Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices
Minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in apple, pear and melon juices stored at 5, 20 and 35 °C were evaluated. MICs and MBCs against L. monocytogenes, S. Ent...
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Veröffentlicht in: | Food control 2009-02, Vol.20 (2), p.105-112 |
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Sprache: | eng |
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Zusammenfassung: | Minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of malic acid against
Listeria monocytogenes,
Salmonella Enteritidis and
Escherichia coli O157:H7 inoculated in apple, pear and melon juices stored at 5, 20 and 35
°C were evaluated. MICs and MBCs against
L. monocytogenes,
S. Enteritidis and
E. coli O157:H7 were significantly affected by storage temperature, juice characteristics and type of microorganism. Malic acid was more effective at 35 and 20
°C than at 5
°C in all studied fruit juices.
E. coli O157:H7 was more resistant to malic acid than
S. Enteritidis and
L. monocytogenes. Apple, pear and melon juices without malic acid were inhibitory to
E. coli O157:H7,
S. Enteritidis and
L. monocytogenes at 5
°C, whereas, MBCs of 1.5% (v/v) of malic acid in apple and pear juices, and 2% (v/v) in melon juice at 5
°C were needed to reduce
E. coli O157:H7, those concentrations being higher than those required to reduce
S. Enteritidis and
L. monocytogenes in those fruit juices. In addition, concentrations of 2%, 2.5% and 2.5% (v/v) of malic acid added to apple, pear and melon juices, respectively, were required to inactivate the three pathogens by more than 5
log cycles after 24
h of storage at 5
°C. Transmission electron microscopy showed that malic acid produced damage in the cell cytoplasm of pathogens without apparent changes in the cell membrane. |
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ISSN: | 0956-7135 1873-7129 |
DOI: | 10.1016/j.foodcont.2008.02.009 |