Effect of Monolaurin Alone and in Combination With Edta on Viability of Escherichia Coli and Staphylococcus Aureus in Culture Media and Iranian White Cheese

Journal of Food Quality and Hazards Control 1 (2014) 108-112

5 Pages Posted: 22 Aug 2019

See all articles by Hossein Tajik

Hossein Tajik

Urmia University

Mojtaba Raeisi

Golestan University of Medical Sciences

Seyed Mehdi Razavi Rohani

Urmia University

Mohammad Hashemi

Mashhad University of Medical Sciences

Majid Aminzare

Zanjan University of Medical Sciences, Zanjan, Iran

Hossein Naghili

Urmia University

D Rozbani

Urmia University

D Ben Ammar

University of Monastir - University Hospital of Monastir

Date Written: 2014

Abstract

Background: Escherichia coli and Staphylococcus aureus as important food-borne pathogens are the main concerns of food producers and consumers which create a lot of problems worldwide. The objective of this study was to investigate the inhibitory effect of monolaurin alone and in combination with EDTA on viability of E. coli and S. aureus in culture media and Iranian white cheese.

Methods: The minimum inhibitory concentration of monolaurin and EDTA was determined by broth microdilution susceptibility test. In the next stage, 108 CFU/g of E. coli and S. aureus and different concentrations of monolaurin and EDTA were added. Samples were maintained at 4 °C for 9 days. Antibacterial effect of monolaurin and EDTA was evaluated on days 0, 1, 3, 5, 7 and 9 by the specific media. Statistical analysis was made using analysis of variance (ANOVA) by SPSS program (16.0) to compare means with a significant difference when p<0.05.

Results: Monolaurin alone in both in vitro and in vivo condition had limited effect on E. coli growth but this effect was increased when it was used in combination with EDTA (p<0.05). Monolaurin showed strong antibacterial effect on S. aureus which was increased significantly when used in combination with EDTA (p<0.05). Preservation time had significant effect on antibacterial effect of monolaurin on both pathogenic bacteria (p<0.05).

Conclusion: Monolaurin can be used in combination with EDTA to decrease contamination risks and growth of pathogenic bacteria in Iranian white cheese.

Keywords: Anti-Bacterial Agents, Monolaurin, Escherichia coli, Staphylococcus aureus

Suggested Citation

Tajik, Hossein and Raeisi, Mojtaba and Razavi Rohani, Seyed Mehdi and Hashemi, Mohammad and Aminzare, Majid and Naghili, Hossein and Rozbani, D and Ben Ammar, D, Effect of Monolaurin Alone and in Combination With Edta on Viability of Escherichia Coli and Staphylococcus Aureus in Culture Media and Iranian White Cheese (2014). Journal of Food Quality and Hazards Control 1 (2014) 108-112, Available at SSRN: https://ssrn.com/abstract=3439951

Hossein Tajik

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

Seyed Mehdi Razavi Rohani

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

Mohammad Hashemi

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences, Zanjan, Iran ( email )

Parvin Etesami Blvd, Ansarieh
Azadi Sq.
Zanjan, 45157-8634
Iran

Hossein Naghili

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

D Rozbani

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

D Ben Ammar

University of Monastir - University Hospital of Monastir ( email )

Monastir
Tanzania

Here is the Coronavirus
related research on SSRN

Paper statistics

Downloads
1
Abstract Views
120
PlumX Metrics