Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

Abstract

Listeria monocytogenes and Salmonella typhimurium are major bacterial pathogens associated with poultry products. Ally isothiocyanate (AITC), a natural antimicrobial compound, is reportedly effective against these pathogenic organisms. A device was designed for the controlled release of AITC with modified atmosphere packaging (MAP), and then evaluated for its ability to control the growth of L. monocytogenes and S. typhimurium on raw chicken breast during refrigerated storage. In order to obtain controlled release during the test period, a glass vial was filled with AITC and triglyceride. It was then sealed using high-density polyethylene film. The release of AITC was controlled by the concentration (mole fraction) of AITC in the triglyceride and by the AITC vapor permeability through the film. The fresh chicken samples were inoculated with one or the other of the pathogens at 10(4) CFU/g, and the packages (with and without AITC-controlled release device) were flushed with ambient air or 30% CO(2)/70% N(2) before sealing, and then stored at 4 degrees C for up to 21 d. The maximum reduction in MAP plus AITC (compared to MAP alone) was 0.77 log CFU/g for L. monocytogenes and 1.3 log CFU/g for S. typhimurium. The color of the chicken breast meat was affected by the concentration of AITC. Overall, a release rate of 0.6 microg/h of AITC was found to not affect the color, whereas at 1.2 microg/h of AITC the surface of the chicken was discolored.

Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas

“…In particular, it has been demonstrated that allyl ITC (AITC), which is formed from sinigrin (2-propenyl glucosinolate), effectively inhibits a variety of pathogenic microorganisms, even at low concentrations (Lin et al 2000;Luciano and Holley 2009). The potential of AITC as a natural antimicrobial has been shown in different foods, including chicken breast (Shin et al 2010), ground beef (Chacon et al 2006a;Nadarajah et al 2005), dry-cured ham (Graumann and Holley 2007), fermented dry sausages (Chacon et al 2006b) and tuna meat (Hasegawa et al 1999). The goals of this study were to study a) the qualiquantitative GLCs composition of yellow and oriental mustard flours and b) the reduction of AFs production by A. parasiticus in wheat tortilla treated with ITCs generated from mustard flours.…”

Release and antibacterial activity of allyl isothiocyanate/β-cyclodextrin complex encapsulated in electrospun nanofibers

“…1a) is a major pungent, an antimicrobial compound found in cabbage, horseradish, mustard, wasabia and used in food packaging [24], and biomedical applications [25,26]. IC of AITC with CD was investigated in the literature [27,28].…”

Insights into the Mode of Action of Benzyl Isothiocyanate on Campylobacter jejuni

“…Interestingly, ITCs have also been reported to display anticancer activity in humans (12). Because of the antimicrobial and anticancer properties of ITCs, several studies have proposed the use of ITCs as food preservatives (11,(13)(14)(15)(16).…”