of nisin Z and NaCl as a natural food preservative to improve the quality of fish products under refrigerated temperatures. Treatments against Listeria monocytogenes and Staphylococcus aureus included 1000 IU nisin Z (NZ) in 3% (NZ3), 5% (NZ5), or 7% NaCl solution (NZ7). Both NZ5 and NZ7 showed significantly higher antimicrobial activities, and minced Nile tilapia (Oreochromisniloticus) inoculated with L. monocytogenes or S. aureus showed a reduced microbial load compared to the positive control groups. Therefore, the combination of nisin Z and NaCl exhibited potent antibacterial activities, highlighting its usability as a natural alternative to synthetic preservatives.