1
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Mohamed MH, Ammar MAM. Effect of some antimicrobials on quality and shelf life of freshwater tilapia (
Oreochromis niloticus
). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohamed Hamdy Mohamed
- Agriculture Research Center Animal Health Research InstituteAssiut regional Lab. (AHRI) Assiut Egypt
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2
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Brown SR, Forauer EC, D'Amico DJ. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese. J Dairy Sci 2018; 101:7768-7779. [DOI: 10.3168/jds.2017-14217] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 05/11/2018] [Indexed: 11/19/2022]
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3
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Johnson EM, Jung DYG, Jin DYY, Jayabalan DR, Yang DSH, Suh JW. Bacteriocins as food preservatives: Challenges and emerging horizons. Crit Rev Food Sci Nutr 2017; 58:2743-2767. [PMID: 28880573 DOI: 10.1080/10408398.2017.1340870] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.
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Affiliation(s)
- Eldin Maliyakkal Johnson
- a Centre for Nutraceutical and Pharmaceutical Materials , College of Natural Science , Myongji University , Yongin , Korea.,b Food Microbiology and Bioprocess Laboratory , Department of Life Science, National Institute of Technology , Rourkela, Odisha , India
| | - Dr Yong-Gyun Jung
- c Interdisciplinary Program of Biomodulation , College of Natural Science , Myongji University , Yongin , Korea
| | - Dr Ying-Yu Jin
- d Myongji University Bioefficiency Research Centre , College of Natural Science , Myongji University , Yongin , Korea
| | - Dr Rasu Jayabalan
- b Food Microbiology and Bioprocess Laboratory , Department of Life Science, National Institute of Technology , Rourkela, Odisha , India
| | - Dr Seung Hwan Yang
- e Department of Biotechnology , Chonnam National University-Yeosu Campus , Yeosu , Korea
| | - Joo Won Suh
- a Centre for Nutraceutical and Pharmaceutical Materials , College of Natural Science , Myongji University , Yongin , Korea.,f Division of Bioscience and Bioinformatics , College of Natural Science, Myongji University , Yongin , Korea
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4
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Naas H, Martinez-Dawson R, Han I, Dawson P. Effect of combining nisin with modified atmosphere packaging on inhibition of Listeria monocytogenes in ready-to-eat turkey bologna. Poult Sci 2013; 92:1930-5. [PMID: 23776282 DOI: 10.3382/ps.2012-02141] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
ABSTRACT The objective of this study was to evaluate the effect of nisin in combination with different types of packaging on the survival of Listeria monocytogenes in ready-to-eat low-fat turkey bologna. Bologna was inoculated with L. monocytogenes exposed to 1 of 6 treatments: 3 packaging treatments (100% CO2, air, vacuum), each with and without nisin. Bologna was refrigerated and sampled 9 times over 42 d. Nisin reduced initial L. monocytogenes populations by 1.5 to 2 log cycles and 100% CO2 packaging prevented outgrowth throughout 42 d of storage, whereas non-CO2 packaging displayed a 2-log increase in population during storage. Nisin (500 IU/mL) combined with 100% CO2 was effective in reducing Listeria and preventing outgrowth on bologna over 42 d of refrigerated storage.
