Thank you to Dr. Aura Daraba.
Testing the in vitro Effectiveness of Phosvitin and Carvacrol Against Four Pathogens Involved in Major Foodborne Outbreaks:
Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus
Abstract
Reformulation of food products with natural antimicrobials is a potential solution for several food-related problems: the growing consumers’ request for natural products, the negative health impact due to the presence in foods of artificial antimicrobials, and the risk of emergence of new antimicrobial resistant pathogens.
The assessment of minimum inhibitory concentration (MIC) has a significant impact on the choice of an antimicrobial strategy and represents the first step in selecting a new antimicrobial to be used in foods. Phosvitin or carvacrol were tested against Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. Brain heart infusion (BHI) broth with phosvitin (10, 20, 40, 60, 80 or 100 mg/ml) or carvacrol (0.09, 0.12, 0.14, 0.19, 0.38, or 0.75 mg/ml) was individually inoculated with selected pathogens (5.0 log10 CFU/ml per pathogen). Growth of each pathogen in BHI (35°C, 24 h) was monitored using the OD600 nm-values (using a Bioscreen C turbidometer) to determine the individual minimum inhibitory concentration for each selected antimicrobial.
The MIC for tested antimicrobials and pathogens were: 80 mg/ml (phosvitin) for Salmonella enterica, Listeria monocytogenes, and Escherichia coli O157:H7, whereas the MIC of phosvitin for S. aureus is greater than 100 mg/ml. For Salmonella enterica and Listeria monocytogenes, the MIC of carvacrol was 0.14 mg/ml. The determined MIC of carvacrol on Escherichia coli O157:H7 and Staphylococcus aureus was 0.12 mg/ml. The use of phosvitin or carvacrol could be considered as natural alternatives to replace the chemical preservatives for the control and inactivation of pathogens in commercially produced foods.
You can downlod full article via below link.
Shecoya White1,2,‡*, Aura Daraba2,4,‡ , Aubrey Mendonca2 , Dong Ahn3
1-Department of Food Science, Nutrition and Health Promotion, Mississippi State University,
Mississippi State, MS, USA; 2-Department of Food Science and Human Nutrition, and 3-Department of Animal Science, Iowa
State University, Ames IA, USA; 4Faculty of Food Science and Engineering, University “Dunarea de Jos” of Galati, Romania.
‡Both authors contributed equally to preparing this manuscript