Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality

Zaki, Hamdy M.B.A.; Mohamed, Hussein M.H.; el-Sherif, A

doi:10.1016/j.lwt.2015.06.012

Cited by 30 publications

(11 citation statements)

References 41 publications

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“…Organic acids are designated and approved by the Federal Drug Administration (FDA) as safe substances (GRAS). Citric, lactic, tartaric, and acetic acids are the most known organic acids used, and their mechanism of action is previously mentioned [ 12 – 15 ]. They have been proved as effective sanitizers in reducing the bacterial charge (antimicrobial capacity and preservation of product quality), cost-effectiveness, and their simplicity.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to ControlSalmonella typhimurium: Suggestion of Amendment in the Search Standard

Baaboua

Maadoudi²,

Bouyahya

et al. 2018

International Journal of Microbiology

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Today, the general public has become increasingly aware of salmonellosis problems. Organic acids are known by their antimicrobial potential and commonly used for improving the quality of poultry feed. In this context, the present work evaluated the inhibitory effect of four organic acids, namely, acetic acid, citric acid, lactic acid, and tartaric acid, at different levels of contamination by Salmonella typhimurium. The neutralization of these organic acids in vitro and in the presence of one-day-old chick's organs was also investigated during the search for Salmonella serovars in birds as described in the Moroccan standard “NM 08.0.550.” The effect of four organic acids on Salmonella typhimurium was tested in vitro and in the presence of chick's organs at different concentrations set of strain and organic acids tested. The MIC results demonstrated that tartaric acid, citric acid, and acetic acid inhibited Salmonella typhimurium at concentrations of 0.312%, 0.625%, and 0.512% for the three levels of strain: 10, 100, and 103 CFU/ml, respectively, while lactic acid and depending on the amount of the strain introduced acts differently: 0.078% for 10 CFU/ml and 0.156% for 100 and 103 CFU/ml. The concentration of 0.04M of Na2HPO4 solution has proved, in vitro, in caecums and organs of chicks (in presence of organic acids) that strain introduced, even at low concentrations, can be recovered. The use of additives has beneficial effects in Salmonella control program. However, the present results recommend the amendment of Salmonella research standard, taking into account the probable presence of organic acids in digestive content of one-day-old chicks.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to ControlSalmonella typhimurium: Suggestion of Amendment in the Search Standard

Baaboua

Maadoudi²,

Bouyahya

et al. 2018

International Journal of Microbiology

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“…Acidity results in cell damage and modification as well as denaturated enzymes and structural proteins which would hinder DNA/RNA synthesis. The cell uses up all its ATP to export the excess hydrogen ions which results in cell death and as a result microbial growth is stopped (Ricke, 2003;Zaki et al, 2015). In line with the results obtained, it has been determined that organic acid applications have an antimicrobial effect.…”

Section: Re Sults and Discussionmentioning

confidence: 76%

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

Tosun

2021

J. Food Process. Preserv.

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The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 ± 1°C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples. The most effective (p < .05), organic acid in reducing L. monocytogenes and E. coli O157:H7 population was 5% lactic acid. The results of this study showed that with increasing organic acid concentration, organic acid treatments exhibited significant (p < .05) antimicrobial effect. As a result, the treatment of salmon fish with organic acids may be an effective application to control L. monocytogenes and E. coli O157: H7 in terms of food safety. Novelty Impact Statement:In this study, it has been observed that different types and concentrations of organic acids have different antimicrobial effects. Organic acids have a high potential for use in the food industry, as they are both cheap and easily applicable. Organic acid applications may have potential in reducing the risks in salmon contaminated with L. monocytogenes and E. coli O157: H7, which pose a threat to food safety and human health. How to cite this article: Tosun, Ş. Y. (2021). Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C.

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“…Synergistic effects have also been explored in the context of food, cosmetics, and other applications. For example, SDS has been used to increase organic acids’ efficacy against Salmonella in poultry [ 31 ]. Similarly, essential oils and surfactants have been used to increase the effectiveness of conventional biocides in cosmetic formulations [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Dispersant Effects on Single-Walled Carbon Nanotube Antibacterial Activity

et al. 2022

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There is significant interest in understanding whether nanomaterials with outstanding mechanical or electrical properties also possess antibacterial properties. However, assessment of antibacterial activity is a complex problem at the interface of chemistry and microbiology. Results can be affected by many factors including nanomaterial size, surface chemistry, concentration, and the dispersion media. The difficulty of dispersing nanomaterials such as single-walled carbon nanotubes (SWNTs) has resulted in many studies being conducted in the presence of dispersion aides which may themselves contribute to bacterial stress. The recent discovery that a standard microbial growth media, tryptic soy broth (TSB), is an effective SWNT dispersant provides a new opportunity to investigate the potential antibacterial activity of SWNTs using dispersants that range from antibacterial to growth-supporting. The five dispersants chosen for this work were Sodium dodecyl sulfate (SDS), pluronic, lysozyme, DNA, and tryptic soy broth. Staphylococcus aureus and Salmonella enterica were used as the model Gram-positive and Gram-negative bacteria. Activity was measured in terms of colony forming unit (CFU) and optical density measurements. None of the systems exhibited activity against Salmonella. SDS was fatal to Staph. aureus regardless of the presence of SWNTs. The activity of pluronic and lysozyme against Staph. aureus was enhanced by the presence of SWNTs. In contrast, the DNA and TSB dispersions did not have any activity regardless of the presence of SWNTs. These results highlight that the purported antibacterial activity of SWNTs may only be effective against bacteria that are sensitized by the dispersant and suggests the need for additional research on the mechanisms by which SWNT-dispersant interactions can result in antibacterial activity.

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Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality

Cited by 30 publications

References 41 publications

Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to ControlSalmonella typhimurium: Suggestion of Amendment in the Search Standard

Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to ControlSalmonella typhimurium: Suggestion of Amendment in the Search Standard

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

Dispersant Effects on Single-Walled Carbon Nanotube Antibacterial Activity

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