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Physical and bioactivities of biopolymeric films incorporated with cellulose, sodium alginate and copper oxide nanoparticles for food packaging application. Int J Biol Macromol 2020; 153:207-214. [DOI: 10.1016/j.ijbiomac.2020.02.250] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/14/2020] [Accepted: 02/22/2020] [Indexed: 11/20/2022]
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2
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Al-Nemr TM, Mohamed SE, Barbabosa A, Salem AZ. Influence of Nisin and Lauryl Arginine Ester Against Some Foodborne Pathogens in Recombined Feta and Processed Spread Cheese. J Food Saf 2015. [DOI: 10.1111/jfs.12224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tareq M. Al-Nemr
- Department of Dairy Science and Technology; Faculty of Agriculture; Alexandria University; Alexandria Egypt
| | - Sameh E. Mohamed
- Department of Food Technology; Arid Lands Cultivation and Research Institute (ALCRI); City of Scientific Research and Technological Applications (SRTA - City); Borg El-Arab Egypt
| | - Alberto Barbabosa
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Autónoma del Estado de México; Toluca C.P. 50000 Mexico
| | - Abdelfattah Z.M. Salem
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Autónoma del Estado de México; Toluca C.P. 50000 Mexico
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3
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Antimicrobial activity of organic honeys against food pathogenic bacterium Clostridium perfringens. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13165-015-0103-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Bajpai VK, Yoon JI, Bhardwaj M, Kang SC. Anti-listerial synergism of leaf essential oil of Metasequoia glyptostroboides with nisin in whole, low and skim milks. ASIAN PAC J TROP MED 2014; 7:602-608. [DOI: 10.1016/s1995-7645(14)60102-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2014] [Revised: 05/15/2014] [Accepted: 07/15/2014] [Indexed: 10/24/2022] Open
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5
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Yoon JI, Bajpai VK, Kang SC. Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples. Food Chem Toxicol 2011; 49:109-14. [DOI: 10.1016/j.fct.2010.10.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2010] [Revised: 08/27/2010] [Accepted: 10/02/2010] [Indexed: 10/19/2022]
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6
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Belletti N, Lanciotti R, Patrignani F, Gardini F. Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads. J Food Sci 2008; 73:M331-8. [DOI: 10.1111/j.1750-3841.2008.00866.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Kim EL, Choi NH, Bajpai VK, Kang SC. Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk. Food Chem 2008; 110:375-82. [DOI: 10.1016/j.foodchem.2008.02.013] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2007] [Revised: 11/11/2007] [Accepted: 02/08/2008] [Indexed: 11/26/2022]
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8
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Kim YS, Kim MJ, Kim P, Kim JH. Cloning and Production of a Novel Bacteriocin, Lactococcin K, from Lactococcus lactis Subsp. lactis MY23. Biotechnol Lett 2006; 28:357-62. [PMID: 16614924 DOI: 10.1007/s10529-005-5935-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2005] [Accepted: 12/07/2005] [Indexed: 11/26/2022]
Abstract
A gene encoding the antimicrobial peptide, lactococcin K, was isolated from Lactococcus lactis subsp. lactis MY23 then cloned and expressed in Escherichia coli. Because the expressed lactococcin K was formed as an inclusion body in recombinant E. coli, a fusion protein containing lactococcin K and maltose-binding protein (MBP) was produced in a soluble form. For high-level production of lactococcin K, we performed a pH-stat fed-batch culture to produce 43,000 AU lactococcin K ml(-1) in 12 h.
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Affiliation(s)
- Yun Seog Kim
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, Guseong-dong, 373-1, Yusong-gu, Daejeon, 305-701, Korea
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CORBO MR, CAMPANIELLO D, D'AMATO D, BEVILACQUA A, SINIGAGLIA M. BEHAVIOR OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 IN FRESH-SLICED CACTUS-PEAR FRUIT. J Food Saf 2005. [DOI: 10.1111/j.1745-4565.2005.00570.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Abstract
Bacteriophages are measurable components of the natural microflora in the food production continuum from the farm to the retail outlet. Phages are remarkably stable in these environments and are readily recovered from soil, sewage, water, farm and processing plant effluents, feces, and retail foods. Purified high-titer phage lysates have been used for the species-specific control of bacteria during the pre- and postharvest phases of food production and storage. For example, the inhibition of the phytopathogens Erwinia amylovara and Xanthomonas campestris has reduced the incidence of diseases such as fire blight in apples and bacterial spot of tomato and peaches. Research on preslaughter treatment of food animals has demonstrated phage control of salmonellosis in chickens, enteropathogenic Escherichia coli infections in calves, piglets, and lambs, and E. coli O157:H7 shedding by beef cattle. Phages have also been applied to control the growth of pathogens such as Listeria monocytogenes, Salmonella, and Campylobacter jejuni in a variety of refrigerated foods such as fruit, dairy products, poultry, and red meats. Phage control of spoilage bacteria (e.g., Pseudomonas spp. and Brochothrix thermosphacta) in raw chilled meats can result in a significant extension of storage life. Phage biocontrol strategies for food preservation have the advantages of being self-perpetuating, highly discriminatory, natural, and cost-effective. Some of the drawbacks of biopreservation with phages are a limited host range, the requirement for threshold numbers of the bacterial targets, phage-resistant mutants, and the potential for the transduction of undesirable characteristics from one bacterial strain to another. Most research to date has involved experimentally infected plants and animals or artificially inoculated foods. This technology must be transferred to the field and to commercial environments to assess the possibility of controlling natural contaminants under more realistic production and processing conditions.
