Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

Ukuku, Dike O.; Bari, Md. Latiful; Kawamoto, Shinichi; Isshiki, Kenji

doi:10.1016/j.ijfoodmicro.2005.01.016

Cited by 136 publications

(85 citation statements)

References 22 publications

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“…They were inhibited L. monocytogenes TSULM1 at > 7.8 mg/disc of SC and > 2.1% (v/v)/disc of SL. The findings of this study are in agreement with those of other researchers for the efficacy of salts of organic acid in inhibiting the growth of food-related pathogens 6,22,23 . It has long been known that salts of organic acid have an inhibitory effect on L. monocytogenes [24][25][26][27][28] and Salmonella 25,29 .…”

Section: Susceptibility Testsupporting

confidence: 92%

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Suksathit¹,

Tangwatcharin²

2013

ScienceAsia

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The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, 0.50 and 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.

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Section: Susceptibility Testsupporting

confidence: 92%

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Suksathit¹,

Tangwatcharin²

2013

ScienceAsia

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“…This mixture has been recommended as a washing treatment to decontaminate melon surfaces and hence to improve the microbial safety and quality of fresh cut melon [78].…”

Section: Different Methods Of Applications Of Bacteriocin In Differenmentioning

confidence: 99%

Bacteriocin: safest approach to preserve food products

Gautam

Sharma

2009

Indian J Microbiol

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Start of the 21st century with its universal call to feed the hungry is an appropriate time to refocus attention on food security and especially the impact of biopatenting on poor communities who are the primary victims of hunger in our world. Antibacterial metabolites of lactic acid bacteria and Bacillus spp have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Among them, bacteriocin is used as a preservative in food due to its heat stability, wider pH tolerance and its proteolytic activity. Due to thermo stability and pH tolerance it can withstand heat and acidity/alkanity of food during storage condition. Bacteriocin are ribosomally synthesized peptides originally defi ned as proteinaceous compound affecting growth or viability of closely related organisms. Research is going on extensively to explore the nascent fi eld of biopreservation. Scientists all over the world are showing their keen interest to isolate different types of bacteriocin producing strains and characterize bacteriocin produced by them for food preservation.

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“…For example, treatment of caviar with nisin (500 IU mL-1) reduced the L.monocytogenes numbers by 2.5 logs, while when used in combination with heat at 60 °C for 3 min the pathogen was nolonger detected after storage of 28 days at 4 °C (Al-Holy et al 2005). Ukuku et al (2005) reported that melons were washed in a solution containing nisin (25μg mL-1), hydrogen peroxide (1%), sodium lactate (1%) and citric acid (0.5%) and population of E.coli O157:H7 or L. monocytogenes was reduced form 5.27 and 4.07 log cfu cm-2 to less than 1 log cfu cm-2. This treatment reduced transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces.…”

Section: Potential Application Of Lab and Bacteriocins In The Food Inmentioning

confidence: 99%

Bacteriocin as an advanced technology in food industry

Delesa¹

2017

Int. J. Adv. Res. Biol. Sci.

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Concentration in novel biological preservation has increased during recent years, supported by research indicating that antagonistic microorganisms or their antimicrobial metabolites may have some potential as natural preservativesto control the growth of pathogenic bacteria in foods, andalso to control mycotoxinogenic fungi. Bacteriocins produced by lactic acid bacteria (LAB) are attracting considerable interest as food preservatives and safe alternatives to conventional antimicrobials in food industry as novel technology .The current global response to these useful bacteriocins needs to be improved by genetic or metabolic engineering. Due to the alarming rise in antibiotic resistance and adverse effects provoked by a number of antibiotics, bacteriocins have been applied in several fields: human health, food industry, animal health, and medicine, in particular as a substitution for the traditional growth promoters, antibiotics. Lactic Acid Bacteria (LAB) bacterocins are likely used because of their "safe" (GRAS) status, especially in food industry as bio-preservatives. Among these LAB bacteriocins, commercially marketed, nisin groups produced by Lactococcus lactis subsp. lactis and pediocins produced by Pediococcus sp., are the most characterized by their antibacterial property. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the additionof chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturallypreserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). Therefore, this review paper is intention to discuss the novel and attractive application of bacteriocin producing by Lactic acid bacteria as innovative technology in food industry.

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Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces

Cited by 136 publications

References 22 publications

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Bacteriocin: safest approach to preserve food products

Bacteriocin as an advanced technology in food industry

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