Antimicrobial Activity of Acidified Sodium Chlorite and Cell Free Culture Supernatent of Lactic Acid Bacteria against Salmonella Typhimurium
Affiliation(s)
1 Applied Science Department, Indian Institute of Information Technology, Allahabad, India. 2 Food Microbiology Lab, Post Harvest Technology Division Central Avian Research Institute, Bareilly, India.
1 Applied Science Department, Indian Institute of Information Technology, Allahabad, India. 2 Food Microbiology Lab, Post Harvest Technology Division Central Avian Research Institute, Bareilly, India.
ABSTRACT
Most methods used by food industries to decontaminate eggs involve washing of egg surface with various chemicals. In this study, the effectiveness of two organic decontaminants viz., acidified sodium chlorite (ASC) and cell free culture supernatant (CFCS) of two lactic acid bacteria (Lactobacillus plantarum and Pediococcus cerevisiae) was evaluated for the decontamination of spiked Salmonella Typhimurium on chicken egg shell surface. Acidified sodium chlorite at 100 μl/L concentration with the contact time of 20 min completely inhibited S. Typhimurium on egg shell surface while at 50 μl/L concentration 1 - 2 log10 units reduction was observed in counts of S. Typhimurium as compared to control group. Likewise, CFCS of P. cerevisiae completely inhibited the growth of S. Typhimurium on 30 min contact, whereas L. plantarum and combination of both were revealed significant reduction in the counts of S. Typhimurium counts.
Most methods used by food industries to decontaminate eggs involve washing of egg surface with various chemicals. In this study, the effectiveness of two organic decontaminants viz., acidified sodium chlorite (ASC) and cell free culture supernatant (CFCS) of two lactic acid bacteria (Lactobacillus plantarum and Pediococcus cerevisiae) was evaluated for the decontamination of spiked Salmonella Typhimurium on chicken egg shell surface. Acidified sodium chlorite at 100 μl/L concentration with the contact time of 20 min completely inhibited S. Typhimurium on egg shell surface while at 50 μl/L concentration 1 - 2 log10 units reduction was observed in counts of S. Typhimurium as compared to control group. Likewise, CFCS of P. cerevisiae completely inhibited the growth of S. Typhimurium on 30 min contact, whereas L. plantarum and combination of both were revealed significant reduction in the counts of S. Typhimurium counts.
KEYWORDS
Acidified Sodium Chlorite, Eggs, Lactobacillus plantarum and Pediococcus cerevisiae and Salmonella Typhimurium
Acidified Sodium Chlorite, Eggs, Lactobacillus plantarum and Pediococcus cerevisiae and Salmonella Typhimurium
Cite this paper
Singh, S. , Yadav, A. and Bharti, P. (2015) Antimicrobial Activity of Acidified Sodium Chlorite and Cell Free Culture Supernatent of Lactic Acid Bacteria against Salmonella Typhimurium. Journal of Biosciences and Medicines, 3, 128-135. doi: 10.4236/jbm.2015.311017.
Singh, S. , Yadav, A. and Bharti, P. (2015) Antimicrobial Activity of Acidified Sodium Chlorite and Cell Free Culture Supernatent of Lactic Acid Bacteria against Salmonella Typhimurium. Journal of Biosciences and Medicines, 3, 128-135. doi: 10.4236/jbm.2015.311017.
References
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http://dx.doi.org/10.3382/ps.0740753 [3] Davies, R.H. and Breslin, M. (2003) Investigations into Possible Alternative Decontamination Methods for Salmonella Enteritidis on the Surface of Table Eggs. Jornal of Veterinary Medicine B, 50, 38-41.
http://dx.doi.org/10.1046/j.1439-0450.2003.00622.x [4] Hierro, E., Manzano, S., Ordonez, J.A., Hoz, L. and Fernandez, M. (2009) Inactivation of Salmonella Enterica Serovar Enteritidis on Shell Eggs by Pulsed Light Technology. International Journal of Food Microbioliology, 135, 125-130.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.034 [5] CFSAN (2000) U.S. Egg Safety Action Plan. FDA, Rockville.
http://www.cfsan.fda.gov/~dms/fs-eggs3.html [6] Food and Drug Administration (FDA) (2000) Acidified Sodium Chlorite Solutions. Code of Federal Regulations, 21CFR173.325.
