Effect of microencapsulated allyl-isothiocyanate on survival of salmonella enteritidis and enterotoxin production in ready to eat chicken nuggets

Abstract

Foodborne diseases and poisoning are worldwide public health concerns. Salmonella food poisoning is one of the major causes of bacterial enteritis in many countries. Salmonella enterotoxin (Stn) belongs to the main virulence factors causing diarrhea. Allyl isothiocyanate (AITC) is known to possess strong antimicrobial activity, although, not widely used in food industry because of its strong odor, poor water solubility, and reactivity with natural food nucleophiles. A microencapsulation method was performed to overcome these obstacles. This study was designed to monitor the effects of microencapsulated AITC as a natural antibacterial agent on survival of S. Enteritidis and stn gene expression in ready to eat chicken nuggets at chilling and freezing preservation. The results indicated that microencapsulated AITC decreased S. Enteritidis viable count from 5.7 log cfu/g (at zero day) in nuggets to 3log cfu/g at chilling preservation and to 0.3 log cfu/g at freezing preservation. As well as, the effect of microencapsulated AITC on stn gene expression started at zero day (0.31) increased gradually till reach maximum effect at 3rd day (0.37) at chilling preservation. The effect of microencapsulated AITC at freezing preservation started at zero day along the preservation period reaching maximum effect at 12th week 0.94. It was found that AITC microencapsulated could be used in ready to eat chicken nuggets at chilling and freezing preservation to decrease or get rid of large numbers of S. Enteritidis and lower its stn toxin secretion without affecting on the sensory properties of the food”.