Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study

Abstract

This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores’ germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.

Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

“…Phytate proved to be particularly effective against Gram-negative bacteria, demonstrating strongly inhibitory efficacy on the growth of S. Typhimurium less than 1 h after treatment. The antimicrobial effect of phytic acid is attributed to the mechanism of cell membrane damage ( Bloot et al, 2022 ). Phytic acid sequesters polyvalent cations that command molecular interactions in the outer membranes of target microorganisms, permeating them.…”

Phytic Acid Demonstrates Rapid Antibiofilm Activity and Inhibits Biofilm Formation When Used as a Surface Conditioning Agent

“…Zhou et al also found that IP6 was effective against E. coli , Staphylococcus aureus , Bacillus subtilis , and Salmonella enterica serovar Typhimurium ( 32 ). In a recent study, IP6 showed inhibition of Clostridium perfringens spore germination and vegetative cell growth ( 33 ). However, despite the potential antimicrobial activity of IP6 found in these previous studies, this activity was mainly investigated against planktonic cultures of food-associated pathogens.…”

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products

“…A study based on 16S rRNA gene amplicon sequencing found that the microbial composition of pork may be similar at different storage temperatures, broadening the knowledge of microbial changes that may occur during the storage, transportation or retail of pork [5]. Qiu et al [6] explored changes in the bacterial community during the storage of ready-to-eat chicken meat and found that pathogenic bacteria and/or spoilage bacteria directly interact, and, during storage at 4 and 22 • C, Enterobacter was dominant in microbial interactions, whereas Pseudomonas was dominant so at 22 • C. Researchers have been actively working to slow down the spoilage process of food from various aspects, such as the use of atmosphere packaging [7], the use of vacuum packaging [8], the addition of preservatives [9,10] and the addition of starter cultures [11]. However, these external treatments to slow down spoilage may lead to the simultaneous destruction of food quality characteristics and flavor, which can negatively affect consumer acceptability.…”