Use of oriental mustard and allyl isothiocyanate to control Salmonella, Campylobacter and L. monocytogenes in poultry meat

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dc.contributor.authorEleimat, Amin
dc.contributor.examiningcommitteeSparling, Richard (Microbiology) Zhanel, George (Medical Microbiology) Liu, Song (Textile Sciences)Farber, Jeff (Bureau of Microbial Hazards, Health Canada)en_US
dc.contributor.supervisorHolley, Rick (Food Science)en_US
dc.date.accessioned2015-03-18T20:05:25Z
dc.date.available2015-03-18T20:05:25Z
dc.date.issued2013-12en_US
dc.date.issued2014-04en_US
dc.date.issued2014-09en_US
dc.date.issued2014-12en_US
dc.date.issued2015-06en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstractIn this project the factors influencing the stability and antimicrobial activity of allyl isothiocyanate (AITC) against Campylobacter jejuni, Salmonella or Listeria monocytogenes as well as factors that enhance sinigrin (glucosinolate in Oriental mustard) hydrolysis by these pathogens were investigated. The minimum inhibitory concentration (MIC) of AITC against 5 strains of each of Salmonella or L. monocytogenes, ranged from 60-100 ppm at 37 ºC. This was reduced to 10-40 ppm at 21 ºC and a further reduction to 5-10 ppm against strains of L. monocytogenes was observed at 4 ºC. This was attributed to greater stability of AITC as temperature was decreased. C. jejuni strains were more susceptible to AITC with MICs of 0.63-1.25 ppm and 2.5-5 ppm at 37 and 42 ºC, respectively. AITC was more inhibitory at ≤ 21 ºC against Salmonella with acidic pH or against L. monocytogenes with neutral pH. C. jejuni, Salmonella and L. monocytogenes strains and mixtures had the ability to degrade sinigrin to form inhibitory concentrations of AITC, and sinigrin hydrolysis was significantly enhanced by higher incubation temperature (21 ºC > 10 ºC > 4 ºC), the presence of 10 mM ferric or ferrous irons, and the presence of < 0.25% glucose. This project also investigated the antimicrobial activity of AITC or Oriental mustard extract alone or combined with ethylenediamine tetraacetic acid (EDTA), malic acid and acetic acid in edible antimicrobial coatings against C. jejuni and Salmonella on fresh, refrigerated, vacuum-packed chicken breasts or L. monocytogenes on refrigerated, cured roast chicken. Malic acid improved the antimicrobial activity of Oriental mustard extract against L. monocytogenes, while EDTA improved its activity against Salmonella. Incorporation of 25 to 50 µl/g AITC or 100 to 250 mg/g Oriental mustard extract in 0.5%κ-carrageenan/2%chitosan coatings, prepared using 1.5% malic or acetic acid, reduced L. monocytogenes on cooked, cured, vacuum-packed chicken slices 4.2 to > 7.0 log10 CFU/g, compared to uncoated chicken by 70 d at 4 ºC. In addition, 0.2%κ-carrageenan/2%chitosan coatings (prepared using a 1% acetic acid solution) containing 250 mg/g mustard extract or 50 µl/g AITC reduced Salmonella numbers on vacuum-packed chicken breasts 3.0 log10 CFU/g by 21 d at 4 ºC. Further, 0.2%κ-carrageenan/2%chitosan coatings containing 50 or 100 µl/g AITC reduced numbers of C. jejuni on fresh, vacuum-packed chicken breasts > 5.0 log10 CFU/g (C. jejuni cells were not detected) after 5 d storage at 4 ºC, while coatings containing 200 to 300 mg/g Oriental mustard extract or 25 µl/g AITC reduced C. jejuni numbers by 3.6 to 4.6 log10 CFU/g. Numbers of lactic acid and aerobic bacteria on poultry meat products were significantly reduced by the coatings. It is clear that κ-carrageenan/chitosan coatings containing either AITC, mustard extract alone or combined with EDTA, malic or acetic acid significantly reduced C. jejuni and Salmonella on fresh, refrigerated, vacuum-packed chicken breasts and L. monocytogenes on refrigerated, cured roast chicken, and consequently enhanced their safety.en_US
dc.description.noteMay 2015en_US
dc.identifier.citationAmin N. Olaimat, Richard A. Holley (2013). Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by allyl isothiocyanate. Food Control 34(2):414-419.en_US
dc.identifier.citationAmin N. Olaimat, Richard A. Holley (2014). Inhibition of Listeria monocytogenes and Salmonella by combinations of oriental mustard, malic acid and EDTA. Journal of Food Science 79:M614-621.en_US
dc.identifier.citationAmin N. Olaimat, Yuan Fang, Richard A. Holley (2014). Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract. International Journal of Food Microbiology 187:77-82.en_US
dc.identifier.citationAmin N. Olaimat, Babak Sobhi, Richard A. Holley (2014). Influence of temperature, glucose and iron on sinigrin degradation by Salmonella and L. monocytogenes. Journal of Food Protection 77:2133-2138.en_US
dc.identifier.citationAmin N. Olaimat, Richard A. Holley (2015). Control of Salmonella on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract plus EDTA. Food Microbiology 48:83-88.en_US
dc.identifier.urihttp://hdl.handle.net/1993/30300
dc.language.isoengen_US
dc.publisherelsevieren_US
dc.publisherWileyen_US
dc.publisherInternational Association for Food Protectionen_US
dc.rightsopen accessen_US
dc.subjectMustarden_US
dc.subjectAllyl isothiocyanateen_US
dc.subjectGlucosinolatesen_US
dc.subjectPoultry meaten_US
dc.subjectSalmonellaen_US
dc.subjectCampylobacteren_US
dc.subjectL. monocytogenesen_US
dc.subjectNatural antimicrobialsen_US
dc.subjectMyrosinaseen_US
dc.subjectOrganic acidsen_US
dc.subjectEDTAen_US
dc.subjectChitosanen_US
dc.subjectAntimicrobial coatingsen_US
dc.titleUse of oriental mustard and allyl isothiocyanate to control Salmonella, Campylobacter and L. monocytogenes in poultry meaten_US
dc.typedoctoral thesisen_US
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