Antimicrobial Effects of Alginate-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle

2006 ◽  
Vol 69 (10) ◽  
pp. 2364-2369 ◽  
Author(s):  
MOUNIA OUSSALAH ◽  
STÉPHANE CAILLET ◽  
STÉPHANE SALMIÉRI ◽  
LINDA SAUCIER ◽  
MONIQUE LACROIX
Keyword(s):  
Essential Oils ◽  
Salmonella Typhimurium ◽  
Storage Period ◽  
Edible Films ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Active Compounds ◽  
E Coli ◽  
Beef Muscle

Alginate-based edible films containing 1% (wt/vol) essential oils of Spanish oregano, Chinese cinnamon, or savory were immersed in 2% (wt/vol) or 20% (wt/vol) CaCl2 solution and then applied to beef muscle slices to control the growth of Escherichia coli O157:H7 and Salmonella Typhimurium. Whole beef muscle surfaces were inoculated with one of these strains at 103 CFU/cm2. During the 5 days of storage, samples of meat were obtained periodically for microbiological analysis. The availability of active compounds from essential oils present in films was evaluated by determination of total phenolic compounds for oregano- and savory-based films and of total aldehydes for cinnamon-based films during storage. After 5 days of storage, films containing oregano or cinnamon essential oils were the most effective against Salmonella Typhimurium regardless of the type of pretreatment used (2 or 20% CaCl2). During the same period, meat inoculated with E. coli O157:H7 and coated with films treated with 2% CaCl2 had significantly fewer bacteria (P ≤ 0.05) when oregano-based films were used than when cinnamon- and savory-based films were used. The E. coli O157:H7 concentration was higher at the end of the storage period when films were pretreated with 20% CaCl2. Evaluation of the active compounds in films revealed that availability in oregano-and savory-based films was significantly more important (P ≤ 0.05) than that in cinnamon-based films regardless of the type of pretreatment used (2 or 20% CaCl2). At the end of storage, release rates of 40, 60, and 77% were noted in oregano-, savory-, and cinnamon-based films in 2% CaCl2 and rates of 65, 62, and 90% were noted in the same films in 20% CaCl2.

Antimicrobial Effects of Alginate-Based Films Containing Essential Oils on Listeria monocytogenes and Salmonella Typhimurium Present in Bologna and Ham

2007 ◽  
Vol 70 (4) ◽  
pp. 901-908 ◽  
Author(s):  
MOUNIA OUSSALAH ◽  
STÉPHANE CAILLET ◽  
STÉPHANE SALMIÉRI ◽  
LINDA SAUCIER ◽  
MONIQUE LACROIX
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Salmonella Typhimurium ◽  
Edible Films ◽  
Active Compounds ◽  
Sensitive Bacterium ◽  
Type C ◽  
And Migration ◽  
Cacl2 Solution ◽  
Satureja Montana

Bologna and ham slices (300 of each) were inoculated with Salmonella Typhimurium or Listeria monocytogenes at 103 CFU/cm2. Alginate-based edible films that had been immersed in a 2 or 20% (wt/vol) CaCl2 solution and contained 1% (wt/vol) essential oils of Spanish oregano (O; Corydothymus capitatus), Chinese cinnamon (C; Cinnamomum cassia), or winter savory (S; Satureja montana) were then applied to slices to control pathogen growth. On bologna, C-based films pretreated with 20% CaCl2 were the most effective against the growth of Salmonella Typhimurium and L. monocytogenes. L. monocytogenes was the more sensitive bacterium to O-, C-, and S-based films. L. monocytogenes concentrations were below the detection level (<10 CFU/ml) after 5 days of storage on bologna coated with O-, C-, or S-based films pretreated with 20% CaCl2. On ham, a 1.85 log CFU/cm2 reduction of Salmonella Typhimurium (P ≤ 0.05) was found after 5 days of storage with C-based films regardless of the type of pretreatment used (2 or 20% CaCl2) or when coated with O-based films pretreated with 20% CaCl2. L. monocytogenes was highly resistant in ham, even in the presence of O-, C-, or S-based films. However, C-based films pretreated with 20% CaCl2 were the most effective against the growth of L. monocytogenes. Evaluation of the availability of active compounds in films revealed a significantly higher release of active compounds in C-based films (P ≤ 0.05) regardless of pretreatment or meat tested (bologna or ham). O-based films had the lowest release level of active compounds. The release of active compounds from O- and S-based films pretreated with 20% CaCl2 was faster than that in the same respective films pretreated with 2% CaCl2 regardless of the meat type. C-based film pretreated by immersion in a 20% CaCl2 solution was most efficient against both pathogens, and migration of active compounds was higher in C-based films than in O- and S-based films.

