Center for Food Safety, College of Agricultural and Environmental Sciences, USA
*Corresponding author:Tong Zhao, Center for Food Safety, College of Agricultural and Environmental Sciences, USA
Submission: June 04, 2019;Published: June 10, 2019
Organic acids-based interventions are commonly used by the food industry, especially in poultry and meats for mitigating foodborne pathogens and reducing microbial loads (log reductions). The bactericidal effect of acids is generally caused by its low pH. Acetic, butyric, citric, octanoic, lactic, levulinic, propionic, phenyllactic acid, and acidic calcium sulfate have been shown to have lethality against Gram-positive and Gram-negative microorganisms. Studies have indicated that the applications of acids in different foods have resulted in various log reduction of foodborne pathogens and spoilage microorganisms. However, the efficacy of acid-based interventions is challenged by the development of acid tolerance in bacteria, such as Escherichia coli O157:H7, which have been implicated in outbreaks associated with acidic foods, such as apple cider, sausages, and tomato ketchup. For pursuing an effective alternative to commonly used acidic sanitizers that is, easy-to-use, cost effective, and environmentally friendly, a microbicide, composed of two Generally Recognized as Safe chemicals, levulinic acid and sodium dodecyl sulfate (SDS) was developed. Its novel bactericidal efficacy (>6 log bacteria CFU/ml within 1 min) and ability to remove biofilms formed by various human pathogens, including E Coli O157:H7, Salmonella, Listeria monocytogenes, Streptococcus, and methicillin-resistant Staphylococcus aureus (MRSA) revealed in various studies.
Keywords: Pathogens; Intervention; Phenyllactic acid; Antimicrobial activity; Levulinic acid