Synergistic Inhibition of Listeria monocytogenes In Vitro through the Combination of Octanoic Acid and Acidic Calcium Sulfate

Brandt, Alex; Castillo, Alejandro; Harris, Kerri B.; Keeton, J.T.; Hardin, Margaret D.; Taylor, T. Matthew

doi:10.4315/0362-028x.jfp-10-316

Cited by 15 publications

(9 citation statements)

References 18 publications

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“…Our work mainly intended to evaluate the listericidal action by relatively new GRAS antimicrobials, such as phage P100 and LAE that were not been tested previously for their effectiveness against L. monocytogenes in CSS. In food industry, use of multihurdle approach that relies on more than one antimicrobial agent or combining antimicrobial agents with some form of physical inactivation treatment is becoming quite common (Ananou et al, 2010;Brandt et al, 2011). There are several reasons for shifts towards multihurdle approach to control foodborne pathogens.…”

Section: Discussionmentioning

confidence: 99%

Reduction of Listeria monocytogenes in cold‐smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations

Soni

Shen

Nannapaneni

2014

Int J of Food Sci Tech

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Summary Three GRAS antimicrobials including, lauric arginate (LAE), bacteriophage P100 (phage P100) and bacteriocin nisin, were evaluated either singly or in combinations for the reduction of initial load of Listeria monocytogenes in cold‐smoked salmon (CSS). The stability of phage P100 in the presence of LAE (200 ppm) and nisin (500 ppm) or at 10× and 100× of these concentrations was determined at 4 °C or 30 °C for 24 h in a broth model. Phage P100 was found to be highly stable in the presence of these antimicrobial agents as plaque‐forming units (PFU) did not vary between control and antimicrobial‐treated phage. The survival of L. monocytogenes in the presence of phage P100, nisin and LAE showed remarkable reduction within 24 h both at 4 °C or 30 °C in broth. Treatment of CSS containing 3.5 log CFU cm−2 L. monocytogenes with phage P100 (108 PFU mL−1), nisin (500 ppm) and LAE (200 ppm) showed strong listericidal action and reduced the L. monocytogenes by 2–3 log CFU cm−2 after 24 h. Among the combined treatments, phage P100 + LAE or nisin + LAE exhibited the most listericidal action in which L. monocytogenes cells were reduced to undetectable level within 24 h in CSS.

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Section: Discussionmentioning

confidence: 99%

Reduction of Listeria monocytogenes in cold‐smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations

Soni

Shen

Nannapaneni

2014

Int J of Food Sci Tech

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“…Octanoic acid is commercially available (Octa-Gone™) and has been shown to reduce L. monocytogenes by as much as 3.34 log CFU/sample for cured ham (Burnett et al, 2007). Octanoic acid has been observed to provide a synergistic effect on inhibition of L. monocytogenes when combined with acidic calcium sulfate (Brandt et al, 2011). However, none of the combinations tested produced bactericidal effects on L. monocytogenes.…”

Section: Ingredients and Antimicrobial Compoundsmentioning

confidence: 96%

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

et al. 2012

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“…The inhibition of foodborne pathogens can be enhanced by using antimicrobials in combination. In this regard, Brandt et al (2011) conducted a study to estimate the effects of octanoic acid (OCT) and acidic calcium sulfate (ACS) on inhibition of Listeria monocytogenes. The results indicated that this ombination enhanced the inhibition of pathogen.…”

Section: Acidic Calcium Sulfatementioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Synergistic Inhibition of Listeria monocytogenes In Vitro through the Combination of Octanoic Acid and Acidic Calcium Sulfate

Cited by 15 publications

References 18 publications

Reduction of Listeria monocytogenes in cold‐smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations

Reduction of Listeria monocytogenes in cold‐smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

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