The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw

Brocklehurst, T.F.; White, Cathryn A.; Dennis, C.

doi:10.1111/j.1365-2672.1983.tb02647.x

Cited by 36 publications

(7 citation statements)

References 13 publications

(6 reference statements)

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“…4) The large fluctuation at À20 C would have resulted from freezing and thawing of the extract, in addition to the lower solubility of allicin in this extract. 17) The anti-escherichia activity of the garlic extract also decreased temperature and time dependently in a similar fashion to that of the anti-staphylococcal activity (Fig. 2B).…”

Section: Thermostability Of Allicin As Determined By the Antibacteriasupporting

confidence: 61%

Thermostability of Allicin Determined by Chemical and Biological Assays

Fujisawa

Suma

Origuchi

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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The garlic-derived antibacterial principle, alk(en)yl sulfinate compounds, has long been considered as very short-lived substance. However, there are some data showing a rather more stable nature of allicin. We determined here the thermostability of allicin by a systematic analyses employing chemical quantification and an antibacterial activity assay. Allicin in an aqueous extract of garlic was degraded stoichiometrically in proportion to the temperature; we estimated the halflife of allicin to be about a year at 4 C (from 1.8 mg/ml to 0.9 mg/ml) and 32 d at 15C, but only 1 d at 37 C (from 2.0 mg/ml to 1.0 mg/ml). The half-life values for antibacterial activity showed a similar trend in results: 63 d or more at 4 C for both antibacterial activities, 14 d for anti-staphylococcal activity, and 26 d for antiescherichia activity at 15 C, but only 1.2 d and 1.9 d for the respective activities at 37 C. Such antibacterial activities were attributable to the major allicin, allyl 2-propenylthiosulfinate. Surprisingly, the decline in the quantity of allicin was not accompanied by its degradation; instead, allicin became a larger molecule, ajoene, which was 3-times larger than allicin.

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Section: Thermostability Of Allicin As Determined By the Antibacteriasupporting

confidence: 61%

Thermostability of Allicin Determined by Chemical and Biological Assays

Fujisawa

Suma

Origuchi

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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“…The low bacterial counts found in this study are compatible with those found in previous studies of mayonnaise‐based salads[8,10]. This low bacterial count has been shown to be due to the antibacterial action of the acetic acid present in mayonnaise[8,9]. It would appear that any public health risk from bacterial contamination of these salads is small.…”

Section: Discussionsupporting

confidence: 89%

Isolation of Food Spoilage Yeasts from Salads Purchased from Delicatessens

Hunter¹,

Hornby²,

Campbell³

et al. 1994

British Food Journal

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Reports on a study of the bacteriological and mycological quality of 87 prepared salads purchased from delicatessens. Bacterial counts were generally low. Of the 87 salads, only 19 per cent had plate counts greater than 104 organisms/g. Coliforms were isolated from three samples, E. coli from one and Listeria monocytogenes from one. By contrast yeasts were isolated from 76 per cent of the salads and at counts greater than 104 organisms/g in 31 per cent. Twenty‐one different yeast species were isolated, of which the commonest were Saccharomyces dairensis and Saccharomyces exiguus. Few of the yeasts have any significant role in human disease. The commonest yeasts isolated, however, are associated with spoilage of mayonnaise‐based salads. Their isolation from these foods suggests inadequate temperature control.

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“…Mixed salads with cooked ingredients usually contain dressing, but in this case dressing is not added so as to keep a fresh appearance and the crispy texture of the raw vegetables. Dressing would cause acidification which selects an acidophilic microflora of yeasts and lactic acid bacteria, and reduces the potential development of foodborne pathogens (Brocklehurst et al, 1983;Brocklehurst & Lund 1984;Bonestroo et al, 1993). The purpose of this work was to investigate the microbiological consequences of incorporating cooked ingredients in raw vegetable salads, without added dressing.…”

Section: Introductionmentioning

confidence: 99%

The microbiology of mixed salad containing raw and cooked ingredients without dressing

Nguyen-Thé

Halna‐du‐Frétay

Silva

1996

Int J of Food Sci Tech

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Growth of aerobic mesophilic bacteria in mixed salad without dressing, containing cooked sweet corn and raw endive, was similar to that of raw endive alone. At 9°C, sweet corn permitted the growth of the lactic acid bacterium Leuconostoc mesenteroides, whenever the bacterium was present on raw endive, whereas no growth of lactic acid bacteria was recorded on raw endive alone. Listeria monocytogenes, artificially inoculated in the samples, grew more in the mixed salad than in the raw endive alone, for products stored at 6°C and 9°C. Acidification of sweet corn to pH 5.0 was proposed to reduce the development of L. monocytogenes in the mixed salad to a level similar to that recorded in the raw endive alone. Acidification with citric acid reduced spoilage of sweet corn, whereas acetic acid caused necrosis on the leaves of raw endive.

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The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw

Cited by 36 publications

References 13 publications

Thermostability of Allicin Determined by Chemical and Biological Assays

Thermostability of Allicin Determined by Chemical and Biological Assays

Isolation of Food Spoilage Yeasts from Salads Purchased from Delicatessens

The microbiology of mixed salad containing raw and cooked ingredients without dressing

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