Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat.
The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 degrees C for 7 days. The combined effect of C. annuum extract and sodium chloride on the bacterial growth was evaluated. The minimum inhibitory concentration of the extract to prevent the growth of S. typhimurium in minced beef was 1.5 ml/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on Salmonella. In the case of P. aeruginosa, a concentration of 0.3 ml of the extract/100 g of meat showed a bacteriostatic effect, while a concentration of 3 ml/100 g of meat showed a bactericidal effect. When 1% w/w of sodium chloride was added to the meat together with the extract, the concentration needed to kill P. aeruginosa was reduced.
Departamento de Ingeniería Bioquímica, Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, A.P. 42-186, México 11340, D.F., Mexico.
Mónica
M
Careaga
Elizabeth
E
Fernández
Lidia
L
Dorantes
Lydia
L
Mota
Maria Eugenia
ME
Jaramillo
Humberto
H
Hernandez-Sanchez
D002212:Capsicum / Q000737:chemistry*; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D008461:Meat Products / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D010936:Plant Extracts / Q000494:pharmacology*; D011550:Pseudomonas aeruginosa / Q000187:drug effects* / Q000254:growth & development; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D012965:Sodium Chloride / Q000494:pharmacology; D013997:Time Factors
D010936:Plant Extracts; D012965:Sodium Chloride