101
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Belletti N, Kamdem SS, Tabanelli G, Lanciotti R, Gardini F. Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment. Int J Food Microbiol 2010; 136:283-9. [DOI: 10.1016/j.ijfoodmicro.2009.10.030] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2009] [Revised: 10/01/2009] [Accepted: 10/27/2009] [Indexed: 10/20/2022]
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102
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Goñi P, López P, Sánchez C, Gómez-Lus R, Becerril R, Nerín C. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.058] [Citation(s) in RCA: 249] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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103
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Hu H, Zheng X, Hu H, Li Y. Chemical compositions and antimicrobial activities of essential oils extracted from Acanthopanax brachypus. Arch Pharm Res 2009; 32:699-710. [DOI: 10.1007/s12272-009-1508-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2009] [Revised: 04/23/2009] [Accepted: 04/24/2009] [Indexed: 11/29/2022]
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104
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Gutierrez J, Bourke P, Lonchamp J, Barry-Ryan C. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.10.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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105
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Türe H, Eroğlu E, Soyer F, Özen B. Antifungal activity of biopolymers containing natamycin and rosemary extract againstAspergillus nigerandPenicillium roquefortii. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01816.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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106
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Erkmen O, Özcan MM. Antimicrobial Effects of Turkish Propolis, Pollen, and Laurel on Spoilage and Pathogenic Food-Related Microorganisms. J Med Food 2008; 11:587-92. [DOI: 10.1089/jmf.2007.0038] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Osman Erkmen
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, Turkey
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107
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Cobo Molinos A, Abriouel H, López RL, Valdivia E, Omar NB, Gálvez A. Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts. Food Chem Toxicol 2008; 46:2912-21. [PMID: 18577412 DOI: 10.1016/j.fct.2008.05.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2008] [Revised: 04/16/2008] [Accepted: 05/29/2008] [Indexed: 10/22/2022]
Abstract
Enterocin AS-48 was tested for decontamination of soybean sprouts against Gram-negative bacteria. Although treatment with bacteriocin alone had no effect on Salmonella enterica, a synergistic antimicrobial effect was detected at pH 9.0 and in combination with moderate heat treatment. Greatest inactivation was achieved for sprouts heated for 5 min at 65 degrees C in an alkaline (pH 9.0) enterocin AS-48 solution of 25 microg/ml. Bactericidal activity against S. enterica increased greatly when enterocin AS-48 was used in washing solutions in combination with several chemical compounds: EDTA, lactic acid, peracetic acid, polyphosphoric acid, sodium hypochlorite, hexadecylpyridinium chloride, propyl-p-hydroxybenzoate, and hydrocinnamic acid. The combined treatment of enterocin AS-48 and polyphosphoric acid was tested against several other Gram-negative bacteria inoculated on sprouts. The bacteria tested showed great differences in sensitivity to polyphosphoric acid, but synergism with enterocin AS-48 was confirmed in all cases. Combinations of enterocin AS-48 (25 microg/ml) and polyphosphoric acid in a concentration range of 0.1 to 2.0% significantly reduced or inhibited growth of the populations of S. enterica, Escherichia coli O157:H7, Shigella spp., Enterobacter aerogenes, Yersinia enterocolitica, Aeromonas hydrophila and Pseudomonas fluorescens in sprout samples stored at 6 degrees C and 15 degrees C. The combined treatment could therefore be applied to reduce the risks of Gram-negative pathogenic as well as spoilage bacteria on sprouts.
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Affiliation(s)
- Antonio Cobo Molinos
- Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
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108
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Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.07.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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109
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Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.09.003] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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110
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Almajano MP, Carbó R, Jiménez JAL, Gordon MH. Antioxidant and antimicrobial activities of tea infusions. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.10.040] [Citation(s) in RCA: 197] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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111
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The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 2008; 124:91-7. [DOI: 10.1016/j.ijfoodmicro.2008.02.028] [Citation(s) in RCA: 565] [Impact Index Per Article: 35.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2008] [Revised: 02/25/2008] [Accepted: 02/25/2008] [Indexed: 11/23/2022]
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112
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Mosqueda-Melgar J, Raybaudi-Massilia RM, Martín-Belloso O. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices. Food Microbiol 2008; 25:479-91. [DOI: 10.1016/j.fm.2008.01.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2007] [Revised: 01/09/2008] [Accepted: 01/13/2008] [Indexed: 10/22/2022]
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113
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114
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Mosqueda-Melgar J, Raybaudi-Massilia R, Martín-Belloso O. Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials. J Food Sci 2008; 73:M47-53. [DOI: 10.1111/j.1750-3841.2007.00646.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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115
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Kişla D. Effectiveness of lemon juice in the elimination of Salmonella Typhimurium in stuffed mussels. J Food Prot 2007; 70:2847-50. [PMID: 18095441 DOI: 10.4315/0362-028x-70.12.2847] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Street foods are becoming more and more prominent in countries all over the world. There are many reports of disease due to consumption of street foods contaminated by pathogens. With the modern trend toward more natural preservatives, the use of organic acids can achieve a good microbiological safety in food. In the present study, stuffed mussels were inoculated with Salmonella Typhimurium suspension to provide initial populations of approximately 6 and 3 log CFU/g. After inoculation, samples were treated with fresh lemon juice and lemon dressing for 0, 5, and 15 min, and pathogens were enumerated by using direct plating on brilliant green agar. Treatment of stuffed mussels inoculated at high inoculum level, with lemon juice and lemon dressing for different exposure times caused reduction ranging between 0.25 and 0.56 log CFU/g and 0.5 and 0.69 log CFU/g, respectively, whereas in stuffed-mussel samples inoculated at low level, lemon juice and lemon dressing caused 0.08 to 0.25 log CFU/g and 0.22 to 0.78 log CFU/g reductions, respectively. Results of the study showed that both lemon juice and lemon dressing used as flavoring and acidifying agents for stuffed mussels caused slight decrease in Salmonella Typhimurium as an immediate inhibitor, but this effect increased by time. However, treatment of stuffed mussels with the inhibitors until 15 min is not enough to prevent Salmonella Typhimurium outbreaks related to stuffed mussels.
