Coating-Activation and Antimicrobial Efficacy of Different Polyethylene Films with a Nisin-Based Solution

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2770-2779

  La Storia, Antonietta ^a   Mauriello, Gianluigi ^a   Villani, Francesco ^a   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antimicrobial packaging; Coating activation; Food packaging; Meat spoilage

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL PACKAGING; ANTIMICROBIAL SOLUTIONS; EPIFLUORESCENCE MICROSCOPY; FOOD PACKAGING; GRAM-POSITIVE BACTERIUM; MEAT SPOILAGE; VINYL ACETATE-ETHYLENE;

ANTIBIOTICS; ATOMIC FORCE MICROSCOPY; BACTERIA; COATINGS; ETHYLENE; MEATS; PLASTIC FILMS; POLYETHYLENES; STRAIN;

SPOILAGE;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; POSIBACTERIA;

EID: 84883655397     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0902-x     Document Type: Article

References (37)

1. Bastarrachea, L., Dhawan, S., & Sablani, S. (2011). Engineering properties of polymeric-based antimicrobial films for food packaging. Food Engineering Reviews, 3(2), 79-93.
2. Coma, V., Sebti, I., Pardon, P., Deschamps, A., & Pichavant, F. H. (2001). Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus. Journal of Food Protection, 64(4), 470-475.
3. Cutter, C. N., Willett, J. L., & Siragusa, G. R. (2001). Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator. Letters in Applied Microbiology, 33(4), 325-328.
4. Dawson, P. L., Hirt, D. E., Rieck, J. R., Acton, J. C., & Sotthibandhu, A. (2003). Nisin release from films is affected by both protein type and film-forming method. Food Research International, 36(9-10), 959-968.
5. Ercolini, D., La Storia, A., Villani, F., & Mauriello, G. (2006). Effect of a bacteriocin activated polyethylene film on Listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy. Journal of Applied Microbiology, 100(4), 765-772.
6. Ercolini, D., Russo, F., Nasi, A., Ferranti, P., & Villani, F. (2009). Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Applied and Environmental Microbiology, 75(7), 1990-2001.
7. Ercolini, D., Ferrocino, I., La Storia, A., Mauriello, G., Gigli, S., & Villani, F. (2010). Development of spoilage microbiota in beef stored in nisin activated packaging. Food Microbiology, 27(1), 137-143.
8. Ercolini, D., Ferrocino, I., Nasi, A., Ndagijimana, M., Vernocchi, P., La Storia, A., Laghi, L., Mauriello, G., Guerzoni, M. E., & Villani, F. (2011). Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. Applied and Environmental Microbiology, 77(20), 7372-7381.
9. European Commission (2009). 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, Brussels, Belgium. http://eurlex. europa. eu/LexUriServ/LexUriServ. do?uri=OJ: L: 2009: 135: 0003: 0011: en: pdf. 2009/450/EC.
10. Gálvez, A., Abriouel, H., López, R. L., & Omar, N. B. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120(1-2), 51-70.
11. Gill, A. O., & Holley, R. A. (2000). Inhibition of bacterial growth on hamand Bologna by lysozyme, nisin and EDTA. Food Research International, 33(2), 83-90.
12. Gill, A. O., & Holley, R. A. (2003). Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C. International Journal of Food Microbiology, 80(3), 251-259.
13. Holzapfel, W. H., Geisen, R., & Schillinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology, 24(3), 343-362.
14. Kirwan, M. J., & Strawbridge, J. W. (2003). Plastics in food packaging. In R. Coles, D. McDowell, & M. J. Kirwan (Eds.), Food packaging technology (pp. 174-240). London: Blackwell Publishing Ltd.
15. La Storia, A., Ercolini, D., Marinello, F., & Mauriello, G. (2008). Characterization of bacteriocin coated antimicrobial polyethylene films by atomic force microscopy. Journal of Food Science, 73(4), 48-54.
16. La Storia, A., Ercolini, D., Di Pasqua, R., Villani, F., Marinello, F., & Mauriello, G. (2011). Atomic force microscopy analysis shows surface structure changes in carvacrol-treated bacterial cells. Research in Microbiology, 162(2), 164-172.