scholarly journals Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging

2021 ◽  
Vol 10 (8) ◽  
pp. e4310816903
Author(s):  
Lucinéia Aparecida Cestari ◽  
Monica Regina da Silva Scapim ◽  
Grasiele Scaramal Madrona ◽  
Fábio Yamashita ◽  
Polyana Batoqui França Biondo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Thiobarbituric Acid ◽  
Active Packaging ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
E Coli ◽  
Staphylococcus Spp

The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.

Attachment of Escherichia coli O157:H7 and Other Bacterial Cells Grown in Two Media to Beef Adipose and Muscle Tissues

1997 ◽  
Vol 60 (2) ◽  
pp. 102-106 ◽  
Author(s):  
LAURA CABEDO ◽  
JOHN N. SOFOS ◽  
GLENN R. SCHMIDT ◽  
GARY C. SMITH
Keyword(s):  
Escherichia Coli ◽  
Adipose Tissue ◽  
Muscle Tissue ◽  
Storage Period ◽  
Escherichia Coli O157 ◽  
Bacterial Cells ◽  
Liquid Droplets ◽  
E Coli ◽  
Attachment Strength ◽  
Beef Muscle

Three strains of Escherichia coli O157:H7 were grown in tryptic soy broth (TSB) or in a sterile cattle manure extract at 35°C for 18 ± 2 h. Aliquots from both inocula containing 106 CFU/ml were used to inoculate 1-cm3 cubes of beef muscle or adipose tissue by immersion for 20 min at 21°C. After removal from the inoculum, one-half of the samples were analyzed for bacterial cell numbers and pH, and the other half were stored at 4°C for 2 or 3 h before analysis. Samples were analyzed by enumerating bacteria present in liquid droplets deposited on the tissue and bacteria loosely or strongly attached to the tissue in order to determine attachment strength. Total numbers of cells on beef muscle tissue (bacteria in liquid droplets, as well as those loosely and strongly attached) were 5.65 ± 0.14 and 5.76 ± 0.26 log CFU/cm2 for E. coli O157:H7 inocula grown in TSB and manure extract, respectively. The differences in attachment strength between inocula from the two media were not significant (P &gt; 0.05). A 2-h storage period after exposure of muscle tissue to an E. coli O157:H7 inoculum did not influence attachment strength. Numbers of bacteria attached to adipose tissue and muscle (5.31 ± 0.08 and 5.48 ± 0.09 log CFU/cm2, respectively) were not significantly different (P &gt; 0.05). After 3 h at 4°C, the attachment strength of E. coli O157:H7 cells on muscle or adipose tissue had not changed. Overall, the culture medium and type of beef tissue did not affect the numbers of E. coli O157:H7 cells attached, nor the strength of their attachment, to muscle or adipose tissue.

Impact of Aluminum Oxide and Silica Oxide Nanocomposite on Foodborne Pathogens in Chicken Fillets

2019 ◽  
pp. 152-162 ◽  
Author(s):  
Alaa G. Osman ◽  
Ahmed I. El-Desouky ◽  
Mohamed K. Morsy ◽  
Ahmed A. Aboud ◽  
Mahmoud H. Mohamed
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Agricultural Research ◽  
Control Sample ◽  
Storage Period ◽  
Edible Films ◽  
Innovative Technology ◽  
Al2o3 Nps

