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Ahmad NH, Huang L, Hwang CA. Growth and no-growth boundary of Clostridium perfringens in cooked cured meats - A logistic analysis and development of critical control surfaces using a solid growth medium. Food Res Int 2024; 191:114701. [PMID: 39059953 DOI: 10.1016/j.foodres.2024.114701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 06/19/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
This study was conducted to evaluate the effect of sodium nitrite (NaNO2, 100-200 ppm), sodium erythorbate (SE, 0-547 ppm), sodium tripolyphosphate (STPP, 0-0.5 %), and sodium chloride (NaCl, 2-3 %) on growth of C. perfringens using a solid growth medium and to develop a growth/no-growth boundary (critical control surface, or CCS) to prevent its growth in cooked cured meat under the optimal temperature condition. Melted Shahidi Ferguson Perfringens (SFP) agar, inoculated with a 3-strain spore cocktail and mixed with NaNO2, SE, STPP, and NaCl according to a Box-Behnken response surface experimental design, was dispersed in 96-well microplates and incubated anaerobically in an incubator programmed to remain at 4 °C for 24 h, heat to 80 °C in 1.75 h, quickly (0.5 h) cool to 46 °C (optimum temperature), and then maintain at 46 °C overnight. The plates were examined optically and visually for colony formation. Any well free of growth was designated as no-growth. Logistic regression was used to analyze the growth probability (P) as affected by NaNO2, SE, STPP, and NaCl and define a CSS as meeting the criterion of P < 1/96. The results showed that STPP and the interactions of SE with NaNO2 and NaCl could reduce the growth probability of C. perfringens in SFP agar. The validation of CCS with ground beef showed an accuracy of 96.3 % for no growth of C. perfringens in the inoculated samples. The results of this study proved that cured meat can be formulated with proper combinations of NaNO2, SE, STPP, and NaCl to prevent the growth of C. perfringens even under the optimum temperature condition, thus preventing food poisoning caused by the growth of this microorganism.
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Affiliation(s)
- Nurul Hawa Ahmad
- Oak Ridge Institute for Science and Education (ORISE) Postdoctoral Fellow, Faculty of Food Science & Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Lihan Huang
- Microbial and Chemical Food Safety Research Unit, Eastern Regional Research Center, USDA Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Cheng-An Hwang
- Microbial and Chemical Food Safety Research Unit, Eastern Regional Research Center, USDA Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
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Kang H, Wang Q, Yu H, Guo Q, Weber LI, Wu W, Lepp D, Cui SW, Diarra MS, Liu H, Shao S, Gong J. Validating the use of a newly developed cinnamaldehyde product in commercial broiler production. Poult Sci 2024; 103:103625. [PMID: 38507831 PMCID: PMC10966097 DOI: 10.1016/j.psj.2024.103625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/23/2024] [Accepted: 03/02/2024] [Indexed: 03/22/2024] Open
Abstract
Essential oils (EOs) have been considered as an alternative to antibiotics for animal production. In the current study, 4 trials were conducted on a commercial broiler farm to investigate the effects of dietary supplementation of an encapsulated cinnamon EO product (NE-OFF) on the bird growth performance, gut health, and gene expression in the ileum, spleen, and liver relating to the host response to heat and other stresses, including potential NE challenge. In each trial, approximately 30,000 Cobb or Ross broilers were randomly allocated to 4 treatments: a raised without antibiotics (RWA) commercial diet as positive control, an adjusted RWA commercial diet as negative control, and the negative control diet supplemented with 2 different dosages of NE-OFF, which was added during feed pelleting. Although the final average body weight did not differ significantly among treatment groups, birds fed NE-OFF had an increased ratio of villus height and crypt depth in the jejunum, and reduced fecal oocyst counts. Trial 2 was conducted in the summer and had a necrotic enteritis (NE) outbreak. The supplementation of NE-OFF reduced the NE incidence and bird mortality. The samples from Trial 2 were hence selected for the analyses of Clostridium perfringens and NetB toxin gene abundance in the ileum, and host responses. The C. perfringens population appeared to be positively correlated with the NetB gene abundance. The gene expression analysis suggested that NE-OFF supplementation improved nutrient absorption and transportation as well as antioxidant activities to help the birds against stress. These on-farm trial results support the hypothesis that the use of NE-OFF as a feed additive can improve bird gut health and performance in commercial broiler production, especially for preventing NE outbreaks when birds are under stress.
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Affiliation(s)
- Heng Kang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Hai Yu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Qian Guo
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - LIoyd Weber
- LEL Farms Ltd., Guelph, Ontario, N1L 1G3 Canada
| | - Wendy Wu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Dion Lepp
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Moussa S Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Huaizhi Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Suqin Shao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada
| | - Joshua Gong
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9 Canada.