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Affiliation(s)
- G Gordon Greer
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1.
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11
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Lopez-Malo A, Palou E. Ultraviolet Light and Food Preservation. NOVEL FOOD PROCESSING TECHNOLOGIES 2004. [DOI: 10.1201/9780203997277.ch18] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni M, Gardini F. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.10.004] [Citation(s) in RCA: 248] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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du Toit M, Franz CM, Dicks LM, Holzapfel WH. Preliminary characterization of bacteriocins produced by Enterococcus faecium and Enterococcus faecalis isolated from pig faeces. J Appl Microbiol 2000; 88:482-94. [PMID: 10747229 DOI: 10.1046/j.1365-2672.2000.00986.x] [Citation(s) in RCA: 143] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
A total of 92 enterococci, isolated from the faeces of minipigs subjected to an in vivo feeding trial, were screened for the production of antimicrobial substances. Bacteriocin production was confirmed for seven strains, of which four were identified as Enterococcus faecalis and three as Enterococcus faecium, on the basis of physiological and biochemical characteristics. The bacteriocins produced by the Ent. faecalis strains showed a narrow spectrum of activity, mainly against other Enterococcus spp., compared with those from the Ent. faecium strains showing a broader spectrum of activity, against indicator strains of Enterococcus spp., Listeria spp., Clostridium spp. and Propionibacterium spp. The bacteriocins of all seven Enterococcus strains were inactivated by alpha-chymotrypsin, proteinase K, trypsin, pronase, pepsin and papain, but not by lipase, lysozyme and catalase. The bacteriocins were heat stable and displayed highest activity at neutral pH. The molecular weight of the bacteriocins, as determined by tricine SDS-PAGE, was approximately 3.4 kDa. Only the strains of Ent. faecalis were found to contain plasmids. PCR detection revealed that the bacteriocins produced by Ent. faecium BFE 1170 and BFE 1228 were similar to enterocin A, whereas those produced by Ent. faecium BFE 1072 displayed homology with enterocin L50A and B.
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Affiliation(s)
- M du Toit
- Department of Microbiology, University of Stellenbosch, South Africa, and Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Karlsruhe, Germany
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14
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Prasad M, Seenayya G. Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt. Food Res Int 2000. [DOI: 10.1016/s0963-9969(00)00100-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Szabo EA, Cahill ME. The combined affects of modified atmosphere, temperature, nisin and ALTA 2341 on the growth of Listeria monocytogenes. Int J Food Microbiol 1998; 43:21-31. [PMID: 9761335 DOI: 10.1016/s0168-1605(98)00091-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
A cocktail of seven Listeria monocytogenes isolates of food, human and environmental origin was used to assess the antilisterial activity of the bacteriocins nisin and ALTA 2341 in combination with various atmospheres: air, 100% N2, 40% CO2:60% N2, or 100% CO2. Buffered tryptone soya broth (pH 6.0) was used as the growth medium and incubation was at 4 degrees C (21 days) or 12 degrees C (7 days), or when temperature fluctuated between these values for defined periods. It was observed that atmosphere alone influenced the growth rate of L. monocytogenes, with 100% CO2 exerting the greatest inhibition. A 5 log population increase was observed in all atmospheres after 7 days at 12 degrees C. At 4 degrees C a 4-5 log population increase was observed in air, 100% N2 and 40% CO2:60% N2 within 21 days. Growth was prevented by 100% CO2. In the presence of nisin (400 IU/ml), an increase in the lag phase was observed before growth (5 log population increase after 7 days) in all atmospheres at 12 degrees C. This effect was enhanced at 4 degrees C where a maximum 2 log population increase was observed in all atmospheres except 100% CO2, in which growth was prevented. Increasing the concentration of nisin to 1250 IU/ml prevented L. monocytogenes growth in all atmosphere combinations at 4 and 12 degrees C. Two concentrations of ALTA 2341 were also tested. In the presence of 0.1% ALTA 2341 and at 12 degrees C, a 3-5 log population increase was observed in all atmospheres with the exception of 100% CO2, which prevented L. monocytogenes growth. At 4 degrees C, growth was observed in the combination of 0.1% ALTA 2341 and 100% N2 only (3 log population increase). Use of a higher concentration of ALTA 2341 (1.0%) resulted in a population decrease below the detection level within 24 h in all atmosphere/temperature combinations. Re-growth occurred in the presence of 1.0% ALTA 2341 in all atmospheres at 12 degrees C, and in combination with air or 100% N2 at 4 C. When the effectiveness of either nisin or ALTA 2341 and atmosphere was tested against L. monocytogenes as temperature fluctuated for periods between 4 and 12 degrees C, only the combination of 100% CO2 and 1.0% ALTA 2341 prevented growth. Cells surviving exposure to nisin or ALTA 2341 were recovered from 28 of the 32 combinations tested that contained bacteriocin. Nisin survivors remained sensitive to the bacteriocin. ALTA 2341 survivors had become resistant to the bacteriocin.
