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Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese. Foods 2022; 11:foods11213443. [DOI: 10.3390/foods11213443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/20/2022] [Accepted: 10/01/2022] [Indexed: 11/16/2022] Open
Abstract
Listeria monocytogenes is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of Listeria spp. and L. monocytogenes in soft cheese and ice cream in Assiut city, Egypt, and to examine the effect of some probiotic Bifidobacterium spp. (Bifidobacterium breve, Bifidobacterium animalis, or a mixture of the two) on the viability of L. monocytogenes in soft cheese. The existence of Listeria spp. and L. monocytogenes was examined in 30 samples of soft cheese and 30 samples of ice cream. Bacteriological analyses and molecular identification (using 16S rRNA gene and hlyA gene for Listeria spp. and L. monocytogenes, respectively) were performed on those samples. Additionally, Bifidobacterium spp. were incorporated in the making of soft cheese to study their inhibitory impacts on L. monocytogenes. Out of 60 samples of soft cheese and ice cream, 25 samples showed Listeria spp., while L. monocytogenes was found in only 2 soft cheese samples. Approximately 37% of soft cheese samples (11 out of 30) had Listeria spp. with about 18.0% (2 out of 11) exhibiting L. monocytogenes. In ice cream samples, Listeria spp. was presented by 47% (14 out of 30), while L. monocytogenes was not exhibited. Moreover, the addition of B. animalis to soft cheese in a concentration of 5% or combined with B. breve with a concentration of 2.5% for each resulted in decreasing L. monocytogenes efficiently during the ripening of soft cheese for 28 d. Listeria spp. is widely found in milk products. Probiotic bacteria, such as Bifidobacterium spp., can be utilized as a natural antimicrobial to preserve food and dairy products.
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Chen R, Skeens JW, Wiedmann M, Guariglia-Oropeza V. The efficacy of nisin against Listeria monocytogenes on cold-smoked salmon at natural contamination levels is concentration-dependent and varies by serotype. Front Microbiol 2022; 13:930400. [PMID: 36147859 PMCID: PMC9486479 DOI: 10.3389/fmicb.2022.930400] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 07/01/2022] [Indexed: 11/17/2022] Open
Abstract
Cold-smoked salmon is a ready-to-eat food product capable of supporting Listeria monocytogenes growth at refrigeration temperatures. While the FDA-approved antimicrobial nisin can be used to mitigate L. monocytogenes contamination, stresses associated with cold-smoked salmon and the associated processing environments may reduce nisin efficacy. A previous study in our laboratory showed that, at high inoculation levels, pre-exposure of L. monocytogenes to sublethal concentrations of quaternary ammonium compounds had an overall detrimental effect on nisin efficacy. The objective of this study was to investigate the impact of nisin concentration and storage temperature on nisin efficacy against L. monocytogenes inoculated on salmon at natural contamination levels. Three L. monocytogenes strains were pre-grown in the presence of sublethal levels of benzalkonium chloride prior to inoculation at ~102 CFU/g on salmon slices that were pre-treated with either 0, 25, or 250 ppm nisin, followed by vacuum-packing and incubation at 4 or 7°C for up to 30 days. L. monocytogenes was enumerated on days 1, 15, and 30 using direct plating and/or most probable number methods. A hurdle model was constructed to describe the odds of complete elimination of L. monocytogenes on salmon and the level of L. monocytogenes when complete elimination was not achieved. Our data showed that (i) nisin efficacy (defined as L. monocytogenes reduction relative to the untreated control) was concentration-dependent with increased efficacy at 250 ppm nisin, and that (ii) 250 ppm nisin treatments led to a reduction in L. monocytogenes prevalence, independent of storage temperature and serotype; this effect of nisin could only be identified since low inoculation levels were used. While lower storage temperatures (i.e., 4°C) yielded lowered absolute L. monocytogenes counts on days 15 and 30 (as compared to 7°C), nisin efficacy did not differ between these two temperatures. Finally, the serotype 1/2b strain was found to be more susceptible to nisin compared with serotype 1/2a and 4b strains on samples incubated at 7°C or treated with 25 ppm nisin. This variation of nisin susceptibility across serotypes, which is affected by both the storage temperature and nisin concentration, needs to be considered while evaluating the efficacy of nisin.
