Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by Allyl isothiocyanate

Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract

“…Dufour et al (2012) found similar MBC values of AITC against C. jejuni strains (from 5 to 10 ppm at 37°C). As observed here, Olaimat and Holley (2013) found that MBC values were higher when AITC was tested at lower temperature against Salmonella and L. monocytogenes. It has been reported that C. jejuni lacks cold shock proteins, but it is able to survive and resist antimicrobial action at lower temperatures (Hazeleger et al, 1995).…”

“…Further, it was evident that C. jejuni strains possess myrosinase-like enzyme(s) as has been observed with many other foodborne bacteria (Herzallah et al, 2011) and were able to degrade 87% to 91% (975 to 1020 ppm) of the sinigrin present in buffered MH broth (pH 7.0) by 21 d at 35°C (Table 3). Although sinigrin hydrolysis by C. jejuni at 35°C was greater than that at 4°C, the AITC formed is more stable at 4°C (Olaimat and Holley, 2013). The second factor is the phenolic compounds present in oriental mustard.…”

“…AITC inhibitory activity is affected by several factors including its stability, the physiological state of cells, temperature and pH. Since AITC is more stable at lower temperatures, it was more inhibitory at 37°C than at 42°C (Olaimat and Holley, 2013).…”

“…The glucosinolate sinigrin in oriental mustard is the precursor of allyl isothiocyanate (AITC) which is a potent antimicrobial with activity against major foodborne pathogens including E. coli O157:H7, Campylobacter spp., Salmonella spp. and L. monocytogenes (Dufour et al, 2012;Luciano and Holley, 2009;Olaimat and Holley, 2013). However, AITC formed by plant myrosinase contributes to the pungent flavor of oriental mustard which has limited its use in food systems .…”

In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake

“…After 10 days, total aerobic counts were calculated and were 4 log CFU/g lower on onions treated with beta IC (100 and 200 ml/l) compared to untreated controls. Olaimat and Holley (2013) studied the minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) of mustard AITC against five strains each of Salmonella and L. monocytogenes individually and combined. The MIC and MBC values of AITC ranged from 60 to 100 ppm and 120e180 ppm, respectively, at 37 C and ranged from 10 to 40 ppm and 200e600 ppm, respectively, at 21 C against both pathogens.…”