Antimicrobial Activity of Vanillin and Mixtures with Cinnamon and Clove Essential Oils in Controlling Listeria monocytogenes and Escherichia coli O157:H7 in Milk

Cava-Roda, Rita; Taboada-Rodríguez, Amaury; Valverde-Franco, María Teresa; Marín-Iniesta, Fulgencio

doi:10.1007/s11947-010-0484-4

Cited by 109 publications

(67 citation statements)

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“…Consequently, the observed cooperation of nisin V and the essential oils carvacrol and cinnamaldehyde at these low concentrations (equivalent to approximately 0.02%) may provide the key to implementing essential oils in food preservation without simultaneous organoleptic effects. Crucially, we have demonstrated that this relationship is still maintained in complex food matrices, an important finding given that the hydrophobic nature of essential oils can lead to reduced efficacy by interactions with food matrix components such as fat (31), starch (32), and the level of microbial contamination (33). It is worth noting that our studies employed a high initial inoculum (1 ϫ 10 7 CFU ml Ϫ1 ), much higher than would be expected in a food processing plant (ϳ20 CFU/g).…”

Section: Discussionmentioning

confidence: 79%

Efficacies of Nisin A and Nisin V Semipurified Preparations Alone and in Combination with Plant Essential Oils for Controlling Listeria monocytogenes

Field

Daly

O’Connor

et al. 2015

Appl Environ Microbiol

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The food-borne pathogenic bacterium Listeria is known for relatively low morbidity and high mortality rates, reaching up to 25 to 30%. Listeria is a hardy organism, and its control in foods represents a significant challenge. Many naturally occurring compounds, including the bacteriocin nisin and a number of plant essential oils, have been widely studied and are reported to be effective as antimicrobial agents against spoilage and pathogenic microorganisms. The aim of this study was to investigate the ability of semipurified preparations (SPP) containing either nisin A or an enhanced bioengineered derivative, nisin V, alone and in combination with low concentrations of the essential oils thymol, carvacrol, and trans-cinnamaldehyde, to control Listeria monocytogenes in both laboratory media and model food systems. Combinations of nisin V-containing SPP (25 g/ml) with thymol (0.02%), carvacrol (0.02%), or cinnamaldehyde (0.02%) produced a significantly longer lag phase than any of the essential oil-nisin A combinations. In addition, the log reduction in cell counts achieved by the nisin V-carvacrol or nisin V-cinnamaldehyde combinations was twice that of the equivalent nisin A-essential oil treatment. Significantly, this enhanced activity was validated in model food systems against L. monocytogenes strains of food origin. We conclude that the fermentate form of nisin V in combination with carvacrol and cinnamaldehyde offers significant advantages as a novel, natural, and effective means to enhance food safety by inhibiting food-borne pathogens such as L. monocytogenes. The growing consumer demand for food products that are minimally processed and free of chemical preservatives presents a difficult challenge for food processors. Consequently, there has been a focus on the application of naturally produced antimicrobial compounds as a more acceptable means to control the growth of undesirable microorganisms in food (1, 2). Bacteriocins (ribosomally produced, small, heat-stable peptides that are active against other bacteria) derived from organisms generally regarded as safe provide one potential solution. However, only two bacteriocins have been made commercially available to any extent. These are nisin, produced by Lactococcus lactis, and pediocin PA-1, produced by Pediococcus acidilactici (3, 4). Of these, nisin is used in a wide variety of dairy and nondairy products, including cream and cheese products, soups, liquid egg, mayonnaises, salad dressings, tomato products, and beer (5). Nisin A exhibits antibacterial activity against a wide range of Gram-positive bacteria, including food-borne pathogens such as staphylococci, bacilli, clostridia, and Listeria (6, 7). Indeed, the success of nisin A from discovery (8) through to regulatory approval and finally to commercial application has spurred researchers to exploit its geneencoded nature and to attempt to "bioengineer" variants with altered biological, chemical, and physical properties. Over the last decade, several studies have described the discovery of new nisi...

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Section: Discussionmentioning

confidence: 79%

Efficacies of Nisin A and Nisin V Semipurified Preparations Alone and in Combination with Plant Essential Oils for Controlling Listeria monocytogenes

Field

Daly

O’Connor

et al. 2015

Appl Environ Microbiol

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“…As reported by other authors, E. coli was resistant to the treatment with carvacrol and vanillin at the higher concentrations studied (0.2 mg/mL for carvacrol; 2 mg/mL for vanillin) (Ait-Ouazzou et al, 2012;Guarda et al, 2011;Cava-Roda et al, 2012). Conversely to L. innocua, in which the poor effectiveness of these two free molecules significantly improved after immobilization on silica supports, immobilization did not lead to significant antimicrobial improvements against this bacterium (data not shown).…”

Section: Antimicrobial Activity Of the Eoc-functionalized Silica Partsupporting

confidence: 75%

“…Different ranges of concentrations were tested for each EOC according to bibliographical data (BeldaGalbis et al, 2014;Cava-Roda et al, 2012;Guarda et al, 2011). Tryptone Bile X-glucuronide (TBX) agar for E. coli) and were incubated at 37 °C for 24 h (E. coli) or 48 h (L. innocua).…”

Section: Antimicrobial Susceptibility Assaysmentioning

confidence: 99%

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Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

