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Comparative evaluation of antimicrobial efficiency of FOODGARD F410B citrus extract and sodium benzoate against foodborne pathogens in strawberry filling
Author(s) -
Maherani Behnoush,
Harich Mehdi,
Salmieri Stephane,
Lacroix Monique
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13549
Subject(s) - antimicrobial , preservative , sodium benzoate , food science , bacillus cereus , listeria monocytogenes , salmonella , potassium sorbate , population , bacteria , sodium metabisulfite , chemistry , microbiology and biotechnology , pathogenic bacteria , staphylococcus aureus , food industry , food microbiology , biology , sugar , genetics , demography , sociology
In this study, the in vitro and in situ antimicrobial properties of FOODGARD F410B citrus extract were evaluated in compared to sodium benzoate against 5 pathogenic bacteria ( Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus , and Listeria monocytogenes ), total aerobic microflora (TAM), total yeasts/molds and also one resistant yeast ( Zygosaccharomyces rouxii ) and mold ( Xeromyces bisporus ) by agar diffusion assay and minimum inhibitory concentration tests. The in vitro study showed that FOODGARD F410B was an effective natural antimicrobial as well or in some cases even better than sodium benzoate against Gram (+), Gram (‐) bacteria and yeasts/molds. The in situ study demonstrated that S. aureus and S . Typhimurium were the most sensitive Gram positive and negative bacteria, respectively. In situ results showed that the incorporation of FOODGARD F410B in strawberry filling (SF) allowed a total inhibition of E. coli and Salmonella in SF. In addition, 90% of yeasts population was eliminated and a total inhibition of TAM from the first day of storage, was observed. The sensory analysis of SF showed that samples containing FOODGARD F410B had a generally similar degree of consumer acceptance same as control, so their sensorial attributes could be also accepted for further commercialization. Practical application From a point of view of commercializing natural food preservatives, this study strongly evidenced that FOODGARD F410B as an effective natural preservative can be used to replace synthetic preservative in acidic food systems, with many additional health benefits to consumers and a high potential market development to food industry.