Evaluation of the potential synergistic antimicrobial effects observed using combinations of nanoparticled and non‐nanoparticled agents on cheese‐derived micro‐organisms. (27th January 2015)

• Record Type: Journal Article
• Authors: O' Callaghan, Karen A‐M; Kerry, Joseph P
• Is Part Of: International journal of dairy technology. Volume 68:Number 1(2015:Feb.)
• Page Start: 62
• Page End: 69
• Publication Date: 2015-01-27
• Subjects: Antibacterial activity -- Particle size -- Cheese -- Preservatives -- Shelf life -- Packaging; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12203
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The objective of this study was to determine whether a combination of agents could produce a synergistic antimicrobial effect, by either targeting a greater spectrum of micro‐organisms or reducing the concentration of antimicrobial required to cause inhibition. Five agents (nanoparticled solubilisates – sorbic acid, benzoic acid and rosemary extract, and non‐nanoparticled chitosans – of two different molecular weights) were selected based on promising antimicrobial activity and/or enhanced solubility. Combinations of these agents were examined against cultures derived from cheese. The study found the top‐performing antimicrobials contained chitosan and/or rosemary, individually or in combination. These findings encourage their use as active agents in cheese packaging.