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Demir Özer E. The effects of propolis and nisin on
Listeria monocytogenes
in contaminated ice cream. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ezgi Demir Özer
- Department of Gastronomy and Culinary Arts School of Applied Sciences Cappadocia University Uçhisar, Nevşehir Turkey
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Salazar JK, Stewart D, Shazer A, Tortorello ML. Short communication: Long-term -20°C survival of Listeria monocytogenes in artificially and process-contaminated ice cream involved in an outbreak of listeriosis. J Dairy Sci 2019; 103:172-175. [PMID: 31704018 DOI: 10.3168/jds.2019-16774] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Accepted: 08/16/2019] [Indexed: 11/19/2022]
Abstract
Listeria monocytogenes was linked to an outbreak of foodborne illness associated with in-process contaminated ice cream in the United States from 2010 to 2015 that sickened 10 individuals and led to 3 deaths. Ice cream obtained from the outbreak was used in this study to examine the population dynamics of L. monocytogenes as in-process contaminants compared with artificially inoculated cells. Because challenge studies of food products generally use artificial contamination, it is necessary to understand the differences in survival, if any, between these 2 types of contaminants. We hypothesized that laboratory-grown cultures of the pathogen that were not exposed to the environmental stresses of the manufacturing facility would show different population dynamics in an ice cream challenge study compared with in-process contaminants. In this study, half of the outbreak-associated ice cream samples were artificially inoculated with a 10 cfu/g cocktail of L. monocytogenes; the other half contained only the in-process contaminants. All samples were stored at -20°C and tested for pathogen levels (n = 10 for each contaminant type at each time point) by the most probable number method at 3-mo intervals for 36 mo. Generally, population levels between the 2 contamination states in the ice cream were not significantly different and L. monocytogenes survived for at least 36 mo, regardless of contamination state. Overall, our results suggest that the use of L. monocytogenes as an artificial contaminant in challenge studies and risk assessment of ice cream during frozen storage give results similar to those shown by in-process contaminants.
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Affiliation(s)
- Joelle K Salazar
- Division of Food Processing Science and Technology, US Food and Drug Administration, Bedford Park, IL 60501.
| | - Diana Stewart
- Division of Food Processing Science and Technology, US Food and Drug Administration, Bedford Park, IL 60501
| | - Arlette Shazer
- Division of Food Processing Science and Technology, US Food and Drug Administration, Bedford Park, IL 60501
| | - Mary Lou Tortorello
- Division of Food Processing Science and Technology, US Food and Drug Administration, Bedford Park, IL 60501
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Controlled release of nisin from polyvinyl alcohol - Alyssum homolocarpum seed gum composite films: Nisin kinetics. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Chen YI, Burall LS, Macarisin D, Pouillot R, Strain E, DE Jesus AJ, Laasri A, Wang H, Ali L, Tatavarthy A, Zhang G, Hu L, Day J, Kang J, Sahu S, Srinivasan D, Klontz K, Parish M, Evans PS, Brown EW, Hammack TS, Zink DL, Datta AR. Prevalence and Level of Listeria monocytogenes in Ice Cream Linked to a Listeriosis Outbreak in the United States. J Food Prot 2016; 79:1828-1832. [PMID: 28221903 DOI: 10.4315/0362-028x.jfp-16-208] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at <20 MPN/g. The levels of L. monocytogenes in these samples had a geometric mean per lot of 0.15 to 7.1 MPN/g. The prevalence and enumeration data from an unprecedented large number of naturally contaminated ice cream products linked to a listeriosis outbreak provided a unique data set for further understanding the risk associated with L. monocytogenes contamination for highly susceptible populations.
