Antimicrobial Activity of Cetylpyridinium Chloride against Listeria monocytogenes on Frankfurters and Subsequent Effect on Quality Attributes

Singh, Manpreet; Gill, V.S.; Thippareddi, Harshavardhan; Phebus, Randall K.; Marsden, James L.; Herald, Thomas J.; Nutsch, Abbey L.

doi:10.4315/0362-028x-68.9.1823

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…For example, spraying cetylpyridinium chloride at a concentration of 1% could reduce the L. monocytogenes NCIM 24563 counts on frankfurters (Singh et al, 2005). On the other hand, cetylpyridinium chloride is a synthetic compound, and despite its equivalent efficacy to those of plant extracts, such as Hibiscus extracts, it does not have the same appeal as natural products (Higginbotham et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

et al. 2017

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The inhibitory effects of Adhatoda vasica ethanolic leaf extract (AVELE) against Listeria monocytogenes were examined to assess its potential to preserve minimally processed meat products safely. The total phenolic, flavonoid, and alkaloid levels in AVELE were 10.09 ± 4.52 mg of gallic acid equivalents (GAE)/g, 22.43 ± 1.62 mg of quercetin equivalents/g, and 19.43 ± 3.90 mg/g, respectively. AVELE (1, 5, 10, or 20%) had considerable antibacterial effects against L. monocytogenes NCIM 24563 in terms of the inhibitory zones (7.4–13.6 mm), MIC (100 mg/mL or 10% formulated solution), reduced cell viability, potassium ion efflux, and the release of 260-nm absorbing materials and extracellular ATP. AVELE was used as a rinse solution (5, 10, and 20%) for raw chicken breast meat. A 20% rinsing solution applied for 60 min inhibited the L. monocytogenes NCIM 24563 counts significantly on raw chicken breast meat. Moreover, L. monocytogenes NCIM 24563 did not grow in the meat sample when the rinse time was increased to 90 min at the same concentration. L. monocytogenes showed a greater reduction to ~3 CFU/g after rinsing with a 10 and 20% AVELE solution for 30 min than with a 5% AVELE solution. The rinsing processes with AVELE produced the final cooked chicken products with higher sensory attribute scores, such as taste, juiciness, and tenderness, compared to the control group along with a decrease in microbial contamination. Chicken meat rinsed with AVELE (rinsing time of 90 min) showed better sensory attribute scores of juiciness and tenderness, as well as the overall sensory quality compared to the untreated group. This research highlights the effectiveness of AVELE against L. monocytogenes NCIM 24563, suggesting that AVELE can be used as an effective antimicrobial marinade and/or a rinse for meat preservation.

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Section: Resultsmentioning

confidence: 99%

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

et al. 2017

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“…The fi lms were washed three times with PBS and then were exposed to 2% OsO 4 for 2 h, rinsed three times in PBS and dehydrated in an ethanol series (25,50,75, 95 and 100% ethanol) for 10 min each. The fi lm samples were subjected to critical point drying in an Autosamdri-815B, Shake-fl ask assays in 0.5% buffered peptone water of different pH…”

