کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6393549 | 1330453 | 2012 | 6 صفحه PDF | دانلود رایگان |

The antimicrobial action of chitosan and functionalized chitosan derivatives is well known; however, limited research has been undertaken on its use in meat environments. In this study, the antibacterial activity of a newly-developed arginine-functionalized chitosan was tested against pathogenic Escherichia coli O157 in chicken juice. The chicken juice was representative of the liquid which accumulates in food packaging and which is frequently implicated in food poisoning incidents. Aliquots of chicken juice (50 ml) were inoculated with a lux-marked strain of E. coli O157 to approximately 8.75 log10 CFU mlâ1. Samples were subsequently mixed with chitosan-arginine of varying concentrations (0-500 mg lâ1) and incubated at 4 or 20 °C to mimic refrigeration and room temperatures, respectively. Pathogen persistence and metabolic activity (indexed by bioluminescence measurements) were subsequently quantified in the liquor at 0 (immediately after mixing), 3, 12, 24, 48, and 72 h post-incubation. The presence of chitosan-arginine significantly reduced both the numbers and metabolic activity of the pathogen in a dose-dependent manner with greater inhibition seen at higher concentration. In addition, it also suppressed the growth of general food spoilage bacteria, reduced malodor and prevented pathogen re-growth up to 72 h. The results imply that incorporating water soluble chitosan-arginine into packaging may help maintain both product shelf life and freshness as well as minimize the risk of food poisoning in both retail outlets and domestic homes.
⺠We investigate how chitosan-arginine (Ch-Arg) affects E. coli O157 in chicken juice held at room and fridge temperatures. ⺠Increasing concentrations of Ch-Arg reduced both numbers and metabolic activity of E. coli O157. ⺠Ch-Arg also reduced numbers of micro-organisms associated with food spoilage. ⺠Incorporation of Ch-Arg into food packaging may improve both food safety and product shelf life.
Journal: Food Control - Volume 26, Issue 1, July 2012, Pages 206-211