Nisin-activated hydrophobic and hydrophilic surfaces: assessment of peptide adsorption and antibacterial activity against some food pathogens

• DOI: 10.1007/s00253-013-5259-1
• Publication Date: 2013-10-03T07:05:24Z
• Authors: Layal Karam; Charafeddine Jama; Anne-Sophie Mamede; Samir Boukla; Pascal Dhulster; Nour-Eddine Chihib
• Keywords: Staphylococcus aureus; Time Factors; Listeria; Surface Properties; Temperature; Microbial Sensitivity Tests; 04 agricultural and veterinary sciences; 6. Clean water; Anti-Bacterial Agents; Foodborne Diseases; Immobilized Proteins; Bacillus cereus; Food Microbiology; Adsorption; 0405 other agricultural sciences; Hydrophobic and Hydrophilic Interactions; Nisin

An effective antimicrobial packaging or food contact surface should be able to kill or inhibit micro-organisms that cause food-borne illnesses. Setting up such systems, by nisin adsorption on hydrophilic and hydrophobic surfaces, is still a matter of debate. For this purpose, nisin was adsorbed on two types of low-density polyethylene: the hydrophobic native film and the hydrophilic acrylic acid-treated surface. The antibacterial activity was compared for those two films and it was highly dependent on the nature of the surface and the nisin-adsorbed amount. The hydrophilic surfaces presented higher antibacterial activity and higher amount of nisin than the hydrophobic surfaces. The effectiveness of the activated surfaces was assessed against Listeria innocua and the food pathogens Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus. S. aureus was more sensitive than the three other test bacteria toward both nisin-functionalized films. Simulation tests to mimic refrigerated temperature showed that the films were effective at 20 and 4 °C with no significant difference between the two temperatures after 30 min of exposure to culture media.