title: Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.
abstract: An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7days (p<0.05). The pathogens relocated from the beef into the leftover marinade (3.0-3.4logCFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p<0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p>0.05).
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
authors.forename: Hyeree
authors.initials: H
authors.lastname: Moon
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
authors.forename: Nam Hee
authors.initials: NH
authors.lastname: Kim
authors.affiliation: Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province 363-951, Republic of Korea.
authors.forename: Soon Han
authors.initials: SH
authors.lastname: Kim
authors.affiliation: BK 21 Plus Graduate Program, Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju 561-756, Republic of Korea.
authors.forename: Younghoon
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
authors.forename: Jee Hoon
authors.initials: JH
authors.lastname: Ryu
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: rheems@korea.ac.kr.
authors.forename: Min Suk
authors.initials: MS
authors.lastname: Rhee
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D002417:Cattle; D003116:Color; D000081007:Cymenes; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D039821:Monoterpenes / Q000494:pharmacology*; D000069466:Red Meat / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D013943:Thymol / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D000081007:Cymenes; D039821:Monoterpenes; D013943:Thymol; C073316:carvacrol
keywords: Antibacterial activity; Carvacrol; Marinated beef; Synergism; Teriyaki sauce; Thymol