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm [7] Gonzalez, R.J., Luo, Y., Ruiz-Cruz, S. and Mcevoy, J.L. (2004) Efficacy of Sanitizers to Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions. Journal of Food Protection, 67, 2375-2380. [8] Ruiz-Cruz, S., Acedo-Félix, E., Díaz-Cinco, M., Islas-Osuna, M.A. and González-Aguilar, G.A. (2007) Efficacy of Sanitizers in Reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes Populations on Fresh-Cut Carrots. Food Control, 18, 1383-1390.
http://dx.doi.org/10.1016/j.foodcont.2006.09.008 [9] Nowroozi, J., Mirzaii, M. and Norauzi, M. (2004) Study of Lactobacillus as Probiotic Bacteria. Iranian Journal of Public Health, 33, 1-7. [10] Lievin, V., Peiffer, I., Hudault, S., Rochat, F., Brassart, D., Neeser, J.R. and Servin, A.L. (2000) Bifidobacterium Strains from Resident Infant Human Gastrointestinal Microflora Exert Antimicrobial Activity. Gut, 47, 646-652.
http://dx.doi.org/10.1136/gut.47.5.646 [11] Yoon, M.Y., Lee, K. and Yoon, S.S. (2014) Protective Role of Gut Commensal Microbes against Intestinal Infections. Journal of Microbiology, 52, 983-989.
http://dx.doi.org/10.1007/s12275-014-4655-2 [12] Kim, J.E., Kim, M.S., Yoon, Y.S., Chung, M.J. and Yum, D.Y. (2014) Use of Selected Lactic Acid Bacteria in the Eradication of Helicobacter pylori Infection. Journal of Microbiology, 52, 955-962.
http://dx.doi.org/10.1007/s12275-014-4355-y [13] Gilliland, S.E. and Speck, M.L. (1972) Interactions of Food Starter Cultures and Food Borne Pathogens: Lactic Acid Streptococci versus Staphylococci and Salmonellae. Journal of Milk Food and Technology, 35, 307-310. [14] Price, R.J. and Lee, J.S. (1970) Inhibition of Pseudomonas spp. by Hydrogen Peroxide Producing. Lactobacilli Milk and Food Technology, 33, 3-18. [15] Servin, A.L. (2004) Antagonistic Activities of Lactobacilli and Bifidobacteria against Microbial Pathogens. FEMS Microbiology Review, 28, 405-440.
http://dx.doi.org/10.1016/j.femsre.2004.01.003 [16] Reid, G., Jass, J., Sebulsky, M.T. and Mccormick, J.K. (2003) Potential Use of Probiotics in Clinical Practice. Clinical Microbiology Review, 16, 658-672.
http://dx.doi.org/10.1128/CMR.16.4.658-672.2003 [17] Coconneir-Polter, M.H., Levin, V. and Servin, A.L. (2005) A Lactobacillus acidophilus Strain of Human Gastrointestinal Microbiota Origin Elicites Killing of Enterovirulent Salmonella enterica Serovar Typhimurium by Triggering Lethal Bacterial Membrane Damage. Applied Environmental Microbiology, 71, 6115-6120.
http://dx.doi.org/10.1128/AEM.71.10.6115-6120.2005 [18] ICMSF (1978) International Commission for Microbiological Specialists for Food. Micro-Organism in Food-1, Their Significance and Methods of Enumeration. 2nd Edition, University of Toronto Press, Toronto, 115-118. [19] Snedecor, G.W. and Cochran, W.G. (1980) Statistical Methods. 7th Edition, Oxford and IBH Publishing Co., Calcutta. [20] Haydar, O. and Sebnem, P. (2006) Acidified Sodium Chlorite, Trisodium Phosphate and Populations of S. Typhimurium and Staphylococcus aureus on Chickens-Breast Skin. Journal of Food Processing and Preservation, 30, 237-247. [21] Allende, A., Mcevoy, J., Tao, Y. and Luo, Y. (2009) Antimicrobial Effect of Acidified Sodium Chlorite, Sodium Chlorite, Sodium Hypochlorite, and Citric Acid on Escherichia coli O157:H7 and Natural Microflora of Fresh-Cut Cilantro. Food Control, 20, 230-234.