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Sakai T, Sakamoto JJ, Asada R, Furuta M, Tsuchido T. Different patterns of germination inhibition by carvacrol and thymol in Bacillus subtilis spores. JOURNAL OF MICROORGANISM CONTROL 2023; 28:3-13. [PMID: 37277956 DOI: 10.4265/jmc.28.1_3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study aimed to clarify how the phenolic monoterpene carvacrol and its structural isomer thymol both as essential oil components (EOCs) inhibit the germination of Bacillus subtilis spore. Germination was evaluated by the OD600 reduction rate in a growth medium and phosphate buffer containing either l-alanine (l-Ala) system or l-asparagine, d-glucose, d-fructose plus KCl (AGFK) system. The germination of the wild-type spores in the Trypticase Soy broth (TSB) was found to be greatly inhibited by thymol than by carvacrol. Such a difference in the germination inhibition was confirmed by the dipicolinic acid (DPA) release from germinating spores in the AGFK buffer system, but not in the l-Ala system. Similar to the wild-type spores, no difference in the inhibitory activity between the EOCs was also indicated with the gerB, gerK-deletion mutant spores in the l-Ala buffer system and the above substantial difference was also done with the gerA-deleted mutant spores in the AGFK. Fructose was found to release spores from the EOC inhibition and inversely even stimulated. Increased concentrations of glucose and fructose partially suppressed the germination inhibition by carvacrol. The results obtained should contribute to the elucidation of the control effects of these EOCs on bacterial spores in foods.
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Affiliation(s)
- Toshio Sakai
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
| | - Jin J Sakamoto
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Faculty of Chemistry, Materials, and Bioengineering, Kansai University
| | - Ryoko Asada
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Radiation Research Center, Organization for Research Promotion, Osaka Prefecture University
| | - Masakazu Furuta
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Radiation Research Center, Organization for Research Promotion, Osaka Prefecture University
| | - Tetsuaki Tsuchido
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
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Zhang H, Ding X, Bai S, Zeng Q, Zhang K, Mao X, Chu L, Hou D, Xuan Y, Wang J. Alleviating effect of dietary supplementation of benzoic acid, Enterococcus faecium and essential oil complex on coccidia and Clostridium perfringens challenge in laying hens. Poult Sci 2022; 101:101720. [PMID: 35231770 PMCID: PMC8886132 DOI: 10.1016/j.psj.2022.101720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/26/2022] Open
Abstract
The purpose of this experiment is to explore the effects of dietary supplementation of benzoic acid, Enterococcus faecium, and essential oil complex (BEC) on coccidia and Clostridium perfringens challenge in laying hens. A total of 80 Lohmann gray laying hens (35 wk old) were allocated to 4 treatments in a 2 × 2 factorial arrangement with the main effects of Clostridium perfringens type A (CP) and coccidia challenge (with or without challenge) and 2 BEC levels (0 and 1,000 mg/kg). The total experimental period was 6 wk. The results showed that: the challenge group significantly decreased the laying rate and average daily feed intake (ADFI) of laying hens (PChallenge < 0.01). The BEC + challenge group significantly increased the laying rate and decreased the feed conversion ratio (FCR) of laying hens (PBEC < 0.05). The challenge significantly decreased the thickness, strength, and relative weight of eggshell (PChallenge < 0.05). The BCE + challenge group significantly increased the relative weight and strength of the eggshell (PBEC < 0.05). The challenge significantly increased the crypt depth of the duodenum, jejunum and ileum, and decreased the villus-to-crypt ratio (V/C) (PChallenge < 0.01). The BEC + challenge group decreased the crypt depth of the duodenum and jejunum, and increased the V/C of the duodenum (PBEC < 0.01). The pathological scores of duodenum and jejunum of the challenge group were significantly higher than other groups (PChallenge < 0.01), while the BEC + challenge group had lower pathological scores of jejunum (PBEC < 0.01). The challenge significantly decreased the mRNA expression of Occludin, Mucin-2, Zonula occluden-1 (ZO-1) (Pchallenge < 0.05); whereas the BEC group significantly increased the expression of Occludin, Mucin-2, and Claudin-1 mRNA (PBEC < 0.05). The challenge significantly increased the level of interleukin 1β (IL-1β) in the jejunum (PChallenge < 0.05). Taken together, adding BEC to the diet can improved production performance and egg quality of layers, by protecting intestinal health against Clostridium perfringens type A (CP) and coccidia challenge.
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Smith CJ, Olszewska MA, Diez-Gonzalez F. Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken. Int J Food Microbiol 2021; 347:109193. [PMID: 33836443 DOI: 10.1016/j.ijfoodmicro.2021.109193] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 03/09/2021] [Accepted: 03/24/2021] [Indexed: 12/27/2022]
Abstract
Current consumer preferences for both clean label food ingredients and convenience-based foods has provided a unique opportunity to explore the application of novel natural food preservatives in sous vide products. The anaerobic environment and relatively low thermal processing of the sous vide process creates a favorable environment for the survival, germination, and outgrowth of spore-forming bacterium Clostridium perfringens. The aim of this study was to identify effective novel natural ingredient formulations against C. perfringens and apply them within a vacuum-sealed sous vide chicken model exposed to abusive storage and chilling conditions. Among six commercial vinegar-based formulations, liquid vinegar with citrus extract (CE; 1.0%) and with lemon juice concentrate (LJC; 1.5%) were identified as the most effective at inhibiting three individual C. perfringens strains. Both reduced viable cell counts by 5 log CFU/mL (P < 0.05), whereas reductions in spore counts ranged from 2 to 4 log CFU/mL depending on formulation and concentration used. Once incorporated to chicken meat 1.0% CE and 1.5% LJC before sous-vide cooking, completely inhibited the growth of mixed C. perfringens strains (P < 0.05) during storage for 16 days at 12 and 16 °C. Exponential cooling from 54 to 4 °C was performed for 18 h to imitate abusive storage conditions. CE and LJC at 3.0% inhibited growth and reduced counts by 3.4 and 2.9 log CFU/g compared to respective controls. Treatments CE and LJC could be implemented within the formulation of a sous vide chicken product to provide an effective protection against C. perfringens meeting clean label expectations.
