Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae on fresh coriander

Krusong, Warawut; Teerarak, Montinee; Laosinwattana, C.

doi:10.1016/j.foodcont.2014.09.051

Cited by 18 publications

(3 citation statements)

References 41 publications

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“…This could be because acetic acid is among the products of metabolism of K. pneumoniae [55] and has developed resistance to it at the tested concentrations due to the expression of acid shock proteins. This observation disagrees with Krusong et al [56], who reported that acetic acid completely inhibited the growth of K. pneumoniae. This disparity could be due to the use of 2% concentration by the authors, compared to 0.4% acetic acid used in this study.…”

Section: Varied Susceptibility Of Bacterial Strains To Vfascontrasting

confidence: 96%

Volatile Fatty Acids Effective as Antibacterial Agents against Three Enteric Bacteria during Mesophilic Anaerobic Incubation

Otite,

Lag-Brotons,

Ezemonye

et al. 2024

Molecules

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The antibacterial effects of a selection of volatile fatty acids (acetic, propionic, butyric, valeric, and caproic acids) relevant to anaerobic digestion were investigated at 1, 2 and 4 g/L. The antibacterial effects were characterised by the dynamics of Enterococcus faecalis NCTC 00775, Escherichia coli JCM 1649 and Klebsiella pneumoniae A17. Mesophilic anaerobic incubation to determine the minimum bactericidal concentration (MBC) and median lethal concentration of the VFAs was carried out in Luria Bertani broth at 37 °C for 48 h. Samples collected at times 0, 3, 6, 24 and 48 h were used to monitor bacterial kinetics and pH. VFAs at 4 g/L demonstrated the highest bactericidal effect (p < 0.05), while 1 g/L supported bacterial growth. The VFA cocktail was the most effective, while propionic acid was the least effective. Enterococcus faecalis NCTC 00775 was the most resistant strain with the VFAs MBC of 4 g/L, while Klebsiella pneumoniae A17 was the least resistant with the VFAs MBC of 2 g/L. Allowing a 48 h incubation period led to more log decline in the bacterial numbers compared to earlier times. The VFA cocktail, valeric, and caproic acids at 4 g/L achieved elimination of the three bacteria strains, with over 7 log10 decrease within 48 h.

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Section: Varied Susceptibility Of Bacterial Strains To Vfascontrasting

confidence: 96%

Volatile Fatty Acids Effective as Antibacterial Agents against Three Enteric Bacteria during Mesophilic Anaerobic Incubation

Otite,

Lag-Brotons,

Ezemonye

et al. 2024

Molecules

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“…Another study conducted by Bremer et al, showed that carrying out an acid wash step in addition to sanitation with chemicals during standard Clean-In-Place procedure is effective in removal of biofilms (16,21). Vinegar is more effective in removing indigenous E.coli strain rather than one particular strain i.e.…”

Section: Vinegar As Antimicrobial Agentmentioning

confidence: 99%

Evaluating the effectiveness of vinegar as a sanitizer

Bhatti¹,

Sciences²,

Heacock³

2016

ephj

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Objectives: Pathogens are introduced into foods, surfaces, and hands by our surrounding environment which includes soil, air, and fecal contamination. It can be due to improper handling, cleaning, washing or sanitizing. Sanitizers are applied to surfaces in order to kill all the vegetative cells of microbes. Health Canada regulates the types, uses and concentration of the sanitizers. These sanitizers are chemically formulated to kill microbes and hence there is a rising concern about toxicity associated with their use. People are moving away from regulated sanitizers to natural alternatives. This research project examined the efficacy of vinegar, one of the natural alternatives, as a sanitizer. Methods: 3M Quick Swabs were used to collect coliform samples from a plastic cutting board before and after inoculating it with coliform culture and subsequently cleaning it with vinegar. A one tail paired t-test was conducted to assess whether the coliform counts were reduced after cleaning with vinegar. Results: For all 30 samples there was a reduction in the number of coliforms when comparing before and after cleaning with vinegar. Results show that there is a significant difference in the mean numbers of coliforms before and after cleaning with vinegar; p <0.0001. Conclusion: These results indicate that undiluted vinegar when used for cleaning food contact surface significantly reduces the coliform counts but not to the safer levels for human exposure.

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“…The same authors mention acetic acid as having a strong antimicrobial and antifungal activity. One way of using vinegar is in the form of disinfectant owing to its low pH, and many researchers confirm its beneficial effect on Candida albicans [13,14], Escherichia coli [11,14], Klebsiella pneumoniae [15], and Staphylococcus aureus [14]. Moreover, Baldas et al [16] confirms the use of apple vinegar and grape vinegar as a disinfectant for fruits and vegetables in Turkey.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Chemical Properties between Traditional and Commercial Vinegar

et al. 2022

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Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.

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Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae on fresh coriander

Cited by 18 publications

References 41 publications

Volatile Fatty Acids Effective as Antibacterial Agents against Three Enteric Bacteria during Mesophilic Anaerobic Incubation

Volatile Fatty Acids Effective as Antibacterial Agents against Three Enteric Bacteria during Mesophilic Anaerobic Incubation

Evaluating the effectiveness of vinegar as a sanitizer

Comparison of Chemical Properties between Traditional and Commercial Vinegar

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