Muchaamba Francis, Stephan Roger, Tasara Taurai
Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Zürich 8057, Switzerland.
Foods. 2020 Sep 25;9(10):1363. doi: 10.3390/foods9101363.
is an important foodborne pathogen and a major cause of death associated with bacterial foodborne infections. Control of on most ready-to-eat (RTE) foods remains a challenge. The potential use of β-phenylethylamine (PEA) as an organic antimicrobial against was evaluated in an effort to develop a new intervention for its control. Using a collection of 62 clinical and food-related isolates we determined the minimum inhibitory concentration (MIC) of PEA against in different broth and agar media. Bologna type sausage (lyoner) and smoked salmon were used as food model systems to validate the in vitro findings. PEA had a growth inhibitory and bactericidal effect against both in in vitro experiments as well as on lyoner and smoked salmon. The MIC's ranged from 8 to 12.5 mg/mL. Furthermore, PEA also inhibited biofilm formation. Based on good manufacturing practices as a prerequisite, the application of PEA to RTE products might be an additional hurdle to limit growth thereby increasing food safety.
是一种重要的食源性病原体，也是与细菌性食源性感染相关的主要死亡原因。在大多数即食（RTE）食品上控制 仍然是一项挑战。为了开发一种新的控制方法，评估了β-苯乙胺（PEA）作为一种有机抗菌剂对抗 的潜在用途。使用一组62株临床和食品相关分离株，我们测定了PEA在不同肉汤和琼脂培养基中对 的最低抑菌浓度（MIC）。博洛尼亚型香肠（利奥纳）和烟熏三文鱼被用作食品模型系统来验证体外研究结果。PEA在体外实验以及利奥纳和烟熏三文鱼上对 均具有生长抑制和杀菌作用。MIC范围为8至12.5mg/mL。此外，PEA还抑制 生物膜的形成。基于良好生产规范这一前提条件，将PEA应用于即食产品可能是限制 生长从而提高食品安全的又一障碍。
