Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate

This study investigated the antimicrobial effect of a chitosan coating+allyl isothiocyanate (AIT) and nisin against Salmonella on whole fresh cantaloupes. Cantaloupes were inoculated with a cocktail of three Salmonella strains and treated with chitosan, chitosan+AIT, chitosan+nisin, and chitosan+AIT...

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Bibliographic Details
Published in:International journal of food microbiology 2012-04, Vol.155 (3), p.165-170
Main Authors: Chen, Wenxuan, Jin, Tony Z., Gurtler, Joshua B., Geveke, David J., Fan, Xuetong
Format: Article
Language:English
Subjects:
Allyl isothiocyanate
Anti-Bacterial Agents - pharmacology
Antimicrobial agents
Antimicrobial coating
Cantaloupe
Cell membranes
Chitosan
Chitosan - pharmacology
Coatings
Colony Count, Microbial
Colony-forming cells
Color
Consumer Product Safety
Cucumis melo
Cucumis melo - microbiology
Decontamination
Food Contamination - prevention & control
Food Handling - methods
Food Microbiology
Isothiocyanates - pharmacology
Leakage
Molds
Nisin
Nisin - pharmacology
Salmonella
Salmonella - drug effects
Salmonella - growth & development
Salmonella Food Poisoning - prevention & control
Scanning electron microscopy
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Summary:This study investigated the antimicrobial effect of a chitosan coating+allyl isothiocyanate (AIT) and nisin against Salmonella on whole fresh cantaloupes. Cantaloupes were inoculated with a cocktail of three Salmonella strains and treated with chitosan, chitosan+AIT, chitosan+nisin, and chitosan+AIT+nisin coatings. With AIT concentrations increasing from 10 to 60μl/ml, the antibacterial effects of coating treatments against Salmonella increased. Chitosan coatings with 60μl/ml AIT (chitosan+60AIT) reduced more than 5log10CFU/cm2 of Salmonella. The addition of nisin to the chitosan-AIT coating synergistically increased the antibacterial effect; coatings with nisin (25mg/ml or 25,000IU/ml)+30μl/ml AIT resulted in a 4.8log10 reduction of Salmonella. The chitosan+60AIT coating significantly (p
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2012.02.001