Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157:H7

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dc.contributor.author Campion, Alicia M.
dc.contributor.author Morrissey, Ruth M.
dc.contributor.author Field, Des
dc.contributor.author Cotter, Paul D.
dc.contributor.author Hill, Colin
dc.contributor.author Ross, R. Paul
dc.date.accessioned 2017-05-18T08:31:22Z
dc.date.available 2017-05-18T08:31:22Z
dc.date.issued 2017-02-07
dc.identifier.citation Campion, A., Morrissey, R., Field, D., Cotter, P. D., Hill, C. and Ross, R. P. (2017) 'Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157:H7', Food Microbiology, 65, pp. 254-263. doi:10.1016/j.fm.2017.01.020 en
dc.identifier.volume 65 en
dc.identifier.startpage 254 en
dc.identifier.endpage 263 en
dc.identifier.issn 0740-0020
dc.identifier.uri http://hdl.handle.net/10468/3980
dc.identifier.doi 10.1016/j.fm.2017.01.020
dc.description.abstract Cronobacter sakazakii and Escherichia coli O157:H7 are well known food-borne pathogens that can cause severe disease. The identification of new alternatives to heating to control these pathogens in foods, while reducing the impact on organoleptic properties and nutritional value, is highly desirable. In this study, nisin and its bioengineered variants, nisin V and nisin S29A, are used alone, or in combination with plant essential oils (thymol, carvacrol and trans-cinnamaldehyde) or citric acid, with a view to controlling C. sakazakii and E. coli O157:H7 in laboratory-based assays and model food systems. The use of nisin variants (30 μM) with low concentrations of thymol (0.015%), carvacrol (0.03%) and trans-cinnamaldehyde (0.035%) resulted in extended lag phases of growth compared to those for corresponding nisin A-essential oil combinations. Furthermore, nisin variants (60 μM) used in combination with carvacrol (0.03%) significantly reduced viable counts of E. coli O157:H7 (3-log) and C. sakazakii (4-log) compared to nisin A-carvacrol treatment. Importantly, this increased effectiveness translated into food. More specifically, sub-inhibitory concentrations of nisin variants and carvacrol caused complete inactivation of E. coli O157:H7 in apple juice within 3 h at room temperature compared to that of the equivalent nisin A combination. Furthermore, combinations of commercial Nisaplin and the food additive citric acid reduced C. sakazakii numbers markedly in infant formula within the same 3 h period. These results highlight the potential benefits of combining nisin and variants thereof with carvacrol and/or citric acid for the inhibition of Gram negative food-borne pathogens. en
dc.description.sponsorship Higher Education Authority (PhD Programme in Molecular Cell Biology funded by the Programme for Research in Third-Level Institutions (PRTLI)); Irish Government (National Development Plan); Science Foundation Ireland (SFI Investigator awards (10/IN.1/B3027) and (06/IN.1/B98)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Nisin en
dc.subject Essential oils en
dc.subject Apple juice en
dc.subject Infant formula milk en
dc.subject C. sakazakii en
dc.subject E. coli O157:H7 en
dc.title Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157:H7 en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Colin Hill, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher. en
dc.check.date 2018-02-07
dc.date.updated 2017-05-17T15:50:59Z
dc.description.version Accepted Version en
dc.internal.rssid 395379350
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Higher Education Authority en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Microbiology en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress c.hill@ucc.ie en


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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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