Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

Berrios-Rodriguez, Armarynette; Ukuku, Dike O.; Olanya, Modesto; Cassidy, Jenifer; Orellana, Lynette E.; Mukhopadhyay, Sudarsan; Niemira, Brendan A.

doi:10.4315/0362-028x.jfp-19-275

Cited by 6 publications

(6 citation statements)

References 14 publications

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“…Це єдиний бактеріоцин, який отримав схвалення FDA та Європейського Союзу як харчовий консервант. Він -як природна і безпечна антимікробна речовина широко використовується в м'ясних і молочних продуктах, фруктах та овочах (Kondrotiene et al, 2018;Churklam et al, 2020, Berrios-Rodriguez et al, 2020.…”

Section: вступunclassified

The prospect of using nisin for pre-milking treatment of the udder of cows

Trukhanovych,

Kukhtyn,

Perkiy

et al. 2023

SMLNUVMB

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Bacteriocins, in particular, nisin, are increasingly used for the development of sanitizing agents along with natural antimicrobial substances, such as organic acids, essential oils, alcohols, and others. The purpose of the work was to investigate the bactericidal effect of nisin on test cultures of microorganisms that cause mastitis in cows for its use in means for pre-milking treatment of the udder in combination with lactic acid. The minimum inhibitory concentration was studied on test cultures of Staphylococcus aureus (ATCC 25923), Escherichia coli (055К59 №3912/41) and Streptococcus uberis (field strain) by the method of serial dilutions with exposures of 30 seconds and 10 minutes. In the experiment was used nisin produced by Glory Chem Co., Ltd. (China), lactic acid food 80 % solution (“Klebrig”, Belgium). It was established that the minimum inhibitory concentration of nisin after exposure for 30 seconds on S. aureus cultures was 1.0 % and Str. uberis – 0.125 %. Nisin at the content of 2 % and 1 % in the solution did not show the minimum inhibitory concentration on E. coli cultures within 30 seconds, but inhibited 91.7 and 82.3 % of the microflora, respectively, at this concentration. It was found that the minimum inhibitory concentration of lactic acid after exposure for 30 seconds on S. aureus and E. coli cultures was 2 %, and on Str. uberis – 1 %. At the same time, lactic acid diluted below the minimum inhibitory concentration, in particular, 1 % and 0.5 %, inhibited 98.9–96.5 % of microorganisms in the solution, which may be sufficient for its use in means for processing the udder of cows before milking and at lower concentration. The study of the bactericidal effect by the well method showed that nisin exhibits a synergistic bactericidal effect with lactic acid and can be used in combination to create a means for pre-milking treatment of the udder of cows. Therefore, in order to create means for pre-milking treatment of the skin of udders of cows, it is necessary that the working concentration of nisin be from 0.5 to 1.0 %, and lactic acid from 1 to 2 %.

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Section: вступunclassified

The prospect of using nisin for pre-milking treatment of the udder of cows

Trukhanovych,

Kukhtyn,

Perkiy

et al. 2023

SMLNUVMB

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“…Carrots (Daucus carota) and tomatoes (Solanum lycopersicum) were purchased from a local grocery store in Wyndmoor, PA and refrigerated at 5 °C. Prior to use, produce types were rinsed in sterile de-ionized water, sanitized in 200 ppm sodium hypochlorite, and then rinsed with sterile de-ionized water (Berrios-Rodriguez et al, 2020b;Olanya et al, 2018). Produce (10 g) was weighed for the total number of treatments.…”

