Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

Sandoval, Laura N.; López, Monserrat; Montes-Díaz, Elizabeth; Espadín, Andres; Tecante, Alberto; Gimeno, Miquel; Shirai, Kohji

doi:10.3390/molecules21040469

Cited by 13 publications

(9 citation statements)

References 24 publications

(32 reference statements)

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“…Non‐fermented cheese, such as queso blanco cheese, is susceptible to contamination by foodborne pathogens, such as L. monocytogenes , even at low storage temperatures in the range of 4–10°C. To control foodborne‐disease outbreaks, which are attributed to contaminated cheese products, many studies on the use of antimicrobial agents in fresh cheese products have been conducted . To evaluate the antimicrobial activity of the FMS films, the population of L. monocytogenes growing on queso blanco cheese as a model system was enumerated during the storage period of 24 days.…”

Section: Resultsmentioning

confidence: 99%

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

et al. 2017

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Clove leaf oil was incorporated into foxtail millet starch (FMS) for developing an active packaging material with antimicrobial and antioxidant activities. The FMS films that contained clove leaf oil exhibited changes in tensile strength (6.78–4.00 MPa) and elongation at break (66.26–99.48%) with the addition of increasing concentrations of the essential oil, and possessed ultraviolet‐light barrier properties. Moreover, the FMS films that contained clove leaf oil inhibited the growth of Listeria monocytogenes. The addition of clove leaf oil resulted in excellent ABTS and DPPH radical‐scavenging activity of the films. The FMS film packaging that contained 1% clove leaf oil led to a decrease in the population of Listeria monocytogenes in queso blanco cheese by 1.19 log CFU g−1 after storage for 24 days, compared with that in the control samples. In addition, the concentration of thiobarbituric acid reactive substances decreased by 54%. Thus, these results suggest that the FMS films that contain clove leaf oil can be used as a new packaging material for enhancing the shelf life of queso blanco cheese.

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Section: Resultsmentioning

confidence: 99%

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

et al. 2017

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“…The increase in the production and widespread use of plastic packaging has been rising rapidly over the past decades, causing serious environmental pollution due to their nondegradability. Natural polymers are a suitable alternative source for synthetic plastics which can be used to develop food packaging industry because of their biodegradability (Caetano, Hessel, Tondo, Flores, & Cladera‐olivera, ).In recent years, different techniques, such as application of films and edible coatings, have been used in improving the keeping quality of food (Sandoval et al, ). Edible coatings provide a semipermeable barrier to reduce gas exchange and moisture transfer (Xu et al, ) which prevent lipid oxidation, food spoilage and microbial contamination (Valdes, Ramos, Beltran, Jimenez, & Garrigos, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Pourmolaie

Asl

Ahmadi

et al. 2018

Journal of Food Safety

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The aim of this study was to evaluate a Guar/Tragacanth gum‐based edible coating used on Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated by different coating materials in triplicate as following: C, coated with polyvinyl acetate as control, GC, coated with 1% Guar gum and TG1, TG2, and TG3, coated with 0.75, 1, and 1.25% Tragacanth gum, respectively. All samples were kept at 8 ± 2 °C for 90 days. The results showed that total mesophilic aerobic bacteria counts were altered under the effect of edible coating materials (p < .01). The moisture and protein contents of the samples decreased and increased during ripening, respectively (p < .01). pH, acidity, fat in dry matter, tyrosine, and tryptophan contents of samples also significantly affected with edible coatings (p < .01). The free fatty acid composition of samples affected by all edible coatings. Trichloroacetic acid soluble nitrogen as a percent of total nitrogen, lipolysis, and sensory evaluation of samples were not significantly different (p > .01). Practical applications The coating of Cheddar cheese by edible coatings (Guar/Tragacanth gum) compared to commercial coating (polyvinyl acetate), in addition to easy use and reduction of environmental pollution, improved the qualitative characteristics of this type of cheese. Therefore, these edible coatings can be used as new coatings for packaging of Cheddar cheese.

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“…Inhibition of surface contamination via antimicrobial packaging materials may also improve protection of HSC, as they have shown promise on meat, produce, and other cheeses (Moreira et al, 2011;Irkin and Esmer, 2015). Edible packaging films of chitosan and lactic acid have been shown to reduce L. monocytogenes on the surface of Queso Fresco, enhancing pathogen inhibition further with the grafting of other components within the films (Sandoval et al, 2016); however, significant moisture loss in the cheeses was observed during storage. Effects on HSC quality by such coatings remain to be seen, as do their effectiveness against nonsurface contaminants, such as those introduced during curd manipulation.…”

Section: Antimicrobial Treatments To Reduce L Monocytogenes In Hispamentioning

confidence: 99%

Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes

Ibarra-Sánchez¹,

Tassell²,

Miller

2017

Journal of Dairy Science

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The rise in consumption of Hispanic-style cheeses (HSC), due in large part to the increasing Hispanic population in the United States, has not been met with advances in food safety sufficient to prevent the numerous outbreaks and recalls due to Listeria monocytogenes. Hispanic-style cheeses are typically high moisture and have low salt content and low acidity from being subjected to little to no ripening. These conditions necessitate refrigeration to maintain safety and quality, as the majority of traditional extrinsic preservation methods are either ineffective or disrupt the mild sensory attributes of HSC. Unfortunately, the cold-growth of L. monocytogenes presents significant problems from post-pasteurization contamination or insufficient pasteurization. In this review, we discuss the factors affecting listerial contamination and growth in HSC, and present current knowledge of L. monocytogenes incidence in manufacturing settings and commercial prevalence. Furthermore, we differentiate HSC types by processing methods to aid with interpretation of works involving nonstandardized varieties and, finally, summarize research on intervention methods for eliminating listerial contaminants in HSC.

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Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

Cited by 13 publications

References 24 publications

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes

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