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Affiliation(s)
- Clayton J Smith
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Magdalena A Olszewska
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA; Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
| | - Francisco Diez-Gonzalez
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
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Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media. Food Microbiol 2020; 96:103711. [PMID: 33494892 DOI: 10.1016/j.fm.2020.103711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 11/26/2020] [Accepted: 12/01/2020] [Indexed: 11/22/2022]
Abstract
Detection and isolation of Shiga toxin-producing Escherichia coli (STEC) from manufacturing beef is challenging and it may be affected by microbial changes during enrichment. This study was designed to understand population changes during enrichment of beef from an integrated (Samples A and B) and a fragmented (Samples C and D) abattoir. The samples were enriched in buffered peptone water (BPW), Assurance GDS MPX top 7 STEC mEHEC®, BAX® E. coli O157:H7 MP and PDX-STEC media then were processed for 16 S rRNA sequencing. Escherichia dominated Sample B enrichment broths regardless of the media used (71.6-97.9%) but only in mEHEC broth (79.6%) of Sample A. Escherichia was dominant in Sample C in mEHEC (95.2%) and PDX-STEC (99.2%) broths but less in BPW (58.5%) and MP (64.9%) broths. In Sample D, Clostridium dominated in mEHEC (65.5%), MP (80.2%) and PDX-STEC (90.6%) broths. O157 STEC was isolated from Sample C only. The study suggested that MP may not be as effective as mEHEC and PDX-STEC and that Clostridium could interfere with enrichment of Escherichia. Understanding the ecological changes during enrichment provides meaningful insight to optimising the enrichment protocol for STEC and subsequently enhance the efficiency of STEC detection.
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7
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Shen C, Christensen L, Bak S, Christensen N, Kragh K. Immunomodulatory effects of thymol and cinnamaldehyde in chicken cell lines. JOURNAL OF APPLIED ANIMAL NUTRITION 2020. [DOI: 10.3920/jaan2020.0001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Thymol and cinnamaldehyde are phytogenic feed additives that have been developed to improve gut health, immunity and growth performance in poultry and swine. This study evaluated the immune modulating effects of a thymol and cinnamaldehyde blend (TCB) in the intestinal system of poultry in vitro, using two chicken cell lines, LMH (liver cell line) which has been used to mimic epithelial cell responses, and HD-11 (monocyte/macrophage-like). Cells with high viability (>95%) from established cell lines were cultured in the presence of TCB at concentrations ranging from 1 ng/ml to 100 ng/ml. The viability, transepithelial electrical resistance (TEER) and phagocytic capacity of co-cultured LMH cells, with or without stimulation with lipopolysaccharide (LPS), was subsequently evaluated. The expression of cytokines, chemokines and pattern recognition receptors by HD-11 monocytes/macrophages was measured by RT-PCR and by proteomic analysis. TCB was well tolerated by both cell lines (cell viability >90% after co-culture with TCB at 100 ng/ml for 48 h with or without LPS). Epithelial integrity of LMH cells (as assessed by TEER) was increased by TCB (10 ng/ml) after 4 h incubation, versus untreated controls, and phagocytic capacity of HD-11 cells was increased, in a dose-dependent manner (P<0.05). In HD-11 cells, TCB (10 ng/ml) downregulated the relative expression of pro-inflammatory cytokines interleukin (IL)-1β, IL-6, IL-8 and the transcription factor cyclooxygenase-2 and upregulated expression of anti-inflammatory IL-10, versus untreated controls (P<0.05). In summary, under the tested conditions, TCB enhanced the epithelial barrier integrity of poultry hepatocytes, increased phagocytic activity and production of anti-inflammatory cytokines by monocytes and macrophages. These results indicated how supplementing TCB in poultry diets can increase bird performance, by increasing in vivo cell membrane integrity (especially important in the gut) and assisting in immune responses, which can liberate energy for growth.
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Affiliation(s)
- C. Shen
- Gut Immunology Lab, Technology & Innovation, DuPont Nutrition & Biosciences, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark
| | - L.G. Christensen
- Gut Immunology Lab, Technology & Innovation, DuPont Nutrition & Biosciences, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark
| | - S.Y. Bak
- Advanced Analysis, Technology & Innovation, DuPont Nutrition & Biosciences, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark
| | - N. Christensen
- Technology & Innovation, DuPont Nutrition & Biosciences, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark
| | - K. Kragh
- Gut Immunology Lab, Technology & Innovation, DuPont Nutrition & Biosciences, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark
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Cho TJ, Park SM, Yu H, Seo GH, Kim HW, Kim SA, Rhee MS. Recent Advances in the Application of Antibacterial Complexes Using Essential Oils. Molecules 2020; 25:molecules25071752. [PMID: 32290228 PMCID: PMC7181228 DOI: 10.3390/molecules25071752] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 11/16/2022] Open
Abstract
Although antibacterial spectrum of essential oils (EOs) has been analyzed along with consumers’ needs on natural biocides, singular treatments generally require high concentration of EOs and long-term exposures to eliminate target bacteria. To overcome these limitations, antibacterial complex has been developed and this review analyzed previous reports regarding the combined antibacterial effects of EOs. Since unexpectable combined effects (synergism or antagonism) can be derived from the treatment of antibacterial complex, synergistic and antagonistic combinations have been identified to improve the treatment efficiency and to avoid the overestimation of bactericidal efficacy, respectively. Although antibacterial mechanism of EOs is not yet clearly revealed, mode of action regarding synergistic effects especially for the elimination of pathogens by using low quantity of EOs with short-term exposure was reported. Whereas comprehensive analysis on previous literatures for EO-based disinfectant products implies that the composition of constituents in antibacterial complexes is variable and thus analyzing the impact of constituting substances (e.g., surfactant, emulsifier) on antibacterial effects is further needed. This review provides practical information regarding advances in the EO-based combined treatment technologies and highlights the importance of following researches on the interaction of constituents in antibacterial complex to clarify the mechanisms of antibacterial synergism and/or antagonism.
