1
|
Vallejo-Domínguez D, Rubio-Rosas E, Aguila-Almanza E, Hernández-Cocoletzi H, Ramos-Cassellis ME, Luna-Guevara ML, Rambabu K, Manickam S, Siti Halimatul Munawaroh H, Loke Show P. Ultrasound in the deproteinization process for chitin and chitosan production. ULTRASONICS SONOCHEMISTRY 2021; 72:105417. [PMID: 33352467 PMCID: PMC7803815 DOI: 10.1016/j.ultsonch.2020.105417] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 05/14/2023]
Abstract
Recently, chitin and chitosan are widely investigated for food preservation and active packaging applications. Chemical, as well as biological methods, are usually adopted for the production of these biopolymers. In this study, modification to a chemical method of chitin synthesis from shrimp shells has been proposed through the application of high-frequency ultrasound. The impact of sonication time on the deproteinization step of chitin and chitosan preparation was examined. The chemical identities of chitin and chitosan were verified using infrared spectroscopy. The influence of ultrasound on the deacetylation degree, molecular weight and particle size of the biopolymer products was analysed. The microscopic characteristics, crystallinity and the colour characteristics of the as-obtained biopolymers were investigated. Application of ultrasound for the production of biopolymers reduced the protein content as well as the particle size of chitin. Chitosan of high deacetylation degree and medium molecular weight was produced through ultrasound assistance. Finally, the as-derived chitosan was applied for beef preservation. High values of luminosity, chromatid and chrome were noted for the beef samples preserved using chitosan films, which were obtained by employing biopolymer subjected to sonication for 15, 25 and 40 min. Notably; these characteristics were maintained even after ten days of packaging. The molecular weight of these samples are 73.61 KDa, 86.82 KDa and 55.66 KDa, while the deacetylation degree are 80.60%, 92.86% and 94.03%, respectively; in the same order, the particle size of chitosan are 35.70 μm, 25.51 μm and 20.10 μm.
Collapse
Affiliation(s)
- D Vallejo-Domínguez
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - E Rubio-Rosas
- Benemérita Universidad Autónoma de Puebla, Centro Universitario de Vinculación y Transferencia de Tecnología, Prol. 24 sur S/N CU, San Manuel C. P. 72570, Puebla, Mexico
| | - E Aguila-Almanza
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - H Hernández-Cocoletzi
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico.
| | - M E Ramos-Cassellis
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - M L Luna-Guevara
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - K Rambabu
- Department of Chemical Engineering, Khalifa University, PO Box: 127788, Abu Dhabi, United Arab Emirates
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Heli Siti Halimatul Munawaroh
- Chemistry Program, Department of Chemistry Education, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung 40154, West Java, Indonesia
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia.
| |
Collapse
|
2
|
Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00867-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
3
|
Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
4
|
Bensid A, El Abed N, Houicher A, Regenstein JM, Özogul F. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review. Crit Rev Food Sci Nutr 2020; 62:2985-3001. [DOI: 10.1080/10408398.2020.1862046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Abderrahmane Houicher
- Department of Agriculture, Faculty of Science, Laghouat University, Laghouat, Algeria
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| |
Collapse
|
5
|
Juneja VK, Friedman M, Mohr TB, Silverman M, Mukhopadhyay S. Control of Bacillus cereus
spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13558] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Vijay K. Juneja
- Eastern Regional Research Center, U. S. Department of Agriculture; Agricultural Research Service, 600 East Mermaid Lane; Wyndmoor Pennsylvania 19039
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, U. S. Department of Agriculture; Agricultural Research Service; Albany California 94710
| | - Tim B. Mohr
- USDA-FSIS-Office of Public Health Science/Science Staff, 530 Center Street, NE, Suite 401; Salem Oregon 97301
| | - Meryl Silverman
- USDA-FSIS-Office of Policy and Program Development/Risk, Innovations, and Management Staff; Washington DC
