Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields

Saldaña, Guillermo; Monfort, S.; Condón, S.; Raso, Javier; Álvarez, Ignacio

doi:10.1016/j.foodres.2011.03.059

Cited by 51 publications

(32 citation statements)

References 48 publications

(61 reference statements)

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“…For example, McNamee et al (2010) found that adding 2.4 IU/ml of nisin to orange juice (40 kV/cm, 100 μs) increased the PEF inactivation of Listeria innocua by 1.7 Log 10 cycles but of E. coli less than 1 Log 10 cycle. On the other hand, the presence of nisin (i.e., 200 ppm) in the treatment medium did not increase the lethality of E. coli O157:H7 and Salmonella Typhimurium 878 (Saldaña et al, 2011a), so it seems that the impermeability of the outer membrane of gram-negative bacteria does not allow nisin to reach its site of action-the cytoplasmatic membrane-even when the cells are treated by PEF. The lack of synergy between some antimicrobials and PEF to inactivate gram-negative bacteria reduces the effect of these combinations on pasteurizing foods in which both gram-positive and negative microorganisms are present.…”

Section: Combining Pef With Other Preservation Methods In the Design mentioning

confidence: 97%

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Saldaña

Álvarez

Condón

et al. 2014

Critical Reviews in Food Science and Nutrition

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Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

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Section: Combining Pef With Other Preservation Methods In the Design mentioning

confidence: 97%

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Saldaña

Álvarez

Condón

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…In addition, the combination of PEF with other hurdles, such as heat and antimicrobial compounds, has been proposed to improve the pasteurization efficiency of PEF treatment [5,6] and the saftey of semi-solid foods [7,8,9]. …”

Section: Introductionmentioning

confidence: 99%

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

Yun

Zeng

Brennan

et al. 2016

IJMS

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Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25 kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and oxidative injury of cells. Results indicated that PEF treatment induced a decrease of membrane fluidity of Salmonella typhimurium (S. typhimuriumi), possibly due to the alterations of fatty acid biosynthesis-associated gene expressions (down-regulation of cfa and fabA gene expressions and the up-regulation of fabD gene expression), which, in turn, modified the composition of membrane lipid (decrease in the content ratio of unsaturated fatty acids to saturated fatty acids). In addition, oxidative injury induced by PEF treatment was associated with an increase in the content of malondialdehyde. The up-regulation of cytochrome bo oxidase gene expressions (cyoA, cyoB, and cyoC) indicated that membrane damage was induced by PEF treatment, which was related to the repairing mechanism of alleviating the oxidative injury caused by PEF treatment. Based on these results, we achieved better understanding of microbial injury induced by PEF, suggesting that micro-organisms tend to decrease membrane fluidity in response to PEF treatment and, thus, a greater membrane fluidity might improve the efficiency of PEF treatment to inactivate micro-organisms.

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“…Except the described two earlier studies, several researches have reported the synergistic effect of nisin with various essential oils against common food-borne pathogenic bacteria such as Listeria monocytogenes (Yamazaki et al, 2004, Shahbazi, 2015a, E. coli O157:H7 (Solomakos et al, 2008;Saldaña et al, 2012;Shahbazi et al, 2015a), B. cereus (Periago & Moezelaar, 2001;Rajkovic et al, 2005;Misaghi & Basti, 2007), B. subtilis (Rajkovic et al, 2005) Salmonella spp. (Govaris et al, 2010;Saldaña et al, 2012) and S. aureus . It seems that essential oils enhance the effect of nisin by increasing the number of pores in the phospholipid bilayer membrane structure by nisin and also by increasing the size of the pores formed (Tajkarimi et al, 2010;Shahbazi et al, 2015b).…”

Section: Discussionmentioning

confidence: 97%

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

Shahbazi¹,

Shavisi²,

Mohebi³

2017

BJVM

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Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields

Cited by 51 publications

References 48 publications

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

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