Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef

Eshamah, Hanan; Han, Ingoo; Naas, Hesham; Acton, J. C.; Dawson, Paul

doi:10.1016/j.meatsci.2013.12.010

Cited by 27 publications

(15 citation statements)

References 46 publications

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“…Sung et al reported a 5 log reduction in the growth of L . monocytogenes at the end of 6 days on beef loaves when it was wrapped with garlic oil incorporated LDPE films [ 62 ]. Hauser & Wunderlich reported the effect of sorbic acid coated polyethylene polyamide films on E .…”

Section: Resultsmentioning

confidence: 99%

Design of a Papain Immobilized Antimicrobial Food Package with Curcumin as a Crosslinker

et al. 2015

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Contamination of food products by spoilage and pathogenic microorganisms during post process handling is one of the major causes for food spoilage and food borne illnesses. The present green sustainable approach describes the covalent immobilization of papain to LDPE (low density polyethylene), HDPE (high density polyethylene), LLDPE (linear low density polyethylene) and PCL (polycaprolactam) with curcumin as the photocrosslinker. About 50% of curcumin and 82-92% of papain were successfully immobilized on these polymers. After 30 days, the free enzyme retained 87% of its original activity, while the immobilized enzyme retained more than 90% of its activity on these polymers. Papain crosslinked to LLDPE exhibited the best antibiofilm properties against Acinetobacter sp. KC119137.1 and Staphylococcus aureus NCIM 5021 when compared to the other three polymers, because of the highest amount of enzyme immobilized on this surface. Papain acts by damaging the cell membrane. The enzyme is able to reduce the amount of carbohydrate and protein contents in the biofilms formed by these organisms. Meat wrapped with the modified LDPE and stored at 4°C showed 9 log reduction of these organisms at the end of the seventh day when compared to samples wrapped with the bare polymer. This method of crosslinking can be used on polymers with or without functional groups and can be adopted to bind any type of antimicrobial agent.

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Section: Resultsmentioning

confidence: 99%

Design of a Papain Immobilized Antimicrobial Food Package with Curcumin as a Crosslinker

et al. 2015

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“…For surface growth, no significant differences are observed for any of the growth parameters in the monophasic viscoelastic systems with increasing Xanthan gum concentration for a specific temperature (Figure 2 a,b,c, Table 2), thus indicating that the system viscosity had little or no effect on the surface growth kinetics. Although microbial surface growth is studied for a range of real foods, i.e., salads and vegetables (Doulgeraki et al, 2016;Ongeng et al, 2007), meat systems and pâtés (Eshamah et al, 2014;Farber et al, 1995;Noriega et al, 2010aNoriega et al, , 2010bTsigarida et al, 2000), and cheeses (Hickey et al, 2018;Kapetanakou et al, 2017;Monnet et al, 2012Monnet et al, , 2014Schvartzman et al, 2014), and on food model systems (for example, Aspridou et al, 2014;Baka et al, 2016Baka et al, , 2017a;…”

Section: Effect Of Temperature and Structural Complexity/composition Of The Viscoelastic Systems On The Surface And Immersed Growth Kinetmentioning

confidence: 99%

“…However, the efficiency of nisin for microbial decontamination is still unclear, with the majority of studies still conducted in liquid broths despite most food products being solids (Boziaris et al, 1998;Collins et al, 2010;Kim et al, 2001;Li et al, 2010). There are studies that have been performed in real food products (for example Benkerroum and Sandine, 1988;Bhatti et al, 2004;Bukvički et al, 2014;Colak et al, 2008;Eshamah et al, 2014;Govaris et al, 2010;Pawar et al, 2000;Zapico et al, 1998), which can be informative only for the specific food system under study. A fundamental understanding of the correlation of structural effects with antimicrobial activity of nisin is currently lacking.…”

Section: Introductionmentioning

confidence: 99%

Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities

Costello

Gutierrez-Merino

Bussemaker

et al. 2018

International Journal of Food Microbiology

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Minimal processing for microbial decontamination, such as the use of natural antimicrobials, is gaining interest in the food industry as these methods are generally milder than conventional processing, therefore better maintaining the nutritional content and sensory characteristics of food products. The aim of this study was to quantify the impact of (i) structural composition and complexity, (ii) growth location and morphology, and (iii) the natural antimicrobial nisin, on the microbial dynamics of Listeria innocua. More specifically, viscoelastic food model systems of various compositions and internal structure were developed and characterised, i.e. monophasic Xanthan gum-based and biphasic Xanthan gum/Whey protein-based viscoelastic systems. The microbial dynamics of L. innocua at 10 °C, 30 °C and 37 °C were monitored and compared for planktonic growth in liquid, or in/on (immersed or surface colony growth) the developed viscoelastic systems, with or without a sublethal concentration of nisin. Microscopy imaging was used to determine the bacterial colony size and spatial organisation in/on the viscoelastic systems. Selective growth of L. innocua on the protein phase of the developed biphasic system was observed for the first time. Additionally, significant differences were observed in the colony size and distribution in the monophasic Xanthan gum-based systems depending on (i) the type of growth (surface/immersed) and (ii) the Xanthan gum concentration. Furthermore, the system viscosity in monophasic Xanthan gum-based systems had a protective role against the effects of nisin for immersed growth, and a further inhibitory effect for surface growth at a suboptimal temperature (10 °C). These findings give a systematic quantitative insight on the impact of nisin as an environmental challenge on the growth and spatial organisation of L. innocua, in viscoelastic food model systems of various structural compositions/complexities. This study highlights the importance of accounting for system structural composition/complexity when designing minimal food processing methods with natural antimicrobials.

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“…Due to its high proteolytic activity, kiwi fruit extract has also provided an antibacterial effect, especially against grampositive and gram-negative bacteria when used as a dressing on deep second-degree burns (Hafezi et al, 2010;Mohajeri et al, 2010). Actinidin, which is the main proteolytic enzyme in kiwi extracts, has also demonstrated an antibacterial effect against L. monocytogenes and three mixed strains of E. coli O157:H7 (Eshamah et al, 2014).…”

Section: Enzymes and Antimicrobial Actionmentioning

confidence: 99%

Enzymes in meat and fish

Toldrá

Reig

2015

Improving and Tailoring Enzymes for Food Quality and Functionality

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Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef

Cited by 27 publications

References 46 publications

Design of a Papain Immobilized Antimicrobial Food Package with Curcumin as a Crosslinker

Design of a Papain Immobilized Antimicrobial Food Package with Curcumin as a Crosslinker

Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities

Enzymes in meat and fish

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