Orange Derivative Effective against Listeria
The combination of nisin and a natural derivative of oranges inhibits Listeria monocytogenes, according to new research from the University of Arkansas.
1 May 2011
2 minute read
Both the bacteriocin, nisin, and a natural derivative from orange peels are known to inhibit the spread of Listeria monocytogenes. Combining them with the right technologies can serve as a natural alternative to chemically-based antimicrobials, according to research conducted by Erin Shannon in the University of Arkansas Division of Agriculture Center for Food Safety.
Ms Shannon investigated the topic and delivered a seminar presentation as part of her work toward the master of science degree in food science that she received in December.
The orange peel derivative is a natural antimicrobial known as cold-pressed terpeneless Valencia oil (CPTVO). To evaluate its potential synergism with nisin, Ms Shannon tested a sequential hurdle technique when combining the two antimicrobials. Hurdle technology generally uses combinations of different techniques to prevent the survival and regrowth of pathogens. Both nisin and CPTVO have similar targets for their inhibitive traits, including L. monocytogenes.
Shannon’s work showed that not only does direct contact of the combined antimicrobials inhibit L. monocytogenes but also that the exposure to CPTVO’s vapours inhibits the pathogen.
May 2011
