Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin

International Journal of Food Microbiology

Volumn 156, Issue 1, 2012, Pages 25-31

  Lara Lledó, Marta ^a,b   Olaimat, Amin ^b   Holley, Richard A ^b  

^a ITENE (Packaging Transport and Logistics Research Institute)   (Spain)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antimicrobial packaging; Bologna sausage; Glucosinolate; Lactic acid bacteria; Listeria monocytogenes; Mustard

Indexed keywords

GLUCOSINOLATE; SINALBIN; SINIGRIN; THIOGLUCOSIDASE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; FILM; HYDROLYSIS; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; REDUCTION; REVERSED PHASE LIQUID CHROMATOGRAPHY;

ANTI-INFECTIVE AGENTS; BIOFILMS; CHROMATOGRAPHY, REVERSE-PHASE; COLONY COUNT, MICROBIAL; GLUCOSINOLATES; HYDROLYSIS; ISOTHIOCYANATES; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MUSTARD PLANT; PLANT EXTRACTS; SINAPIS;

LISTERIA MONOCYTOGENES; SINAPIS ALBA;

EID: 84859836798     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.018     Document Type: Article

References (48)

1. Aires A., Mota V., Saavedra M., Monteiro A., Simões M., Rosa E., Bennett R. Initial in vitro evaluations of the antibacterial activities of glucosinolate enzymatic hydrolysis products against plant pathogenic bacteria. Journal of Applied Microbiology 2009, 106:2096-2105.
2. Appendini P., Hotchkiss J.H. Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies 2002, 3:113-126.
3. Barmpalia I.M., Koutsoumanis K.P., Geornaras I., Belk K.E., Scanga J.A., Kendall P.A., Smith G.C., Sofos J.N. Effect of antimicrobials as ingredients of pork bologna for L. monocytogenes control during storage at 4 or 10°C. Food Microbiology 2005, 22(2-3):205-211.
4. Brabban A.D., Edwards C. Isolation of glucosinolate degrading organisms and their potential for reducing the glucosinolate content of rapemeal. FEMS Microbiology Letters 1994, 119:83-88.
5. Brown P.D., Morra M.J. Control of soil-borne plant pests using glucosinolate-containing plants. Advances in Agronomy 1997, 61:167-231.
6. Couture H. L. monocytogenes. Evaluation Division, Bureau of Microbial Hazards, Health Canada 2009, Accessed at. http://www.cmc-cvc.com/english/documents/CMCListeriapolicyoctober12009HeleneCouture.pdf.
7. Cueva C., Moreno-Arribas M.V., Martín-Álvarez P.J., Bills G., Vicente M.F., Basilio A., Rivas C.L., Requena T., Rodríguez J.B., Bartolomé B. Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria. Research in Microbiology 2010, 161:372-382.
8. Davies E.A., Milne C.F., Bevis H.E., Potter R.W., Harris J.M., Williams G.C., Thomas L.V., Delves-Broughton J. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage. Journal of Food Protection 1999, 62:1004-1010.
9. Delaquis P.J., Mazza G. Antimicrobial properties of isothiocyanates in food preservation. Food Technology 1995, 49:73-84.
10. EC Regulation (EC) No 2073/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs (Official Journal of the European Union L 338/1) 2005, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:2005R2073:20111201:EN:PDF.
11. EC Commission Regulation (EC) No 450/2009 of 29 May 2009 on Active and Intelligent Materials and Articles Intended to Come into Contact with Food (Official Journal of the European Union L 135/3) 2009.
12. ™, a natural anti-microbial agent derived from white mustard seed. Acta Horticulturae 2006, 709:101-108.
13. Elfoul L., Rabot S., Khelifa N., Quinsac A., Duguay A., Rimbault A. Formation of allyl isothiocyanate from sinigrin in the digestive tract of rats monoassociated with a human colonic strain of Bacteroides thetaiotaomicron. FEMS Microbiology Letters 2001, 197:99-103.
14. FDA L. monocytogenes Risk Assessment: I. Introduction 2003, FDA/Center for Food Safety and Applied Nutrition, USDA/Food Safety and Inspection Service, Accessed at. http://www.fda.gov/Food/ScienceResearch/ResearchAreas/RiskAssessmentSafetyAssessment/ucm184052.htm.
15. Gallagher D.L., Ebel E.D., Kause J.R. FSIS risk assessment for L. monocytogenes in deli meats Accessed at. http://http//www.fsis.usda.gov/oppde/rdad/FRPubs/97-013F/ListeriaReport.pdf.
16. Gliszczynska-Swiglo A., Ciska E., Pawlak-Lemanska K., Chmielewski J., Borkowski T., Tyrakowska T. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contaminants 2006, 23:1088-1098.
17. Graumann G.H., Holley R.A. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. Journal of Food Protection 2008, 71:486-493.
18. Han J.H. Antimicrobial food packaging. Food Technology 2000, 54(3):56-65.
19. 3 on sinigrin hydrolysis by food-borne bacteria. Journal of Food Protection 2011, 74:2162-2168.
20. HC Health Canada, policy on Listeria monocytogenes in ready-to eat foods Accessed at. http://http//www.hc-sc.gc.ca/fn-an/legislation/pol/policy_listeria_monocytogenes_2011-eng.php.
21. Holley R.A. Impact of slicing hygiene upon shelf life and distribution of spoilage bacteria in vacuum packaged cured meats. Food Microbiology 1997, 14:201-211.