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Affiliation(s)
- Tae Jin Cho
- Department of Food and Biotechnology, College of Science and Technology, Korea University, 2511, Sejong-ro, Sejong 30019, Korea;
| | - Sun Min Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hary Yu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Go Hun Seo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hye Won Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Sun Ae Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea;
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
- Correspondence: ; Tel.: +82-2-3290-3058
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Inhibition of germination and outgrowth of Clostridium perfringens spores by buffered calcium, potassium and sodium citrates in cured and non-cured injected pork during cooling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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The inhibitory effects of essential oil constituents against germination, outgrowth and vegetative growth of spores of Clostridium perfringens type A in laboratory medium and chicken meat. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Friedman M. Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10406-10423. [PMID: 29155570 DOI: 10.1021/acs.jafc.7b04344] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods. Solid foods include various fruits (bayberries, blueberries, raspberries, and strawberries), vegetables (carrots, celery, lettuce, spinach, cucumbers, and tomatoes), meats (beef, ham, pork, and frankfurters), poultry (chickens and turkeys), seafood (oysters and shrimp), bread, cheese, eggs, infant formula, and peanut paste. The described findings are not only of fundamental interest but also have practical implications for food safety, nutrition, and animal and human health. The collated information and suggested research needs will hopefully facilitate and guide further studies needed to optimize the use of cinnamaldehyde alone and in combination with other natural antimicrobials and medicinal antibiotics to help prevent and treat food animal and human diseases.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , Albany, California 94710, United States
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12
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Liu X, Diarra MS, Zhang Y, Wang Q, Yu H, Nie SP, Xie MY, Gong J. Effect of encapsulated carvacrol on the incidence of necrotic enteritis in broiler chickens. Avian Pathol 2017; 45:357-64. [PMID: 27245304 DOI: 10.1080/03079457.2016.1138281] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
There is an urgent need to control necrotic enteritis (NE) caused by Clostridium perfringens in chickens when antibiotics are withdrawn from feed. Carvacrol has strong antimicrobial activity and its delivery to the animal intestine can be significantly enhanced after encapsulation. The present study has investigated the potential of encapsulated carvacrol in controlling NE. In general, micro-encapsulation of carvacrol in an alginate-whey protein matrix showed no adverse effect on its antimicrobial activity towards C. perfringens in either Brain Heart Infusion (BHI) broth or a simulated gastrointestinal model. The minimum inhibitory concentrations of both encapsulated and un-encapsulated carvacrol were approximately 200 μl/l against C. perfringens in BHI. In a broiler infection model with C. perfringens, the diets supplemented with encapsulated carvacrol at the dose of either 250 or 650 μg/g significantly reduced NE in the chicken intestine, which was close to the degree of lesions observed in bacitracin/salinomycin treated birds. Supplementation with either bacitracin/salinomycin or encapsulated carvacrol showed no significant impact on intestinal burden of Lactobacillus. However, the treatment with bacitracin/salinomycin or the low dose of encapsulated carvacrol reduced the level of C. perfringens in the ileum of birds at 35 days of age. These results suggest that our encapsulated carvacrol can be used to combat NE disease in chickens.
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Affiliation(s)
- Xiaozhen Liu
- a State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , People's Republic of China.,b Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , ON , Canada
| | - Moussa S Diarra
- b Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , ON , Canada
| | - Yonggang Zhang
- b Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , ON , Canada
| | - Qi Wang
- b Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , ON , Canada
| | - Hai Yu
- b Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , ON , Canada
| | - Shao-Ping Nie
- a State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , People's Republic of China
| | - Ming-Yong Xie
- a State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , People's Republic of China
| | - Joshua Gong
- b Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , ON , Canada
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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
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14
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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.
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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
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15
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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.