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Affiliation(s)
- Duygu Kişla
- Department of Fishing and Fish Processing Technology, Ege University, Bornova, Izmir 35100, Turkey.
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116
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Guillier L, Nazer AI, Dubois-Brissonnet F. Growth response of Salmonella typhimurium in the presence of natural and synthetic antimicrobials: estimation of MICs from three different models. J Food Prot 2007; 70:2243-50. [PMID: 17969604 DOI: 10.4315/0362-028x-70.10.2243] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to determine the MICs of 14 antimicrobials for Salmonella Typhimurium with three methods and to check the influence of experiment duration on the estimation of MICs. The growth of Salmonella Typhimurium in a brain heart infusion medium containing various concentrations of natural aromatic compounds, organic acids, or salts was monitored by absorbance measurements for 24 or 72 h. Three different ways of analyzing optical density (OD) curves were tested for the determination of MICs. Both quantitative methods gave similar MICs for most of the compounds. The semiquantitative method does not allow estimating the MIC for all compounds. Noticeable differences were found between MICs obtained for 24- or 72-h experiments, whatever the method used. The proposed methods and models can be used for the estimation of MICs from OD data. MICs could be used for a quantitative approach to Salmonella Typhimurium growth.
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Affiliation(s)
- L Guillier
- AgroParisTech, UMR763 Bioadhésion et Hygiène des Aliments, 1 avenue des Olympiades, F-91300 Massy, France
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117
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Almajano M, Carbó R, Delgado M, Gordon M. Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil-in-Water Emulsions Containing Caffeic Acid. J Food Sci 2007; 72:C258-63. [DOI: 10.1111/j.1750-3841.2007.00387.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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118
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Kobilinsky A, Nazer AI, Dubois-Brissonnet F. Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials. Int J Food Microbiol 2007; 115:95-109. [PMID: 17254659 DOI: 10.1016/j.ijfoodmicro.2006.10.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2005] [Revised: 08/31/2006] [Accepted: 10/08/2006] [Indexed: 11/21/2022]
Abstract
Through the use of a sequence of fractional factorial designs, the growth inhibition of Salmonella typhimurium by many natural antimicrobial compounds is studied and modeled. Two very important predictive variables are an appropriately weighted total of organic acid concentrations on the one hand, and of aromatic compound concentrations on the other.
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Affiliation(s)
- A Kobilinsky
- INRA, Biométrie (MIA), Domaine de Vilvert., F-78352 Jouy-en Josas Cedex, France.
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119
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Theron MM, Lues JF. Organic Acids and Meat Preservation: A Review. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701224964] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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120
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Falcone PM, Mastromatteo M, Del Nobile MA, Corbo MR, Sinigaglia M. Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria. J Food Prot 2007; 70:425-31. [PMID: 17340879 DOI: 10.4315/0362-028x-70.2.425] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented. A modeling-based approach was used to provide a quantitative description of the antimicrobial activity of thymol toward some foodborne pathogens and hygiene-indicating bacteria, which could be postprocessing contaminants of ready-to-eat meat products. The effect of the active compound on the bacterial growth was assessed from growth kinetics curves and dose-response profiles in a wide range of thymol concentrations, i.e., from 50 to 1,000 ppm. Inhibitory data were produced using a macrodilution methodology based on a turbidimetric technique. Microbial response was discussed in terms of Gompertz's parameters as well as in terms of the active concentration of thymol affecting the growth status of microbial suspension (noninhibitory concentration and MIC). Results suggested that thymol can be successfully used as an alternative antimicrobial to increase the lag time as well as to decrease the maximum value of the growth index as reached in the stationary phase of the growth cycle for all investigated bacteria. Due to their high sensitivity to the antimicrobial stress as observed at sub-MIC, it is arguably a potential use of thymol for assurance of food safety and hygiene in combination with other preservative technologies. A quantitative evaluation of the antimicrobial properties of the active compound was performed using a macrodilution methodology based on a turbidimetric technique to produce inhibitory data. Both the growth kinetics and inhibition profile in a wide range of thymol concentrations were obtained for each test bacterium, mathematically modeled, and analyzed. Noninhibitory concentration and MIC were determined to investigate both the microbial sensibility and resistance toward thymol, and Gompertz's parameters were evaluated to assess the microbial response at each phase of growth cycle. The in vitro-obtained results suggested that thymol may be successfully used as a alternative preservative to increase the lag time as well as to decrease the maximum cell load reached in the stationary phase of growth cycle for all investigated bacteria.
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Affiliation(s)
- Pasquale M Falcone
- Department of Food Science, University of Foggia, Via Napoli, 25-71100 Foggia, Italy
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