Document Detail


Bactericidal Activities of Health-Promoting, Food-Derived Powders Against the Foodborne Pathogens Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus.
MedLine Citation:
PMID:  23317422     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
  We evaluated the relative bactericidal activities (BA(50) ) of 10 presumed health-promoting food-based powders (nutraceuticals) and, for comparison, selected known components against the following foodborne pathogens: Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus. The relative activities were evaluated using quantitative bactericidal activity [(BA(50) value, defined as the percentage of the sample in the assay mixture that resulted in a 50% decrease in colony forming units]. The BA(50) values were determined by fitting the data to a sigmoidal curve by regression analysis using concentration-antimicrobial response data. Antimicrobial activity is indicated by a low BA(50) value; meaning less material is needed to kill 50% of the bacteria. Olive pomace, olive juice powder, and oregano leaves were active against all 4 pathogens, suggesting that they behave as broad-spectrum antimicrobials. All powders exhibited strong antimicrobial activity against S. aureus. The following powders showed exceptionally high activity against S. aureus (as indicated by the low BA(50) values shown in parentheses): apple skin extract (0.002%); olive pomace (0.008%); and grape seed extract (0.016%). Listeria bacteria were also highly susceptible to apple skin extract (0.007%). The most active substances provide candidates for the evaluation of antimicrobial effectiveness in human food and animal feed. Practical Application:  Plant-derived health-promoting food supplements, high in bioactive compounds, are candidates for use as antimicrobials in food.
Authors:
Mendel Friedman; Philip R Henika; Carol E Levin
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-14
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Journal of Food Science © 2013 Institute of Food Technologists® No claim to original US government works.
Affiliation:
Authors are with Western Regional Research Center, Agricultural Research Service-USDA, Produce Safety and Microbiology Research Unit, Albany, CA 94710, U.S.A. Direct inquires to author Friedman (E-mail: mendel.friedman@ars.usda.gov).
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

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


Previous Document:  Electron-Deficient ?1-Indenyl,?3-Allyl-Palladium(II) Complexes Stabilized by Fluxional Non-Covalent ...
Next Document:  Formulation approaches in mitigating toxicity of orally administrated drugs.