Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco

Brown, Suzanne B.; Kozak, Sarah M.; D’Amico, Dennis J.

doi:10.3389/fsufs.2018.00001

Cited by 24 publications

(12 citation statements)

References 42 publications

(79 reference statements)

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“…In some other perishable products, such as cheeses and meats, the nutritional content and the water content are the most sensitive parameters during their storage since they allow the proliferation of microorganisms and the degradation of the product [ 184 ]. In the light of cheese preservation, Brown et al [ 136 ] protected fresh cheese using a coating based on CS, hydrogen peroxide, lauric arginate, and calcium sulfate. Until now, it has been well-proven the efficiency of CS to extend the shelf-life of food products and control the action of pathogens.…”

Section: Advances In Chitosan-based Edible Films and Coatingsmentioning

confidence: 99%

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Díaz‐Montes

Castro-Muñoz

2021

Polymers

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Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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Section: Advances In Chitosan-based Edible Films and Coatingsmentioning

confidence: 99%

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Díaz‐Montes

Castro-Muñoz

2021

Polymers

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“…To date, 11 research projects have been funded by the IC Listeria Research Consortium (Table 1). From these projects, several articles have been published (Brown et al, 2018;Kozak et al, 2018a,b;Wan et al, 2019) or are pending publication in the peer-reviewed literature. This work has identified several promising approaches that reduced Listeria in proof-of-principle studies and has led to the funding of extensions or additional projects that will help drive commercialization and adoption.…”

Section: Funded Research Projectsmentioning

confidence: 99%

Symposium review: Recent advances in dairy food safety research: An overview of the National Dairy Council Listeria Consortium, industry identification, and funding of research gaps

Stubbs

Galer

2020

Journal of Dairy Science

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Consumers should have confidence that dairy foods are safe to eat. The Food Safety Committee of the Innovation Center for US Dairy (IC), created in 2010 to help processors collectively improve practices and reduce risks in dairy foods, is an industry-wide food safety collaboration that aims to protect the public through its mission to "Strengthen manufacturing practices in all dairy processing facilities and advance science-based tools to diminish food safety risks that could compromise the reputation of the U.S. dairy industry." The IC Listeria Research Consortium, a subset of the IC Food Safety Committee, funds research directed at creating new tools and practices to control Listeria in finished products and in manufacturing plants. This synopsis summarizes a presentation on the work conducted by the IC Food Safety Committee and research funded by the IC Listeria Research Consortium that was part of a symposium highlighting recent scientific findings and potential practical approaches to better control Listeria using science-based tools.

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“…More recently, the effect of the physical form of chitosan on its antibacterial activity against pathogenic bacteria has been studied [9]. Serio et al [10] studied the chitosan coating as inhibitor of Listeria monocytogenes (L. monocytogenes) on vacuum-packed pork loins and Brown et al [11] on fresh cheese. It has been also reported that the antibacterial action is usually rapid and eliminates bacteria in few hours [12].…”

Section: Introductionmentioning

confidence: 99%

“…Serio et al [ 10 ] studied the chitosan coating as inhibitor of Listeria monocytogenes ( L . monocytogenes ) on vacuum-packed pork loins and Brown et al [ 11 ] on fresh cheese. It has been also reported that the antibacterial action is usually rapid and eliminates bacteria in few hours [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial effect of insect chitosan on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes survival

et al. 2020

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The antimicrobial capability of chitosan from Tenebrio molitor as compared with chitosan from crustacean (Penaeus monodon) on different pathogenic microorganisms of concern in food safety was studied. The antimicrobial effect was tested at pH 5 and pH 6.2 and at two different initial concentrations (103 or 106 CFU/mL). Results indicated that chitosan from both sources have antimicrobial activity, although the effect depended on the microorganism considered (Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Our results indicated that Salmonella was the most resistant bacteria, and that chitosan from insect was less active than chitosan from crustacean, especially against Salmonella. Another important factor on antimicrobial activity was the pH of the sample. When chitosan was added to a solution with a pH of 6.2 it was more active against Listeria and Escherichia coli, than at pH 5.00. Besides, the effect of chitosan appears to decrease with the incubation time, since some increases in counts were observed on E. coli and Salmonella after the 24 and 49 hours of incubation.

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Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco

Cited by 24 publications

References 42 publications

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Symposium review: Recent advances in dairy food safety research: An overview of the National Dairy Council Listeria Consortium, industry identification, and funding of research gaps

Antimicrobial effect of insect chitosan on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes survival

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