Antimicrobial Effectiveness of Biobased Film Against Escherichia coli 0157:H7, Listeria monocytogenes and Salmonella typhimurium

Antimicrobial packaging, an active packaging concept, can be considered challenging technology that could have a significant impact on food safety of meat and meat products. The feasibility of polylactic acid (PLA)-based film was evaluated for its application as a material for antimicrobial film. A bio-based commercial polylactic acid (PLA) product, Ecovio ® , was used as an environmentally friendly polymer matrix. The PLA based film was incorporated with lactic acid or sodium lactate by extrusion film-blowing process. The antimicrobial activity of films against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica Serovar Typhimurium (S. Typhimurium) were evaluated. Antimicrobial film incorporated with lactic acid packaging film was found to be highly effective in inhibiting L. monocytogenes. In contrast, no inhibitory activity was observed against E. coli O157:H7 and S. Typhimurium. This is consistent with Minimum Inhibitory Concentration (MIC) studies which indicated that undissociated lactic acid was more efficient in inhibiting L. monocytogenes than enterobacteria. This preliminary study shows the potential use of bio-based film as one hurdle technology in combination with good manufacturing practices and adequate storage temperatures. The use of antimicrobial packaging may contribute to improve the safety in minimally processed foods. Further work is required to improve the mechanical properties of the material in order to meet industry requirements.

[1]  Standard Test Method for Tensile Properties of Plastics 1 , 2022 .

[2]  Pornpun Theinsathid,et al.  Lead Users and Early Adoptors of Bioplastics: A Market-Led Approach to Innovative Food Packaging Films , 2011 .

[3]  S. Desobry,et al.  Poly-Lactic Acid: Production, Applications, Nanocomposites, and Release Studies. , 2010, Comprehensive reviews in food science and food safety.

[4]  Y. Waché,et al.  Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films , 2010 .

[5]  N. Soares,et al.  Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on preservation of sliced ham. , 2009 .

[6]  T. Jin,et al.  Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. , 2008, Journal of food science.

[7]  T. Wheeler,et al.  Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing. , 2008, Journal of food protection.

[8]  V. Coma.  Bioactive packaging technologies for extended shelf life of meat-based products. , 2008, Meat science.

[9]  A. Brody,et al.  Innovative Food Packaging Solutions , 2008 .

[10]  K. Koutsoumanis,et al.  Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes , 2008 .

[11]  V. Coma,et al.  Novel biodegradable films made from chitosan and poly(lactic acid) with antifungal properties against mycotoxinogen strains , 2006 .

[12]  K. Cooksey,et al.  Effectiveness of antimicrobial food packaging materials , 2005, Food additives and contaminants.

[13]  J. Sofos,et al.  Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C , 2005 .

[14]  David L. Swerdlow,et al.  Epidemiology of Escherichia coli O157:H7 Outbreaks, United States, 1982–2002 , 2005, Emerging infectious diseases.

[15]  R. Holley,et al.  Effectiveness of trisodium phosphate, lactic acid and commercial antimicrobials against pathogenic bacteria on chicken skin , 2005 .

[16]  R. Gavara,et al.  Overview of Active Polymer-Based Packaging Technologies for Food Applications , 2004 .

[17]  Neal H. Hooker,et al.  Understanding the characteristics of US meat and poultry recalls: 1994-2002 , 2004 .

[18]  G. Vignolo,et al.  Sensitivity variations of Listeria strains to the bacteriocins, lactocin 705, enterocin CRL35 and nisin , 2001, Biotechnology Letters.

[19]  Nugraha Edhi Suyatma,et al.  Mechanical and Barrier Properties of Biodegradable Films Made from Chitosan and Poly (Lactic Acid) Blends , 2004 .

[20]  C. S. Frederiksen,et al.  Light-induced quality changes in plain yoghurt packed in polylactate and polystyrene , 2003 .

[21]  Stefania Quintavalla,et al.  Antimicrobial food packaging in meat industry. , 2002, Meat science.

[22]  Paola Appendini,et al.  Review of antimicrobial food packaging , 2002 .

[23]  G. Bertelsen,et al.  Quality changes in orange juice packed in materials based on polylactate , 2002 .

[24]  R B Tompkin,et al.  Control of Listeria monocytogenes in the food-processing environment. , 2002, Journal of food protection.

[25]  C. Cutter,et al.  Microbial Control by Packaging: A Review , 2002, Critical reviews in food science and nutrition.

[26]  Kees Sonneveld,et al.  WHAT DRIVES (FOOD) PACKAGING INNOVATION , 2000 .

[27]  J. L. Willett,et al.  Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat , 1999 .

[28]  Frank Devlieghere,et al.  Developments in the active packaging of foods , 1999 .

[29]  N. van der Hoeven,et al.  The ecotoxicity and the biodegradability of lactic acid, alkyl lactate esters and lactate salts. , 1998, Chemosphere.

[30]  S. Loncarevic,et al.  An outbreak of listeriosis suspected to have been caused by rainbow trout , 1997, Journal of clinical microbiology.

[31]  Dennis J. Miller,et al.  Reaction and spectroscopic studies of sodium salt catalysts for lactic acid conversion , 1997 .

[32]  J. Rocourt,et al.  Foodborne listeriosis. , 1997, World health statistics quarterly. Rapport trimestriel de statistiques sanitaires mondiales.

[33]  J. Borzelleca,et al.  Safety assessment of polylactide (PLA) for use as a food-contact polymer. , 1995, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[34]  D. Mossel,et al.  An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces. , 1994, The Journal of applied bacteriology.

[35]  F. Rombouts,et al.  Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products. , 1993, International journal of food microbiology.

[36]  S. Lindgren,et al.  Inhibition of enterobacteria and Listeria growth by lactic, acetic and formic acids. , 1993, The Journal of applied bacteriology.

[37]  G. Siragusa,et al.  Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel. , 1992 .