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Affiliation(s)
- Y I Chen
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Laurel S Burall
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Applied Research and Safety Assessment, Laurel, Maryland 20708, USA
| | - Dumitru Macarisin
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Régis Pouillot
- Office of Analytics and Outreach, College Park, Maryland 20740
| | - Errol Strain
- Office of Analytics and Outreach, College Park, Maryland 20740
| | - Antonio J DE Jesus
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Anna Laasri
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Hua Wang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Laila Ali
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Aparna Tatavarthy
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Guodong Zhang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Lijun Hu
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - James Day
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Jihun Kang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Applied Research and Safety Assessment, Laurel, Maryland 20708, USA
| | - Surasri Sahu
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Applied Research and Safety Assessment, Laurel, Maryland 20708, USA
| | - Devayani Srinivasan
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Applied Research and Safety Assessment, Laurel, Maryland 20708, USA
| | - Karl Klontz
- Office of Analytics and Outreach, College Park, Maryland 20740
| | - Mickey Parish
- Office of the Center Director, College Park, Maryland 20740
| | - Peter S Evans
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Eric W Brown
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Thomas S Hammack
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740
| | - Donald L Zink
- Office of the Center Director, College Park, Maryland 20740
| | - Atin R Datta
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Applied Research and Safety Assessment, Laurel, Maryland 20708, USA
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Mohamed C, Clementine KA, Didier M, Gérard L, Marie Noëlle DC. Antimicrobial and physical properties of edible chitosan films enhanced by lactoperoxidase system. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.07.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Influence of temperature and relative humidity on the immobilized lactoperoxidase system in a functional chitosan film. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.01.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0216-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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11
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Guiga W, Swesi Y, Galland S, Peyrol E, Degraeve P, Sebti I. Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.008] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Yener FYG, Korel F, Yemenicioğlu A. Antimicrobial activity of lactoperoxidase system incorporated into cross-linked alginate films. J Food Sci 2009; 74:M73-9. [PMID: 19323761 DOI: 10.1111/j.1750-3841.2009.01057.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In this study, the antimicrobial effect of lactoperoxidase (LPS) incorporated alginate films was investigated on Escherichia coli (NRRL B-3008), Listeria innocua (NRRL B-33314), and Pseudomonas fluorescens (NRRL B-253) in presence of different concentrations of H(2)O(2) (0.2, 0.4, and 0.8 mM) and KSCN (1, 2, and 4 mM). The incorporation of 70 nmol ABTS/min/cm(2) LPS into alginate films gave 0.66 to 0.85 nmol ABTS/min/cm(2) enzyme activity at 0.2 to 0.8 mM H(2)O(2) concentration range. The antimicrobial activity of LPS system on target bacteria changed according to the concentrations of KSCN and H(2)O(2). The growth of all tested bacteria was prevented for a 6-h period by applying LPS system in presence of 0.4 or 0.8 mM H(2)O(2) and 4 mM KSCN. At 0.8 mM H(2)O(2) and 4 mM KSCN, the LPS system also inhibited growth of L. innocua and P. fluorescens for a 24-h incubation period, whereas E. coli growth could not be inhibited for 24 h under these conditions. At 0.2 mM H(2)O(2) and 1 to 4 mM KSCN, a considerable inhibitory effect was obtained only on P. fluorescens. The decreasing order of the resistance of studied bacteria to LPS system is as follows: E. coli, L. innocua, and P. fluorescens. The developed antimicrobial system has a good potential for use in meat, poultry, and seafood since alginate coatings are already used in these products. Further studies are needed to test the LPS incorporated edible films in real food systems.