Rico¹

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Acknowledgements AgradecimientosLlegados a este punto me gustaría dar las gracias a todas las personas que me han ayudado de una forma u otra a la realización de esta tesis.A Jose por ofrecerme la oportunidad de hacer la tesis en su grupo de investigación, su apoyo y su total confianza. A Loles por su apoyo durante estos años resolviendo dudas sobre materiales y química. A Édgar por guiarme desde el primer momento que empecé a trabajar en esta línea de investigación, su amistad y su fundamental ayuda para la realización de esta tesis.A Ramón y Félix por su ayuda siempre que la he necesitado. A Isa y Ana por su acogida en el laboratorio desde el primer día y por su apoyo y consejo en todo momento. A Ana Jiménez y Amparo Quiles por su colaboración y acogida en sus laboratorios.A mis compañeros, o mejor dicho amigos, con los que he compartido esta etapa del doctorado. Gracias por hacer el trabajo más fácil, por vuestra amistad, risas, cenas, viajes y mucho más.A mis amigos por su apoyo y consuelo siempre, a pesar del paso del tiempo y la distancia que nos separa.A mi familia por estar siempre a mi lado. A mi hermana por ser mi referente y a mis padres por su preocupación y apoyo incondicional. Resumen ResumenLa presente tesis doctoral, que lleva por título "Uso de soportes de sílice para la mejora de la estabilidad de los folatos y el desarrollo de agentes antimicrobianos", se centra en el desarrollo y evaluación de nuevos sistemas inteligentes basados en el uso de nano-y micropartículas de sílice como soporte inorgánico para la encapsulación o inmovilización de dos tipos de compuestos de interés para la industria alimentaria: vitaminas y antimicrobianos.El primer capítulo muestra el efecto de la encapsulación de ácido fólico y 5-formiltretahidrofolato en micropartículas mesoporosas de sílice funcionalizadas con poliaminas sobre la bioaccessibilidad y estabilidad de ambos vitámeros. Por una parte, el uso de este soporte híbrido orgánico-inorgánico permite modular la liberación de la vitamina en función del pH del medio (inhibición de la liberación a pH ácido -estómago-y liberación controlada a pH neutro -intestino-) en sistemas in vitro. Así mismo, el soporte mesoporoso es capaz de proteger a la vitamina frente a la degradación tras la exposición a diversos agentes externos, como el pH, la temperatura o la luz. Además, la incorporación de ácido fólico encapsulado a zumos de frutas (manzana y naranja) ha permitido estudiar la capacidad moduladora y protectora del sistema de liberación en una matriz alimentaria real.Este estudio ha demostrado que el soporte funcionalizado con poliaminas no sólo es capaz de mantener el ácido fólico en el interior de los poros tras la incorporación a los zumos y modular correctamente la liberación del mismo tras la simulación de una digestión in vitro, sino que también es capaz de proteger la vitamina tras la simulación del procesado y almacenamiento de los zumos. Por tanto, el sistema de liberación propuesto puede ser una excelente alternativa a la fortificación directa para mantener ...

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“…For several years now, alternative technologies have been proposed to traditional methods of preservation, which are used alone or in combination to contribute to the preservation and safety of food, such as pulsed electric fields, high pressure, ionising radiation and ultra-sonication, fluids and other factors, such as the presence of a number of different types of disease (Ross et al 2003;Tahiri et al 2006;Toepfl et al 2007;Oulé et al 2013). Also, its use in a solitary manner or in combination with other preservation technologies in the food industry is the potential use of phytochemicals, such as essential oils, which have shown antimicrobial effects towards different microorganisms including pathogens; these compounds offer not only a new repertoire of antimicrobials but also contribute to the fight against the phenomenon of resistance to antimicrobials (Cava et al 2010;Fullerton et al 2011;Samy et al 2011;Solorzano-Santos, Miranda-Novales 2012). There has also been interest in the concept of bioconservation, considered a conservation treatment where no heat is applied but is based on the use of the natural microbiota of food and/ or its metabolites of low molecular weight (organic acids) and bacteriocins (compounds of protein origin) that are inhibitors of different pathogenic microorganisms including E. coli and its pathogenic types, as well as the use of altering microorganisms, which prolong the shelf life and increase food safety.…”

Section: Prevention and Control Of Foodborne Diseasesmentioning

confidence: 99%

Escherichia coli O157:H7 in the context of foodborne diseases and public health

2017

EEB

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Foodborne diseases are a major issue and challenge in public health due to their morbidity and negative repercussions on health and economy for the population. The foodborne diseases have causal agents, being more frequent those of biological origin as Escherichia coli, which is considered a normal inhabitant of the intestinal microbiota in humans and animals. This microorganism represents different pathogenic groups such as enterohemorrhagic (E. coli O157:H7), which is considered an emerging pathogen with high incidence, mortality and severe sequelae. Its infection is generally through the consumption of contaminated meat products, and mainly affecting children and adults. The objective of this paper is to provide an overview of foodborne diseases and causative agents, such as enterohaemorrhagic E. coli O157:H7, including isolation procedures in the microbiological laboratory, sanitary regulation of major food carriers, treatment of infection and incidence of antimicrobial resistance, prevention and control measures through the main food vehicle propagation, all of which promote protection of the health of the population.

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Antimicrobial Activity of Vanillin and Mixtures with Cinnamon and Clove Essential Oils in Controlling Listeria monocytogenes and Escherichia coli O157:H7 in Milk

Cited by 109 publications

References 50 publications

Efficacies of Nisin A and Nisin V Semipurified Preparations Alone and in Combination with Plant Essential Oils for Controlling Listeria monocytogenes

Efficacies of Nisin A and Nisin V Semipurified Preparations Alone and in Combination with Plant Essential Oils for Controlling Listeria monocytogenes

Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

Escherichia coli O157:H7 in the context of foodborne diseases and public health

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