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Affiliation(s)
- E A Szabo
- Food Science Australia, North Ryde Laboratory, Sydney.
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16
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Broda DM, De Lacy KM, Bell RG. Influence of culture media on the recovery of psychrotrophic Clostridium spp. associated with the spoilage of vacuum-packed chilled meats. Int J Food Microbiol 1998; 39:69-78. [PMID: 9562878 DOI: 10.1016/s0168-1605(97)00120-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study was undertaken to determine the influence of culture media on the quantitative recovery of vegetative cells and spores of psychrotrophic Clostridium spp. associated with the spoilage of chilled meats. For recovery of vegetative cells and spores (presumptive counts), 24 h or 48 h broth cultures in Peptone Yeast Extract Glucose Starch (PYGS) broth were used; for spore counts, concentrated spore suspensions derived from 35-day cultures were used. For presumptive counts, seven non-selective and eight selective media were tested. Recovery of psychrotrophic clostridia with optimum growth temperatures between 15 degrees C and 20 degrees C was best with non-selective media, such as Peptone Yeast Extract Glucose Starch (PYGS) agar with lysozyme; recovery of clostridia with growth optima between 25 degrees C and 30 degrees C was best with selective media, such as Shahidi Ferguson Perfringens (SFP) agar. For organisms with the lower optimum growth temperature (heat-sensitive group) spore recovery after heat treatment (80 degrees C for 10 min) was best if a 2 M (pH 10) thioglycollate treatment (10 min at 45 degrees C) was used, followed by plating onto a lysozyme- or egg-yolk-containing medium. For organisms with the higher optimum growth temperature (heat-resistant group), spore recovery was best on Glucose Starch agar without added lysozyme. The diversity among psychrotrophic Clostridium spp. associated with chilled meat spoilage precludes the identification of a single 'best' recovery medium or technique. Consequently, a variety of complementary selective techniques and media must be used if comprehensive recovery is to be assured.
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Affiliation(s)
- D M Broda
- Microbiology and Food Safety Section, Meat Industry Research Institute of New Zealand, Hamilton, New Zealand.
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17
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Abstract
Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many cereal products and meats with added carbohydrate, the growth of lactic acid bacteria produces a new food product. In raw meats and fish that are chill stored under vacuum or in an environment with elevated carbon dioxide concentration, the lactic acid bacteria become the dominant population and preserve the meat with a "hidden' fermentation. The same applies to processed meats provided that the lactic acid bacteria survive the heat treatment or they are inoculated onto the product after heat treatment. This paper reviews the current status and potential for controlled biopreservation of foods.
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Affiliation(s)
- M E Stiles
- Department of Agricultural, Food and Nutritional Science University of Alberta, Edmonton, Canada
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Peck MW, Fernandez PS. Effect of lysozyme concentration, heating at 90 degrees C, and then incubation at chilled temperatures on growth from spores of non-proteolytic Clostridium botulinum. Lett Appl Microbiol 1995; 21:50-4. [PMID: 7662337 DOI: 10.1111/j.1472-765x.1995.tb01005.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The heat treatment necessary to inactivate spores of non-proteolytic Clostridium botulinum in refrigerated, processed foods may be influenced by the occurrence of lysozyme in these foods. Spores of six strains of non-proteolytic Cl. botulinum were inoculated into tubes of an anaerobic meat medium, to give 10(6) spores per tube. Hen egg white lysozyme (0-50 micrograms ml-1 was added, and the tubes were given a heat treatment equivalent to 19.8 min at 90 degrees C, cooled, and incubated at 8 degrees, 12 degrees, 16 degrees and 25 degrees C for up to 93 d. In the absence of added lysozyme, neither growth nor toxin formation were observed. A 6-D inactivation was therefore achieved. In tubes to which lysozyme (5-50 micrograms ml-1 had been added prior to heating, growth and toxin formation were observed. With lysozyme added at 50 micrograms ml-1, growth was first observed after 68 d at 8 degrees C, 31 d at 12 degrees C, 24 d at 16 degrees C, and 9 d at 25 degrees C. Thus, in these circumstances, a heat treatment equivalent to 19.8 min at 90 degrees C was not sufficient, on its own, to give a 6-D inactivation. A combination of the heat treatment, maintenance at less than 12 degrees C, and a shelf-life not more than 4 weeks reduced the risk of growth of non-proteolytic Cl. botulinum by a factor of 10(6).
