Type

Journal Article

Authors

R. Paul Ross
Colin Hill
Paul D. Cotter
Des Field
Ruth Morrissey
Alicia Campion

Subjects

Microbiology

Topics
analogs derivatives chemistry food preservatives growth development plant oils food preservation pharmacology bioengineering fruit and vegetable juices acrolein microbiology thymol food microbiology nisin a carvacrol citric acid anti bacterial agents malus humans escherichia coli o157 colony count microbial monoterpenes cronobacter sakazakii flavoring agents infant formula nisin cinnamic aldehyde drug effects infant

Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157:H7. (2016)

Abstract Cronobacter sakazakii and Escherichia coli O157:H7 are well known food-borne pathogens that can cause severe disease. The identification of new alternatives to heating to control these pathogens in foods, while reducing the impact on organoleptic properties and nutritional value, is highly desirable. In this study, nisin and its bioengineered variants, nisin V and nisin S29A, are used alone, or in combination with plant essential oils (thymol, carvacrol and trans-cinnamaldehyde) or citric acid, with a view to controlling C. sakazakii and E. coli O157:H7 in laboratory-based assays and model food systems. The use of nisin variants (30 μM) with low concentrations of thymol (0.015%), carvacrol (0.03%) and trans-cinnamaldehyde (0.035%) resulted in extended lag phases of growth compared to those for corresponding nisin A-essential oil combinations. Furthermore, nisin variants (60 μM) used in combination with carvacrol (0.03%) significantly reduced viable counts of E. coli O157:H7 (3-log) and C. sakazakii (4-log) compared to nisin A-carvacrol treatment. Importantly, this increased effectiveness translated into food. More specifically, sub-inhibitory concentrations of nisin variants and carvacrol caused complete inactivation of E. coli O157:H7 in apple juice within 3 h at room temperature compared to that of the equivalent nisin A combination. Furthermore, combinations of commercial Nisaplin and the food additive citric acid reduced C. sakazakii numbers markedly in infant formula within the same 3 h period. These results highlight the potential benefits of combining nisin and variants thereof with carvacrol and/or citric acid for the inhibition of Gram negative food-borne pathogens.
Collections Ireland -> Teagasc -> PubMed

Full list of authors on original publication

R. Paul Ross, Colin Hill, Paul D. Cotter, Des Field, Ruth Morrissey, Alicia Campion

Experts in our system

1
R Paul Ross
Teagasc
Total Publications: 441
 
2
Colin Hill
University College Cork
Total Publications: 351
 
3
Paul D. Cotter
Teagasc
Total Publications: 253
 
4
Des Field
Teagasc
Total Publications: 30
 
5
Ruth Maria Morrissey
University College Cork
Total Publications: 4
 
6
Alicia Campion
University College Cork
Total Publications: 5