| | - Sudarsan Mukhopadhyay
- Eastern Regional Research Center, U. S. Department of Agriculture; Agricultural Research Service, 600 East Mermaid Lane; Wyndmoor Pennsylvania 19039
| |
Collapse
|
6
|
Alnoman M, Udompijitkul P, Sarker MR. Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium and chicken meat. Food Microbiol 2017; 64:15-22. [DOI: 10.1016/j.fm.2016.11.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Revised: 10/18/2016] [Accepted: 11/26/2016] [Indexed: 12/29/2022]
|
7
|
Talukdar PK, Udompijitkul P, Hossain A, Sarker MR. Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells. Appl Environ Microbiol 2017; 83:e02731-16. [PMID: 27795314 PMCID: PMC5165105 DOI: 10.1128/aem.02731-16] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Clostridium perfringens is an important pathogen to human and animals and causes a wide array of diseases, including histotoxic and gastrointestinal illnesses. C. perfringens spores are crucial in terms of the pathogenicity of this bacterium because they can survive in a dormant state in the environment and return to being live bacteria when they come in contact with nutrients in food or the human body. Although the strategies to inactivate C. perfringens vegetative cells are effective, the inactivation of C. perfringens spores is still a great challenge. A number of studies have been conducted in the past decade or so toward developing efficient inactivation strategies for C. perfringens spores and vegetative cells, which include physical approaches and the use of chemical preservatives and naturally derived antimicrobial agents. In this review, different inactivation strategies applied to control C. perfringens cells and spores are summarized, and the potential limitations and challenges of these strategies are discussed.
Collapse
Affiliation(s)
- Prabhat K Talukdar
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, Oregon, USA
- Department of Microbiology, College of Science, Oregon State University, Corvallis, Oregon, USA
| | - Pathima Udompijitkul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Ashfaque Hossain
- Department of Medical Microbiology and Immunology, Ras Al Khaimah Medical and Health Sciences University, Ras Al Khaimah, United Arab Emirates
| | - Mahfuzur R Sarker
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, Oregon, USA
- Department of Microbiology, College of Science, Oregon State University, Corvallis, Oregon, USA
| |
Collapse
|
8
|
Huang L. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions. J Food Sci 2016; 81:M1754-65. [PMID: 27259065 DOI: 10.1111/1750-3841.13356] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 04/29/2016] [Accepted: 05/03/2016] [Indexed: 11/27/2022]
Abstract
Clostridium perfringens type A is a significant public health threat and its spores may germinate, outgrow, and multiply during cooling of cooked meats. This study applies a new C. perfringens growth model in the USDA Integrated Pathogen Modeling Program-Dynamic Prediction (IPMP Dynamic Prediction) Dynamic Prediction to predict the growth from spores of C. perfringens in cooked uncured meat and poultry products using isothermal, dynamic heating, and cooling data reported in the literature. The residual errors of predictions (observation-prediction) are analyzed, and the root-mean-square error (RMSE) calculated. For isothermal and heating profiles, each data point in growth curves is compared. The mean residual errors (MRE) of predictions range from -0.40 to 0.02 Log colony forming units (CFU)/g, with a RMSE of approximately 0.6 Log CFU/g. For cooling, the end point predictions are conservative in nature, with an MRE of -1.16 Log CFU/g for single-rate cooling and -0.66 Log CFU/g for dual-rate cooling. The RMSE is between 0.6 and 0.7 Log CFU/g. Compared with other models reported in the literature, this model makes more accurate and fail-safe predictions. For cooling, the percentage for accurate and fail-safe predictions is between 97.6% and 100%. Under criterion 1, the percentage of accurate predictions is 47.5% for single-rate cooling and 66.7% for dual-rate cooling, while the fail-dangerous predictions are between 0% and 2.4%. This study demonstrates that IPMP Dynamic Prediction can be used by food processors and regulatory agencies as a tool to predict the growth of C. perfringens in uncured cooked meats and evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules. This study also demonstrates the need for more accurate data collection during cooling.
