Journal
MICROBIAL PATHOGENESIS
Volume 111, Issue -, Pages 156-162Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.micpath.2017.08.042
Keywords
Organic acids; E. coli; Salmonella sp.; Fresh fruits and vegetables; Quorum signaling; Biofilm
Categories
Funding
- University Grants Commission, New Delhi [1536]
Ask authors/readers for more resources
Organic acids are known to be used as food preservatives due to their antimicrobial potential. This study evaluated the ability of three organic acids, namely, acetic acid, citric acid and lactic acid to manage E. coil and Salmonella sp. from fresh fruits and vegetables. Effect of these organic acids on biofilm forming ability and anti-quorum potential was also investigated. The effect of organic acids on inactivation of E. coil and Salmonella sp. on the surface of a selected vegetable (cucumber) was determined. The minimum inhibitory concentration of the organic acids were found to be 1.5, 2 and 0.2% in E. coli while it was observed to be 1, 1.5 and 1% in Salmonella sp. for acetic, citric and lactic acids respectively. Maximum inhibition of biofilm formation was recorded at 39.13% with lactic acid in E. coli and a minimum of 22.53% with citric acid in Salmonella sp. EPS production was affected in E. coil with lactic acid showing reduction by 13.42% while citric acid and acetic acid exhibited only 6.25% and 10.89% respectively. Swimming and swarming patterns in E. coli was notably affected by both acetic and lactic acids. Lactic and acetic acids showed higher anti-quorum sensing (QS) potential when compared to citric acid. 2% lactic acid showed a maximum inhibition of violacein production by 37.7%. Organic acids can therefore be used as potential quorum quenching agents in food industry. 2% lactic acid treatment on cucumber demonstrated that it was effective in inactivating E. coil and Salmonella sp. There was 1 log reduction in microbial count over a period of 6 days after the lactic acid treatment. Thus, organic acids can act as effective potential sanitizers in reducing the microbial load associated with fresh fruits and vegetables. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available