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, 162 (1), 89-94

Evaluation of Silver-Infused Polylactide Films for Inactivation of Salmonella and Feline Calicivirus in Vitro and on Fresh-Cut Vegetables

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Evaluation of Silver-Infused Polylactide Films for Inactivation of Salmonella and Feline Calicivirus in Vitro and on Fresh-Cut Vegetables

A Martínez-Abad et al. Int J Food Microbiol.

Abstract

There is a growing trend to develop packaging materials with an active role in guarantying that the quality and safety characteristics of packaged products will remain or improve from preparation throughout shelf-life. In the present study, 0.001-1.0 wt.% silver ions were satisfactorily incorporated into polylactide (PLA) films by a solvent casting technique. Silver migration from the films was measured by voltamperometry and then correlated with its antimicrobial efficacy against Salmonella enterica and feline calicivirus (FCV), a human norovirus surrogate, by using the Japanese industrial standard (JIS Z 2801). The PLA-silver films showed strong antibacterial and antiviral activity in vitro, with increasing effects at higher silver concentrations. Moreover, results show that FCV was less susceptible to silver than Salmonella. When films were applied on food samples, antibacterial and antiviral activity was reduced as compared to in vitro. Antimicrobial activity was very much dependent on the food type and temperature. In lettuce samples incubated at 4 °C during 6 days, 4 log CFU of Salmonella was inactivated for films with 1.0 wt.% and no infectious FCV was reported under the same conditions. On paprika samples, no antiviral effect was seen on FCV infectivity whereas films showed less antibacterial activity on Salmonella.

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