Some National Antimicrobials Used in Food Preservation

Year 2014, , 59 - 68, 23.07.2014

Gökhan Akarca Veli Gök Oktay Tomar

https://doi.org/10.5578/kvj.7159

Cited By: 3

Abstract

Some National Antimicrobials Used in Food Preservation With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing anddeveloping. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits

Keywords

Spices Bacteriyocins

Gıda Muhafasında Kullanılan Bazı Doğal Antimikrobiyaller

Abstract

İnsanların toplu halde yaşamaya başlamalarıyla birlikte gıdalar; üretim ve takip eden süreçlerde çeşitli nedenlerden dolayı patojen mikroorganizmalar ile kontaminasyona uğrayabilmektedir. Bu nedenle gıdaların korunması ve muhafazası amacıyla güvenilir yöntemlerin uygulamaya konulması gereksinimi ve zorunluluğu ortaya çıkmıştır. Gıda güvenliği, gıda endüstrisinin son yıllarda en çok ilgilendiği ve en çok kaygılandığı konudur. Gıdalara üretim aşamasında değişik koruyucu maddeler ilave edilmektedir. Gıdaların korunmasında pek çok uygulama bulunmasına karşın biyolojik yolla gıdaların korunması günümüzde üzerinde en fazla odaklaşılan uygulamalardan birisidir. Biyolojik koruma; pek çok uygulamanın aksine farklı kökenlerden gelen doğal antimikrobiyaller ile yapılmakta ve bu maddelerin sayısı arttıkça kullanımı giderek yaygınlaşmakta ve gelişmektedir. Bu amaçla kullanılan ve üzerinde çalışmalar yapılan maddeler; hayvansal kaynaklı (lizozim, laktoferrin ve magaininler), bitkisel kaynaklı ürünler (fitoaleksinler, otlar, baharatlar) ve mikrobiyal metabolitler (bakteriosinler, hidrojen peroksit, ve organik asitler) olarak gruplandırılabilir ●●● S U M M A R Y Some National Antimicrobials Used in Food Preservation With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing anddeveloping. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits.

