Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium and chicken meat
Autor: | Maryam Alnoman, Pathima Udompijitkul, Mahfuzur R. Sarker |
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Rok vydání: | 2016 |
Předmět: |
0301 basic medicine
Meat Clostridium perfringens 030106 microbiology Colony Count Microbial macromolecular substances Biology medicine.disease_cause Microbiology Poultry Chitosan Foodborne Diseases 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Food Preservation Spore germination medicine Animals Cooking Picolinic Acids Spores Bacterial Growth medium Inoculation technology industry and agriculture 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Spore Culture Media carbohydrates (lipids) chemistry Germination Food Microbiology Food Preservatives Bacteria Food Science |
Zdroj: | Food microbiology. 64 |
ISSN: | 1095-9998 |
Popis: | Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights inhibited germination of spores of all tested FP isolates in a KCl germinant solution containing 0.1 mg/ml chitosan at pH 4.5. However, higher level (0.25 mg/ml) of chitosan was required to effectively arrest outgrowth of the germinated C. perfringens spores in Tripticase-yeast extract-glucose (TGY) medium. Furthermore, chitosan (1.0 mg/ml) was bacteriostatic against vegetative cells of C. perfringens in TGY medium. Although chitosan showed strong inhibitory activities against C. perfringens in laboratory medium, higher levels (2.0 mg/g) were required to achieve similar inhibition of spores inoculated into chicken meat. In summary, the inhibitory effects of chitosan against C. perfringens FP isolates was concentration dependent, and no major difference was observed when using different molecule weight chitosan as an inhibitor. Our results contribute to a better understanding on the potential application of chitosan in cooked meat products to control C. perfringens-associated disease. |
Databáze: | OpenAIRE |
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