Temperature effects on the antimicrobial efficacy of condensed smoke and lauric arginate against Listeria and Salmonella.
Condensed smoke or liquid smoke (LS) and lauric arginate (LAE) are antimicrobials used in food preservation. They have demonstrated abilities to reduce or inhibit pathogenic and spoilage organisms. Few studies, however, have reported on the effectiveness of LS or LAE over the range of temperatures typically encountered in food marketing channels. Therefore, the effects of temperature on the antimicrobial properties of two commercial LS fractions, an LS derived from pecan shells, and LAE against two common foodborne pathogens, Listeria and Salmonella, were investigated. The MICs of the three LS samples and LAE were measured at 4, 10, and 37°C for Listeria monocytogenes strains 2045 (Scott A, serotype 4b) and 10403S (serotype 1/2a) and two strains of Listeria innocua, a well-established surrogate, and at 10, 25, and 37°C for Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Heidelberg. The MICs for LS against Listeria ranged from 3 to 48% (vol/vol), with higher MICs seen with lower temperatures. The MICs for LS on Salmonella ranged from 3 to 24%. Values for LAE ranged between 0.004 and 0.07% for both pathogens, and like LS, higher MICs were always associated with lower incubation temperatures. Understanding how storage temperature affects the efficacy of antimicrobials is an important factor that can contribute to lowering the hurdles of use levels and costs of antimicrobials and ultimately improve food safety for the consumer.
Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA.
Jody M
JM
Lingbeck
Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA.
Paola
P
Cordero
Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA.
Corliss A
CA
O'Bryan
Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA.
Michael G
MG
Johnson
Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA; Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, Arkansas 72704, USA.
Steven C
SC
Ricke
Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA. crandal@uark.edu.
Philip G
PG
Crandall
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives* / Q000494:pharmacology; D031325:Carya / Q000737:chemistry*; D005516:Food Microbiology; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D008089:Listeria monocytogenes / Q000187:drug effects*; D008826:Microbial Sensitivity Tests; D019779:Salmonella enterica / Q000187:drug effects*; D012639:Seeds / Q000737:chemistry; D012906:Smoke / Q000032:analysis*; D013696:Temperature
D000900:Anti-Bacterial Agents; D012906:Smoke; C031371:N(alpha)-lauroylarginine ethyl ester; D001120:Arginine