Active packaging against Escherichia coli O157: H7 in meat industry

KOLTAN, MARIANO; PAZ-GARCÍA EC; SANCHEZ, MARIANA; POMARES, MARÍA FERNANDA; BLANCO MASSANI, M; EISEMBERG, PATRICIA; VINCENT, P.A.

Congreso; LII Reunión Anual Sociedad Argentina de Investigación en Bioquímica y Biología Molecular (SAIB); 2016

Consumption of minced meat or undercooked hamburger is leading cause of infection with Shiga toxin-producing Escherichia coli O157:H7, which can lead to important complications in the human health. Active packaging technology employing polymeric materials as support for antimicrobial agents can improve the food hygienic-sanitary quality. The peptide Microcin J25 (G12Y) [MccJ25(G12Y)] present potential application as feed additive because it is active against E. coli O157:H7 and can be degraded by digestive enzymes. The work aims were a) to study the minimum bactericidal concentration (MBC) of MccJ25(G12Y) against E. coli O157:H7, b) to evaluate its bactericidal activity in refrigerated conditions, c) to standardize the area/volume for the activation of cellulose film (Fibrous) with MccJ25(G12Y), and d) to study the peptide distribution in the Fibrous after activation. The MBC of MccJ25(G12Y) on E. coli O157:H7 was 0.024 mg/ml. In refrigerated conditions, 0.096 mg/ml of microcin presented a bactericidal effect against E. coli O157:H7 after 24 hours. An area/volume of 36.9, thirty one times lower to the previously report, was standardized to active Fibrous with MccJ25(G12Y). After activation, an uniform distribution of MccJ25(G12Y) throughout the film was evidenced. The results suggest the potential use of Fibrous treated with MccJ25(G12Y) as a biopreservant in the meat industry.