Document Detail


Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts.
MedLine Citation:
PMID:  17995614     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
This study compared the antimicrobial effects of epsilon-polylysine (epsilon-PL) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in 6 food extracts and in broth. The food extracts (10% (w/w) in distilled water) evaluated were fat-free and whole fat milk, beef, bologna, rice, and vegetables (50:50 ratio of broccoli and cauliflower). epsilon-PL was tested at 0.005% and 0.02% (w/v) against E. coli O157:H7 and L. monocytogenes, and 0.02% and 0.04% (w/v) against S. Typhimurium. The substrates were inoculated (5 log CFU/mL) and periodically analyzed for surviving populations during storage at 12 degrees C for 6 d. In general, all 3 pathogens reached 7 to 9 log CFU/mL within 2 d in control substrates (no epsilon-PL). Immediate bactericidal effects (P < 0.05) following exposure to epsilon-PL were obtained in the rice (all pathogens) and vegetable (E. coli O157:H7 and S. Typhimurium) extracts. During storage, antimicrobial effects of epsilon-PL were more pronounced in the food extracts than in the broth medium. The greatest antimicrobial activity for all 3 pathogens was obtained in the rice and vegetable extracts, where counts were reduced (P < 0.05) to below the detection limit (0.0 log CFU/mL) by one or both epsilon-PL concentrations tested. In the other food extracts (fat-free milk, whole fat milk, beef, and bologna), both epsilon-PL concentrations tested generally resulted in lower (P < 0.05) pathogen levels at the end of storage compared to initial counts, with better bactericidal effects exerted by the higher of the 2 epsilon-PL concentrations. Additional research is needed to explore the potential antimicrobial effects of epsilon-PL in real food systems.
Authors:
I Geornaras; Y Yoon; K E Belk; G C Smith; J N Sofos
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  72     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2007 Oct 
Date Detail:
Created Date:  2007-11-12     Completed Date:  2008-01-25     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M330-4     Citation Subset:  IM    
Affiliation:
Center for Red Meat Safety, Dept. of Animal Sciences, Colorado State Univ., 1171 Campus Delivery, Fort Collins, CO 80523-1171, USA.
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MeSH Terms
Descriptor/Qualifier:
Anti-Bacterial Agents / pharmacology*
Colony Count, Microbial
Consumer Product Safety
Dose-Response Relationship, Drug
Escherichia coli O157 / drug effects*,  growth & development
Food Contamination / analysis,  prevention & control*
Food Microbiology
Food Preservation / methods
Humans
Listeria monocytogenes / drug effects*,  growth & development
Polylysine / pharmacology*
Salmonella typhimurium / drug effects*,  growth & development
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Anti-Bacterial Agents; 25104-18-1/Polylysine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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