Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

ScienceAsia

Volumn 39, Issue 4, 2013, Pages 346-355

  Suksathit, Suchart ^a   Tangwatcharin, Pussadee ^b  

^a THAKSIN UNIVERSITY   (Thailand)

^b KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

Author keywords

Lauroyl arginate ethyl; Pathogenic foodborne bacteria; Sodium citrate; Sodium diacetate; Sodium lactate

Indexed keywords

EID: 84888592988     PISSN: 15131874     EISSN: None     Source Type: Journal    
DOI: 10.2306/scienceasia1513-1874.2013.39.346     Document Type: Article

References (48)

1. McLauchlin J, Mitchell RT, Smerdon WJ, Jewell K (2004) Listeria monocytogenes and listeriosis: a review of hazard characterisation for use in microbiological risk assessment of foods. Int J Food Microbiol 92, 15-33.
2. Anonymous (2003) Zoonoses: Commissioner David Byrne welcomes new legislation to combat food-borne diseases such as Salmonella (IP/03/1306). European Commission.
3. Grimont PAD, Grimont F, Bouvet P (2000) Taxonomy of the Genus Salmonella. In: Wray C, Wray A (eds) Salmonella in Domestic Animals, 1st edn, CABI Publishing, Oxon, UK, pp 1-17.
4. Tangwatcharin P, Wattanachant C (2008) Contamination of pathogens in hygienic and unhygienic slaughtering and cutting process in municipality of Hat Yai City, Songkhla province. Research Report of Thai Health Promotion Foundation, Thailand.
5. Tangwatcharin P, Wattanachant C (2009) Bacterial contaminations in floor and hanging pig slaughtering processes in municipality of Hat Yai City, Songkhla province. King Mongkuts Agr J 27, 122-31.
6. Mbandi E, Shelef LA (2001) Enhanced inhibition of Listeria monocytogenes and Salmonella enteritidis in meat by combinations of sodium lactate and diacetate. J Food Protect 64, 640-4.
7. Miller AJ, Call JE, Whiting RC (1993) Comparison of organic acid salts for Clostridium botulinum control in uncured turkey. J Food Protect 56, 958-62.
8. Scannell AGM, Hill C, Buckley DJ, Arendt EK (1997) Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork. J Appl Microbiol 83, 407-12.
9. Becerril R, Manso S, Nerin C, G'omez-Lus R (2013) Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria. Food Contr 32, 404-8.
10. Hawkins DR, Rocabayera X, Ruckman S, Segret R, Shaw D (2009) Metabolism and pharmacokinetics of ethyl N-lauroyl-L-Arginate hydrochloride in human volunteers. Food Chem Toxicol 47, 2711-5.
11. Hitchins AD, Jinneman K (2013) Detection and enumeration of Listeria monocytogenes in foods. Bacteriological Analytical Manual (BAM) Online, Ch. 10. U.S. Food and Drug Administration. URL: http://www.fda.gov/Food/ FoodScienceResearch/LaboratoryMethods/ucm071400.htm.
12. Andrews WH, Jacobson A, Hammack T (2011) Salmonella. Bacteriological Analytical Manual (BAM) Online, Ch. 5. U.S. Food and Drug Administration. URL: http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm.
13. Bauer AW, Kirby WMM, Sherris JC, Turck M (1966) Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol 45, 493-6.
14. CLSI (2002) Reference method for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. Approved standard M7-A4. Wayne, Pa: Clinical Laboratory Standards Institute.
15. Bharadwaj R, Vidya A, Dewan B, Pal A (2003) An in vitro study to evaluate the synergistic activity of norfloxacin and metronidazole. Indian J Pharmacol 35, 220-6.
16. Doores S (2005) Organic acids. In: Davidson PM, Sofos JN, Branen AL (eds) Antimicrobials in Food, 3rd edn, CRC Press, Boca Raton, FL, pp 91-142.
17. Gutierrez J, Barry-Ryan C, Bourke P (2008) The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124, 91-7.
18. de Oliveira CEV, Stamford TLM, Gomes Neto NJ, de Souza EL (2010) Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acid. Int J Food Microbiol 137, 312-6.
19. Tangwatcharin P, Chanthachum S, Khopaibool P, Griffiths MW (2007) Morphological and physiological responses of Campylobacter jejuni to stress. J Food Protect 69, 2747-53.
20. Chaveerach P, Keuzenkamp DA, Urlings HA, Lipman LJ, van Knapen F (2002) In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed. Poultry Sci 81, 621-8.
21. Zakaria Z, Sreenivasan S, Mohamad M (2007) Antimicrobial activity of Piper ribesoides root extract against Staphylococcus aureus. J Appl Biol Sci 1, 87-90.
22. Serdengecti N, Yildirimi I, Gokoglu N (2006) Effects of sodium lactate, sodium acetate and sodium diacetate o n microbiological quality of vacuum-packed beef during refrigerated storage. J Food Saf 26, 62-71.
