Possibility of Application of Allylisothiocyanate Vapor for Food Preservation

Abstract

Possibility of application of allylisothiocyanate (AIT) vapor for food preservation was studied. The minimum inhibitory concentrations (MICS) at 37°C of AIT vapor on Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium ranged from 45 to 180 ng/ml of head space. The antibacterial effects on gram-negative bacteria were higher than those on gram-positive bacteria. The MIC on Lactobacillus bavaricus was higher; 720ng/ml. Lowering in incubation temperature to 10°C decreased the MICS on most of the tested bacteria, . The spores and vegetative cells of B. subtilis were inhibited by AIT vapor at the same concentration. AIT vapor was applied for preservation of shredded cabbage, potato salad and sliced ham. AIT vapor was most effective for the preservation of sliced ham. Lower initial microbial counts and storage at a lower temperature increased the antibacterial effect of AIT vapor on lactic acid bacteria, whose sensitivity to AIT vapor was low.