Title: Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the activity
Authors: Chen CH, Sadhana R, Marchello J, Friedman M
Journal: J Food Prot
Accepted date: 2013 Mar 3
Interpretive summary: The objective of this collaborative study with the Animal Science and Veterinary Science and Microbiology Departments of the University of Arizona, Tucson were to investigate the influence of heat used in culinary practice (70oC for 5 min) and cold-storage (4oC up to 7 days) on the effectiveness of oregano and cinnamon essential oils and powdered olive and apple extracts against multi-drug resistant Salmonella Typhimurium DT104 in ground pork and to evaluate the activity of the most effective antimicrobials by comparing the surviving Salmonella populations. Heating did not significantly affect the antimicrobial activities of olive extract, apple extract, oregano oil, and cinnamon oil against S. Typhimurium DT104 in ground pork. These antimicrobials can be added to foods and cooked without any loss in the stability of these compounds. The overall activity of cinnamon oil and olive extract was concentration and storage time dependent. The two samples containing the highest amount of cinnamon oil (1.0%) and olive extract (5%) showed significant 1.31 and 3 log reductions by the seventh day of cold-storage, respectively. These antimicrobials have the potential to improve microbial safety of ground pork.
Publication date: 2013 Jul
Related projects: Molecular Biology of Human Pathogens Associated with Food