Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaks

Dias-Morse, P.N.; Pohlman, F.W.; Iglesias, J. M. Armengou; Devine, T. L.; Beers, K.L.

doi:10.1016/j.meatsci.2014.09.120

Cited by 1 publication

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Citric acid (CA), as a non‐volatile organic acid, is widely used in the food industry and is well known for its antimicrobial effect and unproblematic application in food 24–26 . It has been shown to possess a rather broad antimicrobial spectrum, inhibiting Staphylococcus aureus , E. coli (O157:H7), Salmonella enteritidis , L. monocytogenes , Bacillus cereus , Candida albicans as well as certain Shigella species among others 27–31 …”

Section: Introductionmentioning

confidence: 99%

“…[24][25][26] It has been shown to possess a rather broad antimicrobial spectrum, inhibiting Staphylococcus aureus, E. coli (O157:H7), Salmonella enteritidis, L. monocytogenes, Bacillus cereus, Candida albicans as well as certain Shigella species among others. [27][28][29][30][31] Integration of antimicrobial substances into bio-based films merits consideration in view of the negative environmental impact of conventional plastics. 2,32 Among the bio-based materials, alginate, a naturally occurring polysaccharide produced by various brown seaweeds and bacterial species, is of great interest.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham

2023

View full text Add to dashboard Cite

Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non‐volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5°C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films.

show abstract

Section: Introductionmentioning

confidence: 99%