Nanotechnology is an innovative technology for improving food quality and safety. Aims: The aim of this study was to evaluate the efficacy of hydroxy propyl methyl cellulose (HPMC) films containing nanoparticles against three foodborne pathogens.        Design of the Study: *This study was designed using two nanoparticles i.e. (Al2O3-NPs and SiO2-NPs), edible film (HPMC), and three foodborne pathogens i.e. Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium. Both nanoparticles were evaluated against foodborne pathogens as well applied in chicken fillets.     Place and Duration: All experiments were done in the Food Technology Department, Benha University, Egypt; Nanomaterial Laboratory, Beni-Suef University, Egypt; and Agricultural Research Center, Egypt and were done within three months.        Methodology: The preparation of edible films, the antimicrobial activity, mode of antimicrobial action, challenge study, and scanning electron microscopy had been carried out in different laboratories. As well the mechanical properties of the HPMC films were evaluated.                                                                                                    Results: The results obtained from this study showed that the nanoparticles (~80 nm) at 80 ppm were active against Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium compared with 20 and 40 ppm. The HPMC films including Al2O3-NPs were active against B. cereus than S. aureus and S. typhimurium, while the SiO2-NPs were more effective against S. typhimurium and B. cereus compared with S. aureus. In challenge studies, HPMC films including Al2O3-NPs and SiO2-NPs at 80 ppm decreased the viability of the three-foodborne pathogens associated with chicken fillets stored at 4±1°C for 15 days, as compared with the control sample. HPMC films incorporated with nanoparticles inhibited the microbial population ~ 2-3 log10 CFU/cm2 over the chicken fillets during storage period.                                                   Conclusion: This work indicated that, HPMC films incorporated with Al2O3-NPs and SiO2-NPs (~80 nm) at 80 ppm could be reduce the microbiological loads of the refrigerated chicken fillets.

scholarly journals Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese

2021 ◽  
Vol 9 (2) ◽  
pp. 487-499
Author(s):  
Yulian Dimitrov Tumbarski ◽  
Mina Mihaylova Todorova ◽  
Mariyana Georgieva Topuzova ◽  
Petya Ivanova Georgieva ◽  
Zlatka Angelova Ganeva ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Effective Means ◽  
Fungal Growth ◽  
Storage Period ◽  
Titratable Acidity ◽  
Edible Films ◽  
Physicochemical Analysis ◽  
Storage Life ◽  
Microbiological Analysis ◽  
Kashkaval Cheese

Propolis (bee glue) is a complex biological product known for its antimicrobial activity and antioxidant potential, and widely used as food additive and biopreservative. The aim of the present research was to examine the effects of propolis on the improvement of the storage life of ripened kashkaval cheese. For this purpose, three types of 1% carboxymethyl cellulose edible films containing three different ethanolic propolis extracts in concentration of 1% were prepared. Double-layer edible films were applied on the kashkaval cheese surface, and the samples were designated as T1, T2, and T3. An untreated sample was kept as a control. The four experimental groups (T1, T2, T3, and control) were then stored under refrigeration conditions at 4°C and 75% relative humidity (RH) for 56 days. During the storage period, the cheese was observed for visible changes, and samples for physicochemical and microbiological analyses were taken. The results from physicochemical analysis demonstrated that values of titratable acidity decreased in all experiment groups during the storage period. The results from microbiological analysis revealed that three types of edible films T1, T2, and T3 did not affect the decreasing number of lactic acid bacteria, a normal process for the period after the cheese ripening. The application of T1, T2, and T3 edible films did not affect the increasing number of yeasts in kashkaval cheese through the storage period. However, T1 and T2 edible films effectively inhibited the fungal growth on cheese surface, and no signs of spoilage were observed until the end of the storage for 56 days. In contrast, T3 treatment delayed but did not inhibit the fungal growth, and the first signs of fungal decay appeared between the 35th and 42nd day of the storage, compared to the control (28th day). Thus, the application of propolis can be considered an effective means for the prevention of fungal spoilage of kashkaval cheese.

scholarly journals EFFECT OF SOME NATURAL PLANTS OILS ON THE GROWTH OF SOME PATHOGENIC BACTERIA

2019 ◽  
Vol 2 (3) ◽  
pp. 1-19
Author(s):  
Alsanussi Ahmed Ali Albi
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Control Sample ◽  
Storage Period ◽  
E Coli ◽  
Level 1 ◽  
Black Seeds ◽  
Minced Meat ◽  
Zero Time