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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
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16
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Effects of dietary essential oil and enzyme supplementation on growth performance and gut health of broilers challenged by Clostridium perfringens. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.06.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Mohr TB, Juneja VK, Thippareddi HH, Schaffner DW, Bronstein PA, Silverman M, Cook LV. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products. J Food Prot 2015; 78:1512-26. [PMID: 26219365 DOI: 10.4315/0362-028x.jfp-15-015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Heat-resistant spores of Clostridium perfringens may germinate and multiply in cooked meat and poultry products when the rate and extent of cooling does not occur in a timely manner. Therefore, six cooling models (PMP 7.0 broth model; PMIP uncured beef, chicken, and pork models; Smith-Schaffner version 3; and UK IFR ComBase Perfringens Predictor) were evaluated for relative performance in predicting growth of C. perfringens under dynamic temperature conditions encountered during cooling of cooked, uncured meat and poultry products. The predicted growth responses from the models were extensively compared with those observed in food. Data from 188 time-temperature cooling profiles (176 for single-rate exponential cooling and 12 for dual-rate exponential cooling) were collected from 17 independent sources (16 peer-reviewed publications and one report) for model evaluation. Data were obtained for a variety of cooked products, including meat and poultry slurries, ground meat and poultry products with and without added ingredients (e.g., potato starch, sodium triphosphate, and potassium tetrapyrophosphate), and processed products such as ham and roast beef. Performance of the models was evaluated using three sets of criteria, and accuracy was defined within a 1- to 2-log range. The percentages of accurate, fail-safe, or fail-dangerous predictions for each cooling model differed depending on which criterion was used to evaluate the data set. Nevertheless, the combined percentages of accurate and fail-safe predictions based on the three performance criteria were 34.66 to 42.61% for the PMP 7.0 beef broth model, 100% for the PMIP cooling models for uncured beef, uncured pork and uncured chicken, 80.11 to 93.18% for the Smith-Schaffner cooling model, and 74.43 to 85.23% for the UK IFR ComBase Perfringens Predictor model during single-rate exponential chilling. Except for the PMP 7.0 broth model, the other five cooling models (PMIP, Smith-Schaffner, and UK IFR ComBase) are useful and reliable tools that food processors and regulatory agencies can use to evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules.
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Affiliation(s)
- T B Mohr
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, 530 Center Street N.E., Suite 401, Salem, Oregon 97301, USA.
| | - V K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - H H Thippareddi
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, USA
| | - D W Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey 08901, USA
| | - P A Bronstein
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, Patriots Plaza III, Suite 9-225B, Washington, D.C. 20250, USA
| | - M Silverman
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Policy and Program Development, Risk, Innovations, and Management Division, Patriots Plaza III, Suite 8-124A, Washington, D.C. 20250, USA
| | - L V Cook
- SafetyTaste Solutions LLC, Burke, Virginia 22015, USA
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18
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Zhang Q, Mukhopadhyay S, Hwang C, Xu X, Juneja V. Modeling the Survival of S
almonella
on Slice Cooked Ham as a Function of Apple Skin Polyphenols, Acetic Acid, Oregano Essential Oil and Carvacrol. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12486] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qiuqin Zhang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - S. Mukhopadhyay
- USDA Agricultural Research Service; Eastern Regional Research Center; 600 East Mermaid Lane Wyndmoor PA 19038
| | - C.A. Hwang
- USDA Agricultural Research Service; Eastern Regional Research Center; 600 East Mermaid Lane Wyndmoor PA 19038
| | - Xinglian Xu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
| | - V.K. Juneja
- USDA Agricultural Research Service; Eastern Regional Research Center; 600 East Mermaid Lane Wyndmoor PA 19038
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19
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Friedman M, Henika PR, Levin CE. Antimicrobial activities of red wine-based formulations containing plant extracts against Escherichia coli O157:H7 and Salmonella enterica serovar Hadar. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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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.
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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.
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21
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Alnoman M, Udompijitkul P, Paredes-Sabja D, Sarker MR. The inhibitory effects of sorbate and benzoate against Clostridium perfringens type A isolates. Food Microbiol 2014; 48:89-98. [PMID: 25790996 DOI: 10.1016/j.fm.2014.12.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 12/02/2014] [Accepted: 12/03/2014] [Indexed: 11/30/2022]
Abstract
This study evaluated the inhibitory effects of sorbate and benzoate against Clostridium perfringens type A food poisoning (FP) and non-food-borne (NFB) disease isolates. No significant inhibition of germination of spores of both FP and NFB isolates was observed in rich medium (pH 7.0) supplemented with permissive level of sodium sorbate (0.3% ≈ 0.13 mM undissociated sorbic acid) or sodium benzoate (0.1% ≈ 0.01 mM undissociated benzoic acid) used in foods. However, these levels of sorbate and benzoate effectively arrested outgrowth of germinated C. perfringens spores in rich medium. Lowering the pH of the medium increases the inhibitory effects of sorbate and benzoate against germination of spores of NFB isolates, and outgrowth of spores of both FP and NFB isolates. Furthermore, sorbate and benzoate inhibited vegetative growth of C. perfringens isolates. However, the permissible levels of these organic salts could not control the growth of C. perfringens spores in chicken meat stored under extremely abusive conditions. In summary, although sorbate and benzoate showed inhibitory activities against C. perfringens in the rich medium, no such effect was observed in cooked chicken meat. Therefore, caution should be taken when applying these organic salts into meat products to reduce or eliminate C. perfringens spores.
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Affiliation(s)
- Maryam Alnoman
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR, 97331, USA
| | - Pathima Udompijitkul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Daniel Paredes-Sabja
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR, 97331, USA; Laboratorio de Mecanismos de Patogénesis Bacteriana, Departamento de Ciencias Biológicas, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile
| | - Mahfuzur R Sarker
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR, 97331, USA; Department of Microbiology, College of Science, Oregon State University, Corvallis, OR, 97331, USA.
