The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces
| Autor: | Tae-Ho Choi, Hyun Jung Kim, Kee Jai Park, Minseon Koo, Sung-Geon Yoon, Kyung Min Park |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
medicine.drug_class foodborne pathogen Antibiotics Bacillus cereus Plant Science Bacterial growth lcsh:Chemical technology medicine.disease_cause Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Listeria monocytogenes medicine lcsh:TP1-1185 Food science Antibacterial agent food-grade antibacterials 0303 health sciences biology 030306 microbiology digestive oral and skin physiology chemical sanitizers 04 agricultural and veterinary sciences food contact surface biology.organism_classification bactericidal effect 040401 food science chemistry Staphylococcus aureus Sodium hypochlorite Citric acid Food Science |
| Zdroj: | Foods Volume 9 Issue 1 Foods, Vol 9, Iss 1, p 59 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9010059 |
| Popis: | Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To develop a non-toxic and &ldquo green&rdquo food-grade alternative to chemical sanitizers, we formulated a multicomponent antibacterial mixture containing Rosmarinus officinalis L., Camellia sinensis L., citric acid, and &epsilon polylysine and evaluated its bactericidal efficacy against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella Enteritidis, and Listeria monocytogenes on food contact surfaces. A combination of the agents allowed their use at levels lower than were effective when tested individually. At a concentration of 0.25%, the multicomponent mixture reduced viable cell count by more than 5 log CFU/area, with complete inactivation 24 h after treatment. The inhibitory efficacy of the chemical antibacterial agent (sodium hypochlorite, 200 ppm) and the multicomponent antibacterial mixture (0.25%) on utensil surfaces against S. aureus, E. coli, S. Enteritidis, and L. monocytogenes were similar, but the multicomponent system was more effective against B. cereus than sodium hypochlorite, with an immediate 99.999% reduction on knife and plastic basket surfaces, respectively, and within 2 h on cutting board surfaces after treatment. A combination of these food-grade antibacterials could be a useful strategy for inhibition of bacteria on food contact surfaces while allowing use of lower concentrations of its components than are effective individually. This multicomponent food-grade antibacterial mixture may be a suitable &ldquo alternative to chemical sanitizers. |
| Databáze: | OpenAIRE |
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