Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads

Millette, Mathieu; Tien, Canh Le; Smoragiewicz, Wanda; Lacroix, Monique

doi:10.1016/j.foodcont.2006.05.003

Cited by 135 publications

(64 citation statements)

References 31 publications

(41 reference statements)

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“…This approach has been shown to be more effective than spraying, dipping or submerging products with or in solutions of antimicrobial agents (Lu et al, 2010, Muriel-Galet et al, 2012, Quintavalla & Vincini, 2002, Suppakul et al, 2008& Yingyuad et al, 2006. Numerous publications have reported the effects of activating biopolymerbased materials with antimicrobial substances for packaging applications (Gómez-Estaca et al, 2010, Oussalad et al, 2004, Millette et al, 2007, Gill et al, 2002, & Morsy et al, 2014 to name a few. However, limited studies on bovine gelatin as a (Clarke et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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'Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals ', Food Microbiology, 62, Abstract Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4°C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p<0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products.

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Section: Introductionmentioning

confidence: 99%

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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“…It is applied to dairy products (from 100 to 4000 IU/mL), beverages, eggs, meat (from 400 to 1000 IU/mL), among others. Recent studies suggest that it can be potentiated by synergisms with other antimicrobials (Cleveland et 13 al., 2001;Millette et al, 2007;Nguyen et al, 2008;Resa et al, 2014a).Another bacteriocin is pediocin, which is also used as an antimicrobial against the dangerous Listeria microorganisms. It can be used as a film to coat sliced ham, but can also be extended to dairy products (Santiago-Silva et al, 2009;.…”

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confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

454

269

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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“…The alginates are anionic polysaccharides from the cell walls of brown algae that can serve to prepare carriers solution of antimicrobial substances. Hence, Cutter and Siragusa [16], Natrajan and Sheldon [17] and Milette et al [18] achieved to reduce populations of Brochothrix thermosphacta (> 3.0 log CFU/g), Salmonella enterica ser. Typhimurium (> 4.0 log CFU/g) and Staphylococcus aureus (> 2.5 log CFU/g) on ground beef, poultry skin and beef fillets, respectively, using calcium alginate-based film and coating, and palmitoylated alginate incorporated with nisin (from 5 to 100,000 mg/mL) during storage refrigerated.…”

Section: Carriers Of Antimicrobial Compoundsmentioning

confidence: 99%

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

Raybaudi-Massilia¹,

Mosqueda-Melgar²

2012

The Complex World of Polysaccharides

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Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads

Cited by 135 publications

References 31 publications

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

Natural food additives: Quo vadis?

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

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