Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets

Antibacterial Effect and Possible Mechanism of Sesamol against Foodborne Pathogens

“…Reportedly, at days 9 and 12, and at 3 ± 1 • C, the L. monocytogenes (ATCC 51774) count in meatballs treated with SE at 0.5 and 0.3 g/kg concentrations was completely reduced (ranging from 7.67 to 8.28 log 10 CFU/g on day 0) [21]. It is worth noting that although the inhibition results of SE on L. monocytogenes in meatballs [21] and tuna [20] were used for comparison, SE exhibits different diffusivity, solubility, and persistence in solid food, viscoelastic food, and liquid food. Therefore, future studies should investigate the antibacterial effects of SE in different food matrices.…”

“…These results indicate that, compared with the less nutrient-rich SSS, the effect of SE against L. monocytogenes in nutrient-rich milk, or TSB-YE, might be more effective. Our previous study showed that SE (1× MIC) significantly decreased the concentration of L. monocytogenes in chilled raw tuna fillets by 1.29-2.65 log 10 CFU/g at 10 • C after 72 h [20]. Reportedly, at days 9 and 12, and at 3 ± 1 • C, the L. monocytogenes (ATCC 51774) count in meatballs treated with SE at 0.5 and 0.3 g/kg concentrations was completely reduced (ranging from 7.67 to 8.28 log 10 CFU/g on day 0) [21].…”

“…In our previous research, SE exhibited an inhibitory effect on the growth of L. monocytogenes strains isolated from food or clinical samples [19,20]. SE also showed potential for reducing L. monocytogenes contamination in a chilled tuna sample [20]. Furthermore, SE has been reported to inhibit the growth of both Gram-positive bacteria (S. aureus and L. monocytogenes) and Gram-negative bacteria (E. coli and Salmonella enterica serovar Typhimurium) [21].…”

“…A further advantage of SE is that it lacks the odors or taste associated with other antibacterial phenols such as carvacrol, coumarin, gallic acid, and catechin, making it more appealing for use [12,22]. Our previous results showed that the addition of SE (1.0 mg/mL) in frozen yellowfin tuna fillets did not cause organoleptic alteration, including the texture, color characteristics, and sensory scores of the tuna fillets [20]. The use of SE (0.5 g/kg) was reported to have not altered the organoleptic properties of meatballs [21].…”

“…Sesamol (SE, 3,4-methedioxyphenol), a phenolic compound found in sesame seeds, sesame oil, and sesame meal, exhibits antimicrobial, anticancer, antiangiogenic, immunomodulatory, cardioprotective, and antioxidant activities [16][17][18]. In our previous research, SE exhibited an inhibitory effect on the growth of L. monocytogenes strains isolated from food or clinical samples [19,20]. SE also showed potential for reducing L. monocytogenes contamination in a chilled tuna sample [20].…”