Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

“…Antimicrobial packaging is a promising area since it might inhibit or suppress the growth of pathogenic or spoilage microorganism on food surface by using minimum amounts of antimicrobials (Appendini & Hotchkiss, 2002;Gennadios, Hanna, & Kurth, 1997;Han, 2000;Ouattara, Simard, Piette, B egin, & Holley, 2000;Quintavalla & Vicini, 2002). The incorporation of chemical compounds into plastic films is a simple and effective method to develop antimicrobial packaging.…”

The Antimicrobial Activity of Chitosan and Its Application on Kariesh Cheese Shelf Life

“…Altieri et al, (2005) inferred that the presence of Chitosan does not affect the growth of lactic acid bacteria saving the functional dairy microbiota, and Chitosan influenced neither cell viability and growth nor functional and technological properties. Also, Ouattara et al, (2000) The results also illustrate that adding Chitosan significantly increased the development of total titratiable acidity throughout the tables 7, 8, and 9. During the period of storage an increase was occurred to the development of total Titratiable acidity in all treatments.…”

“…Shahidi et al, (1999) demonstrated antimicrobial effects of water soluble Chitosan on different bacterial species, such as E. coli. Numerous studies have shown the effect of Chitosan on Escherichia coli and other Enterobacteriaceae at different concentrations and under different conditions: Ouattara et al, (2000) demonstrated that the inhibition growth of Enterobacteriaceae was increased by Chitosan. Also these results are in agreement with ; Tsai et al, (1999Tsai et al, ( , 2000 reported about Chitosan activity against Escherichia coli O157.Agreeing data were published by other authors, such as Darmadji and Izumimoto, (1994), Wang (1992),and Simpson et al, (1997), they tested a range of low doses of Chitosan (i.e., from 0.0075 to 1%), obtaining a noticeable effect against Enterobacteriaceae.…”

Qualidade de alho (Allium sativum) minimamente processado envolvido com revestimento comestível antimicrobiano

“…Suas incomparáveis propriedades, como não toxicidade 24 , capacidade de gerar fibras, capacidade de formar filmes biodegradáveis 17,28 , solubilidade em meio ácido aquoso 2 e ação antimicrobiana 17,1 , fazem dela um biopolímero com grande potencial para uso como embalagem ativa. Neste contexto, a atividade antimicrobiana de quitosanas para diferentes grupos de microrganismos 22,35,25 e a utilização de recobrimentos e filmes comestíveis incorporados com agentes antimicrobianos começam a ser alvo de estudos 28 .…”