Enabling Cost-Effective Screening for Antimicrobials against Listeria monocytogenes in Ham.

J Food Prot

Agricultural Bioprocess Laboratory, Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.

Published: May 2021

Abstract: Ready-to-eat meat products, such as deli ham, can support the growth of Listeria monocytogenes (LM), which can cause severe illness in immunocompromised individuals. The objectives of this study were to validate a miniature ham model (MHM) against the ham slice method and to screen antimicrobial combinations to control LM on ham by using response surface methology (RSM) as a time- and cost-effective high-throughput screening tool. The effect of nisin (Ni), potassium lactate and sodium diacetate, lauric arginate (LAG), lytic bacteriophage (P100), and ε-polylysine (EPL) added alone, or in combination, were determined on the MHM over 12 days of storage. Results showed the MHM accurately mimics the ham slice method because no statistical differences were found (P = 0.526) in the change of LM cell counts in MHM and slice counts after 12 days of storage at 4°C for treated and untreated hams. The MHM was then used to screen antimicrobial combinations by using an on-face design and three center points in a central composite design. The RSM was tested by using a cocktail of five LM strains isolated from foodborne disease outbreaks. Three levels of the previously mentioned antimicrobials were used in combination for a total of 28 runs performed in triplicate. The change of LM cell counts were determined after 12 days of storage at 4°C. All tested antimicrobials were effective on reducing LM cell counts on ham when added alone. A significant antagonistic interaction (P = 0.002) was identified by the RSM between LAG and P100, where this antimicrobial combination caused a 2.2-log CFU/g change of LM cell counts after 12 days of storage. Two interactions, between Ni and EPL (P = 0.058), and Ni and P100 (P = 0.068), showed possible synergistic effects against LM on the MHM. Other interactions were clearly nonsignificant, suggesting additive effects. In future work, the developed MHM in combination with RSM can be used as a high-throughput method to analyze novel antimicrobial treatments against LM.

Download full-text PDF

Source
http://dx.doi.org/10.4315/JFP-20-435DOI Listing

Publication Analysis

Top Keywords

days storage
16
cell counts
16
change cell
12
listeria monocytogenes
8
ham slice
8
slice method
8
screen antimicrobial
8
antimicrobial combinations
8
counts days
8
storage 4°c
8

Similar Publications

To balance the stability and dissolution of polyacrylamide (PAM), emulsion drag reducers dominate the successful operation of volumetric fracturing. Herein, a pH-switchable four-tailed ionic liquid surfactant (OA/Cyclen) is synthesized by oleic acid (OA) and 1,4,7,10-tetraazacyclododecane (Cyclen). The four-tailed structure of OA/Cyclen enhances the stability of the emulsion polymerization reactor and supplies enough switchable sites for triggering the intensified release of the PAM emulsion.

View Article and Find Full Text PDF

Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.

Foods

January 2025

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510641, China.

Chlorine dioxide (ClO) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO slow-releasing card for postharvest litchi. The optimal ClO slow-releasing card was prepared as follows: Card A was soaked in 2.

View Article and Find Full Text PDF

L. oligo-polysaccharides (CIOs), obtained from L., is a mixture of oligosaccharides and polysaccharides.

View Article and Find Full Text PDF

The low stability of water-in-oil-in-water (W/O/W) double emulsions greatly limits their applications. Therefore, in this study, W/O/W Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated.

View Article and Find Full Text PDF

Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability.

Foods

December 2024

Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.

Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!