Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging

Anti-Listeria Activity of Bioactive Food Packaging on Artificially Contaminated Sliced Cheese

“…The data obtained in our study are in agreement with those of other researchers who have observed results in reducing bacteria populations within food samples wrapped in packaging materials containing bacteriocins (Ming et al 1997;Lee et al 2003;Iseppi et al 2008).…”

“…Recently, increased research attention has been given to the use of bacteriocins in the so-called intelligent packaging whereby a packaging material is coated with an antimicrobial substance to inhibit, reduce or delay the growth of pathogenic or spoilage microorganisms upon contact with the food (Appendini and Hotchkiss 2002;Iseppi et al 2008;Massani et al 2013). Bacteriocin-activated plastic films for food packaging have been developed for the storage of liquid milk or dairy products (Mauriello et al 2005), hamburgers (Mauriello et al 2004), hot dogs (Franklin et al 2004), frankfurters (Ercolini et al 2006), cooked ham (Marcos et al 2007), cold smoked salmon (Neetoo et al 2008) and sliced cheese (Chollet et al 2008).…”

Biopreservation of Meats and Meat Products

“…Films activated with enterocin 496K1 (from Enterococcus casselifl avus IM 416K1) and enterocins A and B have been tested in ready to eat meat products (Iseppi et al 2008 ;Marcos et al 2007 ). Enterocin 416K1 activated fi lms reduced the levels of L. monocytogenes in contaminated frankfurters by ca.…”

“…Enterocin 416K1 activated fi lms reduced the levels of L. monocytogenes in contaminated frankfurters by ca. 1.5 to 0.5 log cycles within 24 h of storage at temperatures of 4 and 22 °C, but did not avoid expo-nential growth of the pathogen during further storage of samples (Iseppi et al 2008 ). Marcos et al ( 2007 ) tested the antilisterial effects of enterocins A and B immobilized in different supports (alignate, zein and polyvinyl alcohol) on air-packed and vacuum-packed sliced cooked ham stored at 6 °C.…”

Natural Preservatives to Improve Food Quality and Safety

“…A good alternative to conventional chemically synthesized food preservatives is the use of natural antimicrobials such as bacteriocins produced by lactic acid bacteria (LAB), with Nisin being officially employed by the food industry and thus the most widely used. Bacteriocins are peptides, actually microbial toxins, produced from various microorganisms, and so far some of them (e.g., enterocins produced mostly by enterococci) have shown remarkable antimicrobial potential and their application as a natural barrier against pathogens and food spoilage has been proven to be very efficient, when used in the form of purified or semipurified extracts or as protective cultures [9,10]. Therefore, as the developments in food preservation are focusing on the implementation of natural antimicrobials and antioxidants this special issue explores the potential of alternatives to currently used preservatives through the publication of five high-quality articles, which aim to address recent advancements in the field of natural food preservatives and antioxidants.…”