17. Martinez-Viedma, P., Ercolini, D., Ferrocino, I., Abriouel, H., Ben Omar, N., Lopez, R. L., & Galvez, A. (2010). Effect of polythene film activated with enterocin EJ97 in combination with EDTA against Bacillus coagulans. LWT- Food Science and Technology, 43(3), 514-518.
18. Mauriello, G., Ercolini, D., La Storia, A., Casaburi, A., & Villani, F. (2004). Development of polyethylene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y. Journal of Applied Microbiology, 97(2), 314-322.
19. Natrajan, N., & Sheldon, B. W. (2000). Efficacy of nisin-coated polymer films to inactivate Salmonella typhimurium on fresh broiler skin. Journal of Food Protection, 63(9), 1189-1196.
20. Nattress, F. M., Yost, C. K., & Baker, L. P. (2001). Evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria. International Journal of Food Microbiology, 70(1-2), 111-119.
21. Neetoo, H., Ye, Mu, & Chen, H. (2007). Effectiveness and stability of plastic films coated with nisin for inhibition of Listeria monocytogenes. Journal of Food Protection, 70, 1267-1271.
22. Nostro, A., Scaffaro, R., Ginestra, G., D'Arrigo, M., Botta, L., Marino, A., & Bisignano, G. (2010). Control of biofilm formation by poly-ethylene-co-vinyl acetate films incorporating nisin. Applied Microbiology and Biotechnology, 87(2), 729-737.
23. Nychas, G.-J. E., Skandamis, P. N., Tassou, C. C., & Koutsoumanis, K. P. (2008). Meat spoilage during distribution. Meat Science, 78(1-2), 77-89.
24. Pérez-Pérez, C., Regalado-González, C., Rodríguez-Rodríguez, C. A., Barbosa-Rodríguez, J. R., & Villaseñor-Ortega, F. (2006). Incorporation of antimicrobial agents in food packaging films and coatings. In R. G. Guevara-González, & I. Torres-Pacheco (Eds.), Advances in agricultural and food biotechnology (193-216). Kerala: Research Signpost.
25. Razavi-Rohani, S. M., & Griffiths, M. W. (1994). The effect of mono and polyglycerol laurate on spoilage and pathogenic bacteria associated with foods. Journal of Food Safety, 14(2), 131-151.
26. Reunanen, J., & Saris, P. E. J. (2004). Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage. Meat Science, 66(3), 515-518.
27. Robertson, G. L. (2006). Food packaging: principles and practice, 2nd edition. Fla: Taylor & Francis, Boca Raton.
28. Rose, N. L., Sporns, P., Stiles, M. E., & McMullen, L. M. (1999). Inactivation of nisin by glutathione in fresh meat. Journal of Food Science, 64(5), 759-762.
29. Scannell, A. G. M., Hill, C., Ross, R. P., Marx, S., Hartmeier, W., & Arendt, E. K. (2000). Development of bioactive food packaging materials using immobilized bacteriocins Lacticin 3147 and Nisaplin. International Journal of Food Microbiology, 60(2-3), 241-249.
30. Sofos, J. N., Beuchat, L. R., Davidson, P. M., & Johnson, E. A. (1998). Naturally occurring antimicrobials in food. Regulatory Toxicology and Pharmacology, 28(2), 71-72.
31. Stevens, K. A., Sheldon, B. W., Klapes, N. A., & Klaenhammer, T. R. (1991). Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria. Applied and Environmental Microbiology, 57(12), 3613-3615.
32. Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W. (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68(2), 408-420.
33. Tant, M. R., Mauritz, K. A. & Wilker, G. L. (1997). Ionomers: synthesis, structure, properties and applications. London: Blackie Academic & Professional.
34. Tu, L., & Mustapha, A. (2002). Reduction of Brochothrix thermosphacta and Salmonella serotype typhimurium on vacuum-packaged fresh beef treated with nisin and nisin combined with EDTA. Journal of Food Science, 67(1), 302-306.
35. Villani, F., Pepe, O., Mauriello, G., Salzano, G., Moschetti, G., & Coppola, S. (1994). Antimicrobial activity of Staphylococcus xylosus from Italian sausage against Listeria monocytogenes. Letters in Applied Microbiology, 18(3), 159-161.
36. Willey, J. M., & van der Donk, W. A. (2007). Lantibiotics: peptides of diverse structure and function. Annual Review of Microbiology, 61, 477-501.
37. Zhou, G. H., Xu, X. L., & Liu, Y. (2010). Preservation technologies for fresh meat-a review. Meat Science, 86(1), 119-128.