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Affiliation(s)
- Fatih Y G Yener
- Food Engineering Dept, Faculty of Engineering, Izmir Inst of Technology, Urla, Izmir, Turkey
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Chollet E, Swesi Y, Degraeve P, Sebti I. Monitoring nisin desorption from a multi-layer polyethylene-based film coated with nisin loaded HPMC film and diffusion in agarose gel by an immunoassay (ELISA) method and a numerical modeling. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.08.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Guiga W, Galland S, Peyrol E, Degraeve P, Carnet-Pantiez A, Sebti I. Antimicrobial plastic film: Physico-chemical characterization and nisin desorption modeling. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.09.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Gougouli M, Angelidis A, Koutsoumanis K. A Study on the Kinetic Behavior of Listeria monocytogenes in Ice Cream Stored Under Static and Dynamic Chilling and Freezing Conditions. J Dairy Sci 2008; 91:523-30. [DOI: 10.3168/jds.2007-0255] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Min S, Rumsey TR, Krochta JM. Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Min S, Krochta JM, Rumsey TR. Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.09.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Sebti I, Chollet E, Degraeve P, Noel C, Peyrol E. Water sensitivity, antimicrobial, and physicochemical analyses of edible films based on HPMC and/or chitosan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:693-9. [PMID: 17263462 DOI: 10.1021/jf062013n] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Several properties of chitosan films associated or not with hydroxypropylmethylcellulose polymer (HPMC) and HPMC films incorporating or not nisin and/or milk fat were studied. Nisin addition at a level of 250 microg mL-1 and likewise chitosan at 1% (w/v) concentration were efficient for total inhibiting Aspergillus niger and Kocuria rhizophila food deterioration microorganisms. HPMC and chitosan films were transparent, whereas nisin and/or fat incorporation induced a 2-fold lightness parameter increase and, consequently, involved more white films. Measurements of tensile strength, as well as ultimate elongation, showed that chitosan and HPMC initial films were elastic and flexible. High thermal treatments and additive incorporation induced less elastic and more plastic films. Water vapor transmission as far as total water desorption rates suggested that chitosan films were slightly sensitive to water. Water transfer was decreased by <60% as compared with other biopolymer films. Regarding its hydrophobic property, the capacity of fat to improve film water barrier was very limited.
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Affiliation(s)
- Issam Sebti
- Laboratoire de Recherche en Génie Industriel Alimentaire EA 3733, IUT A, Département Génie Biologique, Université Lyon 1, Rue Henri de Boissieu, F-01060 Bourg-en-Bresse cedex 09, France.
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Min S, Krochta JM. Inhibition ofPenicillium communeby Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07108.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Min S, Harris LJ, Krochta JM. Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system. J Food Prot 2006; 69:784-93. [PMID: 16629020 DOI: 10.4315/0362-028x-69.4.784] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of whey protein isolate (WPI) coatings incorporating a lactoperoxidase system (LPOS) on the inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey were studied by testing the initial inhibition as well as the inhibition during storage. The initial antimicrobial effects of WPI coatings incorporating LPOS (LPOS-WPI coatings) were examined with various inoculation levels and LPOS concentrations. LPOS-WPI coatings with 7 and 4% of LPOS demonstrated initial 3- and 2-log CFU/g reductions of S. enterica and E. coli O157:H7, respectively. The antimicrobial effect was observed regardless of whether the turkey was inoculated before or after coating. Storage studies were conducted for 42 days at 4 and 10 degrees C with S. enterica (6.0 log CFU/g)- or E. coli O157:H7 (5.6 log CFU/g)-inoculated sliced turkey. LPOS concentrations for the storage studies of S. enterica and E. coli O157:H7 were 5 and 3% (wt/wt), respectively, in the coating solution and in an LPOS solution for spreading. LPOS-WPI coatings inhibited the growth of both S. enterica and E. coli O157:H7 in turkey at both 4 and 10 degrees C for 42 days. The inhibition was more pronounced when the coating was formed on the surface of the turkey prior to inoculation than when the coating was formed on the inoculated surface. More effective inhibition of S. enterica and E. coli O157:H7 was observed with the LPOS-WPI coatings than with the LPOS solution-spreading treatment. LPOS-WPI coatings also retarded the growth of total aerobes during storage.
