title: Reduction of Salmonella on turkey breast cutlets by plant-derived compounds.
abstract: The foodborne illnesses associated with poultry meat due to Salmonella are a major concern in the United States. In this study, the antimicrobial efficacy of carvacrol, eugenol, thyme essential oil, and trans-cinnamaldehyde was determined against different Salmonella serotypes in vitro and on turkey breast cutlets. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of antimicrobial agents were determined using a microdilution colorimetric assay. Carvacrol was the most effective antimicrobial agent since it exhibited the lowest MIC and MBC (0.313 μL/mL, respectively) in culture media against Salmonella. Turkey breast cutlets inoculated with Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium were dip treated with different concentrations (0.5, 1, 2, and 5% vol/vol) of carvacrol, eugenol, thyme essential oil, and trans-cinnamaldehyde for 2 min. Samples were analyzed after 24-h storage at 4°C for recovery of Salmonella. Significant reductions of Salmonella (p≤0.05) on turkey breast cutlets were obtained with 1, 2, and 5% treatments. These compounds exhibited a concentration-dependent response on turkey breast cutlets against Salmonella. For example, 1% carvacrol resulted in 1.0 log colony-forming units (CFU)/g reduction of Salmonella whereas 5% carvacrol caused 2.6 log CFU/g reduction. Based on its efficacy in the 2-min dip study, carvacrol was selected for 30-s and 60-s dip treatments of Salmonella-inoculated turkey breast cutlets. Dipping turkey breast cutlets in 5% carvacrol for 30 s and 60 s resulted in 1.0 and 1.8 log reductions of Salmonella (p≤0.05), respectively. None of the antimicrobial agents caused any changes in the meat pH (p>0.05). In conclusion, this study revealed that plant-derived compounds such as carvacrol can reduce Salmonella on turkey breast cutlets without changing the pH of meat.
authors.affiliation: 1 Poultry Science Department, Mississippi State University , Mississippi State, Mississippi.
authors.forename: Divek V T
authors.initials: DV
authors.lastname: Nair
authors.forename: Rama
authors.initials: R
authors.lastname: Nannapaneni
authors.forename: Aaron
authors.initials: A
authors.lastname: Kiess
authors.forename: Wes
authors.initials: W
authors.lastname: Schilling
authors.forename: Chander Shekhar
authors.initials: CS
authors.lastname: Sharma
mesh_terms: D000171:Acrolein / Q000031:analogs & derivatives / Q000737:chemistry; D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry*; D000081007:Cymenes; D005054:Eugenol / Q000737:chemistry; D005506:Food Contamination / Q000517:prevention & control*; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D039821:Monoterpenes / Q000737:chemistry; D009822:Oils, Volatile / Q000737:chemistry; D012475:Salmonella / Q000187:drug effects / Q000302:isolation & purification*; D046930:Thymus Plant / Q000737:chemistry; D014422:Turkeys
chemical_list: D000890:Anti-Infective Agents; D000081007:Cymenes; D039821:Monoterpenes; D009822:Oils, Volatile; D005054:Eugenol; D000171:Acrolein; C073316:carvacrol; C012843:cinnamaldehyde