Developing ethyl lauroyl arginate antimicrobial films to combat Listeria monocytogenes in cured ham

Gracia-Vallés, Nicolás; Torrubia, Fernando Ruiz; Mitchell, Scott G.; Nerı́n, Cristina; Silva, Filomena

doi:10.1016/j.foodcont.2022.109164

Cited by 9 publications

(3 citation statements)

References 44 publications

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“…However, the reduction of the bacteria number on meat is in the different studies (like in the present study) with 0.5 up to 2.0 log 10 cfu quite low. This is in contrast to studies that investigated the effects of LAE in the reaction tube (in vitro), where higher antimicrobial effects at lower LAE concentrations could be obtained analyzing different bacteria species [9,14,17,19,20,33,34]. Reasons for this effect of the meat (matrix) might be the meat protein or the pH value, which change the growth properties of the bacteria and/or influence the degradation/inactivation of the LAE [35].…”

Section: Discussionmentioning

confidence: 87%

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Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

Drevin,

Plötz,

Krischek

2023

Foods

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Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.

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Section: Discussionmentioning

confidence: 87%

“…This was shown in different scanning electron microscopic investigations with E. coli [14], E. coli, L. monocytogenes and Br. thermosphacta [33], L. monocytogenes and E. coli [34], S. Typhimurium and S. aureus [36], E. coli, L. monocytogenes, Br. thermosphacta and Salmonella spp.…”

Section: Discussionmentioning

confidence: 99%

Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

Drevin,

Plötz,

Krischek

2023

Foods

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“…Antimicrobial activity is a fundamental property for the determination of active packaging systems. Thus, Escherichia coli (Gram-negative) and Listeria monocytogenes and Lactobacillus sakei (Gram-positive), as pathogenic and spoilage bacteria in cooked ham samples, were chosen for testing. , Table shows the antimicrobial activity of the bionanocomposites against the bacteria according to testing by the contact method. The CA films without nanoclay impregnated with clove oil did not show antimicrobial activity, as no inhibition or reduction of proliferation was observed for the three bacterial strains tested .…”

Section: Resultsmentioning

confidence: 99%

Hybrid Nanoclay/Clove Essential Oil in Cellulose Acetate Bionanocomposites for Cooked Ham Active Packaging

de Sousa Cândido,

Silva,

Zeneratto

et al. 2024

ACS Appl. Nano Mater.

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Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating

2023

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Developing ethyl lauroyl arginate antimicrobial films to combat Listeria monocytogenes in cured ham

Cited by 9 publications

References 44 publications

Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

Hybrid Nanoclay/Clove Essential Oil in Cellulose Acetate Bionanocomposites for Cooked Ham Active Packaging

Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating

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