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Affiliation(s)
- Hesham Naas
- Department of Food Hygiene, University of Tripoli, Tripoli, Libya
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5
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Tosun ŞY, Özden Ö. Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00781.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ş. Yasemin Tosun
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
| | - Özkan Özden
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
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6
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Saá Ibusquiza P, Herrera JJR, Cabo ML. Comparison between the resistance of benzalkonium chloride-adapted and -nonadapted biofilms of Listeria monocyogenes to modified atmosphere packaging and nisin once transferred to mussels. J Food Prot 2011; 74:1112-8. [PMID: 21740713 DOI: 10.4315/0362-028x.jfp-10-486] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Benzalkonium chloride-adapted and -nonadapted Listeria monocytogenes biofilm cells were transferred by contact to cooked or live mussels and packed in rich CO(2) and O(2), respectively. The viabilities of transferred cells during storage of these packed samples at 2.5 °C were compared. In addition, in cooked mussels the combined effect of CO(2) and nisin against the survival of L. monocytogenes was also studied by using a first-order factorial design. The results obtained demonstrated that biofilms formed by benzalkonium chloride-adapted L. monocytogenes cells could be more resistant to the application of modified atmospheres rich in CO(2) and nisin once they have been transferred to cooked mussels by contact (simulating cross-contamination). This implies an increase in the risk associated with the presence of these cells in food processing plants. Significant empirical equations obtained after 7, 11, and 20 days showed an inhibitory effect of CO(2) and nisin against L. monocytogenes. However, a significant positive interaction between both variables highlights an incompatibility between CO(2) and nisin at high concentrations. Results also demonstrated that L. monocytogenes could persist after cross-contamination during the processing of live mussels, so L. monocytogenes is of concern as a contaminant in live mussels packaged in high-O(2) atmospheres.
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Affiliation(s)
- P Saá Ibusquiza
- Instituto de Investigaciones Marinas (C.S.I.C.), Eduardo Cabello, 6. 36208 Vigo, Pontevedra, Spain
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7
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Mastromatteo M, Lucera A, Sinigaglia M, Corbo MR. Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich patties. J Food Sci 2010; 75:M178-86. [PMID: 20492308 DOI: 10.1111/j.1750-3841.2010.01556.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED The antimicrobial effectiveness of lysozyme, nisin, and ethylene diamine tetraacetic acid (EDTA) combination treatments (Mix(1): 250 ppm lysozyme, 250 ppm nisin, 5 mM EDTA; Mix(2): 500 ppm lysozyme, 500 ppm nisin, 5 mM EDTA) on bacterial growth of ostrich patties packaged in air, vacuum, and 2 different modified atmospheres (MAP(1): 80% O(2), 20% CO(2); MAP(2): 5% O(2), 30% CO(2), 65% N(2)) was evaluated. Moreover, the lipid oxidation was evaluated as well as color and sensory characteristics. The growth of total viable counts and lactic acid bacteria were strongly inhibited by the antimicrobial treatments in all the running time (Inhibition Index >97%) whereas for Enterobacteriaceae and Pseudomonas spp. lower inhibition indices from 12% to about 28% were observed. The lipid oxidation was more pronounced in the control respect to the treated meat patties. Moreover, the mixture at low concentration of lysozyme and nisin showed the best antioxidative effect. High concentrations of lysozyme and nisin showed the greatest color loss. Also, off-odors for the untreated patties developed faster than the treated samples. PRACTICAL APPLICATION Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products.
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Affiliation(s)
- Marianna Mastromatteo
- Dept. of Food Science, Faculty of Agricultural Science, Foggia Univ., Via Napoli 25, 71100, Foggia, Italy
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8
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PATEL J, SANGLAY G, SOLOMON M. CONTROL OFLISTERIA MONOCYTOGENESON FRANKFURTERS WITH ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4573.2009.00145.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures. ANN MICROBIOL 2008. [DOI: 10.1007/bf03175568] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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10
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Calo-Mata P, Arlindo S, Boehme K, de Miguel T, Pascoal A, Barros-Velazquez J. Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0021-2] [Citation(s) in RCA: 134] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Gálvez A, Abriouel H, López RL, Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 2007; 120:51-70. [PMID: 17614151 DOI: 10.1016/j.ijfoodmicro.2007.06.001] [Citation(s) in RCA: 617] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2006] [Revised: 12/21/2006] [Indexed: 11/15/2022]
Abstract
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved 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). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
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Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
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12
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Mahapatra AK, Muthukumarappan K, Julson JL. Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review. Crit Rev Food Sci Nutr 2005; 45:447-61. [PMID: 16183567 DOI: 10.1080/10408390591034454] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the 'hurdle concept' of food safety.
