Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

Abstract

The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm2 (films) and 2.9 log CFU/cm2 (coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm2, respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

“…As a result, coatings based on proteins, polysaccharides and lipid materials have been recently applied as antimicrobial active packaging systems to extend the shelf-life of seafood by the reduction of pathogenic microorganisms at their surface [106]. In this context, important results have been reported to control the proliferation of L. monocytogenes on cold smoked salmon [107]. Neetoo et al [108] also found that alginate coatings supplemented with 2.4% sodium lactate and 0.25% sodium diacetate solutions significantly delayed the growth of L. monocytogenes during a 30-day storage at 4 • C on cold-smoked salmon slices and fillets.…”

“…In this case, lactoperoxidase (LPO) is one of the most important enzymes used as a natural antimicrobial agent, since it has a broad antimicrobial spectrum, showing bactericidal effect on Gram-negative bacteria, a bacteriostatic effect on Gram-positive bacteria, antifungal and antiviral activities [107]. LPO (5% v/v) was coated onto a chitosan matrix (1.5% w/v), showing significant reduction in Shewanella putrefaciens, Pseudomonas fluorescens and psychrotrophic and mesophilic bacteria.…”

Application of immunostimulants in aquaculture: current knowledge and future perspectives

“…; Gao, He et al . ; Ran, Carrias, Williams, Capps, Dan, Newton, Kloepper, Ooi, Browdy, Terhune & Liles ; Masso‐Silva & Diamond ), salmon (Belhaj, Desor, Gleizes, Denis, Arab‐Tehrany, Soulimani & Linder ; Neetoo & Mahomoodally ) and zebrafish (Lin, Liu, Hu & Zhang ; Zhao, Dai & Jin ; Jheng, Lee, Ting, Pan, Hui & Chen ; Wang, Meng et al . ; Wang, Chang et al .…”

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

“…The development of edible coatings and natural preservatives with high antioxidant and antibacterial activities that prolong the shelf life of food has been extensively studied (Albertos et al, 2015;Alsaggaf et al, 2017;Jasour, Ehsani, Mehryar, & Naghibi, 2015;Li et al, 2013;Li et al, 2017;Neetoo & Mahomoodally, 2014;Raeisi et al, 2015;Zhang, Li, Dong, Zhi, & Zong, 2016). To the best of our knowledge, however, the use of SA infused with TP for fish preservation has not been explored.…”