http://dx.doi.org/10.1016/j.foodcont.2008.05.009 [22] Inatsu, Y., Bari, M.L., Kawasaki, S., Isshiki, K. and Kawamoto, S. (2005) Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O157:H7 on Chinese Cabbage. Journal of Food Protection, 68, 251-255. [23] Lukasik, J., Bradley, M.L., Scott, T.M., Dea, M., Koo, A., Hsu, W.Y., et al. (2003) Reduction of Poliovirus 1, Bacteriophages, Salmonella Montevideo, and Escherichia coli O157:H7 on Strawberries by Physical and Disinfectant Washes. Journal of Food Protection, 66, 188-193. [24] Warf, C.C. (2001) The Chemistry and Mode of Action of Acidified Sodium Chlorite. 2001 IFT Annual Meeting, New Orleans, 23-27 June 2001, 1-91. [25] Martin, R.W. (2012) Method and Composition for In-Situ Generation of Chlorous Acid. US Patent No. 20120107418. [26] Cleveland, J., Montville, J.J., Nes, I.F. and Chikindas, M. (2001) Bacteriocins: Safe, Natural Antimicrobials for Food Preservation. International Journal of Food Microbiology, 71, 1-20. http://dx.doi.org/10.1016/S0168-1605(01)00560-8 [27] Eijsink, V.G.H., Skeie, M., Middelhoven, P.N., Brurberg, B.M. and Nes, F.I. (1998) Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria. Applied Environmental Microbiology, 64, 3275-3281. [28] Fayol-Messaoudi, D., Coconnier-Polter, M.H., Lievin, L.E., Moal, V., Atasi, F., Berger, C.N. and Servin, A.L. (2007) The L. plantarum Strain ACA-DC28 Isolated from a Greek Cheese Demonstrates Antagonistic Activity in Vitro and in Vivo against Salmonella enterica Serovar Typhimurium. Journal of Applied Microbiology, 103, 647-655.
http://dx.doi.org/10.1111/j.1365-2672.2007.03293.x [29] Tuomola, E.M., Ouwchand, A.C. and Salminen, S.J. (1999) The Effect of Probiotic Bacteria on the Adhesion of Pathogens to Human Intestinal Mucosa. FEMS Immunology and Medical Microbiology, 26, 137-142.
http://dx.doi.org/10.1111/j.1574-695X.1999.tb01381.x [30] Lee, Y.K., Puong, K.Y., Ouwehand, A.C. and Salminen, S. (2003) Displacement of Bacterial Pathogens from Mucus and Cacor 2 Cells Surface by Lactobacilli. Journal of Medical Microbiology, 52, 925-930.
http://dx.doi.org/10.1099/jmm.0.05009-0 [31] Mcgroarty, J.A. and Reid, G. (1998) Detection of Lactobacillus Substances That Inhibits E. coli. Canadian Journal of Microbiology, 34, 974-978.
http://dx.doi.org/10.1139/m88-171 [32] Chen, X., Xu, J., Shuai, J., Che, J., Zhang, Z. and Fang, W. (2007) The S-Layer Proteins of Lactobacillus crispatus Strain ZT001 Is Responsible for Competitive Exclusion against E. coli O157:H7 and S. Typhimurium. International Journal of Food Microbiology, 115, 307-312.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.11.007 [33] Fayol-Messaoudi, D., Berger, C.N., Coconneir-Polter, M.H., Levin, V. and Servin, A.L. (2005) pH-, Lactic Acid- and Non-Lactic Acid-Dependent Activities of Probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium. Applied Environmental Microbiology, 71, 6008-6013.
http://dx.doi.org/10.1128/AEM.71.10.6008-6013.2005
[1] EFSA (2009) The Community Summary Report on Food-Borne Outbreaks in the European Union in 2007. EFSA Journal, 271, 1-102. [2] Jones, F.T., Rive, D.V. and Carey, J.B. (1995) Salmonella Contamination in Commercial Eggs and an Egg Production Facility. Poultry Science, 74, 753-757.
http://dx.doi.org/10.3382/ps.0740753 [3] Davies, R.H. and Breslin, M. (2003) Investigations into Possible Alternative Decontamination Methods for Salmonella Enteritidis on the Surface of Table Eggs. Jornal of Veterinary Medicine B, 50, 38-41.