22. ICMSF, 1996. International Commission on Microbiological Specifications for Foods. L. monocytogenes. In: ICMSF (Ed.), Microorganisms in foods 5: Microbiological specifications of food pathogens. Chapman & Hall, London, pp.141-182.
23. Jasson V., Uyttendaele M., Rajkovic A., Debevere J. Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing. International Journal of Food Microbiology 2007, 118:241-249.
24. Ju H.K., Chung H.W., Hong S.-S., Park J.H., Lee J., Kwon S.W. Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food Chemistry 2010, 119:619-625.
25. Kawakishi S., Muramatsu K. Studies on the decomposition of sinalbin. Agricultural and Biological Chemistry 1966, 30:688-692.
26. Kim J., Marshall M.R., Wei C.-I. Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food Chemistry 1995, 43:2839-2845.
27. Kim S., Kang D., Fung Y.C. Evaluation of Kang-Fung-Sol medium for selectivity of lactic acid bacteria from laboratory medium and ground beef. Journal of Rapid Methods and Automation in Microbiology 2001, 9:161-169.
28. Korkeala H., Suortti T., Mäkelä P. Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species. International Journal of Food Microbiology 1988, 7:339-347.
29. Lacombe A., Wu V.C.H., Tyler S., Edwards K. Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7. International Journal of Food Microbiology 2010, 139:102-107.
30. Lin C.M., Preston J.M., Wei C.-I. Antibacterial mechanism of allyl isothiocyanate. Journal of Food Protection 2000, 63:727-734.
31. Luciano F.B., Belland J., Holley R.A. Microbial and chemical origins of the bactericidal activity of yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening. International Journal of Food Microbiology 2011, 145:69-74.
32. Luciano F.B., Holley R.A. Bacterial degradation of glucosinolates and its influence on the growth of Escherichia coli O157:H7 in a dry fermented sausage model - Part 1. Fleischwirtschaft 2010, 25(6):67-70.
33. Luciano F.B., Holley R.A. Bacterial degradation of glucosinolates and its influence on the growth of Escherichia coli O157:H7 in a dry fermented sausage model - Part 2. Fleischwirtschaft 2011, 26(1):78-81.
34. Manici L.M., Lazzeri L., Baruzzi G., Leoni O., Galletti S., Palmieri S. Suppressive activity of some glucosinolate enzyme degradation products on Pythium irregulare and Rhizoctonia solani in sterile soil. Pest Management Science 2000, 56:921-926.
35. Nicholson M.D. The role of natural antimicrobials in food packaging biopreservation. Journal of Plastic Film and Sheeting 1998, 14:234-241.
36. Nielsen P.V., Rios R. Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. International Journal of Food Microbiology 2000, 60:219-229.
37. Nørrung B., Andersen J.K., Buncic S. Main concerns of pathogenic microorganisms in meat. Safety of Meat and Processed Meat 2009, 3-29. Springerlink, New York. F. Toldrá (Ed.).
38. Palop M.L., Smiths J.P., Brink B. Degradation of sinigrin by Lactobacillus agilis strain R16. International Journal of Food Microbiology 1995, 26:219-229.
39. Quintavalla S., Vicini L. Antimicrobial food packaging in meat industry. Meat Science 2002, 62:373-380.
40. Rochfort S.J., Trenerry V.C., Imsic M., Panozzo J., Jones R. Class targeted metabolomics, ESI ion trap screening methods for glucosinolates based on MSn fragmentation. Phytochemistry 2008, 69(8):1671-1679.
41. Rosa E.A.S., Rodriges P.M.F. Towards a more sustainable agriculture system, the effect of glucosinolates on the control of soilborne diseases. The Journal of Horticultural Science and Biotechnology 1999, 74:667-674.
42. Ryser E.T. Foodborne listeriosis. Listeria, Listeriosis and Food Safety 1999, 75-95. Marcell Dekker, New York. E.T. Ryser, E.H. Marth (Eds.).
43. Suortti T., Malkki Y. Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatography. Food Chemistry 1984, 15:165-173.
44. Tienungoon S., Ratkowsky D.A., McMeekin T.A., Ross T. Growth limits of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. Applied and Environmental Microbiology 2000, 66:4979-4987.
45. Tolonen M., Rajaniemi S., Pihlava J.-M., Johansson T., Saris P.E.J., Ryhanen E.-L. Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut. Food Microbiology 2004, 21:167-179.
46. Van Eylen D., Indrawati Hendrickx M., Van Loey A. Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase. Food Chemistry 2006, 97:263-271.
47. Verkerk, R., 2002. Evaluation of glucosinolates levels throughout the production chain of Brassica vegetables. PhD thesis, Product Design and Quality Management Group, Wageningen University, (The Netherlands).
48. Zrybko C.L., Fukuda E.K., Rosen R.T. Determination of glucosinolates in domestic and wild mustard by high-performance liquid chromatography with confirmation by electrospray mass spectrometry and photodiode-array detection. Journal of Chromatography. A 1997, 767:43-52.