Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on preservation of sliced ham

Abstract

a b s t r a c tAntimicrobial packaging, besides protecting the product from external environment, inhibits or retards microorganism growth in foods, minimizing direct addition of preservatives and satisfying the actual demand of consumers for healthier foods, containing less additives. Pediocins are antimicrobial peptides produced by Pediococcus sp. and researches have revealed their ability to inhibit the growth of some pathogenic bacteria. The objective of this work was to develop and evaluate the antimicrobial efficiency of films incorporated with pediocin on sliced ham conservation. The antimicrobial films were incorporated with pediocin (25% and 50%) in a cellulose base emulsion. The antimicrobial efficiency of the films against Listeria innocua e Salmonella sp. on sliced ham was tested by means of a challenge test, in which the slices were immersed in 0.1% peptone solution containing about 10 6 CFU/mL of L. innocua or Salmonella sp. The experiment was set up overlapping the slices of ham with the films (control, 25% and 50% of pediocin). These systems were packaged under vacuum and stored at 12°C. The slices of ham were analyzed for L. innocua and Salmonella sp. counts at 0, 3, 6, 9, 12 and 15 storage days. The antimicrobial films were more effective inhibiting growth of L. innocua. The 50% pediocin-film presented a reduction of 2 log cycles in relation to control treatment after 15 days of storage. The 25% and 50% pediocin-films had similar performance on Salmonella sp. inhibition, both presenting 0.5 log cycle reduction in relation to control, after 12 days of storage. Hence, the films incorporated with pediocin showed potential use as one hurdle technology added in the storage period among others good manufacturing practices for preservation of sliced ham.

Natural food additives: Quo vadis?

“…It can be used as a film to coat sliced ham, but can also be extended to dairy products (Santiago-Silva et al, 2009;. These two proteins, nisin and pediocin, are the most widespread and commercially used bacteriocins, although others like sakacin, which is rather a group of bacteriocins, are used in cooked ham and cold cuts (from 12 to 35 µg g -1 ) (Katla et al, 2002;Jofré et al, 2007).…”

Preservation of sliced ham through triclosan active film

“…On the other hand, Pires et al 10 incorporated nisin and natamycin into cellulosebased polymer and observed that there was a reduction in tensile strength and elongation at break of the antimicrobial fi lms compared to the control fi lms. Santiago-Silva et al 11 also observed a decrease in the same characteristics in cellulosebased fi lms incorporated with pediocin. Certainly, in this case, the mechanical properties vary as a function of the interaction between polymer and antimicrobial compound.…”

“…For example, fi lms containing natamycin were effective at reducing molds and yeasts (2 log cycles) in sliced mozzarella cheese, increasing its shelf life to 9 days. 10 Santiago-Silva et al 11 tested the effi ciency of a fi lm incorporated with pediocin against L. innocua inoculated in sliced ham. They observed a reduction of 2 log cycles up to the 12th day of storage at 12 ± 1°C.…”

Inactivation of Listeria in Foods Packed in Films Activated with Enterocin AS-48 plus Thymol Singly or in Combination with High-Hydrostatic Pressure Treatment

“…Films activated with natural antimicrobials have been tested for inhibition of foodborne pathogens in several studies, as exemplified by bacteriocins [12][13][14][15][16][17] and plant essential oils, or their bioactive compounds [18][19][20][21][22][23][24]. Enterocins are the bacteriocins produced by enterococci.…”