Growth inhibition effects of ferulic acid and glycine/sodium acetate on Listeria monocytogenes in coleslaw and egg salad
Growth inhibition effects of ferulic acid and glycine/sodium acetate on Listeria monocytogenes in coleslaw and egg salad
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DOI：
10.1016/j.foodcont.2015.03.037
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发表时间：
2015-11-01
期刊：
影响因子：
6
通讯作者：
Kimura, Bon
中科院分区：
文献类型：
--
作者：
Takahashi, Hajime;Takahashi, Tomomi;Kimura, Bon
单核细胞增多性李斯特菌是一种通过即食(RTE)食品引起食物中毒的细菌。特别是，沙拉是RTE产品，会导致许多李斯特菌病病例。这种担忧使得有必要找到一种方法来抑制李斯特菌的生长。在这项研究中，卷心菜和鸡蛋沙拉接种了单核细胞李斯特氏菌基因，然后添加阿魏酸或阿魏酸+甘氨酸/乙酸钠，并在10℃下培养最多5天。在卷心菜中，加入1500ppm的阿魏酸，5天后L单核细胞增多率下降1.5logCFU/g。在鸡蛋沙拉中，添加3000ppm阿魏酸+1%甘氨酸/醋酸钠混合物5天后，未观察到L的单核细胞增殖。本研究证明，在特定条件下，阿魏酸对单核细胞增多性李斯特菌具有抗菌作用。我们的结果表明，阿魏酸对抑制沙拉产品中单核细胞增多性李斯特菌的生长非常有用。(C)2015爱思唯尔有限公司。保留所有权利。
Listeria monocytogenes is a bacterium responsible for food poisoning through ready-to-eat (RTE) food products. In particular, salads are RTE products that lead to many cases of listeriosis. Such concerns have made it necessary to find a method of inhibiting Listeria growth. In this study, coleslaw and egg salads were inoculated with L. monocyto genes, followed by addition of either ferulic acid or ferulic acid + glycine/sodium acetate, and were incubated at 10 degrees C for a maximum of 5 days. In coleslaw, the addition of 1500 ppm ferulic acid resulted in a 1.5 log CFU/g reduction in L monocytogenes after 5 days. In egg salad, for 5 days following the addition of 3000 ppm ferulic acid + 1% glycine/sodium acetate compound, no additional L monocytogenes growth was observed. This study demonstrates that under particular conditions, ferulic acid has anti-bacterial properties against L. monocytogenes. Our results suggest that ferulic acid could be highly useful for inhibiting the growth of L. monocytogenes in salad products. (C) 2015 Elsevier Ltd. All rights reserved.