This study aimed to determine the influence some of essential oils (black seed oil, garlic oil, and thyme oil on the Growth of some Pathogenic Bacteria (psychotropic bacterial, E.coli, Salmonella and Staphylococcus aureus. The results showed:- All treatments had positive effect on the bacterial growth; the treatment of black seed was the highest effective when compared with other treatments. changes of psychrotrophic bacterial count in minced meat treated with essential oils during storage at 4°C for 20 day. Microorganisms that grow in food at refrigeration temperature have usually been called psychotropic. Many psychotropic bacteria when present in large numbers can cause a variety of off–flavors as well as physical and defects in foods, Psychrophilic bacteria counts in all treatments at zero time were similar, but there is a significant increase in control sample to 107 log CFU/gm. At the end of storage periods (p≥ 0.05) Psychotropic bacteria counts reduced with addition of essential oils compared with control samples. Changes of E. coli count in minced meat treated with essential oils during storage at 4°C for 20 day. Although the total bacterial count was used in bacteriological examination to reflect the hygienic quality, however, it is evident that coliform group count is considered of much greater value in assessing its quality. It was found that control sample had significantly (p≥ 0.05) difference the higher counts E. coli when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75 % and 1% at zero time and at end of storage periods. Essential oil of black seeds at level 1%was more active of inhibiting effect against coliform group bacteria, which disappear after 10 days of storage period compared with other essential oils. Also, E. coli group disappeared in most minced meat samples formulated with essential oil at level 1% at 15 and 20 days. Changes of Salmonella counts in minced meat treated with essential oils during storage at 4°C for 20 day. Salmonella is now established, as one of the most important causes of food – borne illness at worldwide. It was found that control sample had significant (p≥ 0.05) difference from the higher counts of Salmonella when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75% and 1% at end of storage periods. Essential oil of black seed at level 1% was more active of inhibiting effect against Salmonella group bacteria, which disappeared after 5 days of storage period compared with other essential oils. Also, it could be noticed that Salmonella group disappeared from most minced beef samples formulated with essential oil at levels 0.75% and 1% after10 and 15days. Changes of Staphylococcus Aureus counts in minced meat treated with essential oils during storage at 4°C for 20 day: The results showed that Staphylococcus aureus counts increased in control sample, so the Staphylococcus aureus count at zero time was 3.3 102 CFU/g, but reached to 5.4 103 CFUI /g at the end of storage period. It could be noticed that Staphylococcus aureus counts were significantly (p≥ 0.05) decreased during storage time in minced meet sample contained essential oil of black seeds at level 0.75% and 1%. Staphylococcus aureus counts in these samples were less than that in control sample. Meanwhile, after storage for 5 days, Staphylococcus aureus disappeared from minced meet samples contained black seeds essential oil at level 1%.

Effect of Selected Plant Essential Oils or Their Constituents and Modified Atmosphere Packaging on the Radiosensitivity of Escherichia coli O157:H7 and Salmonella Typhi in Ground Beef

2008 ◽  
Vol 71 (3) ◽  
pp. 516-521 ◽  
Author(s):  
M. TURGIS ◽  
J. BORSA ◽  
M. MILLETTE ◽  
S. SALMIERI ◽  
M. LACROIX
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Radiation Sensitivity ◽  
Salmonella Typhi ◽  
Modified Atmosphere ◽  
Plant Essential Oils ◽  
E Coli

Twenty-six different essential oils were tested for their efficiency to increase the relative radiosensitivity of Escherichia coli and Salmonella Typhi in medium-fat ground beef (23% fat). Ground beef was inoculated with E. coli O157:H7 or Salmonella (106 CFU/g), and each essential oil or one of their main constituents was added separately at a concentration of 0.5% (wt/wt). Meat samples (10 g) were packed under air or under modified atmosphere and irradiated at doses from 0 to 1 kGy for the determination of the D10-value of E. coli O157:H7, and from 0 to 1.75 kGy for the determination of the D10-value of Salmonella Typhi. Depending on the compound tested, the relative radiation sensitivity increased from 1 to 3.57 for E. coli O157:H7 and from 1 to 3.26 for Salmonella Typhi. Addition of essential oils or their constituents before irradiation also reduced the irradiation dose needed to eliminate both pathogens. In the presence of Chinese cinnamon or Spanish oregano essential oils, the minimum doses required to eliminate the bacteria were reduced from 1.2 to 0.35 and from 1.4 to 0.5 for E. coli O157:H7 and Salmonella Typhi, respectively. Cinnamon, oregano, and mustard essential oils were the most effective radiosensitizers.