Collapse
Affiliation(s)
- Lihan Huang
- U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, U.S.A
| |
Collapse
|
9
|
Daryaei H, Balasubramaniam V, Yousef AE, Legan JD, Tay A. Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
10
|
Xiao Y, Wagendorp A, Abee T, Wells-Bennik MHJ. Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C. Int J Food Microbiol 2015; 194:40-5. [PMID: 25461607 DOI: 10.1016/j.ijfoodmicro.2014.11.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 10/31/2014] [Accepted: 11/07/2014] [Indexed: 11/28/2022]
Abstract
In the current study, the outgrowth of spores of 15 different food isolates of Clostridium perfringens was evaluated in vacuum-packed ground beef during storage at 12°C and 25°C. This included enterotoxic strains carrying the gene encoding the CPE enterotoxin on the chromosome (C-cpe), on a plasmid (P-cpe) and cpe-negative strains. The 15 strains were selected from a larger group of strains that were first evaluated for their ability to sporulate in modified Duncan-Strong sporulating medium. Sporulation ability varied greatly between strains but was not associated with a particular cpe genotype. In line with previous studies, the tested C-cpe strains produced spores with significantly higher heat resistance than the cpe-negative and P-cpe strains (both IS1151 and IS1470-like) with the exception of strain VWA009. Following inoculation of vacuum-packed cooked ground beef with spores, the heat-resistant C-cpe strains showed lower outgrowth potential in this model food stored at 12°C than the P-cpe and cpe-negative strains, while no significant differences were observed at 25°C. These results suggest that the latter strains may have a competitive advantage over C-cpe strains at reduced temperatures during storage of foods that support the growth of C. perfringens. While spores of P-cpe strains are readily inactivated by heat processing, post-processing contamination by food handlers who may carry P-cpe strains that have a better growth potential at lower temperatures must be avoided. The varying responses of C. perfringens spores to heat and the differences in outgrowth capacity at different temperatures are factors to be considered in strain selection for challenge tests, and for predictive modelling of C. perfringens.
Collapse
Affiliation(s)
- Yinghua Xiao
- NIZO Food Research, PO Box 20, Ede 6710 BA, The Netherlands; Top Institute Food and Nutrition (TIFN), PO Box 557, Wageningen 6700 AN, The Netherlands; Laboratory of Food Microbiology, Wageningen University and Research Centre, PO Box 17, Wageningen 6700 AA, The Netherlands
| | | | - Tjakko Abee
- Top Institute Food and Nutrition (TIFN), PO Box 557, Wageningen 6700 AN, The Netherlands; Laboratory of Food Microbiology, Wageningen University and Research Centre, PO Box 17, Wageningen 6700 AA, The Netherlands
| | - Marjon H J Wells-Bennik
- NIZO Food Research, PO Box 20, Ede 6710 BA, The Netherlands; Top Institute Food and Nutrition (TIFN), PO Box 557, Wageningen 6700 AN, The Netherlands.
