Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems

Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

“…Numerous papers have been published on the inhibition of L. monocytogenes in cold smoked fish using physical interventions including gamma irradiation [47], X-ray irradiation [48], E-beam [49], high-pressure processing [50], chemical preservatives [51–53], natural antimicrobials [54, 55], and protective cultures [56, 57]. Extensive research has also been performed in the last decade on the application of antimicrobial packaging to specifically enhance the safety and extend the shelf life of fish and fish products.…”

Use Carum copticum essential oil for controlling the Listeria monocytogenes growth in fish model system

“…Some authors used from such synthetic growth media to evaluate antimicrobial activity of plant essential oil and other antimicrobial component. Reis et al (2011) evaluated the inhibitory effect of Lippia sidoides extract and lactic acid bacteria (LAB) against L. monocytogenes in model fish systems include fish peptone broth, fish broth and fish homogenate (Reis et al , 2011). Oliveira et al evaluated effect of combined application of thymol and carvacrol with lactic and acetic acid against Staphylococcus aureus in meat broth and in a food model(Oliveira et al , 2010).…”

“…It was cultivated in Brain Heart Infusion broth (BHI) at 37 °C for 18–24 h. One hundred microlitres (100 uL) of culture were transferred to modified fish peptone broth [FPB containing 1% of sodium chloride; 0.5% of yeast extract; and 3.4% of fish peptone] and were incubated for 24 h at 37 °C. FPB bacterial cultures were diluted in saline peptone solution [0.1% bacteriological peptone; 0.85% sodium chloride solution] and used to obtain final populations of 10 6 cfu.mL −1 for inoculation in FPB, kutum and cold smoked kutum broth (Reis et al , 2011). …”

“…The medium was divided into 9.9-mL aliquots in tube, sterilized for 15 min at 121 °C, and maintained at 4 °C overnight before inoculation. In order to dissolve Ajowan essential oil in fish model systems bacteriological agar at concentration level of 0.15% was used (Oliveira et al , 2010; Reis et al , 2011). …”

Food Biopreservation

“…Although the carnobacteria grew poorly on cold-smoked surubim at 10 °C, the strains were able 7.2 Application of Bacteriocin-Producing Strains 84 to reduce maximum Listeria counts by 1-3 log units in an artifi cially inoculated surubim. In another study, when an "alecrim pimenta" extract was tested in combination with strains of Carnobacterium maltaromaticum (bacteriocinogenic or not), variable effects were observed on L. monocytogenes (dos Reis et al 2011 ), ranging from strong inhibition to only transient inhibition, depending on the substrate (surubin broth, or surubin homogenate). It was concluded that the use of alecrim pimento extract and cultures of carnobacteria have potential to inhibit L. monocytogenes in fi sh systems and the applications should be carefully studied, considering the infl uence of food matrix.…”