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Affiliation(s)
- Ajit K Mahapatra
- Agricultural and Biosystems Engineering Department, South Dakota State University, Box 2120, Brookings, SD 57007-1496, USA.
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Minahk CJ, Morero RD. Inhibition of enterocin CRL35 antibiotic activity by mono- and divalent ions. Lett Appl Microbiol 2004; 37:374-9. [PMID: 14633107 DOI: 10.1046/j.1472-765x.2003.01411.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIM The aim of this work was to study the influence of different cations on the enterocin CRL35 activity. METHODS AND RESULTS The antilisterial activity of enterocin CRL35 was tested by performing viability curves and measuring the dissipation of the proton motive force by fluorescent methods upon the addition of Ca2+, Mg2+, Li+, K+ and Na+ chlorides. The peptide uptake by sensitive cells was studied in the different conditions as well. The addition of calcium and magnesium chlorides (0.5-2 mmol l(-1)) induced an inhibition of the peptide activity. Potassium, sodium and lithium chlorides have an inhibitory effect as well, but at different range of concentration compared with divalent cations (50-150 mmol l(-1)). Interestingly, we found a differential protection effect among monovalent ions, KCl being almost nonprotective, meanwhile LiCl shows the stronger effect and NaCl has an intermediate effect. The ion effect depends on the pH, being more efficient in acidic media. Both mono and divalent ions inhibited the ability of the peptide to dissipate the transmembrane electric potential and pH gradient. Furthermore, the peptide uptake was also inhibited. CONCLUSIONS The enterocin CRL35 activity is strongly dependent on the pH and the nature of the salts present in the medium. SIGNIFICANCE AND IMPACT OF THE STUDY These findings will allow definition of the best system in which this peptide can be applied as biopreservative.
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Affiliation(s)
- C J Minahk
- Departamento de Bioquímica de la Nutrición, Instituto Superior de Investigaciones Biológicas, Instituto de Química Biológica Dr Bernabé Bloj, San Miguel de Tucumán, Argentina
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Katla T, Naterstad K, Vancanneyt M, Swings J, Axelsson L. Differences in susceptibility of Listeria monocytogenes strains to sakacin P, sakacin A, pediocin PA-1, and nisin. Appl Environ Microbiol 2003; 69:4431-7. [PMID: 12902226 PMCID: PMC169072 DOI: 10.1128/aem.69.8.4431-4437.2003] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2003] [Accepted: 05/27/2003] [Indexed: 11/20/2022] Open
Abstract
Two hundred strains of Listeria monocytogenes collected from food and the food industry were analyzed for susceptibility to the class IIa bacteriocins sakacin P, sakacin A, and pediocin PA-1 and the class I bacteriocin nisin. The individual 50% inhibitory concentrations (IC(50)) were determined in a microtiter assay and expressed in nanograms per milliliter. The IC(50) of sakacin P ranged from 0.01 to 0.61 ng ml(-1). The corresponding values for pediocin PA-1, sakacin A, and nisin were 0.10 to 7.34, 0.16 to 44.2, and 2.2 to 781 ng ml(-1), respectively. The use of a large number of strains and the accuracy of the IC(50) determination revealed patterns not previously described, and for the first time it was shown that the IC(50) of sakacin P divided the L. monocytogenes strains into two distinct groups. Ten strains from each group were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins and amplified fragment length polymorphism. The results from these studies essentially confirmed the grouping based on the IC(50) of sakacin P. A high correlation was found between the IC(50) of sakacin P and that of pediocin PA-1 for the 200 strains. Surprisingly, the correlation between the IC(50) of the two class IIa bacteriocins sakacin A and sakacin P was lower than the correlation between the IC(50) of sakacin A and the class I bacteriocin nisin.
