Control of Listeria monocytogenes by Monoglycerides in Foods.
Identifieur interne : 002237 ( Main/Corpus ); précédent : 002236; suivant : 002238Control of Listeria monocytogenes by Monoglycerides in Foods.
Auteurs : Lih-Ling Wang ; Eric A. JohnsonSource :
- Journal of food protection [ 1944-9097 ] ; 1997.
Abstract
Monoglycerides (MCs) including MC10, MC12, and coconut MCs were tested for inhibitory activity against Listeria monocytogenes strain Scott A in culture media and in several foods. MCs were inhibitory to L. monocytogenes in certain foods including beef frank slurries (pH 5.0 and 5.5) and seafood salad (pH 4.9) at 4°C, but were less active at 12 than at 4°C. MCs were less inhibitory to L. monocytogenes in other foods tested including turkey frank slurries (pH 5.5), imitation crabmeat, cooked shrimp, summer sausage, yogurt, cottage cheese, and Camembert cheese. Combinations of MCs, particularly MC10 and MC12, showed increased activity in certain foods. The combination of MC10 (250 to 500 μg/ml) and MC12 (250 to 500 μg/ml) or a mixture of coconut-derived MCs (500 to 1,000 μg/ml) were inhibitory against L. monocytogenes in beef and turkey frank slurries. Certain Chemical factors affected the degree of inhibition by the lipid compounds including pH, acidulants such as lactic acid, certain antioxidants, and lipid carriers. The results suggest that MCs could be used as preservatives in certain classes of minimally processed refrigerated foods when intrinsic antimicrobial activity is inadequate.
DOI: 10.4315/0362-028X-60.2.131
PubMed: 31195529
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Johnson</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, 1925 Willow Drive.</nlm:affiliation></affiliation><affiliation><nlm:affiliation>Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="1997">1997</date><idno type="RBID">pubmed:31195529</idno><idno type="pmid">31195529</idno><idno type="doi">10.4315/0362-028X-60.2.131</idno><idno type="wicri:Area/Main/Corpus">002237</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">002237</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Control of Listeria monocytogenes by Monoglycerides in Foods.</title><author><name sortKey="Wang, Lih Ling" sort="Wang, Lih Ling" uniqKey="Wang L" first="Lih-Ling" last="Wang">Lih-Ling Wang</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, 1925 Willow Drive.</nlm:affiliation></affiliation></author><author><name sortKey="Johnson, Eric A" sort="Johnson, Eric A" uniqKey="Johnson E" first="Eric A" last="Johnson">Eric A. Johnson</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, 1925 Willow Drive.</nlm:affiliation></affiliation><affiliation><nlm:affiliation>Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Journal of food protection</title><idno type="eISSN">1944-9097</idno><imprint><date when="1997" type="published">1997</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Monoglycerides (MCs) including MC<sub>10</sub>, MC<sub>12</sub>, and coconut MCs were tested for inhibitory activity against Listeria monocytogenes strain Scott A in culture media and in several foods. MCs were inhibitory to L. monocytogenes in certain foods including beef frank slurries (pH 5.0 and 5.5) and seafood salad (pH 4.9) at 4°C, but were less active at 12 than at 4°C. MCs were less inhibitory to L. monocytogenes in other foods tested including turkey frank slurries (pH 5.5), imitation crabmeat, cooked shrimp, summer sausage, yogurt, cottage cheese, and Camembert cheese. Combinations of MCs, particularly MC<sub>10</sub> and MC<sub>12</sub>, showed increased activity in certain foods. The combination of MC<sub>10</sub> (250 to 500 μg/ml) and MC<sub>12</sub> (250 to 500 μg/ml) or a mixture of coconut-derived MCs (500 to 1,000 μg/ml) were inhibitory against L. monocytogenes in beef and turkey frank slurries. Certain Chemical factors affected the degree of inhibition by the lipid compounds including pH, acidulants such as lactic acid, certain antioxidants, and lipid carriers. The results suggest that MCs could be used as preservatives in certain classes of minimally processed refrigerated foods when intrinsic antimicrobial activity is inadequate.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">31195529</PMID><DateRevised><Year>2019</Year><Month>06</Month><Day>14</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1944-9097</ISSN><JournalIssue CitedMedium="Internet"><Volume>60</Volume><Issue>2</Issue><PubDate><Year>1997</Year><Month>Feb</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J Food Prot</ISOAbbreviation></Journal><ArticleTitle>Control of Listeria monocytogenes by Monoglycerides in Foods.</ArticleTitle><Pagination><MedlinePgn>131-138</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.4315/0362-028X-60.2.131</ELocationID><Abstract><AbstractText>Monoglycerides (MCs) including MC<sub>10</sub>, MC<sub>12</sub>, and coconut MCs were tested for inhibitory activity against Listeria monocytogenes strain Scott A in culture media and in several foods. MCs were inhibitory to L. monocytogenes in certain foods including beef frank slurries (pH 5.0 and 5.5) and seafood salad (pH 4.9) at 4°C, but were less active at 12 than at 4°C. MCs were less inhibitory to L. monocytogenes in other foods tested including turkey frank slurries (pH 5.5), imitation crabmeat, cooked shrimp, summer sausage, yogurt, cottage cheese, and Camembert cheese. Combinations of MCs, particularly MC<sub>10</sub> and MC<sub>12</sub>, showed increased activity in certain foods. The combination of MC<sub>10</sub> (250 to 500 μg/ml) and MC<sub>12</sub> (250 to 500 μg/ml) or a mixture of coconut-derived MCs (500 to 1,000 μg/ml) were inhibitory against L. monocytogenes in beef and turkey frank slurries. Certain Chemical factors affected the degree of inhibition by the lipid compounds including pH, acidulants such as lactic acid, certain antioxidants, and lipid carriers. The results suggest that MCs could be used as preservatives in certain classes of minimally processed refrigerated foods when intrinsic antimicrobial activity is inadequate.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Wang</LastName><ForeName>Lih-Ling</ForeName><Initials>LL</Initials><AffiliationInfo><Affiliation>Department of Food Microbiology and Toxicology, 1925 Willow Drive.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Johnson</LastName><ForeName>Eric A</ForeName><Initials>EA</Initials><AffiliationInfo><Affiliation>Department of Food Microbiology and Toxicology, 1925 Willow Drive.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N"></Keyword><Keyword MajorTopicYN="N">antimicrobial</Keyword><Keyword MajorTopicYN="N">food preservation</Keyword><Keyword MajorTopicYN="N">monoglycerides</Keyword><Keyword MajorTopicYN="N">monolaurin</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>6</Month><Day>15</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>1997</Year><Month>2</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1997</Year><Month>2</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31195529</ArticleId><ArticleId IdType="doi">10.4315/0362-028X-60.2.131</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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