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Author: search.filters.author.Suksathit, Suchart

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    Synergistic inhibition of Listeria monocytogenes growth by virgin coconut oil, monolaurin and lacitc acid in lab medium and fresh pork
    (2014-01-01)
    Tangwatcharin, Pussadee
    ;
    Suksathit, Suchart
    This study was conducted to determine the combined virgin coconut oil (VCO), monolaurin (ML) and lactic acid (LA) effects on growth of Listeria monocytogenes in lab medium and application in fresh pork packed stored at 15°C. The results were shown that VCO or ML + LA combinations produced a bactericidal effect. The killing time was dependent on the type antimicrobial and contact time. This resulted in a loss and change of the cytoplasm and membrane in cells of the bacterium. For fresh pork, VCO or ML + LA combinations were the most effective in reduction of L. monocytogenes (P ≤ 0.05) into 1.16 and 1.35 log cycle, respectively, and controlled growth of bacteria for 4 and 8 days of storage, respectively, compared to the control groups before storage (P > 0.05). In addition, ML + LA reduced TPC more so than VCO + LA (P ≤ 0.05) and controlled growth of bacteria for 2 and 1 days of storage, respectively, compared to the control groups before storage (P > 0.05). However, the low pH of their solutions caused the highest weight loss of range 7.39-7.64% drip loss, 23.28-23.78% cooking loss and discoloration. In contrast, L*, PV, TBARs of pork in all treatments were increased but shear force, a* and C* were decreased as storage was longer in all solution types (P ≤ 0.05). Results of this study indicate that VCO or ML + LA combinations can be incorporated in fresh pork to effectively extend shelf-life at 15°C of storage.
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    Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen
    (2013-01-01)
    Suksathit, Suchart
    ;
    Tangwatcharin, Pussadee
    The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, ≤ 0.50 and ≤ 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.