Scholarly record
MINIMUM INHIBITORY CONCENTRATIONS OF ORGANIC ACIDS AGAINST FOODBORNE OPPORTUNISTIC MICROBIAL PATHOGENS
Abstract
Microbial contamination of foods leads to food poisoning in consumers. The uncontrolled application of antibiotics in animal husbandry, which is the case for the developing countries in general, generates their global environment accumulation and the formation of antibiotic-resistant strains. This problem can also refer to food preservatives obtained by chemical synthesis. On the other hand, fermentation and pickling are traditional cooking methods in most countries to prevent microbial spoilage. The producing organic acids are bacterial metabolites among which lactic acid (LA) and acetic acid (AA) should be mentioned. The minimum inhibitory concentration (MIC) is a quantitative measure of a substance impact on bacterial culture. A quantitative model describing the effect of MIC on the specific growth rate was used. The growth curves of three of the most common microbial contaminants (Bacillus cereus, Staphylococcus aureus, Salmonella enterica) were obtained under anaerobic conditions at different concentrations of LA or AA, which were added in the medium before inoculation separately. The specific growth rates were calculated by estimating the line of best fit. MIC and equation coefficients were calculated for each of the acids and each test culture. S. enterica was established to be most sensitive to both of the acids (MIC LA 2.25 mg/mL, MIC AA 1.77 mg/mL), while B. cereus are shown to be most resistant (MIC LA 3.48 mg/mL, MIC AA 3.20 mg/mL). The results obtained can be applied for assessment of fermentation and pickling effectiveness for foods preservation in the future.
Publication Impact Profile
- Citations
- CrossRef - Citation Indexes: 1
- Scopus - Citation Indexes: 1
- Captures
- Mendeley - Readers: 2
Publication details
References14
Koutsoumanis K.P., Lianou A., Gougouli M., Latest developments in foodborne pathogens modeling. Current Opinion in Food Science, 2016, 8, pp 89-98.
Buchanan R. L. et al., Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E, Journal of food safety, 1993, 13 (3), pp 159-175.
Davey K.R., Daughtry B.J., Validation of a model for predicting the combined effect of three environmental factors on both exponential and lag phases of bacterial growth: temperature, salt concentration and pH, Food research international, 1995, 28 (3), pp 233-237.
Lee Y.J. et al., Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013, Meat science, 2015, 107, pp 20-25.
Presser K.A., Ratkowsky D.A., Ross T., Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration, Applied and Environmental microbiology, 1997, 63 (6), pp 2355-2360.
Ross T. et al., Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli, International journal of food microbiology, 2003, 82 (1), pp 33-43.
Zuliani V. et al., Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts. Journal of Applied Microbiology, 2007, 103 (3), pp 536-550.
Wemmenhove E. et al. Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese. Food microbiology, 2016, 58, pp 63-67.
Scherer R. et al., Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices, Food Chem., 2012, 135 (1), pp 150-154.
Nakai S.A., Siebert K.J., Validation of bacterial growth inhibition models based on molecular properties of organic acids, Int. J. of Food Microbiol, 2003, 86, pp 249–255.
Hsiao C.P., Siebert K.J., Modeling the inhibitory effects of organic acids on bacteria, Int J Food Microbiol, 1999, 47, pp 189– 201.
Halstead F.D., Rauf M., Moiemen N.S. et al., The Antibacterial Activity of Acetic Acid against Biofilm-Producing Pathogens of Relevance to Burns Patients, PLoS One, 2015, 10(9), e0136190.
Stanojevic-Nikolic S., Dimic G., Mojovic L., Pejin J., Djukic-Vukovic A., Kocic-Tanackov S., Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms, Journal of Food Processing and Preservation, 2015, 40 (5), pp 990–998.
Karetkin B.A., Guseva E.V., Mishchenko A.S. et al., The study of зH adjustment effect to Bacillus cereus ATCC 11778 growth inhibited by bifidobacterium metabolites for prebiotic activity assessment, 18th International Multidisciplinary Scientific GeoConference SGEM, Bulgaria, 2018, 18, pp 653–660.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.