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

Tiina Mattila (Corresponding Author), Markus Sandholm

Research output: Contribution to journalArticleScientificpeer-review

78 Citations (Scopus)


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
Issue number2
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed


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