Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality.

Autor: Song X; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., Kang J; School of Food Science and Technology, Hainan University, Haikou 570228, China., Wei X; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China., Liu L; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China. Electronic address: liuliu@snnu.edu.cn., Liu Y; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China., Wang F; Xi'an Supervision & Inspection Institute of Product Quality, Xi'an 710068, China.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2024 Jun 16; Vol. 418, pp. 110718. Date of Electronic Publication: 2024 Apr 25.
DOI: 10.1016/j.ijfoodmicro.2024.110718
Abstrakt: Shigella flexneri has the ability to contaminate pork and cause foodborne diseases. This study aimed to examine the effectiveness of linalool (a natural preservative) against S. flexneri and explore its potential application in contaminated pork. The results showed that linalool was capable of damaging the cell membrane and binding to the DNA of S. flexneri, and inhibiting biofilm formation and disrupting mature biofilms. The antibacterial effectiveness of linalool on the surface of pork was further demonstrated by analyzing the physicochemical properties of the pork (i.e., weight loss rate, pH value, color index, and TVB-N value) and its protein profiles. Linalool did not completely kill S. flexneri in pork at minimum bactericidal concentration (MBC) concentration and its antibacterial effect of linalool was stronger during the initial stage of storage. During storage, linalool influenced the abundance of specific proteins in the pork, particularly those involved in pathways related to fat metabolism. These findings offer novel insights into the antibacterial efficacy of linalool and its underlying mechanism in pork.
Competing Interests: Declaration of competing interest The authors declares no conflict of interest for this research work.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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