Antimicrobial activity of cauliflower (Brassica oleracea var. Botrytis) by-product against Listeria monocytogenes. (April 2015)

• Record Type: Journal Article
• Authors: Sanz-Puig, M.; Pina-Pérez, M.C.; Rodrigo, D.; Martínez-López, A.
• Is Part Of: Food control. Volume 50(2015:Apr.)
• Page Start: 435
• Page End: 440
• Publication Date: 2015-04
• Subjects: Listeria monocytogenes -- Natural antimicrobials -- Vegetable by-products -- Cauliflower; 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.2014.09.031
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The antimicrobial potential of cauliflower by-product was assessed against Listeria monocytogenes at different concentrations [0–15]% (w/v) and incubation temperatures [5–22] °C, in reference medium. Survival curves under cauliflower by-product exposure versus time were obtained. The bactericidal effect of the cauliflower by-product was shown at concentration levels ≥5% (w/v) at all temperatures studied. Both temperature and cauliflower by-product concentration significantly ( p ≤ 0.05) influenced the reduction levels achieved in the initial L. monocytogenes contamination. Growth/inactivation kinetics of L. monocytogenes under cauliflower by-product exposure were fitted to a modified Gompertz equation for each of the conditions studied (concentration–temperature combinations), and maximum inactivation rate ( μ max ) and lag phase duration ( t lag ) parameters were obtained. It was observed that the higher the incubation temperature and the cauliflower by-product concentration added to the reference medium, the higher the μ max and the lower t lag . In spite of this, the maximum inactivation level achieved at stationary phase was 2.25 log10 cycles after 20 days of exposure to a 15% (w/v) concentration of cauliflower added to reference medium. Both conclusions indicate the effective control that cauliflower by-product could provide as an additional preservation measure during shelf-life of refrigerated RTE products, specifically when there is an accidental rise in storage temperature, e.g. in cold chain breakdown situations. Highlights: Cauliflower by-product antimicrobial potential was studied against L. monocytogenes . T(°C) and cauliflower addition (%) effect was studied on L. monocytogenes reduction. L. monocytogenes was reduced a maximum of 2.25 log cycles with of 15% cauliflower. The higher by-product concentration and temperature, the greater μmax values. The higher by-product concentration and temperature, the lowest tlag values.