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Affiliation(s)
- Seacheol Min
- Department of Food Science and Technology, University of California, Davis 95616, USA
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Min S, Harris LJ, Han JH, Krochta JM. Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme. J Food Prot 2005; 68:2317-25. [PMID: 16300068 DOI: 10.4315/0362-028x-68.11.2317] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of whey protein isolate (WPI) films and coatings incorporating lysozyme (LZ) on the inhibition of Listeria monocytogenes both in and on microbial media, as well as on cold-smoked salmon, were studied. The antimicrobial effects of LZ were examined using various growth media by turbidity and plate counting tests. Disc-covering and disc-surface-spreading tests were also used to evaluate the effects of WPI films incorporating LZ. Smoked salmon was used as a model food to test the antimicrobial effects of WPI coatings incorporating LZ, both initially and during storage at 4 and 10 degrees C for 35 days. Tensile properties (elastic modulus, tensile strength, and percentage of elongation), oxygen permeability, and color (Hunter L, a, and b) of WPI films with and without LZ were also compared. LZ inhibited L. monocytogenes in broth and on agar media. The number of cells surviving after LZ treatments depended on the type of media. WPI films incorporating 204 mg of LZ per g of film (dry basis) inhibited the growth of a preparation of 4.4 log CFU/cm2 L. monocytogenes. WPI coatings prepared with 25 mg of LZ per g of coating solution initially inactivated more than 2.4, 4.5, and 3.0 log CFU/g of L. monocytogenes, total aerobes, and yeasts and molds in smoked salmon samples, respectively. The WPI coatings incorporating LZ efficiently retarded the growth of L. monocytogenes at both 4 and 10 degrees C. The anti-L. monocytogenes effect of LZ-WPI coating was more noticeable when the coating was applied before inoculation than when the coating was applied after inoculation. Significantly higher elastic modulus values and lower percentage of elongation and oxygen permeability values were measured with the WPI films incorporating LZ than with the plain WPI films.
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Affiliation(s)
- Seacheol Min
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA
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Min S, Harris LJ, Krochta JM. Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11474.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Min S, Harris LJ, Krochta JM. Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11476.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chung YK, Vurma M, Turek EJ, Chism GW, Yousef AE. Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives. J Food Prot 2005; 68:744-50. [PMID: 15830665 DOI: 10.4315/0362-028x-68.4.744] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food-grade additives were used to enhance the efficacy of high-pressure processing (HPP) against barotolerant Listeria monocytogenes. Three strains of L. monocytogenes (Scott A, OSY-8578, and OSY-328) were compared for their sensitivity to HPP, nisin, tert-butylhydroquinone (TBHQ), and their combination. Inactivation of these strains was evaluated in 0.2 M sodium phosphate buffer (pH 7.0) and commercially sterile sausage. A cell suspension of L. monocytogenes in buffer (10(9) CFU/ml) was treated with TBHQ at 100 ppm, nisin at 100 IU/ml, HPP at 400 MPa for 5 min, and combinations of these treatments. Populations of strains Scott A, OSY-8578, and OSY-328 decreased 3.9, 2.7, and 1.3 log with HPP alone and 6.4, 5.2, and 1.9 log with the HPP-TBHQ combination, respectively. Commercially sterile sausage was inoculated with the three L. monocytogenes strains (10(6) to 10(7) CFU/g) and treated with selected combinations of TBHQ (100 to 300 ppm), nisin (100 and 200 ppm), and HPP (600 MPa, 28 degrees C, 5 min). Samples were enriched to detect the viability of the pathogen after the treatments. Most of the samples treated with nisin, TBHQ, or their combination were positive for L. monocytogenes. HPP alone resulted in a modest decrease in the number of positive samples. L. monocytogenes was not detected in any of the inoculated commercial sausage samples after treatment with HPP-TBHQ or HPP-TBHQ-nisin combinations. These results suggest that addition of TBHQ or TBHQ plus nisin to sausage followed by in-package pressurization is a promising method for producing Listeria-free ready-to-eat products.
