1
|
Weller SR, Burnell JE, Aho BM, Obeng B, Ledue EL, Shim JK, Hess ST, Gosse JA. Antimicrobial cetylpyridinium chloride causes functional inhibition of mitochondria as potently as canonical mitotoxicants, nanostructural disruption of mitochondria, and mitochondrial Ca 2+ efflux in living rodent and primary human cells. Food Chem Toxicol 2024; 186:114547. [PMID: 38408634 PMCID: PMC11060648 DOI: 10.1016/j.fct.2024.114547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/08/2023] [Accepted: 02/23/2024] [Indexed: 02/28/2024]
Abstract
People are exposed to high concentrations of antibacterial agent cetylpyridinium chloride (CPC) via food and personal care products, despite little published information regarding CPC effects on eukaryotes. Here, we show that low-micromolar CPC exposure, which does not cause cell death, inhibits mitochondrial ATP production in primary human keratinocytes, mouse NIH-3T3 fibroblasts, and rat RBL-2H3 immune mast cells. ATP inhibition via CPC (EC50 1.7 μM) is nearly as potent as that caused by canonical mitotoxicant CCCP (EC50 1.2 μM). CPC inhibition of oxygen consumption rate (OCR) tracks with that of ATP: OCR is halved due to 1.75 μM CPC in RBL-2H3 cells and 1.25 μM in primary human keratinocytes. Mitochondrial [Ca2+] changes can cause mitochondrial dysfunction. Here we show that CPC causes mitochondrial Ca2+ efflux from mast cells via an ATP-inhibition mechanism. Using super-resolution microscopy (fluorescence photoactivation localization) in live cells, we have discovered that CPC causes mitochondrial nanostructural defects in live cells within 60 min, including the formation of spherical structures with donut-like cross section. This work reveals CPC as a mitotoxicant despite widespread use, highlighting the importance of further research into its toxicological safety.
Collapse
Affiliation(s)
- Sasha R Weller
- Department of Molecular and Biomedical Sciences, 5735 Hitchner, University of Maine, Orono, ME, 04469, USA
| | - John E Burnell
- Department of Molecular and Biomedical Sciences, 5735 Hitchner, University of Maine, Orono, ME, 04469, USA
| | - Brandon M Aho
- Department of Physics and Astronomy, 5709 Bennett Hall, University of Maine, Orono, ME, 04469, USA
| | - Bright Obeng
- Department of Molecular and Biomedical Sciences, 5735 Hitchner, University of Maine, Orono, ME, 04469, USA
| | - Emily L Ledue
- Department of Molecular and Biomedical Sciences, 5735 Hitchner, University of Maine, Orono, ME, 04469, USA
| | - Juyoung K Shim
- Department of Biology, Jewett Hall, University of Maine at Augusta, Augusta, ME, 04330, USA
| | - Samuel T Hess
- Department of Physics and Astronomy, 5709 Bennett Hall, University of Maine, Orono, ME, 04469, USA.
| | - Julie A Gosse
- Department of Molecular and Biomedical Sciences, 5735 Hitchner, University of Maine, Orono, ME, 04469, USA.
| |
Collapse
|
2
|
Xu S, Chen H. Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers. Int J Food Microbiol 2023; 399:110253. [PMID: 37210955 DOI: 10.1016/j.ijfoodmicro.2023.110253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/23/2023]
Abstract
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization.
