title: Enhanced inactivation of foodborne pathogenic and spoilage bacteria by FD&C Red no. 3 and other xanthene derivatives during ultrahigh pressure processing.
abstract: Variability among microorganisms in barotolerance has been demonstrated at genus, species, and strain levels. Identification of conditions and additives that enhance the efficacy of ultrahigh pressure (UHP) against important foodborne microorganisms is crucial for maximizing product safety and stability. Preliminary work indicated that FD&C Red No. 3 (Red 3), a xanthene derivative, was bactericidal and acted synergistically with UHP against Lactobacillus spp. The objective of this study was to determine the antimicrobial efficacy of Red 3 and other xanthene derivatives, alone and combined with UHP, against spoilage and pathogenic bacteria in citrate-phosphate buffer (pH 7.0). Xanthene derivatives tested were fluorescein, Eosin Y, Erythrosin B, Phloxine B, Red 3, and Rose Bengal. Halogenated xanthene derivatives (10 ppm) were effective at reducing Listeria monocytogenes survivors but ineffective against Escherichia coli O157:H7. When combined with UHP (400 MPa, 3 min), the presence of derivatives enhanced inactivation. Because Red 3 was the only xanthene derivative to produce synergistic inactivation of both pathogens, further studies using this colorant were warranted. Efficacy of Red 3 against gram-positive bacteria (Lactobacillus plantarum and L. monocytogenes) was concentration dependent (1 to 10 ppm). E. coi O157: H7 strains were resistant to Red 3 concentrations up to 300 ppm. When Red 3 was combined with UHP, the lethality against gram-positive and gram-negative bacteria was dose dependent, with synergy being significant for most strains at > or = 3 ppm. Additional gram-positive and gram-negative bacteria showed lethalities similar to those observed for L. plantarum or L. monocytogenes, and E. coli O157:H7, respectively. Red 3 is a potentially useful additive to enhance the safety and stability of UHP-treated food products.
authors.affiliation: Department of Food Science and Technology, 2015 Fyffe Court, The Ohio State University, Columbus, Ohio 43210, USA.
authors.forename: Joy G
authors.initials: JG
authors.lastname: Waite
authors.forename: Ahmed E
authors.initials: AE
authors.lastname: Yousef
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D004923:Erythrosine; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D007778:Lactobacillus / Q000187:drug effects* / Q000254:growth & development; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008826:Microbial Sensitivity Tests; D014966:Xanthenes / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D014966:Xanthenes; D004923:Erythrosine