Allyl Isothiocyanate Release from Edible Laminaria japonica for Time-Dependent Growth Deactivation of Foodborne Pathogens: I: Micrococcus luteus, Bacillus subtilis, and Listeria monocytogenes
Allyl isothiocyanate (AITC) is a natural occurring essential oil found in plants of the family Brassicaceae. It is a well-recognized antimicrobial agent against a variety of foodborne pathogens. By vapor and solution deposition methods into raw and de-oiled Laminaria japonica, an edible, brown seaweed, we demonstrate AITC vapor phase activity against Listeria monocytogenes, Bacillus subtilis, and Micrococcus luteus. Colony deactivation occurred for each bacterium in the range 99.87–99.99% within 72 h. The kinetics of these activities was fitted to the Weibull and the Albert-Mafart population decay models. Combined standard uncertainty in the final model fitting is introduced for these models, along with bias factor analysis. The former indicates the degree of fit of the models while the latter indicated which of the models was the most appropriate. In general, the bias factor analysis of the models indicated that the Albert-Mafart model was the superior. The continued activity of AITC after contact with the seaweed delivery system suggested that the L. japonica + AITC system would represent a viable natural, edible system for food preservation.
KeywordsAllyl isothiocyanate Laminaria japonica Antimicrobial activity Gram-positive bacteria Kinetics
RAEl-F thanks the Egyptian Mission Office for the provision of financial support throughout this work. The authors thank Prof. B.S. Chun (Dept. Food Science and Technology, Pukyong National University, Busan, Korea) for the preparation and supply of de-oiled and raw samples of L. japonica.
- AbdEl-Malek, A. M., Hassan Ali, S. F., Moemen, R. H., Mohamed, A., & Elsayh, K. I. (2010). Occurrence of Listeria species in meat, chicken products and human stools in Assiut City, Egypt with PCR use for rapid identification of Listeria monocytogenes. Veterinary World, 3(8), 353–359.Google Scholar
- Corradini, M.G., & Peleg, M. (2012). The kinetics of microbial inactivation by carbon dioxide under high pressure. In: Balaban MO & Ferrentino G (eds) Dense phase carbon dioxide: applications to food. p^pp 135–155. Blackwell.Google Scholar
- Han, J.H. (2003). 4 - Antimicrobial food packaging A2 - Ahvenainen, Raija. In: Novel food packaging techniques. p^pp 50–70. Woodhead Publishing.Google Scholar
- Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3.Google Scholar
- Koukoutsis, J., Smith, J. P., Daifas, D. P., Yayalan, V., Cayouette, B., Ngadi, M., & El-Khoury, W. (2004). In vitro studies to control the growth of microorganisms of spoilage and safety concern in high-moisture, high-pH bakery products. Journal of Food Safety, 24(3), 211–230.CrossRefGoogle Scholar
- Maier, R.M. (2000). Uninoculated Mueller Hinton broth media used as a blank. In: Bacterial growth: I. Review of basic microbiological concepts. p^pp. Elsevier.Google Scholar
- Ortuño, C., Balaban, M., & Benedito, J. (2014). Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide. The Journal of Supercritical Fluids, 90, 18–26.CrossRefGoogle Scholar
- Pichler, J., Much, P., Kasper, S., Fretz, R., Auer, B., Kathan, J., Mann, M., Huhulescu, S., Ruppitsch, W., Pietzka, A., Silberbauer, K., Neumann, C., Gschiel, E., de Martin, A., Schuetz, A., Gindl, J., Neugschwandtner, E., & Allerberger, F. (2009). An outbreak of febrile gastroenteritis associated with jellied pork contaminated with Listeria monocytogenes. Wiener klinische Wochenschrift, 121(3–4), 149–156.CrossRefGoogle Scholar
- Ross, T. (1966). Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology, 81, 501–508.Google Scholar
- Sekiyama, Y., Mizukami, Y., Takada, A., Oosono, M., & Nishimura, T. (1996). Effect of mustard extract vapor on fungi and spore-forming bacteria. Journal of Antibacterial and Antifungal Agents, 24(3), 171–178.Google Scholar
- Taylor, J. R. (1982). An introduction to error analysis: the study of uncertainties in physical measurements. New York: University Science Books.Google Scholar
- Taylor, B.N., & Kuyatt, C.E. (1997). Guidelines for evaluating and expressing the uncertainty of NIST measurement results. In. p^pp 1–120. National Institute of Standards and Technology, US Government, Washington, DC.Google Scholar