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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorOtero, Verónica
dc.contributor.authorBecerril González, Raquel
dc.contributor.authorSantos, Jesús
dc.contributor.authorRodríguez Calleja, José María 
dc.contributor.authorNerín, Cristina
dc.contributor.authorGarcía López, María Luisa 
dc.contributor.otherNutricion y Bromatologiaes_ES
dc.date2014-02-23
dc.date.accessioned2015-02-25T10:17:48Z
dc.date.available2015-02-25T10:17:48Z
dc.date.issued2015-02-25
dc.identifier.citationFood Control, 42es_ES
dc.identifier.urihttp://hdl.handle.net/10612/4166
dc.descriptionP. 296-302es_ES
dc.description.abstractEntidades financiadoras: Junta de Castilla y León (Ayuda Grupo de Excelencia GR155 y Proyecto de Investigación LE331A12-2). Proyecto de Investigación AGL2011-26118/ALI. The antimicrobial activity of two packaging films (polypropylene –PP- and polyethylene terephthalate –PET-) coated with different concentrations (0, 4, 6 and 8%) of essential oil from Origanum vulgare (OR) and Ethyl Lauroyl Arginate HCl (LAE) was tested against two E. coli O157:H7 strains using in vitro systems and a raw milk sheep cheese model (Zamorano). The influence of the antimicrobials on the sensory attributes of cheese was also evaluated. For both strains, the MBC (minimum bactericidal concentration) values were identical to their respective MIC (minimum inhibitory concentration) values and lower for LAE (25 mg/l) than for OR (200-400 mg/l). PP and PET films coated with OR were tested by a vapour phase assay and the Japanish Standard method (JIS Z 2801:2000). Both films coated with LAE were tested by an agar diffusion method. Overall, in vitro tests were effective against both strains. The inhibitory activity depended on the active compound concentration, the target strain and the packaging material, PET being more effective than PP. For inoculated cheese slices, OR and LAE PP films did not effectively decrease E. coli O157:H7 counts after 7-days cold storage. PET films incorporating 6 and 8 % of OR and LAE significantly (p< 0.05) decreased the numbers of both strains and also did 4% for the reference and wild strain depending on the antimicrobial. LAE PP, OR PET and LAE PET did not significantly (p> 0.05) affect sensorial characteristics of Zamorano cheese. Packaging with PET films coated with  6% LAE concentrations might be useful in reducing E. coli O157:H7 numbers in sheep cheesees_ES
dc.languageenges_ES
dc.publisherElsevieres_ES
dc.subjectTecnología de los alimentoses_ES
dc.subjectVeterinariaes_ES
dc.subject.otherE. coli O157:H7es_ES
dc.subject.otherEthyl Lauroyl Arginatees_ES
dc.subject.otherLAEes_ES
dc.subject.otherAntimicrobiales_ES
dc.subject.otherQueso de ovejaes_ES
dc.subject.otherEssential oilses_ES
dc.subject.otherZamoraes_ES
dc.subject.otherActive packaginges_ES
dc.titleEvaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a spanish ripened sheep cheese (zamorano)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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