Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants. (February 2016)

• Record Type: Journal Article
• Authors: Zhang, Xuejie; Fan, Xuetong; Solaiman, Daniel K.Y.; Ashby, Richard D.; Liu, Zengshe; Mukhopadhyay, Sudarsan; Yan, Ruixiang
• Is Part Of: Food control. Volume 60(2016:Feb.)
• Page Start: 158
• Page End: 165
• Publication Date: 2016-02
• Subjects: Biosurfactant -- Sophorolipid -- Thiamine dilauryl sulfate -- Escherichia coli -- Spinach; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.07.026
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: This study was conducted to evaluate the effect of biosurfactants on the populations of Escherichia coli O157:H7 in suspension and on spinach leaves. Eight surfactants including four soybean oil-based biosurfactants, sodium dodecyl sulfate (SDS), polyoxyethylene sorbitan monooleate (Tween 80), sophorolipid (SO) and thiamine dilauryl sulfate (TDS) at concentrations of 0.1%, 0.5% and 1.0% were tested in bacterial suspension, and the most effective biosurfactants were applied on spinach leaves. Results showed that the soybean oil-based biosurfactants, SDS or Tween 80 did not significantly affect E. coli O157:H7 populations. SO and TDS at concentrations of 1.0% were effective in reducing E. coli O157:H7 populations in bacterial suspension. E. coli O157:H7 with an initial population of 7.1 log CFU/mL was not detectable (detection limit: 1 log CFU/mL) after 1 min in 1.0% TDS or after 2 h in 1.0% SO. On spinach leaves, SO at 1% did not significantly affect E. coli when compared to a water wash during 7 days post-treatment storage at 4 °C. However, TDS (1.0%) wash was as effective as 200 ppm chlorine in reducing population of spot inoculated E. coli O157:H7, achieving 3.1 and 2.7 log CFU/per leaf at day 0, and 1.4 and 1.9 log CFU/leaf at day 7 when compared with a water wash. No apparent change in spinach visual quality was observed. None of treatments caused changes in visual quality of spinach. Electron micrographs suggested ultrastructural damage of bacterial cells such as separation of the outer membrane from the cytoplasmic membrane. Overall, our results showed that SO and TDS may be potential sanitizers in inactivating human pathogens such as E. coli O157:H7 in wash water and on fresh produce. Highlights: Biosurfactants were tested against Escherichia coli O157:H7 in vitro and on spinach leaves. Sophorolipid and thiamine dilauryl sulfate inactivated E. coli O157:H7 in vitro. Thiamine dilauryl sulfate reduced E. coli population on spinach by 3.1 log CFU/leaf. Bio-based antimicrobial surfactants have a potential for use to enhance produce safety.