Inhibition and inactivation of five species of foodborne pathogens by chitosan

Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjuste...

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Published inJournal of food protection Vol. 55; no. 11; pp. 916 - 919
Main Author Wang, G.H. (China Meat Research Center, Beijing, China)
Format Journal Article
LanguageEnglish
Published Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.11.1992
Subjects
ALIMENTOS
Biological and medical sciences
CHITINE
CONTAMINACION
CONTAMINATION
ENFERMEDADES TRANSM POR ALIMENTOS
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
INHIBICION
INHIBITION
MALADIE TRANSMISSIBLE PAR ALIMENT
PRODUIT ALIMENTAIRE
PROPIEDADES ANTIMICROBIANAS
PROPRIETE ANTIMICROBIENNE
QUITINA
Cell proliferation
Escherichia coli
Listeria monocytogenes
Salmonella typhimurium
Yersinia enterocolitica
pH
Micrococcales
Bacteria
Micrococcaceae
Chitosan
Inhibition
Staphylococcus aureus
Enterobacteriaceae
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Summary:Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjusted to pH 6.5 or 5.5 with 2% acetic acid, and incubated at 30 degrees C. The outgrowths of these bacteria were observed. At pH 6.5, in general, antibacterial activity of chitosan was relatively weak. The effectiveness of chitosan against S. aureus was greatest, followed by S. typhimurium, E. coli, and Y. enterocolitica. As the concentration of chitosan increased, the effectiveness of chitosan against these four species of pathogens also increased. No inhibition of L. monocytogenes by chitosan occurred. At pH 5.5, presence of chitosan inactivated these pathogens except that 0.5% chitosan did not affect the growth of S. typhimurium. Thus, the antibacterial activity of chitosan was stronger at pH 5.5 than at pH 6.5
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ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-55.11.916