Anti E. coli O157:7 and Salmonella whey protein film for its potential use in food industry.

BLANCO MASSANI, M.; CORBALAN , N.; POMARES, M.F.; VINCENT ,P A.; EISENBERG, P.

Montreal

Congreso; 17th World Congress of Food Science & Technology (IUFoST 2014); 2014

Food borne outbreaks are an important issue in food industry. Various outbreaks caused by E.coli O157:H7 and Salmonella spp were reported during the last years [1]. Edible films designed to control moisture, limit gas transport, retard fat migration can also carry antimicrobial agents while improving structural food integrity. Microcin J25(G12Y) [MccJ25(G12Y)] is a peptide with activity against Salmonella enterica serovar Newport and E. coli O157: H7. This peptide is potentially applicable as food biopreservative since it is inactivated by digestive enzymes [2]. Edibles whey Proteins (WPI) films formation can improve nutritional value of foods and prolong shelf life. Even when WPI films plasticized with sorbitol (S) can lead to a slightly undesirable appearance due to S cristalization on the films surface, the time scale for the first signs of crystallization can be rather long and this phenomenon have no effect on the mechanical and barrier properties of whey protein isolate (WPI) films [3]. The aim of this work was to develop an antimicrobial WPI film plasticized with S and activated with MccJ25(G12Y) for its potential use as an active coating against Salmonella and E. coli O157: H7.