Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods.
Antimicrobial activity of seven commercial smoke preparations (four liquid and three solid) was studied. The minimum inhibitory concentration (MIC) was determined against a selection of food spoilage and pathogenic micro-organisms. The main smoke components were identified and quantified by gas chromatography/mass spectrometry. The most effective condensate was S2. All strains except Salmonella enteritidis were inhibited by S2 with an MIC < 0.5-1.5%. Smoke extract L2 inhibited growth of Vibrio vulnificus, Yersinia enterocolitica, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, L. inocua, Brochothrix thermosphacta and Lactococcus lactis ssp lactis with an MIC of < 0.2-0.8%. The condensate L3 inhibited effectively V. vulnificus, B. subtilis, L. innocua and Staph. aureus. L1, L4, S1 and S3 had no inhibitory effects at levels tested against most micro-organisms. Vibrio vulnificus was the most susceptible micro-organism to test compounds. The antimicrobial activity of smoke preparations was related to the concentration of phenols.
Suñen
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Universidad del País Vasco, Departamento de Inmunología, Microbiología y Parasitología, Vitoria, Spain. oipsupae@vc.ehu.es
D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D005421:Flavoring Agents / Q000494:pharmacology; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D010636:Phenols / Q000032:analysis / Q000494:pharmacology; D012906:Smoke / Q000032:analysis*; D014934:Wood
D005421:Flavoring Agents; D010636:Phenols; D012906:Smoke