title: Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies.
abstract: Optimized phenolics from oregano and cranberry extracts were evaluated for antimicrobial activity against Listeria monocytogenes in laboratory media and in beef and fish. The antimicrobial activity increased when oregano and cranberry extracts were mixed at a ratio of 75% oregano and 25% cranberry (wt/wt) with 0.1 mg of phenolic per disk or ml, and the efficacy was further enhanced by lactic acid. The inhibition by phytochemical and lactic acid synergies was most effective when beef and fish slices were stored at 4 degrees C.
authors.affiliation: Chenoweth Laboratory, Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA.
authors.forename: Y T
authors.initials: YT
authors.lastname: Lin
authors.forename: R G
authors.initials: RG
authors.lastname: Labbe
authors.forename: Kalidas
authors.initials: K
authors.lastname: Shetty
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000302:isolation & purification* / Q000494:pharmacology; D005399:Fishes / Q000382:microbiology; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000302:isolation & purification; D008460:Meat / Q000382:microbiology*; D031341:Origanum; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*; D029799:Vaccinium macrocarpon
chemical_list: D000890:Anti-Infective Agents; D010636:Phenols; D010936:Plant Extracts