Development of antimicrobial films for microbiological control of packaged salad

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 195-201

  Muriel Galet, Virginia ^a   Cerisuelo, Josep P ^a   López Carballo, Gracia ^a   Lara, Marta ^b   Gavara, Rafael ^a   Hernández Muñoz, Pilar ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

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

Author keywords

Antimicrobial packaging; Citral; EVOH; Fresh salad; Oregano; Pathogens

Indexed keywords

CITRAL; ESSENTIAL OIL; ETHYLENE VINYL ALCOHOL COPOLYMER; POLYPROPYLENE;

ANTIMICROBIAL ACTIVITY; ARTICLE; ESCHERICHIA COLI; FOOD PACKAGING; FOOD SPOILAGE; LISTERIA MONOCYTOGENES; NONHUMAN; OREGANO; SALMONELLA ENTERICA; VEGETABLE;

ANTI-INFECTIVE AGENTS; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; LISTERIA MONOCYTOGENES; MONOTERPENES; OILS, VOLATILE; ORIGANUM; POLYPROPYLENES; POLYVINYLS; PRODUCT PACKAGING; SALMONELLA ENTERICA; VEGETABLES;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; ORIGANUM; SALMONELLA ENTERICA;

EID: 84862892240     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.05.002     Document Type: Article

References (39)

