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Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium and chicken meat.

Abstract Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights inhibited germination of spores of all tested FP isolates in a KCl germinant solution containing 0.1 mg/ml chitosan at pH 4.5. However, higher level (0.25 mg/ml) of chitosan was required to effectively arrest outgrowth of the germinated C. perfringens spores in Tripticase-yeast extract-glucose (TGY) medium. Furthermore, chitosan (1.0 mg/ml) was bacteriostatic against vegetative cells of C. perfringens in TGY medium. Although chitosan showed strong inhibitory activities against C. perfringens in laboratory medium, higher levels (2.0 mg/g) were required to achieve similar inhibition of spores inoculated into chicken meat. In summary, the inhibitory effects of chitosan against C. perfringens FP isolates was concentration dependent, and no major difference was observed when using different molecule weight chitosan as an inhibitor. Our results contribute to a better understanding on the potential application of chitosan in cooked meat products to control C. perfringens-associated disease.
PMID
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Authors

Mayor MeshTerms
Keywords

Chitosan

Clostridium perfringens

Germination

Inhibition

Spores

Journal Title food microbiology
Publication Year Start




PMID- 28213020
OWN - NLM
STAT- MEDLINE
DA  - 20170218
DCOM- 20170314
LR  - 20170314
IS  - 1095-9998 (Electronic)
IS  - 0740-0020 (Linking)
VI  - 64
DP  - 2017 Jun
TI  - Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium
      and chicken meat.
PG  - 15-22
LID - S0740-0020(16)30240-4 [pii]
LID - 10.1016/j.fm.2016.11.019 [doi]
AB  - Clostridium perfringens is a spore-forming bacterium and a major cause of
      bacterial food-borne illness. In this study, we evaluated the inhibitory effects 
      of chitosan against spore germination, spore outgrowth and vegetative growth of
      C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular
      weights inhibited germination of spores of all tested FP isolates in a KCl
      germinant solution containing 0.1 mg/ml chitosan at pH 4.5. However, higher level
      (0.25 mg/ml) of chitosan was required to effectively arrest outgrowth of the
      germinated C. perfringens spores in Tripticase-yeast extract-glucose (TGY)
      medium. Furthermore, chitosan (1.0 mg/ml) was bacteriostatic against vegetative
      cells of C. perfringens in TGY medium. Although chitosan showed strong inhibitory
      activities against C. perfringens in laboratory medium, higher levels (2.0 mg/g) 
      were required to achieve similar inhibition of spores inoculated into chicken
      meat. In summary, the inhibitory effects of chitosan against C. perfringens FP
      isolates was concentration dependent, and no major difference was observed when
      using different molecule weight chitosan as an inhibitor. Our results contribute 
      to a better understanding on the potential application of chitosan in cooked meat
      products to control C. perfringens-associated disease.
CI  - Copyright A(c) 2016 Elsevier Ltd. All rights reserved.
FAU - Alnoman, Maryam
AU  - Alnoman M
AD  - Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State
      University, Corvallis, OR, 97331, USA; Department of Biology, College of Science 
      Yanbu, Taibah University, Al-Madinah, Saudi Arabia.
FAU - Udompijitkul, Pathima
AU  - Udompijitkul P
AD  - Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart
      University, Bangkok, Thailand.
FAU - Sarker, Mahfuzur R
AU  - Sarker MR
AD  - Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State
      University, Corvallis, OR, 97331, USA; Department of Microbiology, College of
      Science, Oregon State University, Corvallis, OR, 97331, USA. Electronic address: 
      sarkerm@oregonstate.edu.
LA  - eng
PT  - Evaluation Studies
PT  - Journal Article
DEP - 20161126
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
RN  - 0 (Culture Media)
RN  - 0 (Food Preservatives)
RN  - 0 (Picolinic Acids)
RN  - 9012-76-4 (Chitosan)
RN  - UE81S5CQ0G (dipicolinic acid)
SB  - IM
MH  - Animals
MH  - Chitosan/*pharmacology
MH  - Clostridium perfringens/*drug effects/*growth & development/physiology
MH  - Colony Count, Microbial
MH  - Cooking
MH  - Culture Media/chemistry
MH  - Food Microbiology
MH  - Food Preservation/methods
MH  - Food Preservatives/chemistry
MH  - Foodborne Diseases/microbiology/*prevention & control
MH  - Meat/*microbiology
MH  - Picolinic Acids/metabolism
MH  - Poultry/*microbiology
MH  - Spores, Bacterial/drug effects/growth & development
OTO - NOTNLM
OT  - *Chitosan
OT  - *Clostridium perfringens
OT  - *Germination
OT  - *Inhibition
OT  - *Spores
EDAT- 2017/02/19 06:00
MHDA- 2017/03/16 06:00
CRDT- 2017/02/19 06:00
PHST- 2016/03/28 [received]
PHST- 2016/10/18 [revised]
PHST- 2016/11/26 [accepted]
AID - S0740-0020(16)30240-4 [pii]
AID - 10.1016/j.fm.2016.11.019 [doi]
PST - ppublish
SO  - Food Microbiol. 2017 Jun;64:15-22. doi: 10.1016/j.fm.2016.11.019. Epub 2016 Nov
      26.

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