TY - JOUR

T1 - Synergistic bactericidal effect of nisin and phytic acid against Escherichia coli O157:H7

AU - Zhao, Ge

AU - Kempen, Paul Joseph

AU - Zheng, Tao

AU - Jakobsen, Tim Holm

AU - Zhao, Shuangqing

AU - Gu, Liuyan

AU - Solem, Christian

AU - Ruhdal Jensen, Peter

N1 - Publisher Copyright: © 2022 The Authors

PY - 2023

Y1 - 2023

N2 - The food industry must prevent food contamination caused by pathogenic Escherichia coli strains as they pose a severe public health threat worldwide and lead to unimaginable economic losses. In this study, the synergistic antibacterial activity in vitro of nisin and phytic acid (PA), a natural metal chelate, against 5 foodborne isolates of E. coli were evaluated by a checkerboard assay. Checkerboard assay showed that nisin and PA showed a synergistic effect (FICI <0.375) on three O157 serogroup strains and an addictive effect (0.5<FICI <0.5625) on the remaining two non-O157 serogroup strains. Then the combined bactericidal effect of these compounds against E. coli O157:H7 was investigated. Results showed the number of planktonic and biofilm cells inactivated in groups treated with a combination of 0.512 mg/mL nisin plus 1 × MIC or 2 × MIC PA was significantly higher than the sum of groups treated alone (P < 0.05). Electron scanning microscopy studies revealed that the nisin plus PA treatment had a severe effect on E. coli O157:H7, which after treatment cell morphology appeared deflated with large invaginations. The effect of nisin plus PA against E. coli O157:H7 was furthermore assessed on cold-stored beef, where a similar synergistic bactericidal effect was observed. The studies demonstrate the great potential of the food-approved nisin to control the growth of undesired E. coli pathogens in foods. We used PA to overcome the permeability barrier of the outer membrane to nisin, but other food-grade metal ion chelators such as polyphosphate most likely could be used as well.

AB - The food industry must prevent food contamination caused by pathogenic Escherichia coli strains as they pose a severe public health threat worldwide and lead to unimaginable economic losses. In this study, the synergistic antibacterial activity in vitro of nisin and phytic acid (PA), a natural metal chelate, against 5 foodborne isolates of E. coli were evaluated by a checkerboard assay. Checkerboard assay showed that nisin and PA showed a synergistic effect (FICI <0.375) on three O157 serogroup strains and an addictive effect (0.5<FICI <0.5625) on the remaining two non-O157 serogroup strains. Then the combined bactericidal effect of these compounds against E. coli O157:H7 was investigated. Results showed the number of planktonic and biofilm cells inactivated in groups treated with a combination of 0.512 mg/mL nisin plus 1 × MIC or 2 × MIC PA was significantly higher than the sum of groups treated alone (P < 0.05). Electron scanning microscopy studies revealed that the nisin plus PA treatment had a severe effect on E. coli O157:H7, which after treatment cell morphology appeared deflated with large invaginations. The effect of nisin plus PA against E. coli O157:H7 was furthermore assessed on cold-stored beef, where a similar synergistic bactericidal effect was observed. The studies demonstrate the great potential of the food-approved nisin to control the growth of undesired E. coli pathogens in foods. We used PA to overcome the permeability barrier of the outer membrane to nisin, but other food-grade metal ion chelators such as polyphosphate most likely could be used as well.

KW - Cold-stored beef

KW - Escherichia coli O157:H7

KW - Nisin

KW - Phytic acid

KW - Synergistic antibacterial interaction

U2 - 10.1016/j.foodcont.2022.109324

DO - 10.1016/j.foodcont.2022.109324

M3 - Journal article

AN - SCOPUS:85137388717

VL - 144

JO - Food Control

JF - Food Control

SN - 0956-7135

M1 - 109324

ER -