Decontamination of seeds destined for edible sprout production from Listeria by using chitosan coating with synergetic lysozyme-nisin mixture

An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples

“…The synergy formed by combinational use of LYS þ NIS against Listeria has also recently been demonstrated by our research group for both soluble and bound forms incorporated into chitosan films (Sozbilen & Yemenicio� glu, 2020). Moreover, synergy between LYS and NIS has also been demonstrated by different workers against L. monocytogenes, Brochothrix thermosphacta, Staphylococcus aureus, Carnobacterium sp.…”

“…in different risky food such as sausages (Monticello, 1990), hotdog (Proctor & Cunningham, 1992), ham or bologna (Gill & Holley, 2000a, 2000bMangalassary, Han, Rieck, Acton, & Dawson, 2008), minced meat (Morsy et al, 2018) and seafood products such as smoked salmon (Datta, Janes, Xue, Losso, & La Peyre, 2008), minced tuna and Ctr apple 5.3 � 0.98 b,A 5.8 � 0.27 b,A 5.6 � 0.28 b,B 6.8 � 0.12 a,A SC apple 5.8 � 0.07 c,A 5.7 � 0.17 c,A 6.0 � 0.34 b,A 6.9 � 0.55 a,A GF apple 5.8 � 0.24 c,A 6.1 � 0.20 bc,A 6.4 � 0.35 ab,A 6.5 � 0.28 salmon roe (Takahashi et al, 2012). Moreover, recently synergetic mixture of LYS and NIS incorporated into chitosan films has been successfully used to inactivate Listeria on seeds destined for edible sprout production (Sozbilen & Yemenicio� glu, 2020). However, to our knowledge, the current work is the first report about anti-Listeria potential of LYS þ NIS combination in minimally processed fruits.…”

“…1). The developed composite gels formed by mixing GEL with soy proteins (SP), inulin (IN) and sucrose (SUC) were incorporated with generally recognized as safe (GRAS) antimicrobials, nisin (an antimicrobial peptide) and lysozyme (an antimicrobial enzyme), that synergetic action against Listeria frequently exploited in different food systems (Gill & Holley, 2000a, 2000bMonticello, 1990;Morsy, Elsabagh, & Trinetta, 2018;Proctor & Cunningham, 1992;Sozbilen & Yemenicio� glu, 2020;Takahashi et al, 2012). The gel pH was lowered and browning of cored apple was prevented by addition of the antioxidant ascorbic acid.…”

Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos

“…Brotos de legumes e cereais prontos para consumo podem apresentar grandes riscos microbianos, pois são germinados em condições ótimas de umidade, temperatura (20-36 °C) e uma boa fonte de nutrientes, favorecem o crescimento de microrganismos patogênicos (Sozbilen & Yemenicioğlu, 2020), com isso o consumo de brotos tem sido relacionado com diversos surtos alimentares (Studer et al, 2013), estando entre os principais alimentos, causando 31.8% de 173 mortes resultantes de grandes surtos nos países desenvolvidos entre 1980 e 2016 (Machado-Moreira et al, 2019).…”

“…(Harris et al, 2003). As sementes contaminadas representam o principal vetor de contaminação para brotos, pois os microrganismos presentes nas sementes podem ser internalizados durante o processo de germinação (Machado-Moreira et al, 2019), e assim diversas técnicas tem sido utilizadas para reduzir essa contaminação, como a descontaminação das sementes pelo uso de revestimentos antimicrobianos comestíveis (Sozbilen & Yemenicioğlu, 2020), combinação entre ultrassom e desinfetante químico (Millan-Sango et al, 2017) ou calor moderado e desinfetante químico (Trząskowska et al, 2018) e ar quente úmido (Studer et al, 2013).…”