Al Daour Rameez, Osaili Tareq M, Semerjian Lucy, Dhanasekaran Dinesh Kumar, Ismail Leila Cheikh, Savvaidis Ioannis N
Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates.
Research Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates.
Foods. 2024 Jul 17;13(14):2246. doi: 10.3390/foods13142246.
Ensuring the microbiological safety of food products is majorly important to regulatory agencies, producers, and consumers. This study aimed to examine the effects of three different antimicrobial agents, including chitosan (CH), mastic oil (M), and citric acid (CA), individually or as a combination, against spp., O157:H7, and (artificially inoculated) in Guacamole, a ready-to-eat (RTE) avocado-based salad. The Guacamole samples included untreated samples, designated as CNL, and samples treated as follows: CA 0.15% and CA 0.30% with citric acid added at 0.15% and 0.30% /; CH 0.5% and CH 1% with chitosan at 0.5 and 1% /; M 0.2% and M 0.4% with mastic essential oil (EO) at 0.2% and 0.4% /; CACH with CA 0.30% and CH 1% /; CAM with CA 0.30% and M 0.4% /; CHM with CH 1% and M 0.4% /; and CACHM with CA 0.30%, CH 1%, and M 0.4% /. Microbiological evaluation, monitoring of the pH values, and proximate analyses (moisture, fat, protein, ash, and water activity) were performed at different time intervals (days 0, 1, 3, 5, and 7) at two storage temperatures (4 and 10 °C). Antimicrobial treatments, particularly CH 1% and CACHM, effectively ( < 0.05) reduced spp. and O157:H7 populations at 4 °C, while CACHM showed the most efficacy against . However, at 10 °C, antimicrobials had limited impact, and the bacterial counts exhibited an increasing trend during storage. The pH values in the avocado-based salad samples showed, in general, higher decreases at 10 compared to 4 °C, with the CHM combination showing the highest antimicrobial effect.
确保食品的微生物安全性对监管机构、生产商和消费者而言至关重要。本研究旨在考察三种不同抗菌剂，即壳聚糖（CH）、乳香精油（M）和柠檬酸（CA）单独使用或组合使用时，对即食（RTE）鳄梨沙拉酱中人工接种的鼠伤寒沙门氏菌、大肠杆菌O157:H7和单核细胞增生李斯特菌的影响。鳄梨沙拉酱样品包括未处理的样品（指定为CNL）以及如下处理的样品：添加0.15%和0.30%柠檬酸的CA 0.15%和CA 0.30%；添加0.5%和1%壳聚糖的CH 0.5%和CH 1%；添加0.2%和0.4%乳香精油（EO）的M 0.2%和M 0.4%；添加0.30%柠檬酸和1%壳聚糖的CACH；添加0.30%柠檬酸和0.4%乳香精油的CAM；添加1%壳聚糖和0.4%乳香精油的CHM；以及添加0.30%柠檬酸、1%壳聚糖和0.4%乳香精油的CACHM。在两个储存温度（4℃和10℃）下，于不同时间间隔（第0、1、3、5和7天）进行微生物评估、pH值监测以及近似分析（水分、脂肪、蛋白质、灰分和水分活度）。抗菌处理，尤其是1%壳聚糖和CACHM，在4℃时有效（P<0.05）降低了鼠伤寒沙门氏菌和大肠杆菌O157:H7的数量，而CACHM对单核细胞增生李斯特菌显示出最大功效。然而，在10℃时，抗菌剂的影响有限，且储存期间细菌数量呈上升趋势。与4℃相比，基于鳄梨的沙拉样品中的pH值通常在10℃时下降幅度更大，CHM组合显示出最高的抗菌效果。
