Inhibitory effect of camel milk on <i>Cronobacter sakazakii</i>

Abusheliabi, Aisha; Al‐Rumaithi, Hind O.; Olaimat, Amin N.; Al‐Nabulsi, Anas A.; Osaili, Tareq M.; Shaker, Reyad R.; Ayyash, Mutamed

doi:10.1111/jfs.12343

Cited by 9 publications

(6 citation statements)

References 29 publications

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“…Similarly, S. Typhimurium and E. coli O157:H7 showed low survival properties in tabbouleh salad and eggplant dip when stored at 21°C compared to 4°C (Al‐Rousan et al, ; Osaili et al, ). Abusheliabi et al () also found that raw and pasteurized camel milk exhibited more inhibitory effect against Cronobacter sakazakii at 25°C than at 10°C.…”

Section: Resultsmentioning

confidence: 96%

Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads

Olaimat

Al‐Holy

Ghoush

et al. 2019

Journal of Food Safety

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This study evaluated the behavior of Salmonella and Shigella (5-6 log CFU/g) in tomato-cucumber (TC) salad without additives (control), TC with 1.0% lemon juice and 0.5% salt, TC with 10% wt/wt tahini, coleslaw, and toum sauce at 4, 10, or 24 C for 5 days. At 4 C, both pathogens survived well in all salads, with a 0.2-1.6 log CFU/g reduction after 5 days (except for toum sauce with >3.5 log CFU/g reduction after 4 days). At 10 C, Salmonella in the different TC salads remained constant, whereas Shigella numbers significantly increased by 1.0-1.7 log CFU/g after 5 days.Yet, both pathogens significantly decreased by 1.2-1.4 log CFU/g in coleslaw after 5 days and by >3.5 log CFU/g in toum sauce after 3 days. At 24 C, Salmonella significantly increased in TC salad without additives by 1.4 log CFU/g after 5 days and were below the detection level in the other types of salad after 5 days. However, Shigella numbers significantly increased by 1.0 log CFU/g in TC with tahini, but they significantly declined by 1.9-2.9 log CFU/g in TC salads after 5 days, and the pathogen was not detected in coleslaw and toum sauce after 4 days.

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Section: Resultsmentioning

confidence: 96%

Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads

Olaimat

Al‐Holy

Ghoush

et al. 2019

Journal of Food Safety

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“…At the same time, raw and pasteurized camel milk has the capacity to inhibit Cronobacter sakazakii . As this bacterium can grow in powder milk, some authors think that it could be possible to use it in the production of infant formula [ 73 ], but such a possibility requires further investigation.…”

Section: Pasteurized Milkmentioning

confidence: 99%

Recent Advances in Camel Milk Processing

Konuspayeva

Faye

2021

Animals

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Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

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“…Antimicrobial peptides have been detected in the milk of other food animal species including sheep and goats (111). A recent report that growth of C. sakazakii is inhibited by strong, inherent antibacterial factors in camel milk suggested they are likely derived from the protein component (105). A database assembled by Wang et al (112) lists 1,972 known antimicrobial peptides from animal sources, in addition to 321 from plants and many from fungi, protists or other life forms.…”

Section: Nisinmentioning

confidence: 99%

Natural Compounds With Antibacterial Activity Against Cronobacter spp. in Powdered Infant Formula: A Review

Yemiş

Delaquis

2020

Front. Nutr.

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Bacteria from the genus Cronobacter are opportunistic foodborne pathogens capable of causing severe infections in neonates, the elderly and immunocompromised adults. The majority of neonatal infections have been linked epidemiologically to dehydrated powdered infant formulas (PIFs), the majority of which are manufactured using processes that do not ensure commercial sterility. Unfortunately, the osmotolerance, desiccation resistance, mild thermotolerance and wide-ranging minimum, optimum and maximum growth temperatures of Cronobacter spp. are conducive to survival and/or growth during the processing, reconstitution and storage of reconstituted PIFs. Consequently, considerable research has been directed at the development of alternative strategies for the control of Cronobacter spp. in PIFs, including approaches that employ antimicrobial compounds derived from natural sources. The latter include a range of phytochemicals ranging from crude extracts or essential oils derived from various plants (e.g., thyme, cinnamon, clove, marjoram, cumin, mint, fennel), to complex polyphenolic extracts (e.g., muscadine seed, pomegranate peel, olive oil, and cocoa powder extracts), purified simple phenolic compounds (e.g., carvacrol, citral, thymol, eugenol, diacetyl, vanillin, cinnamic acid, trans-cinnamaldehyde, ferulic acid), and medium chain fatty acids (monocaprylin, caprylic acid). Antimicrobials derived from microbial sources (e.g., nisin, other antibacterial peptides, organic acids, coenzyme Q0) and animal sources (e.g., chitosan, lactoferrin, antibacterial peptides from milk) have also been shown to exhibit antibacterial activity against the species. The selection of antimicrobials for the control of Cronobacter spp. requires an understanding of activity at different temperatures, knowledge about their mode of action, and careful consideration for toxicological and nutritional effects on neonates. Consequently, the purpose of the present review is to provide a comprehensive summary of currently available data pertaining to the antibacterial effects of natural antimicrobial compounds against Cronobacter spp. with a view to provide information needed to inform the selection of compounds suitable for control of the pathogen during the manufacture or preparation of PIFs by end users.

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Inhibitory effect of camel milk on Cronobacter sakazakii

Cited by 9 publications

References 29 publications

Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads

Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads

Recent Advances in Camel Milk Processing

Natural Compounds With Antibacterial Activity Against Cronobacter spp. in Powdered Infant Formula: A Review

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