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Assessment of antimicrobial effects of food contact materials containing silver on growth of Salmonella Typhimurium.pdf
Food and Chemical Toxicology 100 (2017) 197e206
Contents lists available at ScienceDirect
Food and Chemical Toxicology
journal homepage: /locate/foodchemtox
Assessment of antimicrobial effects of food contact materials containing silver on growth of Salmonella Typhimurium
Katherine Williams a, 1, Luis Valencia a, 1, Kuppan Gokulan a, Raul Trbojevich b, Sangeeta Khare a, *
a Division of Microbiology, National Center for Toxicological Research/US Food and Drug Administration, Jefferson AR 72079, United States b Division of Biochemical Toxicology, National Center for Toxicological Research/US Food and Drug Administration, Jefferson AR 72079, United States
article info
Article history: Received 5 October 2016 Received in revised form 28 November 2016 Accepted 13 December 2016 Available online 19 December 2016
Keywords: Silver Food contact material Bacteria Growth Salmonella
abstract
Food contact materials containing antibacterial properties are progressively appearing in the market. Items intended to provide antimicrobial effects such as increased shelf life and food safety are incorporating silver materials during the manufacture of such products. This study examined the total silver content, release capacity, and antibacterial activity of three different silver-containing food contact materials: plastic food storage containers, a plastic cutting board, and food wrapping paper. Silver content and release were determined by Inductively Coupled Plasma Mass Spectrometry, and the results showed that, although the amount of silver in each product was similar, migration varied considerably with kind of material and simulant choice. Antimicrobial effect was tested by measuring the growth of Salmonella Typhimurium during or after exposure to the different food contact materials. The results showed that the food storage containers and wrapping paper delayed the growth of S. Typhimurium under certain conditions, but that these effects were short-lived. The strain of S. Typhimuri
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