scholarly journals SALMONELLA TYPHIMURIUM-ESCHERICHIA COLI HYBRIDS FOR THE TRYPTOPHAN REGION

Genetics ◽  
1972 ◽  
Vol 71 (4) ◽  
pp. 491-505
Author(s):  
T Mojica-A ◽  
R B Middleton
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Relative Frequency ◽  
Accurate Determination ◽  
Genetic Material ◽  
Phenotypic Stability ◽  
E Coli ◽  
Genetic Rearrangements

ABSTRACT Fifty-eight hybrids were analyzed for their phenotypic stability, presence and nature of cryptic trp alleles and by P22-mediated transduction to yield percent homologies. The hybrids fall into 5 distinguishable classes: a haploid class in which selected E. coli genes replace equivalent sites in the S. typhimurium chromosome; three merodiploid classes in which the selected E. coli genes are integrated at novel sites in the S. typhimurium chromosome—on the same transducing fragment as the female genes selected against, with or without cryptic damage to a nearby gene, or not on the same transducing fragment; and one class in which recombination has not taken place and the E. coli DNA is presumed to be an exogenote. The homology values are heterogeneous and do not permit an accurate determination of the relative frequency of incorporation of the integrated male genetic material. A further study of 20 hybrids indicates that genetic rearrangements can occur in the hybrids.

scholarly journals Antimicrobial Study of Chloroform Fraction from the Leaves of Entada spiralis Ridl.

2021 ◽  
Vol 1 (1) ◽  
pp. 45-53
Author(s):  
Fitri Rachmadita ◽  
Erryana Martati ◽  
Sharifah Nurul Akilah Syed Mohamad ◽  
Siti Zaiton Mat So'ad
Keyword(s):  
Antimicrobial Activity ◽  
Bioactive Compounds ◽  
Crude Extract ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Total Phenolic ◽  
Chloroform Fraction ◽  
Disk Diffusion Test ◽  
E Coli

Introduction: Entada Spiralis Ridl., or locally identified as Sintok, contains flavonoid, saponin, tannin, and glycoside, compounds that have antifungal and antibacterial activities. This research aims to identify bioactive compounds and determine the antimicrobial activity from crude and fraction of E. spiralis extract. Methods: The crude extract was prepared by macerating the leaves with chloroform, and then proceeded to fraction it by vacuum liquid chromatography with Dichloromethane (DCM)/Hexane (Hex) (1/9) and Dichloromethane (DCM)/Methanol (MeOH) (9/1) solvent system. Disk Diffusion Test and Microdilution Assay evaluated the extracts' antimicrobial activity against S. aureus, E. coli and C. albicans. The determination of bioactive compounds was done by Thin Layer Chromatography (TLC). Determination of Total Phenolic (TPC) and Flavonoid Content (TFC) were performed by Folin-Ciocalteu and AlCl3 Colourimetric Assay Results: The greatest inhibition zone against C. albicans was obtained from fraction Chloroform (CHCl3) extract with an inhibition zone of 10.33 mm. DCM/MeOH (9/1) effectively killed S. aureus and E.coli with an inhibition zone of 11.67 and 12 mm, respectively. The minimum inhibitory concentration (MIC) of CHCl3 crude extract were 1.563 mg/mL for both E. coli and S. aureus, and 0.781 mg/mL for C. albicans. The TLC revealed the presence of tannins, saponin, glycosides, phenol, flavonoid, triterpenoid, and aromatic compound in CHCl3 crude extract. TPC of DCM/MeOH (9/1), CHCl3, and DCM/Hex (1/9) were 50.56 ± 0.188, 51.913± 0.089, 24.16 ± 0.175 mg GAE/g extract. Conclusion: In conclusion, E. spiralis leaves could be a source of active antifungal and antimicrobial agents used for food preservation by using a semipolar solvent for extraction.

Sign in / Sign up

Export Citation Format

Share Document