Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms

Tiina Mattila (Corresponding Author), Markus Sandholm

Research output: Contribution to journalArticleScientificpeer-review

65 Citations (Scopus)

Abstract

The antibacterial effect of the glucose oxidase-glucose system was studied on food-poisoning organisms including Staphylococcus aureus, Salmonella infantis, Clostridium perfringens, Bacillus cereus, Campylobacter jejuni, Listeria monocytogenes and Yersinia enterocolitica using automated turbidometry.
The bacteria were grown in sterile-filtered meat medium which was either raw or heat-denaturated. The results showed a clear growth inhibition with combinations of 0.5–1.0 mg/ml glucose and 0.5–1.0 IU/ml glucose oxidase. The growth inhibition was more effective in the heat-denaturated meat medium.
The most resistant pathogens were Campylobacter jejuni and Listeria monocytogenes, however growth inhibition was still evident.
The possible application of the glucose oxidase-glucose system in food products inhibiting the growth of pathogens and spoilage organisms is discussed.
Original languageEnglish
Pages (from-to)165-174
JournalInternational Journal of Food Microbiology
Volume8
Issue number2
DOIs
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed

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glucose oxidase
Glucose Oxidase
Foodborne Diseases
foodborne illness
growth retardation
Campylobacter jejuni
Glucose
glucose
Listeria monocytogenes
organisms
Growth
Salmonella Infantis
meat
Meat
heat
Yersinia enterocolitica
pathogens
Hot Temperature
Clostridium perfringens
Bacillus cereus

Cite this

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abstract = "The antibacterial effect of the glucose oxidase-glucose system was studied on food-poisoning organisms including Staphylococcus aureus, Salmonella infantis, Clostridium perfringens, Bacillus cereus, Campylobacter jejuni, Listeria monocytogenes and Yersinia enterocolitica using automated turbidometry. The bacteria were grown in sterile-filtered meat medium which was either raw or heat-denaturated. The results showed a clear growth inhibition with combinations of 0.5–1.0 mg/ml glucose and 0.5–1.0 IU/ml glucose oxidase. The growth inhibition was more effective in the heat-denaturated meat medium. The most resistant pathogens were Campylobacter jejuni and Listeria monocytogenes, however growth inhibition was still evident. The possible application of the glucose oxidase-glucose system in food products inhibiting the growth of pathogens and spoilage organisms is discussed.",
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Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms. / Mattila, Tiina (Corresponding Author); Sandholm, Markus.

In: International Journal of Food Microbiology, Vol. 8, No. 2, 1989, p. 165-174.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms

AU - Mattila, Tiina

AU - Sandholm, Markus

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AB - The antibacterial effect of the glucose oxidase-glucose system was studied on food-poisoning organisms including Staphylococcus aureus, Salmonella infantis, Clostridium perfringens, Bacillus cereus, Campylobacter jejuni, Listeria monocytogenes and Yersinia enterocolitica using automated turbidometry. The bacteria were grown in sterile-filtered meat medium which was either raw or heat-denaturated. The results showed a clear growth inhibition with combinations of 0.5–1.0 mg/ml glucose and 0.5–1.0 IU/ml glucose oxidase. The growth inhibition was more effective in the heat-denaturated meat medium. The most resistant pathogens were Campylobacter jejuni and Listeria monocytogenes, however growth inhibition was still evident. The possible application of the glucose oxidase-glucose system in food products inhibiting the growth of pathogens and spoilage organisms is discussed.

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