Keywords

-

References

• Adams MR. Hall CJ. Growth inhibition of foodborne pathogens by lactic and acetic acids and their mixtures. Int. J. Food Sci. Technol. 1988; 23:287-292.
• Aeschbach R. Loliger J. Scott BC. Muracia A. Butler JB. Aruoma OL. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone, and hydroxy tyrosol. Food Chem. 1994; Toxicol. 32:31-36.
• Ağaoğlu S. Dostbil N. Alemdar S. Antımıcrobial activity of some spıces used in the meat industry. Bull Vet Inst Pulawy. 2007; 51:53
• Akgül A. Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği, Yayın No.15, Ankara. 19 Al-Sheddy I. Al-Dagal MM. Bazaraa WA. Microbial and sensory quality of fresh camel meat treated with organic acid salts and/or Bifidobacteria. J. Food Sci. 1999; 64:336-339.
• Amin Gh. Tehran University of Medical Sciences Eds. Peter, K.V. Hanbook of herbs and spice, volume 1,Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA. 2001.
• Anderson ME. Marshall RT. Reducing microbial populations on beef tissues: concentration and temperature of lactic acid. Journal of Food Safety. 1990; 10:181-190. Anonim Organic Acids. 2005; http://en.wikipedia.org/wiki/ organic_acid. Erişim 12.03.2011.
• Askun T. Tumen G. Satil F. Ates M. In vitro activity of metanol extracts of plants usues as spice against Mycobacterium tuberculosis and other bacteria. Food Chemistry. 2009; 116:289-294.
• Azzouz MA. Bullerman LR. Comparative antimycotic effects of selected herbs and spices, plant components and commercial antifungal agents. J Food Prot. 1982; 45:1248-1301.
• Ball PW. Getliffe FM. In: Flora Europaea 3 (T.G. Tutin, J.R. Heywood, V.H. Moore, S.M. Valentine, D.A. Webb, Eds.), The University Press, Cambridge. 1973; 163-165.
• Banks JG. Board RG. Sparks NHC. Natural antimicrobial systems and their potential in food preservation of the future, Biotechnol. Appl. Biochem. 1986; 8:103.
• Barbosa-Canovas GV. Fernandez-Molina JJ. Alzamora SM. Tapia MS. Lopez Malo A. Chanes JW. General considerations for preservation of fruits and vegetables. In: Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas. Rome: Food and Argriculture Organization of the United Nations. 2003.
• Baser KHC. Ozek T. Kirimer N. Tumen G. Journal of Essential Oil Research. 2004; 16:584-589.
• Başaran D. An ınvestıgatıon on antımıcrobıal actıvıty of endemıc origanum solymıcum and origanum bılgerı from Turkey. Afr. J. Trad. 2005; CAM 2(3):259-263.
• Baydar H. Sağdıç O. Özkan G. Karaoğlan T. Antibacterial activity and composition of essential oil from Origanum Thymbra and Satureja species with commercial inportance in Turkey. Food Control. 2004; 15:169-172.
• Bégin A. Van Calsteren MR. Antimicrobial Films Produced from Chitosan. Int. J. Food Microbiology. 1999; 26:63–67.
• Bennik MHJ. Smid EJ. Gorris LGM. Vegetable associated Pediococcus parvulus produces pediocin PA-1, Appl. Environ. Microbiol. 1997; 63:2074.
• Bloukas JG. Paneras ED. Fournitzis GC. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil. Meat Sci. 1997; 45:223-238.
• Bullerman LB. Lienu FY. Serier SA. Inhibition of growth and aflatoxin production by cinnamon and cloves oils, cinnamic aldehyde and eugenol. J Food Safety. 1977; 42:1107-1109.
• Comes JE. Beelman RB. Addition of fumaric acid and sodium benzoate as an alternative method to achieve a 5-log reduction of Escherichia coli O157:H7 populations in apple cider. Journal of Food Protection. 2002; 65:4764
• Conner DE. Kotrola JS. Growth and survival of Escherichia coli O157:H7 under acidic conditions. Appl. Environ. Microbiol. 1995; 61:382-385.
• Couto SR. Sanroman MA. Application of solidstate fermentation to food industry, A review. Journal of Food Engineering. 2006; 76:29130
• Çon AH. Ayar A. Gökalp HY. Antimicrobial activity of the essential oils extracted from some spices. Food. 1998; 23:171-175.
• Davidson PM. Doan CH. Natamycin In .Antimicrobials in Food. PM Davidson and AL Branen (Eds), Marcel Dekker Inc. 1993; pp.395-407, New York.
• De Wit JC. Rombouts FM. Antimicrobial activity of sodium lactate. Food Microbiol. 1990; 7:113-120.
• Delves-Broughton J. Gasson MJ. Nisin, In Natural Antimicrobial Systems and Food Preservation (V. M. Dillon and R. G. Board, Eds.), CAB International, Wallingford. 1994.
• Doores S. Organic Acids, Antimicrobials in food third Edition, Edited by P. Michael Davidson, John N. Sofos and A. L. Branen CRC Press Taylor & Francis Group. 2005.
