title: Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella typhimurium present in bologna and ham.
abstract: Bologna and ham slices (300 of each) were inoculated with Salmonella Typhimurium or Listeria monocytogenes at 10(3) CFU/cm(2). Alginate-based edible films that had been immersed in a 2 or 20% (wt/vol) CaC12 solution and contained 1% (wt/ vol) essential oils of Spanish oregano (O; Corydothymus capitatus), Chinese cinnamon (C; Cinnamomum cassia), or winter savory (S; Satureja montana) were then applied to slices to control pathogen growth. On bologna, C-based films pretreated with 20% CaC12 were the most effective against the growth of Salmonella Typhimurium and L. monocytogenes. L. monocytogenes was the more sensitive bacterium to O-, C-, and S-based films. L. monocytogenes concentrations were below the detection level (<10 CFU/ml) after 5 days of storage on bologna coated with O-, C-, or S-based films pretreated with 20% CaCl2. On ham, a 1.85 log CFU/cm2 reduction of Salmonella Typhimurium (P < 0.05) was found after 5 days of storage with C-based films regardless of the type of pretreatment used (2 or 20% CaC12) or when coated with O-based films pretreated with 20% CaCl2. L. monocytogenes was highly resistant in ham, even in the presence of O-, C-, or S-based films. However, C-based films pretreated with 20% CaCl2 were the most effective against the growth of L. monocytogenes. Evaluation of the availability of active compounds in films revealed a significantly higher release of active compounds in C-based films (P < 0.05) regardless of pretreatment or meat tested (bologna or ham). O-based films had the lowest release level of active compounds. The release of active compounds from O- and S-based films pretreated with 20% CaCl2 was faster than that in the same respective films pretreated with 2% CaCl2 regardless of the meat type. C-based film pretreated by immersion in a 20% CaCl2 solution was most efficient against both pathogens, and migration of active compounds was higher in C-based films than in O- and S-based films.
authors.affiliation: Research Laboratory in Sciences Applied to Food, Canadian Irradiation Center, Institut National de la Recherche Scientifique, Institut Armand-Frappier, Université du Québec, 531 Boulevard des Prairies, Laval, Québec, Canada H7V IB7.
authors.forename: Mounia
authors.initials: M
authors.lastname: Oussalah
authors.forename: Stéphane
authors.initials: S
authors.lastname: Caillet
authors.forename: Stéphane
authors.initials: S
authors.lastname: Salmiéri
authors.forename: Linda
authors.initials: L
authors.lastname: Saucier
authors.forename: Monique
authors.initials: M
authors.lastname: Lacroix
mesh_terms: D000464:Alginates / Q000494:pharmacology; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D018441:Biofilms; D002935:Cinnamomum zeylanicum / Q000737:chemistry; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D020723:Glucuronic Acid / Q000494:pharmacology; D006603:Hexuronic Acids / Q000494:pharmacology; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D031362:Satureja / Q000737:chemistry; D013552:Swine; D013997:Time Factors
chemical_list: D000464:Alginates; D000900:Anti-Bacterial Agents; D006603:Hexuronic Acids; D009822:Oils, Volatile; D020723:Glucuronic Acid