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Affiliation(s)
- Yoon-Kyung Chung
- Department of Food Science and Technology, Ohio State University, Columbus, Ohio 43210, USA
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Sebti I, Blanc D, Carnet-Ripoche A, Saurel R, Coma V. Experimental study and modeling of nisin diffusion in agarose gels. J FOOD ENG 2004. [DOI: 10.1016/s0260-8774(03)00299-1] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Branen JK, Davidson PM. Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. Int J Food Microbiol 2004; 90:63-74. [PMID: 14672831 DOI: 10.1016/s0168-1605(03)00172-7] [Citation(s) in RCA: 253] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
A microtiter plate assay was employed to systematically assess the interaction between ethylenediaminetetraacetic acid (EDTA) or lactoferrin and nisin, lysozyme, or monolaurin against strains of Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, and Pseudomonas fluorescens. Low levels of EDTA acted synergistically with nisin and lysozyme against L. monocytogenes but EDTA and monolaurin interacted additively against this microorganism. EDTA synergistically enhanced the activity of nisin, monolaurin, and lysozyme in tryptic soy broth (TSB) against two enterohemorrhagic E. coli strains. In addition, various combinations of nisin, lysozyme, and monolaurin with EDTA were bactericidal to some gram-negative bacteria whereas none of the antimicrobials alone were bactericidal. Lactoferrin alone (2000 microg ml(-1)) did not inhibit any of the bacterial strains, but did enhance nisin activity against both L. monocytogenes strains. Lactoferrin in combination with monolaurin inhibited growth of E. coli O157:H7 but not E. coli O104:H21. While lactoferrin combined with nisin or monolaurin did not completely inhibit growth of the gram-negative bacteria, there was some growth inhibition. All combinations of EDTA or lactoferrin with antimicrobials were less effective in 2% fat UHT milk than in TSB. S. enteritidis and P. fluorescens strains were consistently more resistant to antimicrobial combinations. Resistance may be due to differences in the outer membrane and/or LPS structure.
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Affiliation(s)
- Jill K Branen
- Department of Food Science and Toxicology, University of Idaho, Moscow, ID 83844-2201, USA
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Sebti I, Ham-Pichavant F, Coma V. Edible bioactive fatty acid-cellulosic derivative composites used in food-packaging applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:4290-4294. [PMID: 12105960 DOI: 10.1021/jf0115488] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To develop biodegradable packaging that both acts as a moisture barrier and as antimicrobial activity, nisin and stearic acid were incorporated into a hydroxy propyl methyl cellulose (HPMC) based film. Fifteen percent (w/w HPMC) of stearic acid improved film moisture barrier. However, film mechanical resistance and film antimicrobial activity on Listeria monocytogenes and Staphylococcus aureus pathogenic strains were both reduced. This lower film inhibitory activity was due to interactions between nisin and stearic acid. The molecular interaction was modeled, and an equation was developed to calculate the nisin concentration needed to be incorporated into the film matrix to obtain a desired residual antimicrobial activity. Because the molecular interactions were pH dependent, the impact of the pH of the film-forming solution on film inhibitory activity was investigated. Adjusting the pH to 3 totally avoided stearic acid and nisin interaction, inducing a high film inhibitory activity.
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Affiliation(s)
- Issam Sebti
- Laboratoire de Chimie des Substances Végétales, Université Bordeaux 1, 351 cours de la Libération, 33405 Talence, France
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Coma V, Martial-Gros A, Garreau S, Copinet A, Salin F, Deschamps A. Edible Antimicrobial Films Based on Chitosan Matrix. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09470.x] [Citation(s) in RCA: 289] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Schillinger U, Becker B, Vignolo G, Holzapfel WH. Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu. Int J Food Microbiol 2001; 71:159-68. [PMID: 11789934 DOI: 10.1016/s0168-1605(01)00612-2] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Nisin can be used as a biopreservative to control growth of Listeria monocytogenes in various minimally processed foods. Tofu is an example of a non-fermented soybean product, which may allow growth of Listeria at refrigeration temperatures and in which nisin may be applied to prevent multiplication of Listeria. The efficacy of nisin against Listeria may be compromised by the emergence of spontaneous nisin-resistant mutants. Exposure of L. monocytogenes Scott A to nisin in a culture medium or in a food product results in an initial reduction of Listeria population which is followed by regrowth of survivors to nisin during further incubation. In vitro studies using Standard I Nutrient broth showed that Enterococcus faecium BFE 900-6a and Lactobacillus sakei Lb 706-1a used as protective cultures in combination with nisin were able to suppress proliferation of Listeria cells not killed by nisin at 10 degrees C. Growth and bacteriocin production of these two strains and a third protective culture, Lactococcus lactis BFE 902 was also observed in soymilk and tofu at 10 degrees C. Inoculation studies with tofu prepared with nisin and protective cultures showed that lower amounts of nisin are required for an effective inhibition of L. monocytogenes Scott A when either E. faecium BFE 900-6a or Lc. lactis BFE 902 are used in addition. The combination of nisin with these bacteriocinogenic lactic acid bacteria (LAB) resulted in a complete suppression of listerial growth in homemade tofu stored at 10 degrees C for 1 week. Lb. sakei Lb 706-1a was less effective and did not prevent a slight increase of L. monocytogenes Scott A numbers during storage.