23. Ukuku DO, Bari ML, Kawamoto S, Isshiki K (2005) Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces. Int J Food Microbiol 104, 225-33.
24. Apostolidis E, Kwon Y-I, Shetty K (2008) Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism. Int J Food Microbiol 128, 317-24.
25. Hwang C-A, Sheen S, Juneja V (2011) Effects of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella spp. in cooked ham at refrigerated and abuse temperatures. Food Nutr Sci 2, 464-70.
26. McMahon CMM, Doherty AM, Sheridan JJ, Blair IS, McDowell DA, Hegarty T (1999) Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef. Lett Appl Microbiol 28, 340-4.
27. Shelef LA, Yang Q (1991) Growth suppression of Listeria monocytogenes by lactates in broth, chicken, and beef. J Food Protect 54, 283-7.
28. Silva ENG, Almeida RCC, Figueiredo ACL, Miranda FA (2012) Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses. Int J Food Sci Tech 47, 1819-25.
29. Ibrahim SA, Yang H, Seo CW (2008) Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli 0157:H7 in laboratory medium and carrot juice. Food Chem 109, 137-43.
30. Glass KA, Granberg DA, Smith AL, McNamara AM, Hardin M, Mattias J, Ladwig K, Johnsoni EA (2002) Inhibition of Listeria Monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J Food Protect 65, 116-23.
31. Stekelenburg FK (2003) Enhanced inhibition of Listeria monocytogenes in frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures. Food Microbiol 20, 133-7.
32. Legan JD, Seman DL, Milkowski AL, Hirschey JA, Vandeven MH (2004) Modeling the growth boundary of Listeria monocytogenes in ready-To-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. J Food Protect 67, 2195-204.
33. Abou-Zeid KA, Yoon KS, Oscar TP, Schwarz JG, Hashem FM, Whiting RC (2007) Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations. J Food Protect 70, 2620-5.
34. Houtsma PC, de Wit JC, Rombouts FM (1993) Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products. Int J Food Microbiol 20, 247-57.
35. Watanabe R, Hojo K, Nagaoka S, Kimura K, Ohshima T, Maeda N (2011) Antibacterial activity of sodium citrate against oral bacteria isolated from human tongue dorsum. J Oral Biosci 53, 87-92.
36. Patel JR, Sanglay GC, Solomon MB (2009) Control of Listeria monocytogenes on frankfurters with antimicrobials and hydrodynamic pressure processing. J Muscle Foods 20, 227-41.
37. Uhart M, Ravishankar S, Maks N (2004) Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4 °C. J Food Protect 67, 2296-301.
38. DeVegt B (1999) Lactate controls Listeria monocytogenes. PURAC, Lincolnshire, IL, America.
39. Houtsma PC, de Wit JC, Rombouts FM (1996) Minimum inhibitory concentration (MIC) of sodium lactate and sodium chloride for spoilage organisms and pathogens at different pH values and temperatures. J Food Protect 59, 1300-4.
40. Nanasombat S, Chooprang K (2009) Control of pathogenic bacteria in raw pork using organic acid salts in combination with freezing and thawing. Kasetsart J (Nat Sci) 43, 576-83.
41. Brandt AL, Castillo A, Harris KB, Keeton JT, Hardin MD, Taylor TM (2010) Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination. J Food Sci 75, M557-63.
42. Manso S, Ner'in C, G'omez-Lus R (2011) Antifungal activity of the essential oil of cinnamon (Cinnamomum zeylanicum), oregano (Origanum vulgare) and lauramide argine ethyl ester (Lae) against the mold Aspergillus flavus Cect 2949. Ital J Food Sci SLIM-2010, 151-7.
43. Pezo D, Navascu'es B, Salafranca J, Ner'in C (2012) Analytical procedure for the determination of Ethyl Lauroyl Arginate (LAE) to assess the kinetics and specific migration from a new antimicrobial active food packaging. Anal Chim Acta 745, 92-8.
44. Aznar M, G'omez-Estaca J, V'elez D, Devesa V, Ner'in C (2013) Migrants determination and bioaccessibility study of ethyl lauroyl arginate (LAE) from a LAE based antimicrobial food packaging material. Food Chem Toxicol 56, 363-70.
45. Shelef LA (1994) Antimicrobial effects of lactates: A review. J Food Protect 57, 445-50.
46. Russell JB (1992) A review: Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. J Appl Bacteriol 73, 363-70.
47. Stratford M (2000) Traditional preservatives organic acids. In: Robinson RK, Batt CA, Patel PD (eds) Encyclopedia of Food Microbiology volume 1, 1st edn, Academic Press, New York. pp 1729-37.
48. Rodr'iguez E, Seguer J, Rocabayera X, Manresa A (2004) Cellular effects of monohydrochloride of L-Arginine, N-lauroyl ethylester (LAE) on exposure to Salmonella typhimurium and Staphylococcus aureus. J Appl Microbiol 96, 903-12.