Exploring the "hurdle" concept in the antimicrobial action of rhamnolipids against Listeria monocytogenes.

Abstract

The use of natural antimicrobials that are less aggressive to the environment is a growing trend in several industrial segments, including the food industry. Rhamnolipids (RL), surfactants of microbial origin, have been showing potential for the control of food pathogens, in addition to being considered "green surfactants", corroborating the current market demand. Previous studies have shown that the antimicrobial activity of RL is dependent on factors such as pH and solute concentration (NaCl and sucrose). The project aims to investigate the influence of these factors on the antimicrobial activity of RL against Listeria monocytogenes biofilms. In addition, the interaction between RL, solute concentration and pH in thermal inactivation of L. monocytogenes will be investigated. Considering the relevance of sustainable alternatives for the control of foodborne pathogens, the project aims to explore an innovative approach in the use of RL: the "hurdle" concept to control of biofilms and in the thermal inactivation of pathogens. The data obtained may contribute to the development of new products for application in food. (AU)