NATURAL FOOD PRESERVATION SYSTEM AS ALLYL ISOTHIOCYANATE AND EDIBLE BROWN SEAWEED LAMINARIA JAPONICA AGAINST SELECTED ANAEROBIC FOODBORNE BACTERIA: CLOSTRIDIUM PERFRINGENS AND CAMPYLOBACTER JEJUNI

Reham Ahmed Elfayoumy

doi:10.15414/jmbfs.1923

Abstract

Allyl isothiocyanate (AITC) is basic compound in mustard essential oil and found in some other species of Brassicaceae. It has antimicrobial properties against wide range of foodborne pathogens. Its food industry use as a natural preservative is limited by its quick evaporation, taste pungency, and weak water solubility. The minimum inhibitory concentration (MIC) for AITC was determined by Microdilution assay, respectively. According to the results of the same assay, bactericidal effect was recorded against both tested bacteria. By using vapor and solution deposition ways into Laminaria japonica de-oiled powder, the antimicrobial effect of AITC vapor was demonstrated against the selected bacteria; up to 91% of colony deactivation occurred within 72 h for C. perfringens, while 97% for C. jejuni, the decay behavior of both solution and vapor -deposited were parallel. At 72 h, the de-oiled L. japonica powder was adsorbed AITC twice that of the raw powder approaching 99% theoretical maximum amount. The continued antimicrobial activity of AITC after contact proves that AITC + de oiled L. japonica powder would be used as natural system for preserve food.

Highlights

Managing and keep the food in ways that control food borne diseases is described as food safety
We used in our previous study other natural food preservative system (AITC as natural compound carried on edible seaweed L. japonica) against some Gram-positive foodborne bacteria (Bacillus subtilis, Listeria monocytogenes, and Micrococcus luteus), and we proved it was an effective system to suppressed and controlled these food borne bacteria (El Fayoumy et al, 2017)
An edible natural carrier was being used in our previous paper against some aerobic gram positive foodborne bacteria, and it didn’t have any reducing effect on Allyl isothiocyanate (AITC) antimicrobial activity (El Fayoumy et al, 2017), but it was necessary to establish if this carrier has any reducing effects on AITC antimicrobial activity towards the selected anaerobic foodborne microbes in the present study

Summary

Introduction

Managing and keep the food in ways that control food borne diseases is described as food safety. Middle Eastern peoples rely on vegetables and fresh products as their main source of carbohydrates, vitamins, processed food, fermented sausages, dairy products, meat and poultry as protein All of these can get contamination by many microorganisms, just like anaerobic Gram negative bacteria Campylobacter jejuni (https://www.who.int/news-room/fact-sheets/detail/campylobacter) and anaerobic Gram positive bacteria Clostridium perfringens (Bennett et al, 2013), which considered more dangerous on human and foodborne diseases (FBD) than aerobic one. Adsorption and desorption of AITC from porous delivery solids such as powder of mustard seeds (Dai and Lim, 2014), beads of calcium alginate (Kim et al, 2008), powder of maize (Paes et al, 2011), and silica mesoporous carrier (Park and Pendleton, 2012) used to avoiding this problem Each of these systems acted as system for increasing shelf life of food and keep it away from any contamination or spoilage. We used in our previous study other natural food preservative system (AITC as natural compound carried on edible seaweed L. japonica) against some Gram-positive foodborne bacteria (Bacillus subtilis, Listeria monocytogenes, and Micrococcus luteus), and we proved it was an effective system to suppressed and controlled these food borne bacteria (El Fayoumy et al, 2017)

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Results

Conclusion