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22
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Luu-Thi H, Corthouts J, Passaris I, Grauwet T, Aertsen A, Hendrickx M, Michiels CW. Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores. Int J Food Microbiol 2014; 197:45-52. [PMID: 25560915 DOI: 10.1016/j.ijfoodmicro.2014.12.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 10/20/2014] [Accepted: 12/14/2014] [Indexed: 12/30/2022]
Abstract
The inactivation of bacterial spores generally proceeds faster and at lower temperatures when heat treatments are conducted under high pressure, and high pressure high temperature (HPHT) processing is, therefore, receiving an increased interest from food processors. However, the mechanisms of spore inactivation by HPHT treatment are poorly understood, particularly at moderately elevated temperature. In the current work, we studied inactivation of the spores of Bacillus cereus F4430/73 by HPHT treatment for 5 min at 600MPa in the temperature range of 50-100°C, using temperature increments of 5°C. Additionally, we investigated the effect of the natural antimicrobial carvacrol on spore germination and inactivation under these conditions. Spore inactivation by HPHT was less than about 1 log unit at 50 to 70°C, but gradually increased at higher temperatures up to about 5 log units at 100°C. DPA release and loss of spore refractility in the spore population were higher at moderate (≤65°C) than at high (≥70°C) treatment temperatures, and we propose that moderate conditions induced the normal physiological pathway of spore germination resulting in fully hydrated spores, while at higher temperatures this pathway was suppressed and replaced by another mechanism of pressure-induced dipicolinic acid (DPA) release that results only in partial spore rehydration, probably because spore cortex hydrolysis is inhibited. Carvacrol strongly suppressed DPA release and spore rehydration during HPHT treatment at ≤65°C and also partly inhibited DPA release at ≥65°C. Concomitantly, HPHT spore inactivation was reduced by carvacrol at 65-90°C but unaffected at 95-100°C.
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Affiliation(s)
- Hue Luu-Thi
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Jorinde Corthouts
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Ioannis Passaris
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Abram Aertsen
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Chris W Michiels
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
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23
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Holland RD, Wilkes JG, Cooper WM, Alusta P, Williams A, Pearce B, Beaudoin M, Buzatu D. Thymol treatment of bacteria prior to matrix-assisted laser desorption/ionization time-of-flight mass spectrometric analysis aids in identifying certain bacteria at the subspecies level. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2014; 28:2617-2626. [PMID: 25366408 DOI: 10.1002/rcm.7060] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 08/13/2014] [Accepted: 09/17/2014] [Indexed: 06/04/2023]
Abstract
RATIONALE The identification of bacteria based on mass spectra produced by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) has become routine since its introduction in 1996. The major drawback is that bacterial patterns produced by MALDI are dependent on sample preparation prior to analysis. This results in poor reproducibility in identifying bacterial types and between laboratories. The need for a more broadly applicable and useful sample handling procedure is warranted. METHODS Thymol was added to the suspension solvent of bacteria prior to MALDI analysis. The suspension solvent consisted of ethanol, water and TFA. The bacterium was added to the thymol suspension solvent and heated. An aliquot of the bacterial suspension was mixed directly with the matrix solution at a 9:1 ratio, matrix/bacteria solution, respectively. The mixture was then placed on the MALDI plate and allowed to air dry before MALDI analysis. RESULTS The thymol method improved the quality of spectra and number of peaks when compared to other sample preparation procedures studied. The bacterium-identifying biomarkers assigned to four strains of E. coli were statistically 95% reproducible analyzed on three separate days. The thymol method successfully differentiated between the four E. coli strains. In addition, the thymol procedure could identify nine out of ten S. enterica serovars over a 3-day period and nine S. Typhimurium strains from the other ten serovars 90% of the time over the same period. CONCLUSIONS The thymol method can identify certain bacteria at the sub-species level and yield reproducible results over time. It improves the quality of spectra by increasing the number of peaks when compared to the other sample preparation methods assessed in this study. Published in 2014. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Ricky D Holland
- Division of Systems Biology/Innovative Safety and Technologies Branch, USFDA/National Center for Toxicological Research, 3900 NCTR Road, Jefferson, AR, 72079, USA
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Xue J, Zhong Q. Blending lecithin and gelatin improves the formation of thymol nanodispersions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2956-2962. [PMID: 24627984 DOI: 10.1021/jf405828s] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Delivery systems of lipophilic antimicrobials such as thymol prepared with generally recognized-as-safe ingredients are needed to enhance the microbiological safety of low-acid (pH > 4.6) foods. Nanodispersions with particle diameters below 100 nm are particularly demanded because of the low turbidity and physical stability. In this study, thymol dispersions were prepared by gelatin and soy lecithin on an individual basis or in combination. Dispersions prepared with the lecithin-gelatin blend were translucent and stable at pH 5.0-8.0, contrasting with turbid and unstable dispersions when the emulsifiers were used individually. The synergistic surface activity of gelatin and lecithin was due to complex formation that effectively prevented particle size change due to coalescence and Ostwald ripening. Electrostatic interactions were observed to be the colloidal force responsible for preventing particle aggregation. The studied generally recognized-as-safe nanodispersions have great potential to deliver lipophilic antimicrobials such as thymol in low-acid foods to enhance food safety.
