title: Sakacin-A antimicrobial packaging for decreasing Listeria contamination in thin-cut meat: preliminary assessment.
abstract: BACKGROUND
  Minimally processed ready-to-eat products are considered a high-risk food because of the possibility of contamination with pathogenic bacteria, including Listeria monocytogenes from the animal reservoir, and the minimal processing they undergo. In this study, a sakacin-A anti-Listeria active package was developed and tested on thin-cut veal meat slices (carpaccio).
  
  
  RESULTS
  Enriched food-grade sakacin-A was obtained from a cell-free supernatant of a Lactobacillus sakei culture and applied (0.63 mg cm-2) onto the surface of polyethylene-coated paper sheets to obtain an active antimicrobial package. The coating retained antimicrobial features, indicating that the process did not affect sakacin-A functionality, as evidenced in tests carried out in vitro. Thin-cut veal meat slices inoculated with Listeria innocua (a surrogate of pathogenic L. monocytogenes) were laid on active paper sheets. After 48 h incubation at 4 °C, the Listeria population was found to be 1.5 log units lower with respect to controls (3.05 vs 4.46 log colony-forming units (CFU) g-1).
  
  
  CONCLUSIONS
  This study demonstrates the possibility of using an antimicrobial coating containing sakacin-A to inhibit or decrease the Listeria population in ready-to-eat products, thus lowering the risk of food-related diseases. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
authors: DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, I-20133, Milano, Italy.
authors: Alberto
authors: A
authors: Barbiroli
authors: DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, I-20133, Milano, Italy.
authors: Alida
authors: A
authors: Musatti
authors: INNOVHUB-SSI, Italian Pulp and Paper Research Institute, Piazza Leonardo da Vinci 16, I-20133, Milano, Italy.
authors: Giorgio
authors: G
authors: Capretti
authors: DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, I-20133, Milano, Italy.
authors: Stefania
authors: S
authors: Iametti
authors: DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, I-20133, Milano, Italy.
authors: Manuela
authors: M
authors: Rollini
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000737:chemistry* / Q000302:isolation & purification; D001430:Bacteriocins / Q000096:biosynthesis / Q000737:chemistry* / Q000302:isolation & purification; D002417:Cattle / Q000254:growth & development; D052978:Disk Diffusion Antimicrobial Tests; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D007558:Italy; D000070256:Latilactobacillus sakei / Q000737:chemistry / Q000378:metabolism; D008087:Listeria / Q000254:growth & development* / Q000302:isolation & purification; D008089:Listeria monocytogenes / Q000254:growth & development / Q000302:isolation & purification; D008422:Materials Testing; D008460:Meat / Q000191:economics / Q000382:microbiology*; D050296:Microbial Viability; D010209:Paper; D020959:Polyethylene / Q000737:chemistry; D066256:Raw Foods / Q000191:economics / Q000382:microbiology*; D012034:Refrigeration; D013499:Surface Properties
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; C071456:sakacin A; D020959:Polyethylene
keywords: Listeria; active packaging; bacteriocin; carpaccio; sakacin-A