http://dx.doi.org/10.1046/j.1439-0450.2003.00622.x [4] Hierro, E., Manzano, S., Ordonez, J.A., Hoz, L. and Fernandez, M. (2009) Inactivation of Salmonella Enterica Serovar Enteritidis on Shell Eggs by Pulsed Light Technology. International Journal of Food Microbioliology, 135, 125-130.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.034 [5] CFSAN (2000) U.S. Egg Safety Action Plan. FDA, Rockville.
http://www.cfsan.fda.gov/~dms/fs-eggs3.html [6] Food and Drug Administration (FDA) (2000) Acidified Sodium Chlorite Solutions. Code of Federal Regulations, 21CFR173.325.
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm [7] Gonzalez, R.J., Luo, Y., Ruiz-Cruz, S. and Mcevoy, J.L. (2004) Efficacy of Sanitizers to Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions. Journal of Food Protection, 67, 2375-2380. [8] Ruiz-Cruz, S., Acedo-Félix, E., Díaz-Cinco, M., Islas-Osuna, M.A. and González-Aguilar, G.A. (2007) Efficacy of Sanitizers in Reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes Populations on Fresh-Cut Carrots. Food Control, 18, 1383-1390.
http://dx.doi.org/10.1016/j.foodcont.2006.09.008 [9] Nowroozi, J., Mirzaii, M. and Norauzi, M. (2004) Study of Lactobacillus as Probiotic Bacteria. Iranian Journal of Public Health, 33, 1-7. [10] Lievin, V., Peiffer, I., Hudault, S., Rochat, F., Brassart, D., Neeser, J.R. and Servin, A.L. (2000) Bifidobacterium Strains from Resident Infant Human Gastrointestinal Microflora Exert Antimicrobial Activity. Gut, 47, 646-652.
http://dx.doi.org/10.1136/gut.47.5.646 [11] Yoon, M.Y., Lee, K. and Yoon, S.S. (2014) Protective Role of Gut Commensal Microbes against Intestinal Infections. Journal of Microbiology, 52, 983-989.
http://dx.doi.org/10.1007/s12275-014-4655-2 [12] Kim, J.E., Kim, M.S., Yoon, Y.S., Chung, M.J. and Yum, D.Y. (2014) Use of Selected Lactic Acid Bacteria in the Eradication of Helicobacter pylori Infection. Journal of Microbiology, 52, 955-962.
http://dx.doi.org/10.1007/s12275-014-4355-y [13] Gilliland, S.E. and Speck, M.L. (1972) Interactions of Food Starter Cultures and Food Borne Pathogens: Lactic Acid Streptococci versus Staphylococci and Salmonellae. Journal of Milk Food and Technology, 35, 307-310. [14] Price, R.J. and Lee, J.S. (1970) Inhibition of Pseudomonas spp. by Hydrogen Peroxide Producing. Lactobacilli Milk and Food Technology, 33, 3-18. [15] Servin, A.L. (2004) Antagonistic Activities of Lactobacilli and Bifidobacteria against Microbial Pathogens. FEMS Microbiology Review, 28, 405-440.
http://dx.doi.org/10.1016/j.femsre.2004.01.003 [16] Reid, G., Jass, J., Sebulsky, M.T. and Mccormick, J.K. (2003) Potential Use of Probiotics in Clinical Practice. Clinical Microbiology Review, 16, 658-672.
http://dx.doi.org/10.1128/CMR.16.4.658-672.2003 [17] Coconneir-Polter, M.H., Levin, V. and Servin, A.L. (2005) A Lactobacillus acidophilus Strain of Human Gastrointestinal Microbiota Origin Elicites Killing of Enterovirulent Salmonella enterica Serovar Typhimurium by Triggering Lethal Bacterial Membrane Damage. Applied Environmental Microbiology, 71, 6115-6120.