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Affiliation(s)
- Jia Xue
- Department of Food Science and Technology, University of Tennessee , Knoxville, Tennessee 37996, United States
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25
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Chen CH, Ravishankar S, Marchello J, Friedman M. Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity. J Food Prot 2013; 76:1264-9. [PMID: 23834804 DOI: 10.4315/0362-028x.jfp-12-493] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella enterica is a predominant foodborne pathogen that causes diarrheal illness worldwide. A potential method of inhibiting pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. The objectives of this study were to investigate the influence of heat (70°C for 5 min) and subsequent cold storage (4°C up to 7 days) on the effectiveness of oregano and cinnamon essential oils and powdered olive and apple extracts against Salmonella enterica serovar Typhimurium DT104 in ground pork and to evaluate the activity of the most effective antimicrobials (cinnamon oil and olive extract) at higher concentrations in heated ground pork. The surviving Salmonella populations in two groups (heated and unheated) of antimicrobial-treated pork were compared. Higher concentrations of the most effective compounds were then tested (cinnamon oil at 0.5 to 1.0% and olive extract at 3, 4, and 5%) against Salmonella Typhimurium in heated ground pork. Samples were stored at 4°C and taken on days 0, 3, 5, and 7 for enumeration of survivors. The heating process did not affect the activity of antimicrobials. Significant 1.3- and 3-log reductions were observed with 1.0% cinnamon oil and 5% olive extract, respectively, on day 7. The minimum concentration required to achieve . 1-log reduction in Salmonella population was 0.8% cinnamon oil or 4% olive extract. The results demonstrate the effectiveness of these antimicrobials against multidrug-resistant Salmonella Typhimurium in ground pork and their stability during heating and cold storage. The most active formulations have the potential to enhance the microbial safety of ground pork.
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Affiliation(s)
- Cynthia H Chen
- Department of Animal Science, University of Arizona, Shantz 205, PO Box 210038, Tucson, Arizona 85721, USA
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26
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Li L, Valenzuela-Martinez C, Redondo M, Juneja VK, Burson DE, Thippareddi H. Inhibition ofClostridium perfringensSpore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef. J Food Sci 2012; 77:M598-603. [DOI: 10.1111/j.1750-3841.2012.02922.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Zou Y, Jung LS, Lee SH, Kim S, Cho Y, Ahn J. Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate againstListeria monocytogenes,Staphylococcus aureus,Salmonella TyphimuriumandShigella boydii. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03190.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yunyun Zou
- Department of Medical Biomaterials Engineering; Kangwon National University; Chuncheon; Gangwon 200-701; Korea
| | - Lae-Seung Jung
- Department of Medical Biomaterials Engineering; Kangwon National University; Chuncheon; Gangwon 200-701; Korea
| | | | - Sungkyun Kim
- CJ CheilJedang Corp; Guro-gu; Seoul 152-050; Korea
| | - Youngjae Cho
- Research Institute of Bioscience & Biotechnology; Kangwon National University; Chuncheon; Gangwon 200-701; Korea
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28
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Haberbeck LU, Alberto da Silva Riehl C, de Cássia Martins Salomão B, Falcão de Aragão GM. Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.09.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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MOAREFIAN M, BARZEGAR M, SATTARI M. CINNAMOMUM ZEYLANICUMESSENTIAL OIL AS A NATURAL ANTIOXIDANT AND ANTIBACTRIAL IN COOKED SAUSAGE. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00600.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Juneja VK, Marks H, Huang L, Thippareddi H. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry. Food Microbiol 2011; 28:791-5. [DOI: 10.1016/j.fm.2010.05.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 04/23/2010] [Accepted: 05/14/2010] [Indexed: 11/26/2022]
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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]
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Shin IS, Han JS, Choi KD, Chung DH, Choi GP, Ahn J. Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.12.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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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]
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Juneja VK, Marks H, Thippareddi HH. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.10.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Du WX, Olsen C, Avena-Bustillos R, McHugh T, Levin C, Friedman M. Antibacterial Activity againstE. coliO157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films. J Food Sci 2008; 73:M378-83. [DOI: 10.1111/j.1750-3841.2008.00892.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Juneja VK, Friedman M. Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef. J Food Prot 2008; 71:1604-11. [PMID: 18724754 DOI: 10.4315/0362-028x-71.8.1604] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of the antimicrobials carvacrol and cinnamaldehyde was tested at temperatures ranging from 55 to 62.5 degrees C. Inoculated meat packaged in bags was completely immersed in a circulating water bath, cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5 degrees C, and then held for predetermined lengths of time ranging from 210 min at 55 degrees C to 5 min at 62.5 degrees C. The surviving bacteria were enumerated by spiral plating onto tryptic soy agar overlaid with sorbitol MacConkey agar. Inactivation kinetics of the pathogens deviated from first-order kinetics. D-values (time for the bacteria to decrease by 90%) in the control beef ranged from 63.90 min at 55 degrees C to 1.79 min at 62.5 degrees C. D-values determined by a logistic model ranged from 43.18 min (D1, the D-value of a major population of surviving cells) and 89.84 min (D2, the D-value of a minor subpopulation) at 55 degrees C to 1.77 (D1) and 0.78 min (D2) at 62.5 degrees C. The thermal death times suggested that to achieve a 4-D reduction, contaminated processed ground beef should be heated to an internal temperature of 60 degrees C for at least 30.32 min. Significantly increased sensitivity to heat (P < 0.05) was observed with the addition and/or increasing levels of carvacrol or cinnamaldehyde from 0.5 to 1.0%. The observed thermal death times may facilitate the design of acceptance limits at critical control points for ground beef at lower times and temperatures of heating.
