Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
Background: The consumption of unpasteurized fruit juices poses a food safety risk due to the survival of pathogens such as Salmonella Enteritidis and Escherichia coli O157:H7. Methods: This study evaluated natural antimicrobials (nisin, coumaric acid, citral, sinapic acid, and vanillin) in orange j...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/467740 |
| Acceso en línea: | https://doi.org/10.3390/antibiotics14040335 https://hdl.handle.net/10459.1/467740 |
| Access Level: | acceso abierto |
| Palabra clave: | Coumaric acid Nisin Orange juice Acid adaptation Gastrointestinal simulation Foodborne pathogens |
| Sumario: | Background: The consumption of unpasteurized fruit juices poses a food safety risk due to the survival of pathogens such as Salmonella Enteritidis and Escherichia coli O157:H7. Methods: This study evaluated natural antimicrobials (nisin, coumaric acid, citral, sinapic acid, and vanillin) in orange juice as a strategy to ensure the control of these pathogens during the preservation of the non-thermally treated juices. Results: The addition of nisin, coumaric, or citral did not alter the juice’s physicochemical characteristics, ensuring product quality. Nisin (1–2 mL/L), coumaric acid (0.25–0.5 g/L), and citral (0.25–0.5 mL/L) were the most effective in reducing bacterial populations. The antimicrobial activity of the most effective compounds was then tested against both acid-adapted and non-acid-adapted bacteria in refrigerated juice, applying Weibull and linear decay models to assess bacterial inactivation. Non-acid-adapted S. Enteritidis showed a rapid 5 log reduction after 30 h of refrigeration with the highest nisin dose, while the acid-adapted strain exhibited a smaller reduction (2 and 1.5 log units for 1 and 2 mL/L, respectively). Citral was effective but excluded due to solubility and aroma concerns. Non-acid-adapted E. coli O157:H7 showed a 5 log reduction with coumaric acid at 0.5 g/L, whereas acid-adapted strains exhibited a lower reduction (around 1.5 log units). Nisin and coumaric acid also reduced bacterial survival in gastrointestinal tract simulations. However, acid-adapted bacteria were more resistant. Conclusions: These findings highlight the potential of these antimicrobials for food safety applications, though further studies should explore their mechanisms and combinations for enhanced efficacy. |
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