Collapse
Affiliation(s)
- Shiwei Xu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
| |
Collapse
|
3
|
Gurtler JB, Garner CM. A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce. J Food Prot 2022; 85:1300-1319. [PMID: 35588157 DOI: 10.4315/jfp-22-017] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Accepted: 04/27/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Consumer safety concerns over established fresh produce washing methods and the demand for organic and clean-label food has led to the exploration of novel methods of produce sanitization. Essential oils (EOs), which are extracted from plants, have potential as clean-label sanitizers because they are naturally derived and act as antimicrobials and antioxidants. In this review, the antimicrobial effects of EOs are explored individually and in combination, as emulsions, combined with existing chemical and physical preservation methods, incorporated into films and coatings, and in vapor phase. We examined combinations of EOs with one another, with EO components, with surfactants, and with other preservatives or preservation methods to increase sanitizing efficacy. Components of major EOs were identified, and the chemical mechanisms, potential for antibacterial resistance, and effects on organoleptic properties were examined. Studies have revealed that EOs can be equivalent or better sanitizing agents than chlorine; nevertheless, concentrations must be kept low to avoid adverse sensory effects. For this reason, future studies should address the maximum permissible EO concentrations that do not negatively affect organoleptic properties. This review should be beneficial to food scientists or industry personnel interested in the use of EOs for sanitization and preservation of foods, including fresh produce. HIGHLIGHTS
Collapse
Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA
| | - Christina M Garner
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA
| |
Collapse
|
4
|
Saucedo‐Alderete RO, Eifert JD, Boyer RR, Williams RC, Welbaum GE. Cetylpyridinium chloride direct spray treatments reduce Salmonella on cantaloupe rough surfaces. J Food Saf 2018; 38:e12471. [PMID: 30197459 PMCID: PMC6120480 DOI: 10.1111/jfs.12471] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 01/05/2018] [Accepted: 03/01/2018] [Indexed: 11/27/2022]
Abstract
Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe ("Athena" and "Hale's Best Jumbo" cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (109 CFU/mL) and held at 37°C for 1 or 24 hr. Rind plugs were diluted, shaken, and sonicated, and solutions were enumerated. Texture quality and color were evaluated over 14 days storage at 4°C after 0 and 1% CPC spray applications. A 0.5 or 1.0% (vol/vol) application of CPC after Salmonella reduced the pathogen levels between 2.34 log CFU/mL and 5.16 log CFU/mL in comparison to the control (p < .01). No differences were observed in the firmness and color of 1% CPC treated cantaloupes. Salmonella concentrations on cantaloupes, treated with 1.0% CPC, were lower after 1 hr storage as compared to 24 hr. And, Salmonella on "Athena" surfaces were more susceptible to CPC spray treatments than on "Hale's Best Jumbo." PRACTICAL APPLICATIONS Cetylpyridinium chloride (CPC) is the active ingredient of some antiseptic oral mouth rinses, and has a broad antimicrobial spectrum with a rapid bactericidal effect on gram-positive pathogens. The spray application of CPC solutions to cantaloupe may reduce the level of Salmonella surface contamination during production from irrigation water and manure fertilizers and, during food processing by contaminated equipment and food handlers. Since the surfaces of cantaloupes are highly rough or irregular, bacteria can easily attach to these surfaces and become difficult to remove. Appropriate postharvest washing and sanitizing procedures are needed that can help control Salmonella and other pathogens on melons, especially on cantaloupes with nested surfaces. A direct surface spray application of CPC may be an alternative antimicrobial postharvest treatment to reduce pathogen contamination of cantaloupe melons, while providing an alternative to chlorine-based solutions.
Collapse
Affiliation(s)
| | - Joseph D. Eifert
- Department of Food Science and TechnologyVirginia TechBlacksburgVirginia
| | - Renee R. Boyer
- Department of Food Science and TechnologyVirginia TechBlacksburgVirginia
| | - Robert C. Williams
- Department of Food Science and TechnologyVirginia TechBlacksburgVirginia
| | | |
Collapse
|
5
|
Park JB, Kang JH, Song KB. Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves. Food Sci Biotechnol 2017; 27:47-55. [PMID: 30263723 DOI: 10.1007/s10068-017-0241-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022] Open
Abstract
This study examined the antibacterial activities of two different cinnamon essential oil emulsions against Escherichia coli O157:H7 and Salmonella Typhimurium on basil leaves. Cinnamon oil (0.25%) treatments containing CPC (0.05%) exhibited greater effects on the pathogenic bacteria than cinnamon oil treatment without this emulsifier (p < 0.05). Treatment with cinnamon bark and leaf oil emulsions (CBE and CLE, respectively) reduced the populations of E. coli O157:H7 by 4.10 and 5.10 log CFU/g, and S. Typhimurium by 2.71 and 2.82 log CFU/g, respectively. Scanning electron micrographs showed morphological changes in the two pathogenic bacteria following emulsion treatment. In addition, there was no difference in the color or ascorbic acid content of the basil leaves by the emulsion treatment. These results suggest that CBE or CLE treatment can be an effective way to ensure the microbial safety of minimally processed vegetables and a good alternative to chlorination treatment in the fresh produce industry.
