Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes

Guan, Peng; Wang, Xiaojie; Dong, Zijie; Miao, Song; Zhu, Hongshuai; Suo, Biao

doi:10.1016/j.fbio.2022.102277

Cited by 10 publications

(3 citation statements)

References 67 publications

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“…enteritidis , E. coli , and L. monocytogenes [ 154 ]. Similarly, compounds such as cinnamaldehyde and eugenol, present in cinnamon EO and clove EO, respectively, inhibited the growth of foodborne pathogens such as L. monocytogenes and S. aureus [ 155 , 156 ]. These findings provide evidence of the potential of plant-based antimicrobials in controlling foodborne pathogens and improving food safety.…”

Section: Plant Antimicrobials For Food Quality and Safetymentioning

confidence: 99%

“…Specific applications of EOs or their compounds were described in plant and animal-based foods to ensure food safety. As regards animal-based foods, cinnamaldehyde inactivated L. monocytogenes at 4 °C in ground pork, reducing its viability by 4 log cfu g −1 in 5 days [ 155 ]. Similarly, thymol reduced, by 3 log cfu g −1 , the load of S. aureus , E. coli , and C. perfringens on a sausage product during 4 weeks of storage [ 157 ].…”

Section: Plant Antimicrobials For Food Quality and Safetymentioning

confidence: 99%

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Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Pinto

Tapia-Rodríguez

Baruzzi

et al. 2023

Foods

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The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.

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Section: Plant Antimicrobials For Food Quality and Safetymentioning

confidence: 99%

Section: Plant Antimicrobials For Food Quality and Safetymentioning

confidence: 99%

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Pinto

Tapia-Rodríguez

Baruzzi

et al. 2023

Foods

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show abstract

“…Natural products are an important source of new antibacterial agents. Compared with synthetic antibacterial compounds, natural antibacterial compounds have attracted more and more attention due to their advantages, such as a wide range of resources, high compatibility, multiple cellular targets, and low costs. − Based on their chemical structures, the reported natural antibacterial compounds are derived from phenylpropanoids, flavones, alkaloids, phenols, and terpenoids. − Phenylpropanoid-derived compounds, such as vanillic acid, cinnamic acid, ferulic acid, and eugenol, , have shown great antibacterial activity and high safety, which are treated as promising resources of antibacterial agents. − …”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Action of Osthole against Listeria monocytogenes

Kong,

Yan,

et al. 2024

J. Agric. Food Chem.

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The purpose of this study was to investigate the antibacterial activity and mechanism of action of osthole against Listeria monocytogenes. The antibacterial activity of osthole was evaluated by determining the minimum inhibitory concentration (MIC) and growth curve. Cell morphology, membrane permeability, membrane integrity, bacterial physiology, and metabolism were explored using different methods to elucidate the mechanism of action of osthole. It was shown that the MIC of osthole against L. monocytogenes was 62.5 μg/mL and it inhibited the growth of L. monocytogenes effectively in a concentration-dependent manner. Scanning electron microscopy (SEM) images demonstrated morphology changes of L. monocytogenes, including rough surface, cell shrinkage, and rupture. It was found that extracellular conductivity and macromolecule content were increased significantly in the presence of osthole, indicating the disruption of cell membrane integrity and permeability. Laser confocal microscopy results supported the conclusion that osthole caused severe damage to the cell membrane. It was also noticed that osthole depleted intracellular adenosine triphosphate (ATP), inhibited Na + -K + -ATPase and Ca 2+ -Mg 2+ -ATPase activity, and promoted the accumulation of intracellular reactive oxygen species (ROS), leading to cell death. This study suggests that osthole is a promising antibacterial agent candidate against L. monocytogenes, and it shows potential in the prevention and control of foodborne pathogens.

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Rapid and interference-resistant colorimetric detection of viable Staphylococcus aureus in food using a broad host range phage SapYZU04 and MnFeO nanozyme

Deng,

Li,

Fan

et al. 2025

Food Control

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Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes

Cited by 10 publications

References 67 publications

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Antibacterial Activity and Mechanism of Action of Osthole against Listeria monocytogenes

Rapid and interference-resistant colorimetric detection of viable Staphylococcus aureus in food using a broad host range phage SapYZU04 and MnFeO nanozyme

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