• Fite A. Dykhuizen R. Litterick A. Golden M. Leifert C. Effects of ascorbic acid, glutathione, thiocyanate, and iodide on antimicrobial activity of acidified nitrite. Antimicrobial Agents and Chemotherapy. 2004; 48:655-658.
• Fleisher A. Sneer N. Oregano spices and Origanum chemotypes. J. Sci. Food Agric. 1982; 33:441–446.
• Glass KA. Granberg DA. Smith AL. McNamara AM. Hardin M. Mattias J. Ladwig K. Johnson EA. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Prot. 2002; 65:116-123.
• Gonzalez A. Hierro N. Poblet M. Mas A. Guillamon JM. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. International Journal of Food Microbiology. 2005; 102:295-304.
• Gould GW. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications, J. Food Prot. 1996; 59(suppl.):82–86.
• Greer G. Dilts B. Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids. Food Research International. 1992; 25:355-364.
• Hayashi K. Terada M. Mizunuma T. Yokotsuka T. Retarding effect of acetic acid on growth of contaminated bacteria during shoyu-koji making process. J. Food Sci. 1979; 44:359.
• Hoffman C. Schweitzer TR. Dalby G. Fungistatic properties of the fatty acids and possible biochemical significance. Food Res. 1939; 4:5
• Hun-Gu S. Sun Young L. Pahn-Shick C. Sunggi H. Sangryeol R. Young-Jin C. Dong-Hyun K. Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. International Journal of Food Microbiology. 2011; 145.1 287-292.
• Kalchayanand N. Sikes A. Dunne CP. Ray B. Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria. J. Food Prot. 1998; 61:425-431.
• Katla T. Möretö T. Aasen IM. Holck A. Axelsson L. Naterstad K. Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures FoodMicrobiology. 2001; 18:431-439.
• Kim CR. Hearnsberger JO. Vickery AP. White CH. Marshall DL. Extending shelf life of refrigerated catfish fillets using sodium acetate and monopotassium phosphate. J. Food Prot. 1995; 58:644-647.
• Kumar N. Abdulkader JBM. Rangaswami P. Irulappan I. Introduction to Spices, Plantation Crops, Medicinal and Aromatic Plants. New Delhi, Oxford and IBH Publishing. 1997.
• Lavermicocca P. Valerio F. Visconti A. Antifungal Activity of Phenyllactic Acid Against Molds Isolated from Bakery Products. Appl. Environ. Microbiol. 2003; 69:634–640.
• Mabrouk SS. El-Shayeb NMA. Inhibition of aflatoxin formation by some spices. Z Lebensm Unters Forsh. 1980; 171:344-347.
• Marz U. World Markets for Citric, Ascorbic, Isoascorbic Acids: Highlighting Antioxidants in food. Business Communications Company (Inc.): Food & Beverage Publications. 2002; http://www.bccresearch.com/report/ Erişim 02011.
• Marz U. World markets for citric, ascorbic, isoascorbic acids: Highlighting antioxidants in food. Food and Beverage. McWilliam Leitch, E.C. and Stewart, C.S. 2003. Escherichia coli O157 and non-O157 isolates are more susceptible to l-lactate than to d-lactate. Applied and Environmental Microbiology. 2002; 68:4676-4678.
• Marz U. World Markets for Citric, Ascorbic, Isoascorbic Acids: Highlighting Antioxidants in food. Business Communications Company (Inc.): Food & Beverage Publications. 2002. http:// bccresearch.com/food/. Accessed 11 October. 2005.
• Mihajilov T. Radnovic D. Kitic D. StojanovicRadic Z. Zlatkovic B. Antimicrobıal activity of Satureja hortensis L. essential oil against pathogenic microbıal strains. Biotechnol. & Biotechnol. Eq. 23/2009/4.
• Nakai SA. Siebert KJ. Validation of Bacterial Growth Inhibition Models Based on Molecular Properties of Organic Acids. Int. J. Food Microbiol. 2003; 86:249–255.
• Nielsen MK Arneborg N. The effect of citric acid and pH on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures. Food Microbiology. 2007; 24:101-105.
• Nkanga ES. Uraih N. Prevalence of Staphylococcus aureus in meat samples in Benin City, Nigeria and possible control by use of condiments. J Food Prot. 1981; 44:4-8.
• Nurdjannah N. Bermawie N. Research Institute for Spice and Medicinal Crops, Jelan Tentara Pelajar RISMC, Indonesia. Eds. Peter, K.V. Hanbook of herbs and spice, volume 1,Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA. 2001.
• Ouattara B. Simard RE. Holley RA. Piette GJP. Begin A: Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int J Food Microbiol. 1997; 37:155-162.
• Öke F. Aslim B. Öztürk S. Altundağ S. Essential oils from antimicrobial and antioxidant activities of Satureja cuneifolia Ten.Food Chemistry. 2009; 112:874-879.
