Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringens

Inhibition of quorum sensing measured by autoinducer‐2 (AI‐2) activity was investigated in the presence and absence of ascorbic acid, an AI‐2 analogue. Subsequent effects on AI‐2 production, as well as growth, sporulation, and enterotoxin ( C. perfringens enterotoxin [CPE]) production in Clostridium perfringens were examined. The addition of ascorbic acid to supernatants from ground beef resulted in a 100‐fold decrease in AI‐2 activity. The addition of sodium ascorbate, a nonacidic salt of ascorbic acid, also resulted in AI‐2 assay inhibition. Spore production decreased in the presence of ascorbic acid. Western immunoblot analyses showed that CPE levels were highest after 24 h without ascorbic acid. This study explored the unique concept of signal inhibition to control pathogens in food.