| |
Collapse
|
11
|
Blanco Massani M, Botana A, Eisenberg P, Vignolo G. Development of an active wheat gluten film withLactobacillus curvatusCRL705 bacteriocins and a study of its antimicrobial performance during ageing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:164-71. [DOI: 10.1080/19440049.2013.859398] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
12
|
Mellegård H, From C, Christensen BE, Granum PE. Inhibition of Bacillus cereus spore outgrowth and multiplication by chitosan. Int J Food Microbiol 2011; 149:218-25. [PMID: 21798612 DOI: 10.1016/j.ijfoodmicro.2011.06.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Revised: 06/14/2011] [Accepted: 06/18/2011] [Indexed: 11/29/2022]
Abstract
Bacillus cereus is an endospore-forming bacterium able to cause food-associated illness. Different treatment processes are used in the food industry to reduce the number of spores and thereby the potential of foodborne disease. Chitosan is a polysaccharide with well-documented antibacterial activity towards vegetative cells. The activity against bacterial spores, spore germination and subsequent outgrowth and growth (the latter two events hereafter denoted (out)growth), however, is poorly documented. By using six different chitosans with defined macromolecular properties, we evaluated the effect of chitosan on Bacillus cereus spore germination and (out)growth using optical density assays and a dipicolinic acid release assay. (Out)growth was inhibited by chitosan, but germination was not. The action of chitosan was found to be concentration-dependent and also closely related to weight average molecular weight (M(w)) and fraction of acetylation (F(A)) of the biopolymer. Chitosans of low acetylation (F(A)=0.01 or 0.16) inhibited (out)growth more effectively than higher acetylated chitosans (F(A)=0.48). For the F(A)=0.16 chitosans with medium (56.8kDa) and higher M(w) (98.3kDa), a better (out)growth inhibition was observed compared to low M(w) (10.6kDa) chitosan. The same trend was not evident with chitosans of 0.48 acetylation, where the difference in activity between the low (19.6kDa) and high M(w) (163.0kDa) chitosans was only minor. In a spore test concentration corresponding to 10(2)-10(3)CFU/ml (spore numbers relevant to food), less chitosan was needed to suppress (out)growth compared to higher spore numbers (equivalent to 10(8)CFU/ml), as expected. No major differences in chitosan susceptibility between three different strains of B. cereus were detected. Our results contribute to a better understanding of chitosan activity towards bacterial spore germination and (out)growth.
Collapse
Affiliation(s)
- Hilde Mellegård
- Dept. of Food Safety and Infection Biology, Norwegian School of Veterinary Science, P.O. Box 8146 Dep, NO-0033 Oslo, Norway
| | | | | | | |
Collapse
|
13
|
Jaloustre S, Cornu M, Morelli E, Noël V, Delignette-Muller M. Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products. Food Microbiol 2011; 28:311-20. [DOI: 10.1016/j.fm.2010.04.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2009] [Revised: 03/29/2010] [Accepted: 04/01/2010] [Indexed: 11/29/2022]
|
14
|
Bento RA, Stamford TLM, Stamford TCM, de Andrade SAC, de Souza EL. Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
15
|
Friedman M, Juneja VK. Review of antimicrobial and antioxidative activities of chitosans in food. J Food Prot 2010; 73:1737-61. [PMID: 20828484 DOI: 10.4315/0362-028x-73.9.1737] [Citation(s) in RCA: 126] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Interest in chitosan, a biodegradable, nontoxic, non-antigenic, and biocompatible biopolymer isolated from shellfish, arises from the fact that chitosans are reported to exhibit numerous health-related beneficial effects, including strong antimicrobial and antioxidative activities in foods. The extraordinary interest in the chemistry and application in agriculture, horticulture, environmental science, industry, microbiology, and medicine is attested by about 17,000 citations on this subject in the Scopus database. A special need exists to develop a better understanding of the role of chitosans in ameliorating foodborne illness. To contribute to this effort, this overview surveys and interprets our present knowledge of the chemistry and antimicrobial activities of chitosan in solution, as powders, and in edible films and coating against foodborne pathogens, spoilage bacteria, and pathogenic viruses and fungi in several food categories. These include produce, fruit juices, eggs and dairy, cereal, meat, and seafood products. Also covered are antimicrobial activities of chemically modified and nanochitosans, therapeutic properties, and possible mechanisms of the antimicrobial, antioxidative, and metal chelating effects. Further research is suggested in each of these categories. The widely scattered data on the multifaceted aspects of chitosan microbiology, summarized in the text and in 10 tables and 8 representative figures, suggest that low-molecular-weight chitosans at a pH below 6.0 presents optimal conditions for achieving desirable antimicrobial and antioxidative-preservative effects in liquid and solid foods. We are very hopeful that the described findings will be a valuable record and resource for further progress to improve microbial food safety and food quality.