Section: Produce and Pathogen Inoculationsmentioning

confidence: 99%

Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato

et al. 2022

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Assessment of pathogen survival is important for food safety. Listeria monocytogenes causes significant produce and food contamination worldwide. The objective of this research was to assess survival and reduction of L. monocytogenes on postharvest carrot and tomato subjected to low-dose radiation at different storage temperatures and times. Radiation levels of 0, 0.25, 0.50, 0.75, and 1 kGy were applied on produce inoculated with L. monocytogenes. Gamma radiation reduced Listeria populations by 5.9 logs on carrot and 3.9 logs on tomato at 3 days of storage (5 °C), while reductions were 4.4 and 4.0 logs on carrot and tomato, respectively; at 7 storage days (5 °C). At 20 °C, Listeria reductions were 2.8 logs on carrot and 4.2 logs on tomato (3 storage days) and pathogen decreases were 2.2 logs on carrot and 2.9 logs on tomato (7 storage days). Although pathogen reductions by radiation treatment varied with storage temperatures and days, the linear decreases were significant as the dosage increased from 0.25 to 1.0 kGy, implying that treatments were efficacious for pathogen inactivation. As low dose gamma radiation (1 kGy) showed substantial reduction of Listeria monocytogenes on fresh carrot and tomato, thus, use of low dose low dose gamma radiation can improve the post-harvest safety of carrot and tomato.

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“…Total plate count (TPC) was carried out as the challenge test of this research on fresh strawberries (Fragaria anannassa) (Berrios-Rodriguez et al, 2019;Chen et al, 2021). Strawberries were selected due to their susceptibility toward spoilage and physically sorted for physical defects, namely bruises and cuts as well as contaminants such as dirt and soil.…”

Section: Challenge Testmentioning

confidence: 99%

“…The developed sanitizer showed a similar result to chemical sanitizer. According to Ahmed et al (2017), the use of non-chlorine sanitizers can reduce the total viable bacteria by 2.3 to 3.5 log CFU g -1 and coliform bacteria by 1.1 to 1.9 log CFU g -1 on tomatoes, which are lower than the clove (Ahmed et al, 2017;Berrios-Rodriguez et al, 2019). The application of both extracts also showed better reduction compared to another natural sanitizer.…”

Section: Test Of Clove and Cinnamon Based Food Sanitizer By Tpcmentioning

confidence: 99%

“…Furthermore, chitosan, a polysaccharide, can be used as a good antimicrobial and antiviral on fresh fruit and vegetables (Gutiérrez-Martínez et al, 2018;Valdez et al, 2022). The Food and Drug Administration (FDA) approved niacin antibacterial produce from the microbial fermentation of peptide to be applied in food production (Shin et al, 2016;Berrios-Rodriguez et al, 2019). All of these agents showed the potential to produce an environmentally friendly product with good antimicrobial properties that can be applied to fresh produce.…”

Section: Introductionmentioning

confidence: 99%

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Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer

Kam

Joanina²,

Hardoko³

et al. 2022

Caraka Tani J. Sustain. Agric.

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Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green chemistry approach. The cinnamon and clove were extracted using water distillation and ethanol extraction with the green technique. The extracts were characterized for antimicrobial activity and incorporated into basic food sanitizer formulation. The solution's color and stability were evaluated and the sanitizer was applied to decontaminate fresh strawberries. The total microbial load before and after the application was also compared to determine the effectiveness of the food sanitizer. Based on the results, all the extracts showed high effectiveness in inhibiting various spoilage microorganisms that exist in food produced with water distillation. The extracts also showed better ability when incorporated into a water-based sanitizer. All the developed food sanitizers can reduce the microbial load of the fresh produce by 4 log per 5 minutes of contact time. Meanwhile, the water-distilled clove extract showed the most effectiveness, decreasing microbial log by 3.93±0.07 log CFU g<sup>-1</sup> of bacteria load and 4.37±0.14 log CFU g<sup>-1</sup> of mold load, respectively which performed good dispersion stability for approximately 10 days of observation. This indicated that food sanitizer using water-distilled clove extract could be applied as a good alternative to chemical-based sanitizer.

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Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

Cited by 6 publications

References 14 publications

The prospect of using nisin for pre-milking treatment of the udder of cows

The prospect of using nisin for pre-milking treatment of the udder of cows

Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato

Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer

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