Abstract
Plant-derived antimicrobial agents have adequate antimicrobial effects on food-borne pathogens, which can be used as food preservatives. The purpose of this study was to evaluate the antibacterial mechanism of chlorogenic acid (CA) against Yersinia enterocolitica and Enterobacter sakazakii. The minimum inhibitory concentration (MIC) of CA was determined by employing the broth microdilution method. Then, the cell function and morphological changes of Y. enterocolitica and E. sakazakii treated with CA were characterized. Finally, the growth inhibition models of Y. enterocolitica in raw pork and E. sakazakii in skim milk were constructed through the response surface methodology. The results demonstrated that CA has a satisfactory inhibitory effect against Y. enterocolitica and E. sakazakii with a MIC of 2.5 mg/mL. In addition, CA inhibited the growth of Y. enterocolitica and E. sakazakii via cell membrane damage, such as depolarization of the cell membrane, reduction in intracellular adenosine triphosphate (ATP) and pH levels, and destruction of cell morphology. Moreover, CA reduced two log cycles of Y. enterocolitica in raw pork and E. sakazakii in skim milk at a certain temperature. According to the corresponding findings, CA has the potential to be developed as an effective preservative to control Y. enterocolitica and E. sakazakii-associated foodborne diseases.
Highlights
Due to the development of society, as well as the continuous improvement of living standards, food safety has garnered increased attention; foodborne diseases serve as one of the main factors affecting food safety [1]
Y. enterocolitica can proliferate at 4 ◦ C, making it dangerous if contaminated food is stored under refrigerated conditions
chlorogenic acid (CA) was found to have good antibacterial effects against Y. enterocolitica and E. sakazakii, which increased with CA concentration (Figure 1)
Summary
Due to the development of society, as well as the continuous improvement of living standards, food safety has garnered increased attention; foodborne diseases serve as one of the main factors affecting food safety [1]. Foodborne diseases are mainly caused by foodborne pathogens, which seriously threaten human health and affect the development of the social economy. Y. enterocolitica can proliferate at 4 ◦ C, making it dangerous if contaminated food is stored under refrigerated conditions. Pork is a common host of Y. enterocolitica, and most human infections with Y. enterocolitica are caused by eating raw or undercooked contaminated pork [4]. Y. enterocolitica is mainly transmitted through food or water sources, causing fever, enterocolitis, and sepsis [5]
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