In vitro studies to control the growth of microorganisms of spoilage and safety concern in high-moisture, high-pH bakery products

Journal of Food Safety

Volumn 24, Issue 3, 2004, Pages 211-230

  Koukoutsis, John ^a   Smith, James P ^b   Daifas, Daphne Phillips ^b   Yayalan, Varoujan ^b   Cayouette, Bernard ^b   Ngadi, Michael ^b   El Khoury, Wassim ^c  

^a UNIVERSITY OF GUELPH   (Canada)

^b MCGILL UNIVERSITY   (Canada)

^c CANADIAN FOOD INSPECTION AGENCY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

LISTERIA MONOCYTOGENES;

EID: 4644249381     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2004.tb00385.x     Document Type: Article

References (32)

1. ABDEL-RAHMAN, A.-H.Y. and SOUD, A.M.Y. 1975. Mastich as an antioxidant. J. Am. Oil Chem. Soc. 52, 423.
2. Agriculture and Agri-Food Canada. 2000. The Canadian Bread and Bakery Industry: sub-sector profile. Food Bureau. Agriculture and Agri-Food Canada.
3. ALIPPI, A.M., RINGUELET, J.A., CERIMELE, E.L., RE, M.S. and HENNING, C.P. 1996. Antimicrobial activity of some essential oils against Paenibacillus larvae, the causal agent of American foulbrood disease. J. Herbs, Spices Med. Plants 4, 9-16.
4. ALI-SHTAYEH, M.S., YAGHMOUR, R.M.-R., FAIDI, Y.R., SALEM, K. and AL-NURI, M.A. 1998. Antimicrobial activity of 20 plants used in folkloric medicine in the Palestinian area. J. Ethnopharmacol. 60, 265-271.
5. BUNDGAARD-NIELSEN, K. and NEILSEN, P.V. 1995. Fungicidal effects of 15 different disinfectants against 25 fungal contaminants commonly found in bread and cheese during manufacturing. J. Food Prot. 59, 268-275.
6. CHORIN, E., THUAULT, D., CLÉRET, J.J. and BOURGEOIS, C.M. 1997. Modelling Bacillus cereus growth. Intern. J. Food Microbiol. 38, 229-234.
7. CONNER, D.E. and BEUCHAT, L.R. 1984a. Sensitivity of heat-stressed yeasts to essential oils of plants. Appl. Environ. Microbiol. 47, 229-233.
8. CONNER, D.E. and BEUCHAT, L.R. 1984b. Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci. 49, 429-434.
9. DAIFAS, D.P., SMITH, J.P., BLANCHFIELD, B., CADIEUX, B., SAUNDERS, G. and AUSTIN, J.W. 2003. Effect of ethanol on the growth of Clostridium botulinum. J. Food Prot. 66, 610-617.
10. DAIFAS, D.P., SMITH, J.P., BLANCHFIELD, B., SAUNDERS, G., AUSTIN, J.W. and KOUKOUTSIS, J. 2004. Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum. Intern. J. Food Microbiol. 94, 313-322.
11. DAIFAS, D.P., SMITH, J.P., TARTE, I., BLANCHFIELD, B. and AUSTIN, J.W. 2000. Effect of ethanol vapor on growth and toxin production by Clostridium botulinum in a high moisture bakery product. J. Food Sci. 20, 113-127.
12. DE WIT, J.C., NOTERMANS, S., GORIN, N. and KAMPELMACHER, E.H. 1979. Effect of garlic oil or onion oil on toxin production by Clostridium botulinum in meat slurry. J. Food Prot. 42, 222-224.
13. DUDMAN, W.F. 1963. Sorbic hydroxamic acid, an antifungal agent effective over a wide pH range. Appl. Microbiol. 11, 362-364.
14. EL-SHENAWY, M.A. and MARTH, E.H. 1988. Inhibition and inactivation of Listeria monocytogenes by sorbic acid. J. Food Prot. 51, 842-847.
15. FREUND. 1987. No-mix-type mold inhibitor Ethicap. Technical Brochure, Freund Industrial Co. Ltd., Tokyo, Japan.
16. HASAN, S. 1997. Methods to extend the mold free shelf-life of pizza crusts. M.Sc. thesis, Department of Food Science and Agricultural Chemistry, McGill University, Montreal, QC, Canada.
17. HUSSAIN, H. and TABJI, R.S. 1997. Antibacterial screening of some Libyan medicinal plants. Fitoterapia 68, 467-470.
18. HUWEZ, F.U., THIRLWELL, D., COCKAYNE, A. and ALA'ALDEEN, D.A.A. 1998. Mastic gum kills Helicobacter pylori. New England J. Med. 339, 1946.
19. IAUK, L., RAGUSA, S., RAPISARDA, A., FRANCO, S. and NICOLOSI, V.M. 1996. In vitro antimicrobial activity of Pistacia lentiscus L. extracts: preliminary report. J. Chemotherapy 8, 207-209.
20. KOHN, S. 2000. An update of the U.S. baking industry. Cereal Foods World 45, 94-97.
21. KOUKOUTSIS, J. 2002. Novel methods to control growth of Bacillus cereus in English-style crumpets. Department of Food Science and Agricultural Chemistry, McGill University, Montreal, QC, Canada.
22. MAGIATIS, P., MELLIOUS, E., SKALTSOUNIS, A.-L., CHINOU, LB. and MITAKU, S. 1999. Chemical composition and antimicrobial activity of the essential oils of Pistacia lentiscus var. chia. Planta Medicina 65, 749-752.
23. SEILER, D.A.L. and RUSSELL, N.J. 1991. Ethanol as a food preservative. In Food Preservatives, (N.J. Russell and G.W. Gould, eds.) pp. 153-171, Blackie Publishing Co., London.
24. SLOWICK, S.P. and KAPLAN, N.O. 1955. In Methods in Enzymology, pp. 124-134, Mosllum-Pratt Institute, Johns Hopkins University, Baltimore, MD.
25. SOFOS, J.N. 1989. Sorbate Food Preservatives. CRC Press, Boca Raton, Florida.
26. SMITH, J.P., DAIFAS, D.P., EL-KHOURY, W. and TARTE, I. 2002. Foodborne illnesses associated with bakery products. Technical Bulletin, Am. Inst. Baking 24, 1-11.
27. STEEL, R.D. and TORRIE, J.H. 1980. Principles and Procedures of Statistics: A Biometrical Approach, 2nd Ed., pp. 321-345, McGraw Hill, New York.
28. TASSOU, C.C. and NYCHAS, G.J.E. 1995. Antimicrobial activity of the essential oil of mastic gum (Pistacia lentiscus var. chia) on Gram positive and Gram negative bacteria in broth and in model food system. Intern. J. Biodeter. Biodegrad. 36, 411-420.
29. TROLLER, J.A. and OLSEN, R.A. 1967. Derivatives of sorbic acid as food preservatives. J. Food Sci. 32, 228-235.
30. ULTEE, A., KETS, E.P., ALBERDA, M., HOEKSTRA, F.A. and SMID, E.J. 2000. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Arch. Microbiol. 174, 233-238.
31. ULTEE, A., KETS, E.P. and SMID, E.J. 1999. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol. 65, 4606-4610.
32. WYLLIE, S.G., BROPHY, J.J., SARAFIS, V. and HOBBS, M. 1990. Volatile components of the fruit of Pistacia lentiscus. J. Food Sci. 55, 1325-1326.