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Affiliation(s)
- T Katla
- Matforsk, Norwegian Food Research Institute, N-1430 s., Norway
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King T, Ferenci T, Szabo EA. The effect of growth atmosphere on the ability of Listeria monocytogenes to survive exposure to acid, proteolytic enzymes and bile salts. Int J Food Microbiol 2003; 84:133-43. [PMID: 12781937 DOI: 10.1016/s0168-1605(02)00404-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Four isolates of Listeria monocytogenes from food, human and environmental sources were grown separately in broth (pH 6.0 at 8 degrees C) under atmospheres of air, 100% N(2), 40% CO(2):60% N(2) or 100% CO(2). Exponential and stationary phase cells were harvested to determine if growth atmosphere and growth phase influenced this pathogen's ability to survive exposure to an acid environment coupled with proteolytic enzymes, and the activity of bile salts. In general, isolates were more resistant to the acid environment than the bile salts environment and stationary phase cells were significantly more resistant to both environments than exponential phase cells. Irrespective of prior growth atmosphere, none of the isolates when in exponential phase remained detectable following full exposure to the acid environment (110 min at 37 degrees C) or the bile environment (3 h at 37 degrees C). With the exception of one isolate grown under the atmosphere of 40% CO(2):60% N(2), all isolates when in stationary phase were detectable following full exposure to the acid environment but death rates varied significantly. Stationary phase cells of all isolates grown under 40% CO(2):60% N(2) and 100% CO(2) were highly susceptible to the bile salts environment: cells were not detectable after a 2-min exposure whereas stationary phase cells grown under air or 100% N(2) were recovered following full exposure to the bile environment. Survival curves were characterised by a population decline of at least 3 log(10)/ml (from an initial level of 7 log(10) CFU/ml) in the first 15 min; thereafter a constant population number of approximately 4 log(10)/ml was maintained over the remaining exposure period. No survival was observed when stationary phase cells of L. monocytogenes FRRB 2538 grown in air and 100% N(2) were subjected to the acid environment followed by immediate exposure to the bile salts environment. The results showed that growth atmosphere and growth phase could influence survival of this pathogen against conditions that imitate the extremes of the most important nonspecific defence mechanisms against microbial infection: the acid environment of the stomach coupled with the activity of proteolytic enzymes, and the activity of bile salts in the small intestine.
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Affiliation(s)
- Thea King
- Department of Microbiology, The University of Sydney, New South Wales, Australia
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17
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Rodgers S, Peiris P, Casadei G. Inhibition of nonproteolytic Clostridium botulinum with lactic acid bacteria and their bacteriocins at refrigeration temperatures. J Food Prot 2003; 66:674-8. [PMID: 12696695 DOI: 10.4315/0362-028x-66.4.674] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Nonproteolytic Clostridium botulinum (strains 17B, Beluga, and 202F) was found to be inhibited by Lactobacillus, Lactococcus, Streptococcus, and Pediococcus species in tests by the spot-on-the-lawn simultaneous-antagonism method at 10, 15, and 25 degrees C. C. botulinum 17B was the most resistant strain. Inhibition zone size increased with decreasing incubation temperature. Six strains of Lactobacillus acidophilus and seven strains of bifidobacteria failed to produce an inhibition zone on buffered reinforced clostridium Prussian blue agar seeded with spores of any of the selected C. botulinum strains. C. botulinum 17B was sensitive to 50 to 100 IU of nisin per ml and to 10 to 20 AU of pediocin A per ml.
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Affiliation(s)
- S Rodgers
- Centre for Advanced Food Research, University of Western Sydney, Blacktown Campus, Locked Bag 1797, South Penrith Distribution Centre, New South Wales 1797, Australia.
