Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?

Autores
Chalon, Miriam Carolina; Acuña, Leonardo; Morero, Roberto Dionisio; Minahk, Carlos Javier; Bellomio, Augusto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
According to recent surveys salmonellosis is the main disease caused by foodborne microorganisms in many countries. Although traditional methods to control bacterial contamination in food are effective in controlling Salmonella, a major problem arises with fresh and organic food demanded by the market with little preparation and no chemical additives. Besides the development of new technologies that combine soft physical and chemical treatments in a way that causes minimal changes in food properties, antimicrobial peptides derived from natural sources are presented as an interesting alternative to chemical preservatives. There are many bacteriocins active against Salmonella and they could be used in the food industry alone or in combination with other hurdles to increase the anti-Salmonella effect in the so-called hurdle technology. However, further studies are necessary to demonstrate the safety of new bacteriocins and to improve their activity in different environmental conditions encountered during food processing. Moreover, nisin and pediocin PA-1 already approved as food preservatives by various government agencies, can be used along with other hurdles to control the pathogen in foods. In this paper the use of bacteriocins as hurdles for controlling Salmonella in the future is discussed and analyzed.
Fil: Chalon, Miriam Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Acuña, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Morero, Roberto Dionisio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Bellomio, Augusto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Materia
MICROCINS
BACTERIOCINS
ANTIMICROBIAL PEPTIDES
FOOD PRESERVATION
BIOPRESERVATION
SALMONELLA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/271731

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network_name_str CONICET Digital (CONICET)
spelling Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?Chalon, Miriam CarolinaAcuña, LeonardoMorero, Roberto DionisioMinahk, Carlos JavierBellomio, AugustoMICROCINSBACTERIOCINSANTIMICROBIAL PEPTIDESFOOD PRESERVATIONBIOPRESERVATIONSALMONELLAhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1According to recent surveys salmonellosis is the main disease caused by foodborne microorganisms in many countries. Although traditional methods to control bacterial contamination in food are effective in controlling Salmonella, a major problem arises with fresh and organic food demanded by the market with little preparation and no chemical additives. Besides the development of new technologies that combine soft physical and chemical treatments in a way that causes minimal changes in food properties, antimicrobial peptides derived from natural sources are presented as an interesting alternative to chemical preservatives. There are many bacteriocins active against Salmonella and they could be used in the food industry alone or in combination with other hurdles to increase the anti-Salmonella effect in the so-called hurdle technology. However, further studies are necessary to demonstrate the safety of new bacteriocins and to improve their activity in different environmental conditions encountered during food processing. Moreover, nisin and pediocin PA-1 already approved as food preservatives by various government agencies, can be used along with other hurdles to control the pathogen in foods. In this paper the use of bacteriocins as hurdles for controlling Salmonella in the future is discussed and analyzed.Fil: Chalon, Miriam Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Acuña, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Morero, Roberto Dionisio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Bellomio, Augusto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaElsevier Science2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/271731Chalon, Miriam Carolina; Acuña, Leonardo; Morero, Roberto Dionisio; Minahk, Carlos Javier; Bellomio, Augusto; Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?; Elsevier Science; Food Research International; 45; 2; 3-2012; 735-7440963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996911005187info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2011.08.024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:49:37Zoai:ri.conicet.gov.ar:11336/271731instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:49:38.02CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
title Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
spellingShingle Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
Chalon, Miriam Carolina
MICROCINS
BACTERIOCINS
ANTIMICROBIAL PEPTIDES
FOOD PRESERVATION
BIOPRESERVATION
SALMONELLA
title_short Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
title_full Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
title_fullStr Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
title_full_unstemmed Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
title_sort Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?
dc.creator.none.fl_str_mv Chalon, Miriam Carolina
Acuña, Leonardo
Morero, Roberto Dionisio
Minahk, Carlos Javier
Bellomio, Augusto
author Chalon, Miriam Carolina
author_facet Chalon, Miriam Carolina
Acuña, Leonardo
Morero, Roberto Dionisio
Minahk, Carlos Javier
Bellomio, Augusto
author_role author
author2 Acuña, Leonardo
Morero, Roberto Dionisio
Minahk, Carlos Javier
Bellomio, Augusto
author2_role author
author
author
author
dc.subject.none.fl_str_mv MICROCINS
BACTERIOCINS
ANTIMICROBIAL PEPTIDES
FOOD PRESERVATION
BIOPRESERVATION
SALMONELLA
topic MICROCINS
BACTERIOCINS
ANTIMICROBIAL PEPTIDES
FOOD PRESERVATION
BIOPRESERVATION
SALMONELLA
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv According to recent surveys salmonellosis is the main disease caused by foodborne microorganisms in many countries. Although traditional methods to control bacterial contamination in food are effective in controlling Salmonella, a major problem arises with fresh and organic food demanded by the market with little preparation and no chemical additives. Besides the development of new technologies that combine soft physical and chemical treatments in a way that causes minimal changes in food properties, antimicrobial peptides derived from natural sources are presented as an interesting alternative to chemical preservatives. There are many bacteriocins active against Salmonella and they could be used in the food industry alone or in combination with other hurdles to increase the anti-Salmonella effect in the so-called hurdle technology. However, further studies are necessary to demonstrate the safety of new bacteriocins and to improve their activity in different environmental conditions encountered during food processing. Moreover, nisin and pediocin PA-1 already approved as food preservatives by various government agencies, can be used along with other hurdles to control the pathogen in foods. In this paper the use of bacteriocins as hurdles for controlling Salmonella in the future is discussed and analyzed.
Fil: Chalon, Miriam Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Acuña, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Morero, Roberto Dionisio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Bellomio, Augusto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
description According to recent surveys salmonellosis is the main disease caused by foodborne microorganisms in many countries. Although traditional methods to control bacterial contamination in food are effective in controlling Salmonella, a major problem arises with fresh and organic food demanded by the market with little preparation and no chemical additives. Besides the development of new technologies that combine soft physical and chemical treatments in a way that causes minimal changes in food properties, antimicrobial peptides derived from natural sources are presented as an interesting alternative to chemical preservatives. There are many bacteriocins active against Salmonella and they could be used in the food industry alone or in combination with other hurdles to increase the anti-Salmonella effect in the so-called hurdle technology. However, further studies are necessary to demonstrate the safety of new bacteriocins and to improve their activity in different environmental conditions encountered during food processing. Moreover, nisin and pediocin PA-1 already approved as food preservatives by various government agencies, can be used along with other hurdles to control the pathogen in foods. In this paper the use of bacteriocins as hurdles for controlling Salmonella in the future is discussed and analyzed.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/271731
Chalon, Miriam Carolina; Acuña, Leonardo; Morero, Roberto Dionisio; Minahk, Carlos Javier; Bellomio, Augusto; Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?; Elsevier Science; Food Research International; 45; 2; 3-2012; 735-744
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/271731
identifier_str_mv Chalon, Miriam Carolina; Acuña, Leonardo; Morero, Roberto Dionisio; Minahk, Carlos Javier; Bellomio, Augusto; Membrane-active bacteriocins to control Salmonella in foods Are they the definite hurdle?; Elsevier Science; Food Research International; 45; 2; 3-2012; 735-744
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996911005187
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2011.08.024
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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