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Abstract
Nisin, enterocin 416K1 and living bacteriocin-producer Enterococcus casseliflavus IM 416K1 have been entrapped in polyvinyl alcohol (PVOH) based coatings applied to poly (ethylene terephthalate) (PET) films, and their effectiveness in the control of the growth of Listeria monocytogenes ATCC 19117 has been tested. The anti-listerial activity of the doped coated films was evaluated by both a modified agar diffusion assay and a direct contact with artificially contaminated precooked chicken fillets stored at 4 °C, 22 °C and under simulated cold chain break conditions (1 day at 30 °C).The live-Enterococcus-doped film showed a more remarkable activity than nisin- and enterocin-doped films over long times both at 4 °C and 22 °C. The use of this film at 22 °C resulted in full inactivation of L. monocytogenes from the seventh day of the test. Live-Enterococcus-doped film displayed a much better antilisterial activity in comparison to nisin- and enterocin-doped films also in samples incubated at 4 °C, and submitted at one day (3rd or 7th day) of storage at 30 °C, to simulate cold chain break conditions. All results suggest that the live-Enterococcus-doped film can behave as a smart active food packaging, very effective in cold chain break conditions when the Listeria growth is fast.
Highlights
Diseases caused by the consumption of contaminated food represent a significant health problem and economic damage
The following microorganisms were used: (i) Enterococcus casseliflavus IM 416K1, a bacteriocin producer isolated from naturally fermented Italian sausages (Sabia et al, 2002), and identified by biochemical (API 50 CHL system, bioMérieux, Marcy l'Etoile, France) and PCR analyses; (ii) Listeria monocytogenes ATCC 19117 purchased from American Type Culture Collection (Manassas, VA, USA), used as an artificial contaminant in precooked chicken fillets
The maximum activity of enterocin 416K1 has been recorded (3200 arbitrary units per millilitre (AU/ml)) after 16 h of incubation and this value remained constant until the end of the experiment (48 h)
Summary
Diseases caused by the consumption of contaminated food represent a significant health problem and economic damage. Food processing that increases the shelf-life of refrigerated foods without including effective barriers to pathogenic and spoilage bacteria, greatly enhances the risk of unsafe or poor quality products, with a consequent commercial damage for loss of food products and possible consequences for the health of consumers. The most critical microbial problem due to the trend towards the consumption of minimally processed RTE and refrigerated foods is the increase of infectious diseases, caused by psychrotrophic microorganisms, such as Listeria monocytogenes (Rocourt and Bille, 1997; Goulet et al, 2008; Jeddi et al, 2014). Outbreaks and sporadic cases of listeriosis have been associated with the contamination of various food items, including milk, soft cheese, meat and meat products, vegetables, seafood products, RTE foods (CAC, 2007), and cantaloupes (Lomonaco et al, 2013), as the ubiquitous nature of the pathogen allows easy access to food products during various phases of production, such as processing, manufacturing and distribution
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