Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts

Brazilian Journal of Microbiology

Volumn 47, Issue 3, 2016, Pages 757-763

  Oladunjoye, Adebola O ^a   Singh, Suren ^a   Ijabadeniyi, Oluwatosin A ^a  

^a DURBAN UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Fresh produce; Listeria monocytogenes; Nisin; Quality parameters; Sodium acetate; Sodium citrate

Indexed keywords

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; INORGANIC SALT; NISIN;

BACTERIAL COUNT; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES; TOMATO;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; NISIN; SALTS;

EID: 84991000231     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1016/j.bjm.2016.04.027     Document Type: Article

References (28)

1. 1 Goodburn, C., Wallace, C.A., The microbiological efficacy of decontamination methodologies for fresh produce: a review. Food Control 32 (2013), 418–427.
2. 2 Abadias, M., Usall, J., Anguera, M., Solsona, C., Viñas, I., Microbiological quality of fresh: minimally-processed fruit and vegetables, and sprouts from retail establishments. Int J Food Microbiol 123 (2008), 121–129.
3. 3 Ramos, B., Miller, F., Brandão, T., Teixeira, P., Silva, C., Fresh fruits and vegetables—an overview on applied methodologies to improve its quality and safety. Innov Food Sci Emerg Technol 20 (2013), 1–15.
4. 4 Callejón, R.M., Rodríguez-Naranjo, M.I., Ubeda, C., Hornedo-Ortega, R., Garcia-Parrilla, M.C., Troncoso, A.M., Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes. Foodborne Pathog Dis 12 (2015), 32–38.
5. 5 Olaimat, A.N., Holley, R.A., Factors influencing the microbial safety of fresh produce: a review. Food Microbiol 32 (2012), 1–19.
6. 6 Oliveira, M., Vinas, I., Colas, P., Anguera, M., Usall, J., Abadias, M., Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices. Food Microbiol 38 (2014), 137–142.
7. 7 CDC, Multistate Outbreak of Listeriosis Linked to Commercially Produced, Prepackaged Caramel Apples Made From Bidart Bros. Apples. 2015 http://www.cdc.gov/listeria/outbreaks/caramel-apples-12-14/index.html.
8. 8 PHAC, United States Outbreak of Listeria Infections Related to Prepackaged Caramel Apples That May Have Been Distributed in Canada. 2015 http://www.phac-aspc.gc.ca/phn-asp/2014/listeria-eng.php.
9. 9 Joshi, K., Mahendran, R., Alagusundaram, K., Norton, T., Tiwari, B., Novel disinfectants for fresh produce. Trends Food Sci Technol 34 (2013), 54–61.
10. 10 Parish, M., Beuchat, L., Suslow, T., et al. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Compr Rev Food Sci Food Saf 2 (2003), 161–173.
11. 11 Alvarez, M., Moreira, M.D.R., Roura, S., Ayala-Zavala, J., Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues. Handb Nat Antimicrob Food Saf Qual, 2014, 315.
12. 12 Lubelski, J., Rink, R., Khusainov, R., Moll, G., Kuipers, O., Biosynthesis: immunity, regulation, mode of action and engineering of the model lantibiotic nisin. Cell Mol Life Sci 65 (2008), 455–476.
13. 13 Nykänen, A., Weckman, K., Lapveteläinen, A., Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int J Food Microbiol 61 (2000), 63–72.
14. 14 Grosulescu, C., Juneja, V.K., Ravishankar, S., Effects and interactions of sodium lactate: sodium diacetate, and pediocin on the thermal inactivation of starved Listeria monocytogenes on bologna. Food Microbiol 28 (2011), 440–446.
15. 15 Samelis, J., Bedie, G., Sofos, J., Belk, K., Scanga, J., Smith, G., Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4 C in vacuum packages. LWT-Food Sci Technol 38 (2005), 21–28.
16. 16 Mohammed, Q.Y., Hamad, W.M., Mohammed, E.K., Spectrophotometric determination of total Vitamin C in some fruits and vegetables at Koya Area–Kurdistan Region/Iraq. J Kirkuk Univ–Sci Stud, 4, 2009.
17. 17 Pan, Y., Breidt, F., Kathariou, S., Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment. Appl Environ Microbiol 72 (2006), 7711–7717.
18. 18 Ijabadeniyi, O.A., Singh, S., Mnyandu, E., Inactivation of Listeria monocytogenes ATCC7 644 biofilms using sodium dodecyl sulphate: levulinic acid and sodium hypochlorite solution. J Pure Appl Microbiol 8 (2014), 1973–1980.
19. 19 Hoelzer, K., Pouillot, R., Van Doren, J., Dennis, S., Reduction of Listeria monocytogenes contamination on produce – a quantitative analysis of common liquid fresh produce wash compounds. Food Control 46 (2014), 430–440.
20. 20 Purac, Purac Food Ingredients: Natural Solutions for Safe, Healthy and Delicious Food. 2012, Purac, Lincolnshire, IL Available from: http://www.purac.com/EN/Food.aspx.
21. 21 Mller, A.J., Call, J.E., Whitin, R.C., Comparison of organic acid salts for Clostridium botulinum control in an uncured turkey product. J Food Prot 56 (1993), 958–962.
22. 22 Boziaris, I., Skandamis, P., Anastasiadi, M., Nychas, G.J., Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations. J Appl Microbiol 102 (2007), 796–805.
23. 23 Anthon, G.E., LeStrange, M., Barrett, D.M., Changes in pH: acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. J Sci Food Agric 91 (2011), 1175–1181.
24. 24 Beckles, D.M., Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol Technol 63 (2012), 129–140.
25. 25 Ayala-Zavala, J.F., Oms-Oliu, G., Odriozola-Serrano, I., González-Aguilar, G.A., Álvarez-Parrilla, E., Martín-Belloso, O., Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol 226 (2008), 1047–1055.
26. 26 Lee, S.K., Kader, A.A., Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Technol 20 (2000), 207–220.
27. 27 Yahia, E.M., Contreras-Padilla, M., Gonzalez-Aguilar, G., Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development: maturation and senescence. LWT-Food Sci Technol 34 (2001), 452–457.
28. 28 Yanuriati, A., Savage, G.P., Rowe, R.N., The effects of ethanol treatment on the metabolism: shelf life and quality of stored tomatoes at different maturities and temperatures. J Sci Food Agric 79 (1999), 995–1002.