Graduate Thesis Or Dissertation
 

Inhibition of Clostridium perfringens spore growth by synergistic effects of different antimicrobials

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/m900p2470

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  • Clostridium perfringens is a spore-forming anaerobic organism that is commonly present in fresh meat and poultry. The organism's spores can survive a range of food processing methods. C. perfringens type F isolates are the causative agents of C. perfringens type F food poisoning (FP) and non-food borne (NFB) human gastrointestinal diseases. Previous studies showed that only high concentrations of Chitosan 2mg/ml , and AITC 2% can effectively inhibit spore germination and outgrowth of C. perfringens FP isolates in cooked meat products ( Alnoman et al., 2017; Alanazi et al., 2018). Therefore, in this study we aimed to evaluate the efficacy of combined different antimicrobials at low concentrations against C. perfringens FP isolates grown in laboratory medium and chicken meat. The lower concentrations that were used in the laboratory medium (nisin 0.075% and AITC 0.025%) or (nisin 0.075% and chitosan 0.025%) effectively inhibited spore germination of C. perfringens FP isolates. Furthermore, all tested antimicrobials combinations [nisin 0.075% and AITC 0.025%) or nisin (0.075%) and chitosan (0.025%)] illustrated significant inhibitions in spore outgrowth of C. perfringens FP isolates. In the meat experiment, nisin (0.01%) and AITC (0.1%) or nisin (0.01%) and chitosan (0.1%) were the lowest concentrations that could effectively inhibit C. perfringens FP isolates. Collectively, the mixture of nisin and AITC or nisin and chitosan at low concentrations effectively inhibited spore germination and outgrowth of C. perfringens FP isolates in cooked meat products.
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  • Intellectual Property (patent, etc.)
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  • 2021-06-10 to 2022-07-10

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