Collapse
Affiliation(s)
- Mendel Friedman
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
| | | |
Collapse
|
16
|
Chang SS, Lu WYW, Park SH, Kang DH. Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine. Int J Food Microbiol 2010; 141:236-41. [DOI: 10.1016/j.ijfoodmicro.2010.05.021] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2009] [Revised: 05/15/2010] [Accepted: 05/22/2010] [Indexed: 10/19/2022]
|
17
|
Juneja VK, Hwang CA, Friedman M. Thermal Inactivation and Postthermal Treatment Growth during Storage of MultipleâSalmonellaâSerotypes in Ground Beef as Affected by Sodium Lactate and Oregano Oil. J Food Sci 2010; 75:M1-6. [DOI: 10.1111/j.1750-3841.2009.01395.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
18
|
Fernandez-Saiz P, Soler C, Lagaron JM, Ocio MJ. Effects of chitosan films on the growth of Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. in laboratory media and in fish soup. Int J Food Microbiol 2009; 137:287-94. [PMID: 20022649 DOI: 10.1016/j.ijfoodmicro.2009.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2009] [Revised: 11/17/2009] [Accepted: 11/22/2009] [Indexed: 10/20/2022]
Abstract
The objective of this study was to assess the antimicrobial effectiveness of chitosonium acetate films on the growth of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. The samples were tested in both laboratory conditions using Tryptone Soy Broth (TSB) and in a real food system using fish soup. The study was carried out at different temperatures (4, 12, and 37 degrees C) in order to discern the influence of such variables. Moreover, a sensory evaluation of the final product was performed as a parameter of consumer acceptance. The results showed a significant reduction of the bacterial growth, which greatly depended on the bacteria type, the temperature of incubation and the food substrate. Although the effectiveness of chitosan films decreased in the fish soup, neither the sensory properties nor the pH of the soup was affected upon their addition. The application of chitosonium acetate as an internal coating of the packaging material could be a very suitable means to assure safety of liquid food products such as fish soup at the range of temperatures studied.
Collapse
Affiliation(s)
- P Fernandez-Saiz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC, Apartado de correos, 73, 46100 Burjassot, Valencia, Spain
| | | | | | | |
Collapse
|
19
|
Friedman M, Henika P, Levin C, Mandrell R. Recipes for Antimicrobial Wine Marinades against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica. J Food Sci 2007; 72:M207-13. [DOI: 10.1111/j.1750-3841.2007.00418.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
20
|
Juneja VK, Bari ML, Inatsu Y, Kawamoto S, Friedman M. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork. J Food Prot 2007; 70:1429-33. [PMID: 17612073 DOI: 10.4315/0362-028x-70.6.1429] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extracts were mixed into the thawed beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/ wt), along with a heat-activated (75 degrees C for 20 min) three-strain spore cocktail to obtain a final concentration of approximately 3 log spores per g. Samples (5 g) of the ground beef, chicken, and pork were then vacuum packaged and cooked to 71 degrees C for 1 h in a temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h, resulting in significant increases (P < 0.05) in the germination and outgrowth of C. perfringens populations in the ground beef, chicken, and pork control samples without GTL or GTE. Supplementation with 0.5 to 2% levels of GTL did not inhibit C. perfringens growth from spores. In contrast, the addition of 0.5 to 2% levels of GTE to beef, chicken, and pork resulted in a concentration-and time-dependent inhibition of C. perfringens growth from spores. At a 2% level of GTE, a significant (P < 0.05) inhibition of growth occurred at all chill rates for cooked ground beef, chicken, and pork. These results suggest that widely consumed catechins from green tea can reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork.
Collapse
Affiliation(s)
- Vijay K Juneja
- Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | | | | | | | | |
Collapse
|
21
|
No H, Meyers S, Prinyawiwatkul W, Xu Z. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review. J Food Sci 2007; 72:R87-100. [DOI: 10.1111/j.1750-3841.2007.00383.x] [Citation(s) in RCA: 504] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|