Collapse
Affiliation(s)
- Jun-Beom Park
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| |
Collapse
|
6
|
|
7
|
Phua LK, Neo SY, Khoo GH, Yuk HG. Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
8
|
Palmer CM, Pivarnik LF, Lee CM, Richard NL. Antimicrobial Activity of 1% Cetylpyridinium Chloride AgainstListeriaspp. on Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498851003734898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
9
|
Shirron N, Kisluk G, Zelikovich Y, Eivin I, Shimoni E, Yaron S. A comparative study assaying commonly used sanitizers for antimicrobial activity against indicator bacteria and a Salmonella Typhimurium strain on fresh produce. J Food Prot 2009; 72:2413-7. [PMID: 19903410 DOI: 10.4315/0362-028x-72.11.2413] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
With increased concerns over failures in vegetable and fruit sanitation, evaluating the efficacy of widely approved chemicals is ever more important. The purpose of this study was to determine whether sanitation treatments are equally effective against indicator bacteria and human enteric pathogens on cucumber and parsley. We provide here an experimental overview on the efficacy of common sanitation methods, which are based on peracetic acid-hydrogen peroxide, sodium dichloroisocyanurate, and the quaternary ammonium compound didecyldimethylammonium chloride. The sanitizers were tested for their activity against natural populations of total aerobic microorganisms, enterococci, and coliforms, and against the enteric pathogen Salmonella Typhimurium ATCC 14028 (which was added artificially). Results revealed that compared with washing parsley and cucumbers with water, treatments with all three sanitizers were not effective, resulting in a maximal reduction of only 0.7 log CFU of Salmonella Typhimurium. These sanitizers were also not effective in removal of natural bacteria from parsley (maximal reduction was 0.7 log CFU). Sanitation of cucumber was more successful; peracetic acid showed the most effective result, with a reduction of 2.7 log in aerobic microorganisms compared with cucumbers washed with water. Still, removal of natural bacteria from cucumbers proved more efficient than the removal of Salmonella Typhimurium. This may create a debate about the necessity of the sanitation and its contribution to safety, because sanitation of some contaminated vegetables may result in an increased likelihood of foods that, although they are given good hygienic ratings due to low microbial counts, harbor pathogens.
Collapse
Affiliation(s)
- Natali Shirron
- Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
| | | | | | | | | | | |
Collapse
|
10
|
Samadi N, Abadian N, Bakhtiari D, Fazeli MR, Jamalifar H. Efficacy of detergents and fresh produce disinfectants against microorganisms associated with mixed raw vegetables. J Food Prot 2009; 72:1486-90. [PMID: 19681275 DOI: 10.4315/0362-028x-72.7.1486] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Efficacy of commercial detergent and disinfectants to eliminate microorganisms associated with fresh vegetables eaten raw in Iran, including radish, parsley, basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied. The raw vegetables were subjected to a triple wash treatment of washing in tap water for mud removal, washing in water containing a detergent (dishwashing liquid) or disinfectant individually, and rinsing in tap water. The population of total mesophilic microbes on the surface of untreated vegetables ranged from 10(5) to 10(6) CFU/g. Washing in tap water or treatment with detergent (333 ppm for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms, and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant differences in microbial populations were found on vegetables after decontamination with tap water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the total mesophilic microbial counts by about 2.8 log. The microbial reductions with calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and silver ion (133 ppm for 30 min) were significantly higher than those obtained after rinsing in tap water or after detergent or benzalkonium chloride wash (P < 0.05). Pretreatment with detergent slightly enhanced the efficacy of all decontamination treatments, but results were not significantly different from those obtained after individual application of disinfectants.