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Affiliation(s)
- U Schillinger
- Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition, Karlsruhe, Germany.
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Coma V, Sebti I, Pardon P, Deschamps A, Pichavant FH. Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus. J Food Prot 2001; 64:470-5. [PMID: 11307881 DOI: 10.4315/0362-028x-64.4.470] [Citation(s) in RCA: 152] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Edible cellulosic films made with hydroxypropylmethylcellulose (HPMC) have proven to be inadequate moisture barriers. To improve its water vapor barrier properties, different hydrophobic compounds were incorporated into the HPMC matrix. Some fatty acids and derivatives were included into the film-forming solution prior to film formation. Stearic acid was chosen because of its high capacity to reduce significantly the water vapor transmission rate. Antimicrobial activity of edible HPMC film was obtained by the incorporation of nisin into the film-forming solution. Nisin is an antimicrobial peptide effective against gram-positive bacteria. The inhibitory activity of this bacteriocin was tested for inhibition of Listeria innocua and Staphylococcus aureus. The use of stearic acid was observed to reduce the inhibitory activity of active HPMC film against both selected strains. This phenomenon may be explained by electrostatic interactions between the cationic nisin and the anionic stearic acid. Further studies showed that antimicrobial activity of film varied with the nature of the hydrophobic compound incorporated, in decreasing order: film without lipid, methylstearate film, and stearic acid film. This corroborated the idea of electrostatic interactions.
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Affiliation(s)
- V Coma
- Laboratoire de Chimie des Substances Végétales, Institut du Pin, Université Bordeaux I, Talence, France.
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SANDROU DK, ARVANITOYANNIS IS. IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO THE DAIRY INDUSTRY: CURRENT STATUS AND PERSPECTIVES. FOOD REVIEWS INTERNATIONAL 2000. [DOI: 10.1081/fri-100100283] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Ramsaran H, Chen J, Brunke B, Hill A, Griffiths MW. Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses. J Dairy Sci 1998; 81:1810-7. [PMID: 9710748 DOI: 10.3168/jds.s0022-0302(98)75750-9] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Pasteurized and raw milks that had been inoculated at 10(4) cfu/ml with bioluminescent strains of Listeria monocytogenes and Escherichia coli O157:H7 were used in the manufacture of Camembert and Feta cheeses with or without nisin-producing starter culture. Survival of both organisms was determined during the manufacture and storage of Camembert and Feta cheeses at 2 +/- 1 degree C for 65 and 75 d, respectively. Bacterial bioluminescence was used as an indicator to enumerate the colonies plated on selective Listeria agar and on MacConkey agar. Escherichia coli O157:H7 survived the manufacturing process of both cheeses and was present at the end of the storage period in greater numbers than in the initial inoculum. At the end of 75 d of storage, E. coli O157:H7 was found in the brine of Feta cheese. The counts of L. monocytogenes increased as the pH of the Camembert cheese increased, and there were significant differences between the counts from samples taken from the inside and the counts from samples obtained near the surface of the cheese. The Feta cheese that contained nisin was the only cheese in which L. monocytogenes was at the level of the initial inoculum after 75 d of storage.
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Affiliation(s)
- H Ramsaran
- Department of Food Science, University of Guelph, ON, Canada
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