• Özdemir H. Yıldırım Y. Küplülü Ö. Koluman A. Göncüoğlu M. İnat G. Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef., Food Control. 2004; 17:299-303.
• Özgüven M. Aniseed, University of Cukurova, Adana. Eds. Peter, K.V. Hanbook of herbs and spice, volume 1, Published in North and South America by CRC Press LLC 2000
• Corporate Blvd, NW Boca Raton FL 33431 USA. 2001.
• Pandey UB. Garlic, National Horticultural Research and Development Foundation, Nashik. Eds. Peter, K.V. Hanbook of herbs and spice, voulme 1, Published in North and South America by CRC Press LLC 2000
• Corporate Blvd, NW Boca Raton FL 33431 USA. 2001.
• Parkway NW. Hanbook of Food Preservation. CRC Press Taylor & Francis Group 6000
• Broken Sound, Suite 300 Boca Raton, FL .2007; 33487-2742.
• Pol IE. Smid EJ. Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes. Lett. Appl. Microbiol. 1999; 29:166-170.
• Porto ACS. Franco BDGM. Sant’anna ES. Call JE. Piva A. Luchansky JB. Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 0% added potassium lactate, during extended storage at 4 and 10°C. J. Food Prot. 2002; 65:308-315.
• Ricke SC. Perspectives on the Use of Organic Acids and Short Chain Fatty Acids as Antimicrobials. Poultry Science. 2003; 82:632–639.
• Sağdıç O. Özcan M. Antibacterial activity of Turkish spice hydrosols Food Control. 2003; 14:141–143.
• Sağdıç O. Özkan G. Aksoy A. Yetim H. Bioactivities of essential oil and extract of Thymus argaeus, Turkish endemic wild thyme. Journal of Science Food Agriculture. 2009; 89:791-795.
• Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon Food Control. 2005; 18:566:575.
• Sallam KI. Ishioroshi M. Samejima K. Antioxidant and antimicrobial effects of garlic in chicken sausage, NIH Public Acces. 2003; 37 (8)849-855.
• Salzer UJ. The analysis of essential oils and extracts (oleoresins) from seasonings. Crit. Rev. Food Sci. Nutr. 1977; 9:345-373.
• Schillinger U. Kaya M. Luecke FK. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake, Appl. Bacteriol. 1991; 70:4
• Seaberg AC. Labbe RG. Shetty K. Inhibition of Listeria monocytogenes by Elite Clonal Extracts of Oregano (Origanum vulgare) Food Bıotechnology. 2003; Vol. 17, No. 2, pp. 129–149.
• Shetty K. Labbe RG. Foodborne pathogens, health and role of dietary phytochemicals. Asia Pac. J. Clin. Nutr. 1998; 7 (3/4):270–276.
• Smulders FJ. Greer GG. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: Prospects and controversies. International Journal of Food Microbiology. 1998; 44:1491
• Stark J. Permitted preservatives — natamycin. In Encyclopaedia of Food Microbiology, Academic Press, New York. 1999; p. 1780.
• Szabo EA. Cahill ME. The combined affects of modified atmosphere, temperature, nisin and ALTA 2341 on the growth of Listeria monocytogenes. Int. J. Food Microbiol. 1998; 43:21-31.
• Şimşek O. Çön AH. Tulumoğlu S. Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control. 2006; 17:263-270.
• Theron Maria M. Lues Jan FR. Organic Acids and Meat Preservation: A Review, Food Reviews International. 2007; 23:2, 141-158.
• Thomas J. Duethi PP. Hanbook of herbs and spice, Kerala Agricultural University. Eds. Peter, K.V. Hanbook of herbs and spice, volume 1, Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA. 2000.
• Thomas LV. Davies EA. Delves-Broughton J. Wimpenny JW. Synergist effect of sucrose fatty acid esters on nisin inhibition of grampositive bacteria. J. Appl. Microbiol. 1998; 85:1013-1022.
• Tzatzarakis M. Tsatsakis AM. Liakou A. Vakalounakis DJ. Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporum. J. Environ. Sci. Health. 2000; B35:527-537.
• Valli M. Sauer M. Branduardi P. Borth N. Porro D. Mattanovich D. Improvement of lactic acid production in Saccharomyces cerevisiae by cell sorting for high intracellular pH. Applied and Environmental Microbiology. 2006; 72:5492-5499.
• Virto R. Sanz D. A´lvarez I. Condo´n Raso J. Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures, International Journal of Food Microbiology. 2004; 103:251-257.
• Wang X. Sun L. Wei D. Reducing by-product formation in l-lactic acid fermentation by Rhizopus oryzae. Journal of Industrial Microbiology & Biotechnology. 2005; 32:38
• Wederquist HJ. Sofos JN. Schmidt GR. Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives. J. Food Sci. 1994; 59:498-500.