Collapse
Affiliation(s)
- Nasrin Samadi
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
| | | | | | | | | |
Collapse
|
11
|
Maziad NA, Abd El-Aal SE, El-Kelesh NA. Equilibrium adsorption isotherm and controlled release of antibiotic drug chloroamphenicol from poly(2-vinyl pyridine/acrylic acid) hydrogels prepared by gamma radiation. J Appl Polym Sci 2009. [DOI: 10.1002/app.28939] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
12
|
Dupard T, Janes ME, Beverly RL, Bell JW. Antimicrobial Effect of Cetylpyridinium Chloride on Listeria monocytogenes V7 Growth on the Surface of Raw and Cooked Retail Shrimp. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00119.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
13
|
Osman M, Janes ME, Story R, Nannapaneni R, Johnson MG. Differential killing activity of cetylpyridinium chloride with or without bacto neutralizing buffer quench against firmly adhered Salmonella gaminara and Shigella sonnei on cut lettuce stored at 4 degrees C. J Food Prot 2006; 69:1286-91. [PMID: 16786847 DOI: 10.4315/0362-028x-69.6.1286] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cetylpyridinium chloride (CPC) activity was quenched with Bacto neutralizing buffer on inoculated cut iceberg lettuce. This protocol permitted comparison of the numbers of Salmonella Gaminara- or Shigella sonnei-inoculated cells on lettuce that survived 1 min of CPC treatment. Cut lettuce was inoculated with about 6 log of Salmonella or 9 log of Shigella and stored in Whirl-Pak bags at 4 degrees C for up to 4 days. Loosely adhered pathogen cells were washed off before CPC treatment. Firmly adhered cells of Salmonella Gaminara or S. sonnei on cut iceberg lettuce survived treatment with CPC even at the 0.4% CPC level if the CPC activity was quenched after 1 min by adding Bacto neutralizing buffer. The results confirm that there is extended killing activity of residual CPC against Salmonella Gaminara or S. sonnei if the residual CPC remaining in contact with the lettuce after the initial 1-min wash is not quenched. The CPC treatment was useful in reducing the numbers of these target pathogens on lettuce.
Collapse
Affiliation(s)
- Moeznimanwaty Osman
- Department of Food Science and Center for Food Safety, IFSE, 2650 North Young Avenue, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | | | | | | | | |
Collapse
|
14
|
Densmore CG, Robison TW, Smith BF, Lewis RE. Controlled release and absorption of cetylpyridinium chloride using polymer hydrogels. J Appl Polym Sci 2006. [DOI: 10.1002/app.23210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
15
|
Singh M, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef. J Food Prot 2005; 68:2349-55. [PMID: 16300072 DOI: 10.4315/0362-028x-68.11.2349] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), individually vacuum packaged, and stored for 42 days at 0 or 4 degrees C. Noninoculated samples were similarly treated, packaged, and stored to determine effects on quality (color and firmness) and on naturally occurring bacterial populations, including aerobic plate counts and lactic acid bacteria. Immediately after CPC treatment, regardless of inoculation level, L. monocytogenes populations were reduced (P = 0.05) by about 2 log CFU/cm2 on sliced surfaces and by about 4 log CFU/cm2 on exterior surfaces. Throughout 42 days of refrigerated storage (at both 0 and 4 degrees C), L. monocytogenes populations on CPC-treated samples remained lower (P = 0.05) than those of nontreated samples for both surface types. After 42 days of storage at both 0 and 4 degrees C, aerobic plate count and lactic acid bacteria populations of treated samples were 1 to 1.5 log CFU/cm2 lower (P = 0.05) than those of nontreated samples for both surface types. CPC treatment resulted in negligible effects (P > 0.05) on the color (L*, a*, and b* values) of exterior and sliced roast beef surfaces during storage. For both sliced and exterior surfaces, CPC-treated samples were generally less firm than nontreated samples. CPC treatment effectively reduced L. monocytogenes populations on roast beef surfaces and resulted in relatively minor impacts on color and texture attributes. CPC treatment, especially when applied to products prior to slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products.