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Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Sci 2002; 61:449-55. [DOI: 10.1016/s0309-1740(01)00220-0] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2001] [Revised: 10/22/2001] [Accepted: 10/22/2001] [Indexed: 11/22/2022]
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20
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Sivertsvik M, Jeksrud WK, Rosnes JT. A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00548.x] [Citation(s) in RCA: 379] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Cleveland J, Montville TJ, Nes IF, Chikindas ML. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 2001; 71:1-20. [PMID: 11764886 DOI: 10.1016/s0168-1605(01)00560-8] [Citation(s) in RCA: 1011] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis. mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used.
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Affiliation(s)
- J Cleveland
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick 08901, USA
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23
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Gibson AM, Ellis-Brownlee RC, Cahill ME, Szabo EA, Fletcher GC, Bremer PJ. The effect of 100% CO2 on the growth of nonproteolytic Clostridium botulinum at chill temperatures. Int J Food Microbiol 2000; 54:39-48. [PMID: 10746573 DOI: 10.1016/s0168-1605(99)00177-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The growth of a cocktail of spores from six nonproteolytic Clostridium botulinum type B and E isolates at 5 and 10 degrees C was used to assess the combined effect of NaCl (0.5-4.5% w/v), pH (5.5-6.5) and atmosphere (10% H2:90% N2, 5% CO2:10% H2:85% N2, or 100% CO2) in buffered peptone, yeast, glucose, starch broth with an Eh of approximately -350 mV. Under all atmospheres growth tended to be slower as the concentration of NaCl increased and with NaCl combined with pH levels below 6.0. Of the atmospheres tested, growth occurred at a slower rate and over a narrower range of conditions when C. botulinum was exposed to 100% CO2. This effect was enhanced when the incubation temperature was 5 degrees C. The results indicate that while CO2 decreased C. botulinum growth at chill temperatures, prevention of growth also depended on the NaCl concentration and the pH of the medium.
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Affiliation(s)
- A M Gibson
- Food Science Australia, North Ryde, New South Wales, Australia.
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25
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Szabo EA, Cahill ME. Nisin and ALTA 2341 inhibit the growth of Listeria monocytogenes on smoked salmon packaged under vacuum or 100% CO2. Lett Appl Microbiol 1999; 28:373-7. [PMID: 10347892 DOI: 10.1046/j.1365-2672.1999.00547.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The effects of nisin and ALTA 2341 on the growth of Listeria monocytogenes were assessed on smoked salmon packaged under vacuum or 100% CO2. Smoked salmon slices (pH 6.3) were inoculated with a cocktail of seven L. monocytogenes isolates at a level of approximately 2.5 log10 colony forming units (cfu) g-1. After inoculation, the surface of the smoked salmon slices was treated with either nisin (400 or 1250 IU g-1) or ALTA 2341 (0.1 or 1%). The smoked salmon was packaged and stored at 4 degrees C (28 d) or 10 degrees C (9 d). On untreated vacuum-packaged smoked salmon, L. monocytogenes grew by 3.8 log10 cfu g-1 at 4 degrees C and 5.1 log10 cfu g-1 at 10 degrees C. Growth was reduced on nisin- and ALTA 2341-treated vacuum-packaged smoked salmon. On the nisin-treated samples, L. monocytogenes increased by 2.5 (400 IU g-1) and 1.5 (1250 IU g-1) log10 cfu g-1 at 4 degrees C, and by 4.3 (400 IU g-1) and 2.7 (1250 IU g-1) log10 cfu g-1 at 10 degrees C. With the ALTA 2341-treated samples, L. monocytogenes increased by 2.8 (0.1%) or 1.6 (1.0%) log10 cfu g-1 at 4 degrees C, and 3.3 (0.1%) or 3.6 (1.0%) log10 cfu g-1 at 10 degrees C. The growth of L. monocytogenes was retarded by packaging the smoked salmon in 100% CO2. On untreated smoked salmon, only a 0.8 log10 cycle increase was observed at 10 degrees C. Under all the other conditions tested with 100% CO2, L. monocytogenes was detected but growth was prevented.
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Affiliation(s)
- E A Szabo
- Food Science Australia, North Ryde, Australia.
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