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Affiliation(s)
- M W Peck
- Institute of Food Research, Norwich Laboratory, Norwich Reseach Park, UK
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Tassou CC, Drosinos EH, Nychas GJ. Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 degrees and 10 degrees C. THE JOURNAL OF APPLIED BACTERIOLOGY 1995; 78:593-600. [PMID: 7615414 DOI: 10.1111/j.1365-2672.1995.tb03104.x] [Citation(s) in RCA: 198] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The effect of mint (Mentha piperita) essential oil (0.5, 1.0, 1.5 and 2.0%, v/w) on Salmonella enteritidis and Listeria monocytogenes in a culture medium and three model foods; tzatziki (pH 4.5), taramosalata (pH 5.0) and pâté (pH 6.8), inoculated at 10(7) cfu g-1, at 4 degrees and 10 degrees C for ca 1 week was studied. In the culture medium supplemented with the essential oil, no growth was observed over 2 d at 30 degrees C determined by a conductance method with a Malthus 2000 growth analyser. Salmonella enteritidis died in tzatziki in all treatments and declined in the other foods except for pâté at 10 degrees C as judged with viable counts. Listeria monocytogenes populations showed a declining trend towards the end of the storage period but was increased in pâté. Mint essential oil antibacterial action depended mainly on its concentration, food pH, composition, storage temperature and the nature of the micro-organism.
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Affiliation(s)
- C C Tassou
- National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrysi, Greece
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20
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Peck MW, Lund BM, Fairbairn DA, Kaspersson AS, Undeland PC. Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures. Appl Environ Microbiol 1995; 61:1780-5. [PMID: 7646016 PMCID: PMC167441 DOI: 10.1128/aem.61.5.1780-1785.1995] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Spores of five type B, five type E, and two type F strains of nonproteolytic Clostridium botulinum were inoculated into tubes of an anaerobic meat medium plus lysozyme to give approximately 10(6) spores per tube. Sets of tubes were then subjected to a heat treatment, cooled, and incubated at 6, 8, 10, 12, and 25 degrees C for up to 60 days. Treatments equivalent to heating at 65 degrees C for 364 min, 70 degrees C for 8 min, and 75 degrees C for 27 min had little effect on growth and toxin formation. After a treatment equivalent to heating at 85 degrees C for 23 min, growth occurred at 6 and 8 degrees C within 28 to 40 days. After a treatment equivalent to heating at 80 degrees C for 19 min, growth occurred in some tubes at 6, 8, 10, or 12 degrees C within 28 to 53 days and at 25 degrees C in all tubes within 15 days. Following a treatment equivalent to heating at 95 degrees C for 15 mine, growth was detected in some tubes incubated at 25 degrees C for fewer than 60 days but not in tubes incubated at 6 to 12 degrees C. The results indicate that heat treatment of processed foods equivalent to maintenance at 85 degrees C for 19 min combined with storage below 12 degrees C and a shelf life of not more than 28 days would reduce the risk of growth from spores of nonproteolytic C. botulinum by a factor of 10(6).(ABSTRACT TRUNCATED AT 250 WORDS)
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Affiliation(s)
- M W Peck
- Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, United Kingdom
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Abstract
A crude lysozyme preparation was recovered in waste from the scallop processing industry. Lysozyme was then purified 229-fold in preparative scale by chromatography on S Sepharose and Blue Sepharose. Further purification on Sephacryl S-200 resulted in a lysozyme preparation with a specific activity of 64,000 units/mg protein. The apparent molecular mass of the partially purified lysozyme was 10 kDa as judged by gel filtration. Optimum pH for lysis of Micrococus luteus under the present conditions was 5.2. The enzyme was very active at low temperatures. At 4 degrees C the scallop viscera lysozyme exhibits about 55% of the activity measured at 37 degrees C.
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Affiliation(s)
- B Myrnes
- Norwegian Institute of Fisheries and Aquaculture, Centre of Marine Biotechnology, Tromsø
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Peck M, Fairbairn D, Lund BM. Heat-resistance of spores of non-proteolytic Clostridium botulinum estimated on medium containing lysozyme. Lett Appl Microbiol 1993. [DOI: 10.1111/j.1472-765x.1993.tb01376.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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