Collapse
Affiliation(s)
- M Singh
- Department of Animal Sciences & Industry and Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | | | | | | | | | | |
Collapse
|
16
|
Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest. J Food Prot 2005; 68:1823-30. [PMID: 16161680 DOI: 10.4315/0362-028x-68.9.1823] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 55 degrees C), spray pressures (20, 25, and 35 psi), and times of exposure (30, 40, and 60 s). No significant differences (P > 0.05) were observed in the reductions achieved by 1% CPC + water wash and those achieved with 1% CPC treatment alone. L. monocytogenes populations were reduced by ca. 1.7 log CFU/g immediately following treatment, with no differences (P > 0.05) observed for different spray temperatures, pressures, or exposure times. The effectiveness of 1% CPC spray treatment (at 25 degrees C, 20 psi, and 30 s of exposure) against L. monocytogenes on vacuum-packaged frankfurters stored at 0 and 4 degrees C for 42 days was then evaluated. Application of a 1% CPC surface spray to frankfurters immediately prior to packaging reduced L. monocytogenes concentrations by 1.4 to 1.7 log CFU/g and further restricted growth of the pathogen during 42 days of refrigerated storage, thereby meeting U.S. Department of Agriculture alternatives 1 and 2 criteria for Listeria control. CPC treatment reduced aerobic plate counts, lactic acid bacteria, yeasts and molds, total coliforms, and Escherichia coli populations on noninoculated frankfurters to below detectable limits. The 1% CPC treatment did not affect the color (L*, a*, and b* values) of frankfurters stored for 42 days at 0 or 4 degrees C (P > 0.05). The effect of 1% CPC treatment on the firmness of frankfurters was also negligible.
Collapse
Affiliation(s)
- M Singh
- Department of Animal Sciences & Industry and the Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | | | | | | | | | | | | |
Collapse
|
17
|
Rodríguez-Morales S, Zhou X, Salari H, Castillo R, Breen PJ, Compadre CM. Liquid chromatography determination of residue levels on apples treated with cetylpyridinium chloride. J Chromatogr A 2005; 1062:285-9. [PMID: 15679166 DOI: 10.1016/j.chroma.2004.11.039] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Cetylpyridinium chloride (CPC) has been found to be effective in reducing microbial contamination in apples. A sensitive and specific HPLC method was developed to determine CPC residues in apples treated with CPC. This method involves ion exchange solid-phase extraction, and the use of stearylpyridinium chloride (SPC) as internal standard. Limit of quantitation, was 0.5 microg/ml of CPC for the apple ethanolic extracts. The observed residues in apple (2.35-4.35 microg/g of apple) were lower than those previously reported for chicken and beef. The method is specific, sensitive, reproducible and accurate.
Collapse
Affiliation(s)
- Sergio Rodríguez-Morales
- Department of Pharmaceutical Sciences, University of Arkansas for Medical Sciences, 4301 West Markham, Slot 522-3, Little Rock, AR 72205, USA
| | | | | | | | | | | |
Collapse
|
18
|
Bowersock TL. Evolving importance of biologics and novel delivery systems in the face of microbial resistance. AAPS PHARMSCI 2003; 4:E33. [PMID: 12646005 PMCID: PMC2751322 DOI: 10.1208/ps040433] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Methods to control infectious diseases in livestock are growing in importance. As the size of the average farm increases - for poultry, dairy and beef cattle, swine, and fish - the risk of rapid spread of infectious diseases increases as well. This increases the need for alternative methods of control of infectious agents. Improvements in specific immunogens, adjuvants, and delivery systems are needed to meet the demand for vaccines to ensure a healthy and safe meat supply. This article explores the challenges, trends, and recent advances in the control of infectious diseases through the use of biologics.
Collapse
Affiliation(s)
- Terry L Bowersock
- Pharmacia Animal Health, 7923-190-353, 7000 Portage Road, Kalamazoo, MI 49001-0199, USA.
| |
Collapse
|
19
|
Yang H, Cheng Y, Swem B, Li Y. Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08279.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Yang H, Swem B, Li Y. The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08280.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|