http://dx.doi.org/10.1128/AEM.71.10.6115-6120.2005 [18] ICMSF (1978) International Commission for Microbiological Specialists for Food. Micro-Organism in Food-1, Their Significance and Methods of Enumeration. 2nd Edition, University of Toronto Press, Toronto, 115-118. [19] Snedecor, G.W. and Cochran, W.G. (1980) Statistical Methods. 7th Edition, Oxford and IBH Publishing Co., Calcutta. [20] Haydar, O. and Sebnem, P. (2006) Acidified Sodium Chlorite, Trisodium Phosphate and Populations of S. Typhimurium and Staphylococcus aureus on Chickens-Breast Skin. Journal of Food Processing and Preservation, 30, 237-247. [21] Allende, A., Mcevoy, J., Tao, Y. and Luo, Y. (2009) Antimicrobial Effect of Acidified Sodium Chlorite, Sodium Chlorite, Sodium Hypochlorite, and Citric Acid on Escherichia coli O157:H7 and Natural Microflora of Fresh-Cut Cilantro. Food Control, 20, 230-234.
http://dx.doi.org/10.1016/j.foodcont.2008.05.009 [22] Inatsu, Y., Bari, M.L., Kawasaki, S., Isshiki, K. and Kawamoto, S. (2005) Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O157:H7 on Chinese Cabbage. Journal of Food Protection, 68, 251-255. [23] Lukasik, J., Bradley, M.L., Scott, T.M., Dea, M., Koo, A., Hsu, W.Y., et al. (2003) Reduction of Poliovirus 1, Bacteriophages, Salmonella Montevideo, and Escherichia coli O157:H7 on Strawberries by Physical and Disinfectant Washes. Journal of Food Protection, 66, 188-193. [24] Warf, C.C. (2001) The Chemistry and Mode of Action of Acidified Sodium Chlorite. 2001 IFT Annual Meeting, New Orleans, 23-27 June 2001, 1-91. [25] Martin, R.W. (2012) Method and Composition for In-Situ Generation of Chlorous Acid. US Patent No. 20120107418. [26] Cleveland, J., Montville, J.J., Nes, I.F. and Chikindas, M. (2001) Bacteriocins: Safe, Natural Antimicrobials for Food Preservation. International Journal of Food Microbiology, 71, 1-20. http://dx.doi.org/10.1016/S0168-1605(01)00560-8 [27] Eijsink, V.G.H., Skeie, M., Middelhoven, P.N., Brurberg, B.M. and Nes, F.I. (1998) Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria. Applied Environmental Microbiology, 64, 3275-3281. [28] Fayol-Messaoudi, D., Coconnier-Polter, M.H., Lievin, L.E., Moal, V., Atasi, F., Berger, C.N. and Servin, A.L. (2007) The L. plantarum Strain ACA-DC28 Isolated from a Greek Cheese Demonstrates Antagonistic Activity in Vitro and in Vivo against Salmonella enterica Serovar Typhimurium. Journal of Applied Microbiology, 103, 647-655.
http://dx.doi.org/10.1111/j.1365-2672.2007.03293.x [29] Tuomola, E.M., Ouwchand, A.C. and Salminen, S.J. (1999) The Effect of Probiotic Bacteria on the Adhesion of Pathogens to Human Intestinal Mucosa. FEMS Immunology and Medical Microbiology, 26, 137-142.
http://dx.doi.org/10.1111/j.1574-695X.1999.tb01381.x [30] Lee, Y.K., Puong, K.Y., Ouwehand, A.C. and Salminen, S. (2003) Displacement of Bacterial Pathogens from Mucus and Cacor 2 Cells Surface by Lactobacilli. Journal of Medical Microbiology, 52, 925-930.
http://dx.doi.org/10.1099/jmm.0.05009-0 [31] Mcgroarty, J.A. and Reid, G. (1998) Detection of Lactobacillus Substances That Inhibits E. coli. Canadian Journal of Microbiology, 34, 974-978.
http://dx.doi.org/10.1139/m88-171 [32] Chen, X., Xu, J., Shuai, J., Che, J., Zhang, Z. and Fang, W. (2007) The S-Layer Proteins of Lactobacillus crispatus Strain ZT001 Is Responsible for Competitive Exclusion against E. coli O157:H7 and S. Typhimurium. International Journal of Food Microbiology, 115, 307-312.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.11.007 [33] Fayol-Messaoudi, D., Berger, C.N., Coconneir-Polter, M.H., Levin, V. and Servin, A.L. (2005) pH-, Lactic Acid- and Non-Lactic Acid-Dependent Activities of Probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium. Applied Environmental Microbiology, 71, 6008-6013.
http://dx.doi.org/10.1128/AEM.71.10.6008-6013.2005