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

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.