Abstract
Pathogenic microorganisms are responsible for spoilage and foodborne illness due to improper post-process treatment. The purpose of this study was to formulate a film that used alginate-vanillin (ALG-VAN) in combination to control food pathogens and extend the shelf life of leafy vegetable lettuce. Initially, we determined minimum inhibitory concentration (MIC) of ALG-VAN in combination against five different foodborne pathogens. This MIC of ALG-VAN also reduced hydrophobicity, autoaggregation, and effectively eradicated sessile cells of biofilm-associated foodborne pathogens. This is an interesting possibility that this combination has been capable of eradicating food pathogens. Hence, we were able to develop a preservative film with acceptable physical properties using this MIC. When used as lettuce packaging material, this film effectively prevents weight loss and reduces bacterial loads compared to commercial LDPE film. Hence, ALG-VAN film may be considered an excellent preservative option for controlling the spoilage and contamination of food-pathogenic bacteria.
Novelty impact statement
Alginate and vanillin in combination eradicated both sessile and planktonic forms of foodborne pathogens under both mono and dual-species culture conditions. The ALG-VAN film was successfully prepared and characterized, and it was observed to have antibacterial activity against food-borne pathogens. ALG-VAN film delayed the bacterial spoilage and extended the shelf life of lettuce.