Abstract
Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To develop a non-toxic and “green” food-grade alternative to chemical sanitizers, we formulated a multicomponent antibacterial mixture containing Rosmarinus officinalis L., Camellia sinensis L., citric acid, and ε-polylysine and evaluated its bactericidal efficacy against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella Enteritidis, and Listeria monocytogenes on food contact surfaces. A combination of the agents allowed their use at levels lower than were effective when tested individually. At a concentration of 0.25%, the multicomponent mixture reduced viable cell count by more than 5 log CFU/area, with complete inactivation 24 h after treatment. The inhibitory efficacy of the chemical antibacterial agent (sodium hypochlorite, 200 ppm) and the multicomponent antibacterial mixture (0.25%) on utensil surfaces against S. aureus, E. coli, S. Enteritidis, and L. monocytogenes were similar, but the multicomponent system was more effective against B. cereus than sodium hypochlorite, with an immediate 99.999% reduction on knife and plastic basket surfaces, respectively, and within 2 h on cutting board surfaces after treatment. A combination of these food-grade antibacterials could be a useful strategy for inhibition of bacteria on food contact surfaces while allowing use of lower concentrations of its components than are effective individually. This multicomponent food-grade antibacterial mixture may be a suitable “green” alternative to chemical sanitizers.
Highlights
Foodborne diseases caused by pathogens present in foods are considered an emerging public health problem and encompass a wide spectrum of diseases [1]
Several studies have found that Escherichia coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes survive on hands, cloths, utensils, and food-processing facility surfaces for hours or days after initial contact with the microorganisms
Food-grade antibacterial materials were investigated to evaluate their antibacterial activity against foodborne pathogens, including three strains of Gram-positive bacteria (B. cereus, S. aureus, and L. monocytogenes) and two strains of Gram-negative bacteria
Summary
Foodborne diseases caused by pathogens present in foods are considered an emerging public health problem and encompass a wide spectrum of diseases [1]. These diseases result from the consumption of food contaminated with foodborne pathogens or toxic compounds derived from these pathogens. These diseases are often spread by inadequate hygiene practices and bacterial cross-contamination between foods and food surface materials in the food-processing industry [2]. Food contact surfaces can provide a suitable substrate for bacterial attachment and are potential sources of cross-contamination, which is a significant concern for the food industry [3,4]. To prevent food poisoning outbreaks caused by foodborne pathogens, it is important to inhibit bacterial attachment to food contact surfaces and bacterial contamination of food sources [8]
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