Listeria growth restricted by coated film,
says study.
By Jane Byrne
01- Aug-2008 –
Source of Article: http://www.foodproductiondaily.com/Packaging/Listeria-growth-restricted-by-coated-film-says-study.
Films coated with
antimicrobial peptides were shown to inhibit the growth of Listeria innocua in the preservation of sliced ham, claims a
Brazil-based research group.
Antimicrobial
packaging inhibits or retards microorganism growth in foods, minimizing direct
addition of preservatives and satisfying the actual demand of consumers for
healthier foods that contain fewer additives, according to the study.
Researchers
at the
They
said their work was informed by the growing demand for easy-to-consume
products, which are increasing the necessity for quality control and food
safety, and the fact that there are few studies determining the effect of
antimicrobial films over microorganisms that contaminate ham.
The
researchers said that pediocins are bacteriocins, which are generally recognized as safe
(GRAS).
"Bacteriocins are an attractive option of antimicrobial
compounds as they constitute natural preservatives, avoiding the addition of synthetical compounds to food,” claims the study.
Method
used
The
films, using cellulose acetate, acetone and the pediocin
ALTA 2351 provided by the Irish company, Kerry Bioscience, were produced using
a casting process, according to the study.
The
antimicrobial films were incorporated with pediocin
in concentrations of 25 per cent and 50 per cent of cellulose weight in a
cellulose base emulsion.
Film
thickness and mechanical properties were measured using a micrometer and an Instron universal testing machine respectively.
The
antimicrobial efficiency of the films against Listeria innocua
and Salmonella sp on sliced ham was tested by means of a
challenge test, in which the slices were immersed in 0.1 per cent peptone
solution containing about 106 CFU/mL of L.
innocua or Salmonella sp
The
experiment involved overlapping the slices of ham with the films (control, 25
per cent and 50 per cent of pediocin). These systems
were packaged under vacuum and stored at 12 °C. The slices of ham were analyzed
for L. innocua and Salmonella sp.
counts at intervals of 0 to 15 days of storage.
Positive
outcome
The
results, according to the study, showed that the antimicrobial films were more
effective inhibiting growth of L. innocua.
“The
50 per cent pediocin-film presented a reduction of 2
log cycles in relation to control treatment after 15 days of storage,” reported the researchers.
The 25
per cent and 50 per cent pediocin-films, in relation
to inhibition of Salmonella sp. showed 0.5 log cycle reduction in
relation to control, after 12 days of storage.
“The
films incorporated with pediocin showed potential use
as one hurdle technology added in the storage period among other good
manufacturing practices for preservation of sliced ham,” added the researchers.
Source:
Food Control
Published
online ahead of print
"Antimicrobial
efficiency of film incorporated with pediocin (ALTA
2351) on preservation of sliced ham"
Authors:
P. Santiago-Silva, N. Soares, J. Nobrega,
M. Junior, K. Barbosa, A. Carolina, P. Volp, E. Zerdas, N Wurlitzer
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