Inhibition of Clostridium perfringens by naphthoquinones
ABSTRACT The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280...
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| Veröffentlicht in: | Journal of food science 1985-11, Vol.50 (6), p.1752-1753 |
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| container_title | Journal of food science |
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| creator | Aulik, J.L Siedler, A.J |
| description | ABSTRACT
The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280 ppm for 1,4‐NQ, 180–250 ppm for 1,2‐NQ, >500 ppm for several water‐soluble derivatives and 100–300 ppm for NO2−. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4‐NQ and 770 ppm for NO2−. Nitrite, menadione and 1,4‐NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation. |
| doi_str_mv | 10.1111/j.1365-2621.1985.tb10584.x |
| format | Article |
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The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280 ppm for 1,4‐NQ, 180–250 ppm for 1,2‐NQ, >500 ppm for several water‐soluble derivatives and 100–300 ppm for NO2−. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4‐NQ and 770 ppm for NO2−. Nitrite, menadione and 1,4‐NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1985.tb10584.x</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>CLOSTRIDIUM ; CLOSTRIDIUM PERFRINGENS ; FOOD HYGIENE ; HIGIENE DE LOS ALIMENTOS ; HYGIENE DES ALIMENTS ; NAPHTHOQUINONE</subject><ispartof>Journal of food science, 1985-11, Vol.50 (6), p.1752-1753</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3512-3ca0c64670bebd54a3ef648647a61329967a8d7d64b9dda73a49d6a2ca3e47533</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1985.tb10584.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1985.tb10584.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Aulik, J.L</creatorcontrib><creatorcontrib>Siedler, A.J</creatorcontrib><title>Inhibition of Clostridium perfringens by naphthoquinones</title><title>Journal of food science</title><description>ABSTRACT
The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280 ppm for 1,4‐NQ, 180–250 ppm for 1,2‐NQ, >500 ppm for several water‐soluble derivatives and 100–300 ppm for NO2−. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4‐NQ and 770 ppm for NO2−. Nitrite, menadione and 1,4‐NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation.</description><subject>CLOSTRIDIUM</subject><subject>CLOSTRIDIUM PERFRINGENS</subject><subject>FOOD HYGIENE</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>NAPHTHOQUINONE</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1985</creationdate><recordtype>article</recordtype><recordid>eNqVkE9r2zAYh8VYYVnaL9CT2WE3e3olWbJ36kjbrMG00D_0-CLbcqPUsVPJocm3n4zL7tVFCJ7fI3gI-QE0gXB-bRLgMo2ZZJBAnqXJUAJNM5EcvpAZqJTGPBPwlcwoZSwGEOob-e79ho5vLmcku-nWtrSD7buob6JF2_vB2drut9HOuMbZ7sV0PiqPUad362Hdv-1t13fGn5KTRrfenH3cc_J0ffW4-BsXd8ubxZ8irngKLOaVppUUUtHSlHUqNDeNFJkUSkvgLM-l0lmtainKvK614lrktdSsCqBQKedz8nPy7lz42_gBt9ZXpm11Z_q9RxBBx3IVwN8TWLnee2ca3Dm71e6IQHGMhRscY-EYC8dY-BELD2F8MY3fbWuOn1ji6vryIYRmQRFPCusHc_iv0O4VpeIqxefbJcJqVaiCc7wP_PnEN7pH_eKsx6eHTDIBOfB_hW-JdQ</recordid><startdate>198511</startdate><enddate>198511</enddate><creator>Aulik, J.L</creator><creator>Siedler, A.J</creator><general>Blackwell Publishing Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>198511</creationdate><title>Inhibition of Clostridium perfringens by naphthoquinones</title><author>Aulik, J.L ; Siedler, A.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3512-3ca0c64670bebd54a3ef648647a61329967a8d7d64b9dda73a49d6a2ca3e47533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1985</creationdate><topic>CLOSTRIDIUM</topic><topic>CLOSTRIDIUM PERFRINGENS</topic><topic>FOOD HYGIENE</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>NAPHTHOQUINONE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aulik, J.L</creatorcontrib><creatorcontrib>Siedler, A.J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aulik, J.L</au><au>Siedler, A.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inhibition of Clostridium perfringens by naphthoquinones</atitle><jtitle>Journal of food science</jtitle><date>1985-11</date><risdate>1985</risdate><volume>50</volume><issue>6</issue><spage>1752</spage><epage>1753</epage><pages>1752-1753</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>ABSTRACT
The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280 ppm for 1,4‐NQ, 180–250 ppm for 1,2‐NQ, >500 ppm for several water‐soluble derivatives and 100–300 ppm for NO2−. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4‐NQ and 770 ppm for NO2−. Nitrite, menadione and 1,4‐NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1985.tb10584.x</doi><tpages>2</tpages></addata></record> |
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| ispartof | Journal of food science, 1985-11, Vol.50 (6), p.1752-1753 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | CLOSTRIDIUM CLOSTRIDIUM PERFRINGENS FOOD HYGIENE HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS NAPHTHOQUINONE |
| title | Inhibition of Clostridium perfringens by naphthoquinones |
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