title: Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity.
abstract: Salmonella enterica is a predominant foodborne pathogen that causes diarrheal illness worldwide. A potential method of inhibiting pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. The objectives of this study were to investigate the influence of heat (70°C for 5 min) and subsequent cold storage (4°C up to 7 days) on the effectiveness of oregano and cinnamon essential oils and powdered olive and apple extracts against Salmonella enterica serovar Typhimurium DT104 in ground pork and to evaluate the activity of the most effective antimicrobials (cinnamon oil and olive extract) at higher concentrations in heated ground pork. The surviving Salmonella populations in two groups (heated and unheated) of antimicrobial-treated pork were compared. Higher concentrations of the most effective compounds were then tested (cinnamon oil at 0.5 to 1.0% and olive extract at 3, 4, and 5%) against Salmonella Typhimurium in heated ground pork. Samples were stored at 4°C and taken on days 0, 3, 5, and 7 for enumeration of survivors. The heating process did not affect the activity of antimicrobials. Significant 1.3- and 3-log reductions were observed with 1.0% cinnamon oil and 5% olive extract, respectively, on day 7. The minimum concentration required to achieve . 1-log reduction in Salmonella population was 0.8% cinnamon oil or 4% olive extract. The results demonstrate the effectiveness of these antimicrobials against multidrug-resistant Salmonella Typhimurium in ground pork and their stability during heating and cold storage. The most active formulations have the potential to enhance the microbial safety of ground pork.
authors.affiliation: Department of Animal Science, University of Arizona, Shantz 205, PO Box 210038, Tucson, Arizona 85721, USA.
authors.forename: Cynthia H
authors.initials: CH
authors.lastname: Chen
authors.forename: Sadhana
authors.initials: S
authors.lastname: Ravishankar
authors.forename: John
authors.initials: J
authors.lastname: Marchello
authors.forename: Mendel
authors.initials: M
authors.lastname: Friedman
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002935:Cinnamomum zeylanicum / Q000737:chemistry; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D061353:Food Storage / Q000379:methods; D006801:Humans; D027845:Malus / Q000737:chemistry; D008461:Meat Products / Q000382:microbiology*; D009822:Oils, Volatile / Q000494:pharmacology*; D031658:Olea / Q000737:chemistry; D031341:Origanum / Q000737:chemistry; D010938:Plant Oils / Q000494:pharmacology; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D013552:Swine; D013696:Temperature; D013997:Time Factors
chemical_list: D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D009822:Oils, Volatile; D010938:Plant Oils