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Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity.
J Food Prot. 2013 Jul; 76(7):1264-9.JF

Abstract

Salmonella enterica is a predominant foodborne pathogen that causes diarrheal illness worldwide. A potential method of inhibiting pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. The objectives of this study were to investigate the influence of heat (70°C for 5 min) and subsequent cold storage (4°C up to 7 days) on the effectiveness of oregano and cinnamon essential oils and powdered olive and apple extracts against Salmonella enterica serovar Typhimurium DT104 in ground pork and to evaluate the activity of the most effective antimicrobials (cinnamon oil and olive extract) at higher concentrations in heated ground pork. The surviving Salmonella populations in two groups (heated and unheated) of antimicrobial-treated pork were compared. Higher concentrations of the most effective compounds were then tested (cinnamon oil at 0.5 to 1.0% and olive extract at 3, 4, and 5%) against Salmonella Typhimurium in heated ground pork. Samples were stored at 4°C and taken on days 0, 3, 5, and 7 for enumeration of survivors. The heating process did not affect the activity of antimicrobials. Significant 1.3- and 3-log reductions were observed with 1.0% cinnamon oil and 5% olive extract, respectively, on day 7. The minimum concentration required to achieve . 1-log reduction in Salmonella population was 0.8% cinnamon oil or 4% olive extract. The results demonstrate the effectiveness of these antimicrobials against multidrug-resistant Salmonella Typhimurium in ground pork and their stability during heating and cold storage. The most active formulations have the potential to enhance the microbial safety of ground pork.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen CH
Department of Animal Science, University of Arizona, Shantz 205, PO Box 210038, Tucson, Arizona 85721, USA.
Ravishankar S
No affiliation info available
Marchello J
No affiliation info available
Friedman M
No affiliation info available

MeSH

AnimalsAnti-Bacterial AgentsCinnamomum zeylanicumColony Count, MicrobialConsumer Product SafetyDose-Response Relationship, DrugFood MicrobiologyFood PreservativesFood StorageHumansMalusMeat ProductsOils, VolatileOleaOriganumPlant OilsSalmonella typhimuriumSwineTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23834804

Citation

Chen, Cynthia H., et al. "Antimicrobial Activity of Plant Compounds Against Salmonella Typhimurium DT104 in Ground Pork and the Influence of Heat and Storage On the Antimicrobial Activity." Journal of Food Protection, vol. 76, no. 7, 2013, pp. 1264-9.
Chen CH, Ravishankar S, Marchello J, et al. Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity. J Food Prot. 2013;76(7):1264-9.
Chen, C. H., Ravishankar, S., Marchello, J., & Friedman, M. (2013). Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity. Journal of Food Protection, 76(7), 1264-9. https://doi.org/10.4315/0362-028X.JFP-12-493
Chen CH, et al. Antimicrobial Activity of Plant Compounds Against Salmonella Typhimurium DT104 in Ground Pork and the Influence of Heat and Storage On the Antimicrobial Activity. J Food Prot. 2013;76(7):1264-9. PubMed PMID: 23834804.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity. AU - Chen,Cynthia H, AU - Ravishankar,Sadhana, AU - Marchello,John, AU - Friedman,Mendel, PY - 2013/7/10/entrez PY - 2013/7/10/pubmed PY - 2013/10/25/medline SP - 1264 EP - 9 JF - Journal of food protection JO - J Food Prot VL - 76 IS - 7 N2 - Salmonella enterica is a predominant foodborne pathogen that causes diarrheal illness worldwide. A potential method of inhibiting pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. The objectives of this study were to investigate the influence of heat (70°C for 5 min) and subsequent cold storage (4°C up to 7 days) on the effectiveness of oregano and cinnamon essential oils and powdered olive and apple extracts against Salmonella enterica serovar Typhimurium DT104 in ground pork and to evaluate the activity of the most effective antimicrobials (cinnamon oil and olive extract) at higher concentrations in heated ground pork. The surviving Salmonella populations in two groups (heated and unheated) of antimicrobial-treated pork were compared. Higher concentrations of the most effective compounds were then tested (cinnamon oil at 0.5 to 1.0% and olive extract at 3, 4, and 5%) against Salmonella Typhimurium in heated ground pork. Samples were stored at 4°C and taken on days 0, 3, 5, and 7 for enumeration of survivors. The heating process did not affect the activity of antimicrobials. Significant 1.3- and 3-log reductions were observed with 1.0% cinnamon oil and 5% olive extract, respectively, on day 7. The minimum concentration required to achieve . 1-log reduction in Salmonella population was 0.8% cinnamon oil or 4% olive extract. The results demonstrate the effectiveness of these antimicrobials against multidrug-resistant Salmonella Typhimurium in ground pork and their stability during heating and cold storage. The most active formulations have the potential to enhance the microbial safety of ground pork. SN - 1944-9097 UR - https://www.unboundmedicine.com/medline/citation/23834804/Antimicrobial_activity_of_plant_compounds_against_Salmonella_Typhimurium_DT104_in_ground_pork_and_the_influence_of_heat_and_storage_on_the_antimicrobial_activity_ DB - PRIME DP - Unbound Medicine ER -