ZnO nanoparticle suspensions containing citric acid as antimicrobial to control Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus cereus in mango juice

Food Control

Volumn 42, Issue , 2014, Pages 310-314

  Firouzabadi, Fatemeh Barzegari ^a   Noori, Mohsen ^a   Edalatpanah, Yadolah ^a   Mirhosseini, Mahboubeh ^a  

^a PAYAME NOOR UNIVERSITY   (Iran)

Author keywords

Antibacterial agents; Citric acid; Food; Mango juice; Nanoparticle; Zinc oxide

Indexed keywords

EID: 84897904376     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.02.012     Document Type: Article

References (28)

1. Anellis A., Lubas J., Rayman M.M. Heat resistance in liquid eggs of some strains of the genus Salmonella. Journal of Food Science 1954, 19:377-395.
2. Bell M.F., Marshall R.T., Anderson M.E. Microbiological and sensory tests of beef treated with acetic and formic acids. Journal of Food Protection 1986, 49:207-210.
3. Booth I.R. Regulation of cytoplasmic pH of bacteria. Microbiology Reviews 1985, 49:359-378.
4. Ceylan E., Fung D.Y.C., Sabah J.R. Antimicrobial activity and synergistic effect of cinnamon with sodium benzoate or potassium sorbate in controlling Escherichia coli O157:H7 in apple juice. Journal of Food Science 2004, 69:FMS102-FMS106.
5. Derrickson-Tharrington E., Kendall P.A., Sofos J.N. Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions. International Journal of Food Microbiology 2005, 99:79-89.
6. Garcia L., Henderson J., Fabri M., Oke M. Potential sources of microbial contamination in unpasteurized apple cider. Journal of Food Protection 2006, 69:137-144.
7. Harris L.J., Farber J.N., Beuchat L.R., Parish M.E., Suslow T.V., Garrett E.H., et al. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh-cut produce. Comprehensive reviews in food science and food safety 2003, 78-141. Blackwell Publishing Professional, Iowa, Accessed 20.12.04. http://www.ift.org.
8. Huang Z., Zheng X., Yan D., Yin G. Toxicological effect of ZnO nanoparticles based on bacteria. Langmuir 2008, 24:4140-4144.
9. Ingham S.C., Schoeller E.L., Engel R.A. Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw steps. Journal of Food Protection 2006, 69:293-298.
10. Jiang P., Zhou J.J., Fang H.F., Wang C.Y. Hierarchical shelled ZnO structures made of bunched nanowire arrays. Advanced Functional Materials 2007, 17:1303-1310.
11. Jin T., Sun D., Su J.Y., Zhang H. Antimicrobial efficacy of zinc oxide quantum dots against Listeria monocytogenes, Salmonella enteritidis and E.coli O157:H7. Journal of Food Science 2009, 74:46-52.
12. Juneja V.K., Eblen B.S. Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors. Journal of Food Protection 1999, 62:986-993.
13. Kim Y., Kim M., Song K. Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts. Food Science and Technology 2009, 42:1654-1658.
14. Leistner L. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology 2000, 55:181-186.
15. Liu Y., He L., Mustapha A., Li H. Antibacterial activities of zinc oxide nanoparticles against Escherichia coli O157:H7. Journal of Applied Microbiology 2009, 107:1193-1201.
16. McLellan M.R., Splittstoesser D.F. Reducing the risk of E.coli in apple cider. Food Technology 1996, 50:174.
17. Miller L.G., Kaspar C.W. Escherichia coli O157:H7 acid tolerance and survival in apple cider. Journal of Food Protection 1994, 57:460-464.
18. Mirhosseini M., Emtiazi G. Optimisation of enterocin A production on a whey-based substrate. World Applied Sciences Journal 2011, 14:1493-1499.
19. Mirhosseini M., Firouzabadi F.B. Antibacterial activity of zinc oxide nanoparticle suspensions on food-borne pathogens. International Journal of Dairy Technology 2013, 66:291-295.
20. Nicole J., Binata R., Koodali T., Ranjit C. Antibacterial activity of ZnO nanoparticle suspensions on a broad spectrum of microorganisms. FEMS Microbiology Letters 2008, 279:71-76.
21. Premanathan M., Karthikeyan K., Jeyasubramanian K., Manivannan G. Selective toxicity of ZnO nanoparticles toward Gram-positive bacteria and cancer cells by apoptosis through lipid peroxidation. Nanomedicine: Nanotechnology, Biology and Medicine 2011, 7:184-192.
22. Raybaudi-Massilia R., Mosqueda-Melgar J., Martin-Belloso O. Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli and Listeria innocua in fruit juices. Journal of Food Protection 2006, 69:1579-1586.
23. Raybaudi-Massilia R., Mosqueda-Melgar J., Martin-Belloso O. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices. Journal of Food Control 2009, 20:105-112.
24. Sawai J. Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conduct metric assay. Journal of Microbiological Methods 2003, 54:177-182.
25. Sawai J., Igarashi H., Hashimoto A. Evaluation of growth inhibitory effect of ceramics powder slurry on bacteria by conductance method. Journal of Chemical Engineering of Japan 1995, 28:288-293.
26. Shin J.H., Lee S.Y., Dougherty R.H., Rasco B., Kang D.H. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree. Journal of Applied Microbiology 2006, 101:1140-1151.
27. Wilczynski M. Anti-microbial porcelain enamels. Ceramic Engineering and Science Proceedings 2000, 21:81-83.
28. Zhou J., Xu N., Wang Z.L. Dissolving behavior and stability of ZnO wires in biofluids: a study on biodegradability and biocompatibility of ZnO nanostructures. Advanced Materials 2006, 18:2432-2435.