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Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis
, 1, 1, 2, 3, 1, 2, 1
Affiliations- Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, M. Skłodowskiej-Curie 9, 85-094 Bydgoszcz, Poland
- Department of Microbiology and Food Technology, UTP University of Science and Technology, Bernardyńska 6/8, 85-029 Bydgoszcz, Poland
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Bydgoszcz, Poland
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Abstract
Background: Currently, natural food preservation methods are explored, one of which includes the use
of herbs and spices.
Methods: The study assessed the effect of herbs and spices; either opened directly before the test or
opened and stored for three months; on the survival of L. monocytogenes and S. Enteritidis bacilli, isolated from meat. Moreover, the microbiological purity of the investigated herbs and spices was evaluated. The research consisted of the analysis of inhibition zone patterns around the wells with spice pulp after the incubation period.
Results: Varied influence of herbs and spices on the survival of bacilli was reported, depending on the
species. The strongest impact against L. monocytogenes, among freshly opened spices, had: granulated
garlic (38.63 mm), whole cloves (28.87 mm), savoury (22.25 mm), ground cinnamon (22.13 mm), ground ginger (18.75 mm). As for S. Enteritidis, in the group of freshly opened spices, the strongest effect was found for: granulated garlic (37.25 mm), whole cloves (31.50 mm), and ground cinnamon (18.16 mm). It was reported that the storage of open spices caused a decrease in antimicrobial activity against L. monocytogenes, except for cloves, oregano, hot pepper, chilli, sage and turmeric. In the case of S. Enteritidis, the following stored spices were not effective: cinnamon, ground black pepper, sage, oregano, basil, tarragon, marjoram, rosemary, coriander, green mint, hot pepper, chilli, curry.
Conclusions: It was confirmed, that herbs and spices, because of its antimicrobial activity can be used,
e.g. for food preservation, minimizing the amount of chemical additives applied to the product and extending its shelf-life.
Abstract
Background: Currently, natural food preservation methods are explored, one of which includes the use
of herbs and spices.
Methods: The study assessed the effect of herbs and spices; either opened directly before the test or
opened and stored for three months; on the survival of L. monocytogenes and S. Enteritidis bacilli, isolated from meat. Moreover, the microbiological purity of the investigated herbs and spices was evaluated. The research consisted of the analysis of inhibition zone patterns around the wells with spice pulp after the incubation period.
Results: Varied influence of herbs and spices on the survival of bacilli was reported, depending on the
species. The strongest impact against L. monocytogenes, among freshly opened spices, had: granulated
garlic (38.63 mm), whole cloves (28.87 mm), savoury (22.25 mm), ground cinnamon (22.13 mm), ground ginger (18.75 mm). As for S. Enteritidis, in the group of freshly opened spices, the strongest effect was found for: granulated garlic (37.25 mm), whole cloves (31.50 mm), and ground cinnamon (18.16 mm). It was reported that the storage of open spices caused a decrease in antimicrobial activity against L. monocytogenes, except for cloves, oregano, hot pepper, chilli, sage and turmeric. In the case of S. Enteritidis, the following stored spices were not effective: cinnamon, ground black pepper, sage, oregano, basil, tarragon, marjoram, rosemary, coriander, green mint, hot pepper, chilli, curry.
Conclusions: It was confirmed, that herbs and spices, because of its antimicrobial activity can be used,
e.g. for food preservation, minimizing the amount of chemical additives applied to the product and extending its shelf-life.
Keywords
L. monocytogenes, S. Enteritidis, spices, herbs, meat, food preservation
About this articleTitle
Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis
Journal
Issue
Article type
Original article
Pages
25-30
Published online
2019-02-08
Page views
1317
Article views/downloads
1151
DOI
Bibliographic record
Medical Research Journal 2019;4(1):25-30.
Keywords
L. monocytogenes
S. Enteritidis
spices
herbs
meat
food preservation
Authors
Natalia Wiktorczyk
Krzysztof Skowron
Katarzyna Grudlewska
Paweł Czobot
Ewa Wałecka-Zacharska
Joanna Kwiecińska-Piróg
Zbigniew Paluszak
Eugenia Gospodarek-Komkowska
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