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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/271731
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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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1846083018723164160 |
score |
13.22299 |