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Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Carramiñana JJ, Rota C, Burillo J, Herrera A. Antibacterial efficiency of Spanish Satureja montana essential oil against Listeria monocytogenes among natural flora in minced pork. J Food Prot 2008; 71:502-8. [PMID: 18389692 DOI: 10.4315/0362-028x-71.3.502] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this study was to examine the effectiveness of winter savory (Satureja montana) essential oil (EO) for control of growth and survival of experimentally inoculated Listeria monocytogenes serovar 4b (10(4) CFU/g) among natural flora in minced pork. EOs of French thyme (Thymus vulgaris F) and rosemary (Rosmarinus officinalis) cultivated in the same region of Aragon (northeastern Spain) were used as reference ingredients. The EOs obtained by hydrodistillation were added at concentrations of 0.25, 0.5, 1, and 2.5 microl/g (vol/wt), and the samples were kept at 4 degrees C in air for up to 7 days. The populations of L. monocytogenes and total viable bacteria were determined in the control and treated samples at 0, 1, 3, 5, and 7 days. Moderate activity of S. montana EO against L. monocytogenes was observed (at 2.5 microl/g, reductions of 0.27 log CFU/g by day 3 and 0.61 log CFU/g by day 7), with higher activity against aerobic flora. The greatest reduction in aerobic flora was on day 3 (at 2.5 microl/g) from 1.10 to 1.45 log CFU/g. S. montana EO was comparable to T. vulgaris F EO in listericidal activity, but R. officinalis EO was ineffective against the L. monocytogenes and aerobic flora in the minced meat model. The approximately 3-log reduction in aerobic flora with T. vulgaris F EO at 0.25 to 2.5 microl/g after 5 days of storage was the most significant reduction. Depending on sensory considerations, the addition of active EOs in combination with other preservation techniques for synergistic effects may provide alternatives to synthetic chemical preservatives. Suggestions on relationships between chemical composition and biological activities of EOs are outlined.
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Affiliation(s)
- J J Carramiñana
- Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
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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]
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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.
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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.
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Friedman M. Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Mol Nutr Food Res 2007; 51:116-34. [PMID: 17195249 PMCID: PMC7168386 DOI: 10.1002/mnfr.200600173] [Citation(s) in RCA: 382] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2006] [Revised: 10/20/2006] [Indexed: 12/17/2022]
Abstract
Tea leaves produce organic compounds that may be involved in the defense of the plants against invading pathogens including insects, bacteria, fungi, and viruses. These metabolites include polyphenolic compounds, the six so-called catechins, and the methyl-xanthine alkaloids caffeine, theobromine, and theophylline. Postharvest inactivation of phenol oxidases in green tea leaves prevents oxidation of the catechins, whereas postharvest enzyme-catalyzed oxidation (fermentation) of catechins in tea leaves results in the formation of four theaflavins as well as polymeric thearubigins. These substances impart the black color to black teas. Black and partly fermented oolong teas contain both classes of phenolic compounds. A need exists to develop a better understanding of the roles of polyphenolic tea compounds in food and medical microbiology. This overview surveys and interprets our present knowledge of activities of tea flavonoids and teas against foodborne and other pathogenic bacteria, virulent protein toxins produced by some of the bacteria, virulent bacteriophages, pathogenic viruses and fungi. Also covered are synergistic, mechanistic, and bioavailability aspects of the antimicrobial effects. Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, USA.
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Juneja VK, Friedman M. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling. J Food Prot 2007; 70:218-22. [PMID: 17265885 DOI: 10.4315/0362-028x-70.1.218] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Inhibition of Clostridium perfringens by plant-derived carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground turkey. Test substances were mixed into thawed turkey product at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.2 to 2.8 log CFU spores per g of turkey meat. Aliquots (5 g) of the ground turkey mixtures were vacuum packaged and then cooked in a water bath, where the temperature was raised to 60 degrees C in I h. The products were cooled from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h, resulting in 2.9-, 5.5-, 4.9-, and 4.2-log CFU/g increases, respectively, in C. perfringens populations in samples without antimicrobials. Incorporation of test compounds (0.1 to 0.5%) into the turkey completely inhibited C. perfringens spore germination and outgrowth (P < or = 0.05) during exponential cooling in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations (0.5 to 2.0%) to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (<1.0-log CFU/g growth) than the other compounds at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h). These findings establish the value of the plant-derived antimicrobials for inhibiting C. perfringens in commercial ground turkey products.
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Affiliation(s)
- Vijay K Juneja
- Microbial Food Safety Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Friedman M, Henika PR, Levin CE, Mandrell RE. Antimicrobial Wine Formulations Active Against the Foodborne Pathogens Escherichia coli O157: H7 and Salmonella enterica. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00127.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Friedman M, Buick R, Elliott CT. Antimicrobial activities of plant compounds against antibiotic-resistant Micrococcus luteus. Int J Antimicrob Agents 2006; 28:156-8. [PMID: 16844351 DOI: 10.1016/j.ijantimicag.2006.05.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2006] [Revised: 04/28/2006] [Accepted: 05/02/2006] [Indexed: 11/26/2022]
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