IMPROVEMENT OF EFFECTIVENESS OF FOOD-GRADE ANTIMICROBIAL COMPOUNDS

Abstract

Antimicrobial resistance is a global conundrum we are facing today. This phenomenon threatens public health and poses global economic burden. This study explored two combinatorial approaches to tackle the persistent Gram-negative bacteria (i.e. Salmonella). The first approach involves the combinatorial use of AMPs and citric acid (CA) which showed potential in the inactivation of Salmonella on fresh produce. When compared to control, the combined use of AMPs and CA reduced Salmonella on the blueberries by 2.17 ± 0.39 log CFU/berry while for bean sprouts, it was reduced by 1.06 ± 0.16 log CFU/g after 120 min incubation. The second approach involves aptamer-chlorophyllin conjugates. Results displayed better efficacy and selectivity of conjugated product (> 1 log CFU/mL) in-vitro as compared to the negative control when illuminated. While further research is required, this study indicates that the incorporation of proposed combinatorial approaches have great potential to enhance the safety of food.