Effect of Chitosan Physical Form on Its Antibacterial Activity Against Pathogenic Bacteria

• Autores: Nury Ardila, France Daigle, Marie‐Claude Heuzey, Abdellah Ajji
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 3, 2017, págs. 679-686
• Idioma: inglés
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• Resumen

  • The antibacterial activity of chitosan (CS) nanospheres, in comparison with other physical forms, was investigated against Salmonella entericaserovar Typhimurium and Staphylococcus aureus, which are 2 foodborne harmful pathogens. Results showed that the antibacterial efficacy of CS nanospheres: (1) was superior to that displayed by CS in powder and solution form; (2) was higher against S. aureusthan against SalmonellaTyphimurium; and (3) was dependent on the temperature and pH of the medium depending on the strain. For S. Typhimurium, a higher activity was displayed at 37 °C, in which 99.9% of the population was eradicated independently of the pH, followed by 20 °C and 7 °C, in which acidic pH conditions favored a higher susceptibility of bacteria to the effect of CS. On the contrary, S. aureuswas less susceptible to the pH and temperature conditions of the medium, and no statistical difference in the antibacterial effect was observed for pH 5.8 and 8.0 at 20 °C and 37 °C. However, at 7 °C a slightly higher activity was displayed at pH 5.8 than at 8.0. Chitosan (CS) nanospheres are highly effective against pathogen bacteria including SalmonellaTyphimurium and Staphylococcus aureus, which are commonly found in food spoilage. Contrary to other CS forms, CS nanospheres are potential candidates for incorporation into food packaging and food safety given their high antibacterial activity at pH and temperature conditions of food preservation.