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Int J Food Microbiol. 1989 May;8(2):165-74.

Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms.

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  • 1Food Research Laboratory, Technical Research Centre, Espoo, Finland.


The antibacterial effect of the glucose oxidase-glucose system was studied on food-poisoning organisms including Staphylococcus aureus, Salmonella infantis, Clostridium perfringens, Bacillus cereus, Campylobacter jejuni, Listeria monocytogenes and Yersinia enterocolitica using automated turbidometry. The bacteria were grown in sterile-filtered meat medium which was either raw or heat-denaturated. The results showed a clear growth inhibition with combinations of 0.5-1.0 mg/ml glucose and 0.5-1.0 IU/ml glucose oxidase. The growth inhibition was more effective in the heat-denaturated meat medium. The most resistant pathogens were Campylobacter jejuni and Listeria monocytogenes, however growth inhibition was still evident. The possible application of the glucose oxidase-glucose system in food products inhibiting the growth of pathogens and spoilage organisms is discussed.

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