Inhibition of germination ofBacillus cereus T spores by phenylglyoxal

Ram, B. P.; Rana, R. S.; Gollakota, K.G.

doi:10.1007/bf02926453

Cited by 4 publications

(1 citation statement)

References 19 publications

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“…PG was reported to inhibit anaerobic bacteria, with strict anaerobes more affected than facultatives (Bowles 1991;Jay et al 1983;Ram et al 1979;Ram and Rana 1978). Low concentrations inhibited germination of both aerobic and anaerobic endosporulating bacteria, and reduced thermal resistance of C. sporogenes spores.…”

Section: Introductionmentioning

confidence: 99%

SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

Bowles

Miller

1994

Journal of Food Safety

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Phenylglyoxal (PG), an aromatic α‐dicarbonyl, is used in a variety of industrial, medical, and biological research applications. The compound delays spore germination and inhibits vegetative cells of both aerobic and anaerobic sporeforming bacteria, interacts with several critical bacterial growth factors, and is structurally similar to a number of approved food flavoring agents. Previous research demonstrated inhibitory activity against Clostridium sporogenes in model systems. Therefore, we investigated the shelf‐life enhancing effectiveness of PG in C. sporogenes‐inoculated vacuum‐packaged ground beef at 32C. During extended incubation under temperature abuse conditions, PG delayed undesirable color changes and prevented organoleptic spoilage. Five μg PG/g inhibited proteolysis, while 156 μg PG/g delayed conversion of myoglobin to metmyoglobin, prevented H2S production, maintained product quality and texture for 25 days, and reduced thermal resistance of C. sporogenes spores at 90C. The observed activity of PG suggests that similar activity might be found with currently approved α‐dicarbonyls. Furthermore, the compound's effect on thermal resistance may serve as an example of compounds that could be used to reduce thermal processing requirements of heat‐sensitive and/or minimally processed foods.

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Section: Introductionmentioning

confidence: 99%

SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

Bowles

Miller

1994

Journal of Food Safety

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Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls

et al. 1997

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Inhibition of Foodborne Bacterial Pathogens by Naturally Occurring Food Additives

Bowles

Juneja

1998

Journal of Food Safety

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In this study, diacetyl (DI), benzaldehyde (BE), pyruvic aldehyde (PY) and piperonal (PI) were tested for activity against Yersinia enterocolitica, Listeria monocytogenes, Salmonella typhimurium, Bacillus cereus, Shigella flexneri, Aeromonas hydrophila, Escherichia coli O157:H7, Staphylococcus aureus, and proteolytic Clostridium botulinum spores. The minimal inhibitory concentrations (MICs) required to inhibit pathogens ranged from 0.05 to 7.81 mM. The only exception was C. botulinum which was least sensitive, with DI or PY MIC of 25 mM; the MIC of BE or PI was 125 mM. A 30 min 56.8C heat treatment, of the organism/inhibitor mixture, reduced the MICs of BE and PI by 50–87%, and 77% less PY was required to inhibit E. coli O157:H7. BE or PI reduced C. botulinum spore 80C thermal‐ and radio‐resistance. To determine whether antibacterial plant components exist naturally at inhibitory concentrations, EtOH‐extracts of asparagus (As), carrots (Ca), radishes (Ra), shallots (Sh), and turnips (Tu) were tested for antibotulinal activity. As or Ca extracts were antigerminative at 0.07%. When combined equal quantities of As and Ca were tested, ± 0.03% delayed germination, however. Although no activity was observed when Ra and Sh were test singly, 0.13% AsCaRa, AsCaRaSh or AsCaRaShTu combinations were inhibitory. These data indicate that the naturally occurring food additives may be employed to control the foodborne pathogens assessed in this study.

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Inhibition of germination ofBacillus cereus T spores by phenylglyoxal

Cited by 4 publications

References 19 publications

SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls

Inhibition of Foodborne Bacterial Pathogens by Naturally Occurring Food Additives

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