1. Allende A., Artes F. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. Lebensmittel-Wissenschaft und Technologie 2003, 36:779-786.
2. Aucejo S., Catala R., Gavara R. Interactions between water and EVOH food packaging films. Food Science and Technology International/Ciencia y Tecnologia de Alimentos Internacional 2000, 6:159-164.
3. Belletti N., Lanciotti R., Patrignani F., Gardini F. Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads. Journal of Food Science 2008, 73:M331-M338.
4. Burt S. Essential oils: their antibacterial properties and potential appliations in foods - a review. International Journal of Food Microbiology 2004, 94:223-253.
5. Busta F.F., Speck M.L. Antimicrobial effect of cocoa on salmonellae. Applied Microbiology 1968, 16:424-425.
6. Catala R., Gavara R. Packaging requirements for nonthermally processed foods. Alimentacion Equipos y Tecnologia 2009, 47-51.
7. Cerisuelo J.P., Muriel-Galet V., Bermudez J.M., Aucejo S., Catala R., Gavara R., Hernandez-Munoz P. Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film. Journal of Food Engineering 2012, 110:26-37.
8. Deans S.G., Ritchie G. Antibacterial properties of plant essential oils. International Journal of Food Microbiology 1987, 5:165-180.
9. Delaquis P.J., Stanich K., Girard B., Mazza G. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology 2002, 74:101-109.
10. Devlieghere F., Francois K., Vereecken K.M., Geeraerd A.H., Impe J.F.v., Debevere J. Effect of chemicals on the microbial evolution in foods. Journal of Food Protection 2004, 67:1977-1990.
11. Dorman H.J.D., Deans S.G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 2000, 88:308-316.
12. Firouzi R., Shekarforoush S.S., Nazer A.H.K., Borumand Z., Jooyandeh A.R. Effects of essential oils of oregano and nutmeg on growth and survival of Yersinia enterocolitica and Listeria monocytogenes in barbecued chicken. Journal of Food Protection 2007, 70:2626-2630.
13. Gilliss D., Cronquist A., Cartter M., Tobin-D'Angelo M., Blythe D., Smith K., Lathrop S., Birkhead G., Cieslak P., Dunn J., Holt K.G., Guzewich J.J., Henao O.L., Mahon B., Griffin P., Tauxe R.V., Crim S.M. Incidence and trends of infection with pathogens transmitted commonly through food - Foodborne Diseases Active Surveillance Network, 10 U.S. sites, 1996-2010. Morbidity and Mortality Weekly Report 2011, 60:749-755.
14. Gutierrez J., Barry-Ryan C., Bourke P. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 2008, 124:91-97.
15. Gutierrez J., Bourke P., Lonchamp J., Barry-Ryan C. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. Innovative Food Science and Emerging Technologies 2009, 10:195-202.
16. Hammer K.A., Carson C.F., Riley T.V. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology 1999, 86:985-990.
17. Helander I.M., Alakomi H.L., Latva-Kala K., Mattila-Sandholm T., Pol I., Smid E.J., Gorris L.G.M., Wright A.v. Characterization of the action of selected essential oil components on Gram-negative bacteria. Journal of Agricultural and Food Chemistry 1998, 46:3590-3595.
18. Karagozlu N., Ergonul B., Ozcan D. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control 2011, 22:1851-1855.
19. Kunicka-Styczynska A. Activity of essential oils against food-spoiling yeast. A review. Flavour and Fragrance Journal 2011, 26:326-328.
20. Lanciotti R., Gianotti A., Patrignani F., Belletti N., Guerzoni M.E., Gardini F. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends in Food Science and Technology 2004, 15:201-208.
21. Lang M.M., Harris L.J., Beuchat L.R. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water. Journal of Food Protection 2004, 67:1092-1103.
22. Little C., Roberts D., Youngs E., Louvois J.d. Microbiological quality of retail imported unprepared whole lettuces: a PHLS Food Working Group study. Journal of Food Protection 1999, 62:325-328.
23. Lopez-Carballo G., Cava D., Lagaron J.M., Catala R., Gavara R. Characterization of the interaction between two food aroma components, alpha-pinene and ethyl butyrate, and ethylene-vinyl alcohol copolymer (EVOH) packaging films as a function of environmental humidity. Journal of Agricultural and Food Chemistry 2005, 53:7212-7216.
24. Lopez-de-Dicastillo C., Alonso J.M., Catala R., Gavara R., Hernandez-Munoz P. Improving the antioxidant protection of packaged food by incorporating natural flavonoids into ethylene-vinyl alcohol copolymer (EVOH) films. Journal of Agricultural and Food Chemistry 2010, 58:10958-10964.
25. Lopez-de-Dicastillo C., Gallur M., Catala R., Gavara R., Hernandez-Munoz P. Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications. Journal of Membrane Science 2010, 353:184-191.
26. Lopez-de-Dicastillo C., Catala R., Gavara R., Hernandez-Munoz P. Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds. Journal of Food Engineering 2011, 104:380-386.
27. Lopez-Galvez F., Gil M.I., Truchado P., Selma M.V., Allende A. Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite. Food Microbiology 2010, 27:199-204.
28. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in Hall tests. Journal of Sensory Studies 1989, 4:129-148.
29. Novak J., Langbehn J., Pank F., Franz C.M. Essential oil compounds in a historical sample of marjoram (Origanum majorana L., Lamiaceae). Flavour and Fragrance Journal 2002, 17:175-180.
30. Ouattara B., Simard R.E., Holley R.A., Piette G.J.P., Begin A. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. International Journal of Food Microbiology 1997, 37:155-162.
31. Oussalah M., Caillet S., Lacroix M. Mechanism of action of Spanish oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157:H7 and Listeria monocytogenes. Journal of Food Protection 2006, 69:1046-1055.
32. Ozcakmak S., Dervisoglu M. The inhibition of contaminated molds by some essential oils in cheeses. Gida 2011, 36:177-184.
33. Quintavalla S., Vicini L. Antimicrobial food packaging in meat industry. Meat Science 2002, 62:373-380.
34. Scifo G.O., Randazzo C.L., Restuccia C., Fava G., Caggia C. Listeria innocua growth in fresh cut mixed leafy salads packaged in modified atmosphere. Food Control 2009, 20:611-617.
35. Trichopoulou A., Naska A., Vasilopoulou E. Guidelines for the intake of vegetables and fruit: the Mediterranean approach. International Journal for Vitamin and Nutrition Research 2001, 71:149-153.
36. Ultee A., Kets E.P.W., Alberda M., Hoekstra F.A., Smid E.J. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Archives of Microbiology 2000, 174:233-238.
37. Valencia-Chamorro S.A., Palou L., del Rio M.A., Perez-Gago M.B. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition 2011, 51:872-900.
38. Varma J., Dubey N.K. Efficacy of essential oils of Caesulia axillaris and Mentha arvensis against some storage pests causing biodeterioration of food commodities. International Journal of Food Microbiology 2001, 68:207-210.
39. Wentao X., Wei Q., Kunlun H., Feng G., Jiajia Y., Heng Z., YunBo L. Antibacterial effect of grapefruit seed extract on food-borne pathogens and its application in the preservation of minimally processed vegetables. Postharvest Biology and Technology 2007, 45:126-133.