Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions

Hasegawa, Noriko; Matsumoto, Yoshiko; Hoshino, Atsuko; Iwashita, Keiko

doi:10.1016/s0168-1605(99)00043-4

Cited by 54 publications

(31 citation statements)

References 11 publications

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“…In addition, the antimicrobial activity of microencapsulated AIT may be enhanced by the higher fat concentrations in the fermented sausages, which were 33 to 35%, in comparison with the Ͻ5% fat in the ground beef. Hasegawa et al (15) reported similar augmentation of AIT antimicrobial activity when they challenged Vibrio parahaemolyticus in tuna containing 20.8 or 0.04% fat. They found that V. parahaemolyticus was inhibited significantly better in fatty than in lean tissue suspensions, perhaps as a consequence of partial AIT dissolution in the fatty acids of the tuna meat.…”

Section: Resultsmentioning

confidence: 86%

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Chacon

Muthukumarasamy

Holley

2006

Appl Environ Microbiol

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Four sausage batters (17.59% beef, 60.67% pork, and 17.59% pork fat) were inoculated with two commercial starter culture organisms (>7 log 10 CFU/g Pediococcus pentosaceus and 6 log 10 CFU/g Staphylococcus carnosus) and a five-strain cocktail of nonpathogenic variants of Escherichia coli O157:H7 to yield 6 to 7 log 10 CFU/g. Microencapsulated allyl isothiocyanate (AIT) was added to three batters at 500, 750, or 1,000 ppm to determine its antimicrobial effects. For sensory analysis, separate batches with starter cultures and 0, 500, or 750 ppm microencapsulated AIT were produced. Sausages were fermented at <26°C and 88% relative humidity (RH) for 72 h. Subsequently sausages were dried at 75% RH and 13°C for at least 25 days. The water activity (a w ), pH, and levels of starter cultures, E. coli O157:H7, and total bacteria were monitored during fermentation and drying. All sausages showed changes in the initial pH from 5.57 to 4.89 and in a w from 0.96 to 0.89 by the end of fermentation and drying, respectively. Starter culture numbers were reduced during sausage maturation, but there was no effect of AIT on meat pH reduction. E. coli O157:H7 was reduced by 6.5 log 10 CFU/g in sausages containing 750 and 1,000 ppm AIT after 21 and 16 days of processing, respectively. E. coli O157:H7 numbers were reduced by 4.75 log 10 CFU/g after 28 days of processing in treatments with 500 ppm AIT, and the organism was not recovered from this treatment beyond 40 days. During sensory evaluation, sausages containing 500 ppm AIT were considered acceptable although slightly spicy by panelists.

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Section: Resultsmentioning

confidence: 86%

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Chacon

Muthukumarasamy

Holley

2006

Appl Environ Microbiol

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“…In particular, it has been demonstrated that allyl ITC (AITC), which is formed from sinigrin (2-propenyl glucosinolate), effectively inhibits a variety of pathogenic microorganisms, even at low concentrations (Lin et al 2000;Luciano and Holley 2009). The potential of AITC as a natural antimicrobial has been shown in different foods, including chicken breast (Shin et al 2010), ground beef (Chacon et al 2006a;Nadarajah et al 2005), dry-cured ham (Graumann and Holley 2007), fermented dry sausages (Chacon et al 2006b) and tuna meat (Hasegawa et al 1999). The goals of this study were to study a) the qualiquantitative GLCs composition of yellow and oriental mustard flours and b) the reduction of AFs production by A. parasiticus in wheat tortilla treated with ITCs generated from mustard flours.…”

Section: Introductionmentioning

confidence: 99%

Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas

et al. 2015

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Reduction of the AFs produced by Aspergillus parasiticus CECT 2681 in wheat tortillas by isothiocyanates (ITCs) from oriental and yellow mustard flours was evaluated in this study. Polyethylene plastic bags were introduced with wheat tortillas contaminated with A. parasiticus and treated with 0, 0.1, 0.5 or 0.1 g of either oriental or yellow mustard flour added with 2 ml of water. The wheat tortillas were stored at room temperature during 1 month. The quantification of the AFs produced was analyzed by liquid chromatography (LC) coupled to the mass spectrometry detection in tandem (MS/ MS). Gaseous allyl isothiocyanate (AITC) from oriental mustard was more effective than p-hydroxybenzyl isothiocyanate (p-HBITC) from yellow mustard to inhibit the production of AFs. More importantly, 1 g of AITC was able to reduce >90 % of AFs B 1 , B 2 , G 1 and G 2 . p-HBITC is less stable and volatile than AITC, leading to a much lower AFs (average of 17.7 to 45.2 %). Further studies should investigate the use of active packaging using oriental mustard flour and water to reduce the production of AFs by Aspergillus species in bakery goods.

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“…and Pseudomonas aeruginosa [27][28][29]). AITC act on bacteria by destroying cell membrane and thus leakage of cellular metabolites [30].…”

Section: Staphylococcus Aureus Proteus Vulgaris Pseudomonas Fragimentioning

confidence: 99%

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Han¹,

Ahmed²,

Chun

2015

Clean Technology

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주제어 : 소성, 굴, Allyl isothiocyanate (AITC), 항균 Abstract : Oyster shells are a waste product from mariculture that creates a major disposal problem in coastal regions of southeast Korea. To make practical use of unused oyster shells, calcined oyster shell (COS) collected from a local company was allowed to adsorb AITC (allyl isothiocyanate), and then tested the powder's ability to inhibit the growth of some potential food borne disease-causing bacteria. COS powder showed bacteriostatic effect that inhibited cell growth of Escherichia coli, Staphylococcus aureus and Salmonella typhimurium from 3 to 5 log10 CFU/mL at concentrations around 1%. The MIC of pure AITC was found as 1 mg/mL, 0.8 mg/mL and 0.7 mg/mL for Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, respectively. The calcined powder adsorbed about 225 mg of AITC per gram of shell, indicating porous material was created by calcination. FTIR data confirmed the adsorption of AITC by COS. Characterization of particle data showed very fine particle size and highly convoluted surface. AITC adsorbed calcined oyster shell (ACOS) completely inhibited bacterial cell at 1% concentration. ACOS showed better antibacterial effect than COS, indicating synergistic effect of AITC and calcined oyster shell powder on bacteria.

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Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions

Cited by 54 publications

References 11 publications

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

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