Section: Electron Microscopy (Em) Studiesmentioning

confidence: 99%

Antimicrobial activity of chitosan attached to ethylene copolymer films

et al. 2008

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Ethylene copolymer fi lm was coated with chitosan by attachment of the polymer to the corona-treated surface of the fi lm, and the composite fi lm was analysed for antimicrobial activity. The fi lm was active against bacteria in 0.625 mM phosphate buffer; it reduced colony counts of Escherichia coli 25922 and of Listeria monocytogenes Scott A by 5 and 2-3 log 10 , respectively after 24 h exposure. The activity of the chitosan-coated fi lm against bacteria in buffer was increased when silver ions were incorporated into the fi lms as demonstrated by complete killing of Escherichia coli O157:H7 DD3795 and the chicken exudate isolate Stenotrophomonas maltophilia within 2 h in buffer. The fi lm was active against L. monocytogenes Scott A in 0.5% buffered peptone water up to a pH of about 7.0. Tests on beef and chicken meat exudates revealed antimicrobial activity of the fi lm against Escherichia coli O157:H7 and L. monocytogenes Scott A of about 2 and 1-2 log 10 reductions in colony-forming units, respectively. The antimicrobial activity of the fi lm against L. monocytogenes Scott A was also tested on turkey breast, and a log 10 reduction of about 1.7 log 10 units after 10 days and 1.2 log 10 after 15 days at 4°C was achieved. Exposure to chitosan-coated fi lm and 350 MPa of pressure, 55°C or 1% sodium diacetate resulted in a synergistic effect.

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“…The type of product used and the strain of L. monocytogenes could affect the reduction of this pathogen when treated with CPC. A 5 strain cocktail of L. monocytogenes was reduced by 4 log on the surface of cooked roast beef when treated with 1% CPC for up to 21 d (Singh and others 2005a, 2005b). Our largest reduction of L. monocytogenes V7 was 7 logs on the surface of cooked shell‐on shrimp treated with 1% CPC whereas on the surface of raw shell‐on shrimp a 4.5 log reduction in L. monocytogenes counts was observed.…”

Section: Discussionmentioning

confidence: 99%

“…Our largest reduction of L. monocytogenes V7 was 7 logs on the surface of cooked shell‐on shrimp treated with 1% CPC whereas on the surface of raw shell‐on shrimp a 4.5 log reduction in L. monocytogenes counts was observed. Other researchers have noted differences in the reduction of L. monocytogenes due to the type of product this bacterium was inoculated onto (Lim and Mustapha 2004; Singh and others 2005a, 2005b).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Effect of Cetylpyridinium Chloride on Listeria monocytogenes V7 Growth on the Surface of Raw and Cooked Retail Shrimp

Dupard

Janes

Beverly

et al. 2006

Journal of Food Science

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This study examined the concentration of cetylpyridinium chloride (CPC) required to control Listeria monocytogenes on the surfaces of raw and cooked, peeled and shell-on shrimp. Shrimp (5 g) were inoculated by immersion into a 24 h culture of L. monocytogenes (decimally diluted in PBS) for 1 min, followed by air drying for 1 h, to yield between 6.2 log and 7.0 log CFU/g. The raw and cooked shell-on samples had higher L. monocytogenes counts than the peeled shrimp groups after this inoculation process. The shrimp samples were treated by soaking in different concentrations of CPC (0.05, 0.1, 0.2, 0.4, 0.6, 0.8, or 1.0%) solutions for 1 min, with or without a water rinse for 1 min. The samples were bagged, stored at 4 • C for 24 h, and then plated onto Oxford selective media for determination of log CFU/g. All CPC treatments (0.05% to 1.0%) that were followed by a water rinse reduced L. monocytogenes counts on cooked shrimp by about 2.5 log CFU/g. Conversely, treatments not followed by a water rinse reduced L. monocytogenes counts on cooked shrimp by 3 log CFU/g with 0.1, 0.2, or 0.4% CPC, 5 log CFU/g with 0.6% CPC, 6 log CFU/g with 0.8% CPC, and 7.0 log CFU/g with 1.0% CPC. These results indicate that a soaking treatment of CPC has a strong potential to eliminate or reduce L. monocytogenes on the surfaces of shrimp.

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Antimicrobial Activity of Cetylpyridinium Chloride against Listeria monocytogenes on Frankfurters and Subsequent Effect on Quality Attributes

Cited by 9 publications

References 21 publications

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

Antimicrobial activity of chitosan attached to ethylene copolymer films

Antimicrobial Effect of Cetylpyridinium Chloride on Listeria monocytogenes V7 Growth on the Surface of Raw and Cooked Retail Shrimp

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