Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice

Ibrahim, Salam A.; Yang, Hong; Seo, Chung W.

doi:10.1016/j.foodchem.2007.12.035

Cited by 91 publications

(59 citation statements)

References 13 publications

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“…These results are in agree- ment, in part, with the studies reported by Ibrahim et al (2008), who observed growth of Salmonella in pasteurized carrot juice at 37°C. Ibrahim et al (2008) reported increments of 5 log units in the population of Salmonella in pasteurized carrot juice after 12 h; we observed increments of approximately 5.5 log units in the population of all four Salmonella serotypes after 12 h at 37 ± 1°C ( Figure 5). Growth of the Salmonella strains in carrot juice was inhibited at 3 ± 1°C ( Figure 6); Salmonella strains populations decreased slowly over time at 3 ± 1°C.…”

Section: Resultssupporting

confidence: 93%

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice

Palma-Quiroz¹,

Gómez‐Aldapa²,

Torres-Vitela³

et al. 2013

Afr. J. Microbiol. Res.

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The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot at 30 ± 1 and 3 ± 1°C and in unpasteurized carrot juice at 3 ± 1, 12 ± 1, 20 ± 1, 30 ± 1 and 37 ± 1°C was determined. Fresh juice was obtained from carrots in the laboratory. Raw carrots were collected from a market in Pachuca city, Hidalgo, Mexico. On whole carrots stored at 20 ± 1 or 3 ± 1°C, no growth was observed for Salmonella strains. After 15 days at 30 ± 2°C, Salmonella serotypes decreased from an initial inoculum level of approximately 6 log CFU to 3.4 log in all the carrots; and at 3 ± 1°C, they decreased from approximately 2.6 log CFU to 1.7 log. All Salmonella serotypes grew in carrot juice at 12 ± 1, 20 ± 1, 30 ± 1 and 37 ± 1°C, reaching counts of approximately 4.3, 6, 6.8 and 7.5 log CFU/mL, respectively after 24 h. At 3 ± 1°C, the Salmonella growth was inhibited at least for 7 days.

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Section: Resultssupporting

confidence: 93%

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice

Palma-Quiroz¹,

Gómez‐Aldapa²,

Torres-Vitela³

et al. 2013

Afr. J. Microbiol. Res.

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“…Copper is commonly applied in food safety in the form of copper salts due to its antibacterial and antifungal properties. Sub-lethal concentrations of copper (50 mg kg -1 ), in the form of copper sulfate pentahydrate, have been reported to stop the growth of Salmonella, Escherichia coli O157:H7, and Cronobacter if combined with lactic acid in infant formula [72] and carrot juice [73]. The antimicrobial activity of copper oxide composites was evaluated in contact with melon and pineapple juices obtaining an excellent antifungal activity by reducing about 4 Log cycles the loads of spoilage-related yeasts and molds [51].…”

Section: Active Systemsmentioning

confidence: 99%

New Trends in Beverage Packaging Systems: A Review

et al. 2015

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New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

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“…The findings of this study are in agreement with those of other researchers for the efficacy of salts of organic acid in inhibiting the growth of food-related pathogens 6,22,23 . It has long been known that salts of organic acid have an inhibitory effect on L. monocytogenes [24][25][26][27][28] and Salmonella 25,29 . Salts of organic acid have also been suggested to have antimicrobial effects by causing hyper-acidification via proton donation at the plasma membrane interface of the microorganism and intracellular cytosolic acidification, an excess of which can disrupt the H + -ATPase enzyme required for ATP synthesis 24,28 .…”

Section: Susceptibility Testmentioning

confidence: 99%

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Suksathit¹,

Tangwatcharin²

2013

ScienceAsia

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The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, 0.50 and 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.

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Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice

Cited by 91 publications

References 13 publications

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice

New Trends in Beverage Packaging Systems: A Review

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

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