title: Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy.
abstract: Antimicrobial preservative compounds are added to foods to target specific pathogens and spoilage organisms. White mustard essential oil (WMEO) is an extract that contains 4-hydroxybenzyl isothiocyanate, a compound which has been demonstrated to have antimicrobial activity in limited studies. The objective of this research was to determine the in vitro antimicrobial activity of WMEO against gram-positive and gram-negative spoilage and pathogenic bacteria and determine the effect of food components on the antimicrobial activity. The bacteria Escherichia coli, Salmonella enterica serovar Enteritidis, Enterobacter aerogenes, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Lactobacillus fermentum, as well as the acid- and preservative-resistant yeast Schizosaccharomyces pombe, were evaluated. All microorganisms were inhibited by WMEO at 8.3 g/liter (equivalent to 1,000 mg/liter 4-hydroxybenzyl isothiocyanate). In general, WMEO was more effective against gram-negative than against gram-positive bacteria. Salmonella Enteritidis and S. pombe were the most sensitive, with inhibition at as low as 2.1 g/liter. The effects on growth profiles varied but included increased lag phases and lethality, indicating both bacteriostatic and bactericidal activity. Soybean oil had a negative effect on the efficacy of WMEO against L. monocytogenes, and at 5% soybean oil, the antimicrobial activity against Salmonella Enteritidis was eliminated after 48 h. Sodium caseinate at 1% also negated the antimicrobial effect of WMEO against Salmonella Enteritidis and decreased its effectiveness against L. monocytogenes. The presence of starch had no significant effect on the antimicrobial activity of WMEO against L. monocytogenes and Salmonella Enteritidis. Thus, WMEO is effective against a wide range of microorganisms and has potential to be used in foods, depending upon the target microorganism and food components present.
authors.affiliation: Department of Food Science and Technology, 2600 River Drive, University of Tennessee, Knoxville, Tennessee 37996-4591, USA.
authors.forename: Emefa A
authors.initials: EA
authors.lastname: Monu
authors.affiliation: ConAgra Foods, Inc., 6 ConAgra Drive, Mail Stop 6-440, Omaha, Nebraska 68102, USA.
authors.forename: Jairus R D
authors.initials: JR
authors.lastname: David
authors.affiliation: Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.
authors.forename: Marcel
authors.initials: M
authors.lastname: Schmidt
authors.affiliation: Department of Food Science and Technology, 2600 River Drive, University of Tennessee, Knoxville, Tennessee 37996-4591, USA. pmdavidson@utk.edu.
authors.forename: P Michael
authors.initials: PM
authors.lastname: Davidson
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology*; D002364:Caseins / Q000494:pharmacology; D005502:Food; D005516:Food Microbiology / Q000379:methods*; D006090:Gram-Negative Bacteria / Q000187:drug effects / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000187:drug effects / Q000254:growth & development; D017879:Isothiocyanates; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development; D008826:Microbial Sensitivity Tests; D009149:Mustard Plant / Q000737:chemistry*; D009822:Oils, Volatile / Q000494:pharmacology*; D010938:Plant Oils / Q000494:pharmacology*; D012477:Salmonella enteritidis / Q000187:drug effects / Q000254:growth & development; D012568:Schizosaccharomyces / Q000187:drug effects / Q000254:growth & development; D011198:Solanum tuberosum / Q000737:chemistry; D013024:Soybean Oil / Q000494:pharmacology; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development; D013213:Starch / Q000494:pharmacology
chemical_list: D000890:Anti-Infective Agents; D002364:Caseins; D017879:Isothiocyanates; D009822:Oils, Volatile; D010938:Plant Oils; C031364:4-hydroxybenzyl isothiocyanate; D013024:Soybean Oil; D013213:Starch