Abstract
The shelf-life of fresh carcasses and produce depends on the chemical and physical properties of antimicrobials currently used for treatment. For many years the gold standard of these antimicrobials has been Cetylpyridinium Chloride (CPC) a quaternary ammonium compound (QAC). CPC is very effective at removing bacterial pathogens from the surface of chicken but has not been approved for other products due to a toxic residue left behind after treatment. Currently there is also a rising trend in QAC resistant bacteria. In order to find new compounds that can combat both antimicrobial resistance and the toxic residue we have developed two Quantitative Structure-Activity Relationship (QSAR) models for Salmonella typhimurium and Listeria monocytogenes. These models have been shown to be accurate and reliable through multiple internal and external validation techniques. In processing these models we have also identified important descriptors and structures that may be key in producing a viable compound. With these models, development and testing of new compounds should be greatly simplified.
Highlights
Foodborne illness presents a considerable risk to both public and personal health in the United States
Among the many pathogenic bacterial species spread by food products, two species noted for their burden on public health are S. enteritidis serovar typhimurium and L. monocytogenes
We performed a literature search to find all available data on quaternary ammonium compound (QAC) and QAC-like compounds that have been tested against S. typhimurium
Summary
Foodborne illness presents a considerable risk to both public and personal health in the United States. Approximately one in six United States citizens will contract some form of foodborne illness [1]. The severity and duration of the disease depends on the causative agent. According to foodsafety.gov, the majority of foodborne disease reported in the United States is caused by pathogenic bacteria. Among the many pathogenic bacterial species spread by food products, two species noted for their burden on public health are S. enteritidis serovar typhimurium (commonly known as S. typhimurium) and L. monocytogenes. S. typhimurium causes the gastroenteritic disease salmonellosis, which is characterized by a period of one to four days of abdominal pain, fever, and diarrhea. S. typhimurium is capable of entering the bloodstream through the intestines and causing bacteremia.
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