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• W2316282207 abstract "The food industry must prevent the build-up of strong Escherichia coli O157:H7 biofilms in food processing environments. The present study examined the bactericidal action of phytic acid (PA), a natural extract from rice bran and the hulls/peels of legumes, against E. coli O157:H7 biofilms. The synergistic bactericidal effects of PA plus sodium chloride (NaCl) were also examined. E. coli O157:H7 biofilms were allowed for form on stainless steel coupons by culture in both rich (tryptic soy broth, TSB) and minimal (M9) medium at 22 °C for 6 days. Bacterial cells within biofilms grown in M9 medium were significantly more resistant to PA than those grown in TSB (p < 0.05); thus M9 medium was selected for further experiments. The anti-biofilm effect of PA was significantly increased by addition of NaCl (2–4%) (p < 0.05); indeed, the combination of 0.4% PA plus 3–4% NaCl completely inactivated E. coli O157:H7 biofilms without recovery (a > 6.5 log CFU/cm2 reduction). Neither PA nor NaCl alone were this effective (PA, 1.6–2.7 log CFU/cm2 reduction; NaCl, < 0.5 log CFU/cm2 reduction). Confocal laser scanning microscopy images of propidium iodide-treated cells showed that PA (0.4%) plus NaCl (2–4%) had marked membrane permeabilizing effects. These results suggest that a sanitizer that combines these two naturally occurring antimicrobial agents may be useful to food safety managers who encounter thick biofilm formation in food processing environments." @default.
• W2316282207 created "2016-06-24" @default.
• W2316282207 creator A5013694438 @default.
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• W2316282207 date "2016-06-01" @default.
• W2316282207 modified "2023-10-17" @default.
• W2316282207 title "Synergistic bactericidal action of phytic acid and sodium chloride against Escherichia coli O157:H7 cells protected by a biofilm" @default.
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• W2316282207 doi "https://doi.org/10.1016/j.ijfoodmicro.2016.03.026" @default.
• W2316282207 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/27043385" @default.
• W2316282207 hasPublicationYear "2016" @default.
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