VIABILITY MODIFICATION OF Listeria monocytogenes BY PHENOLIC COMPOUNDS COMBINATION

RODRÍGUEZ VAQUERO, MARÍA JOSÉ; MANCA DE NADRA, MARÍA CRISTINA

Dubai, UAE

Conferencia; 1st International Conference on Drug Design and Discovery; 2008

Despite the efforts to eradicate the contaminants organism from foods, Listeria monocytogenes contamination continues being a problem. It is a common bacterium in environmental and animals, and may be transferred to food producing negative effect on the human health.  As previously we demonstrated that phenolic compounds affect the growth of Listeria monocytogenes, we evaluate the treatments of phenolic flavonoid and non-flavonoid compounds combination to test the synergistic effectiveness in the inhibition of the Listeria monocytogenes growth. 100 mg/l of the non -flavonoids gallic-protocatechuic and gallic-caffeic acids combinations are the most effective in decreasing the microorganism viability with respect to the corresponding theoretical value (sum of individual compounds inhibition). At higher concentration 200 mg/l these combinations produce cellular death.  The only flavonoid combination that produces synergistic effect is quercetin-rutin producing from a concentration of 100 mg/l cellular death. Several fruits and fermented juice fruits have elevated phenolic compounds concentrations which their antioxidants properties are know and each day more required by the consumers. So we are selecting a product with the best synergist antimicrobial effect to formulate a natural preservative against pathogenic microorganisms.