Two-step method of hypo-osmotic shock for reducing viability of

Details Two-step method of hypo-osmotic shock for reducing viability of Two-step method of hypo-osmotic shock for reducing viability of

1994-06-29

1996-08-06

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Lysis of micro-organism

424 941, 435 41, 4352521, 426 7, 426262, A61K 3843, C12P 100, C12N 106, C12N 120

Patent

active

055433251

DESCRIPTION:

BRIEF SUMMARY
BACKGROUND OF INVENTION

Recent reports on food-borne illness clearly indicate the economic and public health significance of salmonellosis and campylobacteriosis. In 1989, the number of confirmed salmonella cases in England and Wales rose to 29,998 (Cooke, M E. (1990). The Lancet 336:790-793.) while those of campylobacter rose to 32,359 (Skitrow M B.(a) (1990). Proceedings of the 14th International Symposium of the ICFMH. Telemark, Norway; (b) (1990). The Lancet 336: 921-23.) with estimated average tangible costs per case of .English Pound.2,240 (Yule, B F et al (1988) Epidemiology and Infection 100: 35-42.) and .English Pound.273 (Skitrow 1990 (a) (b)) respectively. Similar data exist for the U.S.A. where approximately 40,000 salmonella cases are reported annually, with average hospitalization or treatment costs rising up to $4,350 per case (Roberts T. (1988). Poultry Science 67: 936-43.). The incidence of campylobacter is also high and, for example, in the state of Washington, has been estimated at 100,000/150,000 (Todd, E. (1990). The Lancet 336: 788-90.). Confirmed cases of disease probably represent only 1 to 10% of the total number of clinically significant cases (Aserkoff B et al (1970). American Journal of Epidemiology 92: 13-24.; Oosterom (1990) Procedings of the 14th International Symposium of the ICFMH. Telemark, Norway.; Skirrow 1990a, b).
Following the compulsory heat treatment of milk in 1983 poultry meat has become the most incriminated food vehicle of salmonellosis and campylobacteriosis in the UK. The Public Health Laboratory Service ((1989) PHLS Microbiology Digest 6: 1-9) found that 60 to 80% of retail chickens in the UK were contaminated with salmonella while reports from other countries indicate levels ranging between 5 and 73%. The incidence of campylobacter may be even higher, and in some studies all chicken carcasses examined were contaminated (Hood, A M et al (1988) Epidemiology and Infection 100: 17-25.; Lammerding, A M et al (1988). Journal of Food Protection 51: 47-52.). In addition, contamination of red meats leads to sporadic cases of both salmonella and campylobacter disease. Thus there is considerable pressure on the meat and poultry industries to improve the bacteriological quality of their products by developing and applying decontamination processes.
Considerable effort has been devoted to the development of chemical decontamination techniques. However, although a large number of chemical treatments have been tested (Table 1), these have in general proven either unsuccessful on application, or have had adverse effects on the appearance, odour or taste of meat, occasionally leaving undesirable residues. Chlorine is the only chemical currently in use in poultry processing operations and maximum levels of 20 ppm in the spray wash are recommended by the EC, although higher concentrations (40 ppm) may be required to reduce bacterial populations in both carcasses and equipment. Chlorine, however, can damage processing equipment and leads to the formation of potential carcinogens such as chlorinated hydrocarbons when contacted with organic matter.
There has been for many years a considerable interest in using the enzyme lysozyme as a food preservative. Lysozyme is a naturally occurring antimicrobial agent, has no adverse effects on man and is present, for example, in tears and milk. It can also easily be recovered through industrial processes from egg-white and is approved for food use in Europe, Japan and the U.S.A. (Hughey, V L et al (1987). Applied and Environmental Microbiology 53: 2165-2170). Table 2 lists the variety of food products that may be preserved by treatments involving lysozyme derived from milk or egg-white.
Lysozyme may cause rapid lysis of Gram-positive bacteria but unless subjected to modifying treatments, cells of Gram-negative bacteria are resistant. Lysozyme hydrolyses peptidoglycan, a polymer present in the cell walls of Gram-positive and Gram-negative bacteria which maintains rigidity of the wall. In Gram-positive organisms, peptidoglycan is present thr

REFERENCES:
Hughey et al., "Antimicrobial Act of Lysozyme . . . ", 1987, pp. 2165-2170.
Birdsell et al., "Prod. and Ultrastructure of Lysozyme . . . ", 1967, pp. 427-437.

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