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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #402618
Research Project: Integration and Validation of Alternative and Multiple Intervention Technologies to Enhance Microbial Safety, Quality, and Shelf-life of Food

Location: Microbial and Chemical Food Safety

Title: Antimicrobial efficacy of fatty acid amide derivatives for inhibition and reduction of Listeria monocytogenes and other bacterial strains

Author
item Olanya, Modesto
item YOSIEF, HAILEMICHAEL - Former ARS Employee
item Ashby, Richard - Rick
item Niemira, Brendan
item Ukuku, Dike
item Mukhopadhyay, Sudarsan
item Msanne, Joseph
item Sarker, Majher
item Fan, Xuetong

Submitted to: ACS Symposium Series
Publication Type: Proceedings
Publication Acceptance Date: 5/17/2023
Publication Date: 8/12/2023
Citation: Olanya, O.M., Yosief, H., Ashby, R.D., Niemira, B.A., Ukuku, D.O., Mukhopadhyay, S., Msanne, J.N., Sarker, M.I., Fan, X. Antimicrobial efficacy of fatty acid amide derivatives for inhibition and reduction of Listeria monocytogenes and other bacterial strains. In Symposium on Chemical Intervention Technology to Improve Microbial Stability of Food. 266th American Chemical Society National Meeting, Division of Agricultural and Food Chemistry. August 12-17, 2023, San Francisco, CA. p. 106-107.

Interpretive Summary:

Technical Abstract: Pathogenic bacteria such as Listeria are persistent impediments to food and consumer safety, especially on minimally processed fresh produce. The need for novel biodegradable compounds to mitigate foodborne pathogens, and enhance quality and consumer safety has increased, due to demand-driven and consumer-oriented interests in food safety. Therefore, novel biorational inactivation measures are needed to combat bacterial contamination in food. The objective of this research was to determine the efficacy of pyrrolidine derivatives of decanoic (DEPY), lauric (LAPY), myristic (MYPY) and palmitic (PAPY) fatty acid amides (FA) for in-vitro inhibition and inactivation of Listeria monocytogenes, Bacillus subtilis (Natto), Streptococcus mutans and Streptococcus sobrinus; and to assess the FA amide efficacy for reduction of Listeria on produce. Significant inhibition (P<0.05) of bacterial strains by FA amides was observed. Similarly, inhibition was also significant (P<0.05) among Listeria strains with improved efficacy at higher concentrations of FA amides (10,000-20,000ppm). The in-vitro growth inhibition of B. subtilis, S. sobrinus and S. mutans was in the order of LAPY>MYPY>PAPY>DEPY. In co-inoculation assays, LAPY treatment significantly reduced Listeria populations by 1.55 to >5.0 Log CFU/mL at 5 to 250 ppm concentration range. Listeria populations on pathogen-inoculated produce were significantly (P<0.05) reduced by 0.51 to >3.00 Log and pathogen inactivation was significantly greater on carrots than alfalfa, soybean, and pistachio. These results demonstrate the antibacterial efficacy of these FA amides against L. monocytogenes and other bacteria. Biorational applications of these FA amides on produce in post-harvest interventions can enhance food safety and quality.