Susceptibility of Escherichia Coli O157:h7, Salmonella Enterica Sp., and Listeria Monocytogenes to Antimicrobial Mixed Micelle Delivery Systems

Adams, Chanelle N

Publication:
Susceptibility of Escherichia Coli O157:h7, Salmonella Enterica Sp., and Listeria Monocytogenes to Antimicrobial Mixed Micelle Delivery Systems

dc.contributor.advisor	Lynne A. McLandsborough
dc.contributor.advisor	D. Julian McClements
dc.contributor.advisor	Ronald Labbe
dc.contributor.advisor	Wesley Autio
dc.contributor.author	Adams, Chanelle N
dc.contributor.department	University of Massachusetts Amherst
dc.date	2024-03-27 19:57:21
dc.date.accessioned	2024-04-26T15:28:58Z
dc.date.available	2024-04-26T15:28:58Z
dc.date.issued	2014
dc.date.submitted	February
dc.date.submitted	2014
dc.description.abstract	Within the food industry, there is an ever increasing demand to improve the quality of food and ensure safety from pathogenic/spoilage microorganisms. Globalization of the food industry in the 1990’s, in conjunction with the worldwide shipment of food created a need for the extension of shelf-life and enhanced maintenance of food quality (12). In the United States alone, the Centers for Disease Control and Prevention report that each year, roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases; this correlates to approximately $77.7 billion in economic loss annually (17). Thus the demand for innovative techniques to reduce or eliminate the unintentional presence of microorganisms in food products has increased. Na-Lauroyl-L-arginine ethyl ester monohydrochloride (lauric arginate (LAE)) is a cationic surfactant possessing antimicrobial ability against the proliferation of several microorganisms including bacteria, fungi, and yeasts (58). Composed of lauric acid, Larginine, and ethanol, LAE is active over a wide pH range (3-7), and the antimicrobial properties have been reported to be derived from its action on the cytoplasmic membranes of microorganisms (58). Although LAE is an ideal antimicrobial its usage in the food industry is limited due to its instability. LAE tends to precipitate from solutions at non-acid pH (pH >4.5) as well as in the presence of solutions with high ionic strength (4). Previous research has shown that the tendency for LAE to precipitate in aqueous solutions can be overcome by combining LAE with a non-ionic surfactant (Tween 20) to form mixed micelles (5). The antimicrobial effectiveness of the cationic surfactant Na-Lauroyl-L-arginine ethyl ester monohydrochloride (lauric arginate (LAE)) applied singly or in combination with the anionic surfactant Tween-80, and oil-in-water emulsions were studied to compare inhibition of three foodborne pathogens (Salmonella sp., Escherichia coli O157:H7, and Listeria monocytogenes). The influences of both exposure time and the amount of oil upon the minimum inhibitory concentrations (MIC) were evaluated and are presented here.
dc.description.degree	Doctor of Philosophy (PhD)
dc.description.department	Food Science
dc.identifier.doi	https://doi.org/10.7275/6052814.0
dc.identifier.orcid	N/A
dc.identifier.uri	https://hdl.handle.net/20.500.14394/17713
dc.relation.url	https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1265&context=dissertations_2&unstamped=1
dc.source.status	published
dc.subject	Escherichia coli O157:H7
dc.subject	Salmonella enterica
dc.subject	Listeria monocytogenes
dc.subject	Lauric Arginate
dc.subject	LAE
dc.subject	Tween-80
dc.subject	mixed micelle
dc.subject	Food Microbiology
dc.title	Susceptibility of Escherichia Coli O157:h7, Salmonella Enterica Sp., and Listeria Monocytogenes to Antimicrobial Mixed Micelle Delivery Systems
dc.type	openaccess
dc.type	dissertation
digcom.contributor.author	isAuthorOfPublication\|email:cnadams@aux.umass.edu\|institution:University of Massachusetts Amherst\|Adams, Chanelle N
digcom.identifier	dissertations_2/149
digcom.identifier.contextkey	6052814
digcom.identifier.submissionpath	dissertations_2/149
dspace.entity.type	Publication