title: Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey.
abstract: In the present study, low concentrations of carvacrol (0.025 to 0.2%) and lauric arginate (LAE; 25 to 200 ppm) were tested at 4, 22, and 45°C in a broth model, and higher concentrations of carvacrol (0.1 to 5%) and LAE (200 to 5,000 ppm) were tested individually and in combination at 4°C in 3 different ground turkey samples (with 15, 7, and 1% fat content) for their effectiveness against a 3-strain mixture of Salmonella. A low concentration of 25 ppm of LAE or 0.025% carvacrol had no effect on Salmonella in a broth model, but their mixture showed a synergistic action by reducing 6 log cfu/mL Salmonella counts to a nondetectable level within 30 min of exposure. The US Food and Drug Administration-recommended 200 ppm of LAE was not sufficient for Salmonella reductions in ground turkey when applied internally. High concentrations of 2,000 to 5,000 ppm of LAE or 1 to 2% carvacrol were needed to reduce Salmonella counts by 2 to 5 log cfu/g in ground turkey by internal application. No specific relationship existed between fat content and LAE or carvacrol concentrations for Salmonella reductions. For example, 2,000 ppm of LAE could reduce Salmonella counts by 4 log cfu/g in 1% fat-containing turkey samples but very similar ~1.5 log cfu/g reductions in both 7 and 15% fat-containing ground turkey samples. For the total microbial load, about 2,000 ppm of LAE or 2% of carvacrol treatments were needed to achieve 2 to 3 log (P ≤ 0.05) cfu/g reductions in different turkey samples. A mixture of 1% carvacrol and 2,000 ppm of LAE exhibited a synergistic action in ground turkey containing 7% fat by reducing the Salmonella counts by 4 log cfu/g, which was not found with individual antimicrobial treatments.
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State 39762, USA.
authors.forename: Ademola
authors.initials: A
authors.lastname: Oladunjoye
authors.forename: Kamlesh A
authors.initials: KA
authors.lastname: Soni
authors.forename: Ramakrishna
authors.initials: R
authors.lastname: Nannapaneni
authors.forename: M Wes
authors.initials: MW
authors.lastname: Schilling
authors.forename: Juan L
authors.initials: JL
authors.lastname: Silva
authors.forename: Benjy
authors.initials: B
authors.lastname: Mikel
authors.forename: R Hartford
authors.initials: RH
authors.lastname: Bailey
authors.forename: Barakat S M
authors.initials: BS
authors.lastname: Mahmoud
authors.forename: Chander Shekhar
authors.initials: CS
authors.lastname: Sharma
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives* / Q000494:pharmacology; D058491:Bacterial Load / Q000187:drug effects; D000081007:Cymenes; D004305:Dose-Response Relationship, Drug; D004357:Drug Synergism; D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D061353:Food Storage; D008460:Meat / Q000382:microbiology*; D039821:Monoterpenes / Q000494:pharmacology*; D009822:Oils, Volatile / Q000494:pharmacology*; D012475:Salmonella / Q000187:drug effects*; D013696:Temperature; D014422:Turkeys
chemical_list: D000900:Anti-Bacterial Agents; D000081007:Cymenes; D005520:Food Preservatives; D039821:Monoterpenes; D009822:Oils, Volatile; C031371:N(alpha)-lauroylarginine ethyl ester; D001120:Arginine; C073316:carvacrol