open access

Vol 4, No 1 (2019)
ORIGINAL ARTICLES
Published online: 2019-02-08
Get Citation

Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis

Natalia Wiktorczyk, Krzysztof Skowron, Katarzyna Grudlewska, Paweł Czobot, Ewa Wałecka-Zacharska, Joanna Kwiecińska-Piróg, Zbigniew Paluszak, Eugenia Gospodarek-Komkowska
DOI: 10.5603/MRJ.a2019.0003
·
Medical Research Journal 2019;4(1):25-30.

open access

Vol 4, No 1 (2019)
ORIGINAL ARTICLES
Published online: 2019-02-08

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.

Get Citation

Keywords

L. monocytogenes, S. Enteritidis, spices, herbs, meat, food preservation

About this article
Title

Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis

Journal

Medical Research Journal

Issue

Vol 4, No 1 (2019)

Pages

25-30

Published online

2019-02-08

DOI

10.5603/MRJ.a2019.0003

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

References (20)
  1. Martínez-Graciá C, González-Bermúdez C, Cabellero-Valcárcel A, et al. Use of herbs and spices for food preservation: advantages and limitations. Current Opinion in Food Science. 2015; 6: 38–43.
  2. Prasad S, Gupta S, Aggarwal B. Micronutrients and Cancer: Add Spice to Your Life. Nutrition, Diet and Cancer. 2012: 23–48.
  3. Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol. 2012; 3: 12.
  4. Leja KB, Czaczyk K. The industrial potential of herbs and spices - a mini review. Acta Sci Pol Technol Aliment. 2016; 15(4): 353–365.
  5. Tajkarimi MM, Ibrahim SA, Cliver DO. Antimicrobial herb and spice compounds in food. Food Control. 2010; 21(9): 1199–1218.
  6. Tyagi AK, Malik A. Liquid and vapour-phase antifungal activities of selected essential oils against Candida albicans: microscopic observations and chemical characterization of Cymbopogon citratus. BMC Complement Altern Med. 2010; 10: 65.
  7. Tyagi AK, Malik A. In situ SEM, TEM and AFM studies of the antimicrobial activity of lemon grass oil in liquid and vapour phase against Candida albicans. Micron. 2010; 41(7): 797–805.
  8. Polska Norma, PN-A-86967:1998/Az1:2002. Przyprawy ziołowe – Mieszanki przyprawowe.
  9. KUANG X, LI B, KUANG R, et al. GRANULARITY AND ANTIBACTERIAL ACTIVITIES OF ULTRA-FINE CINNAMON AND CLOVE POWDERS. Journal of Food Safety. 2011; 31(3): 291–296.
  10. Bayoub K, Baibai T, Retmane A, et al. Antibacterial activities of the crude ethanol extracts of medicinal plants against Listeria monocytogenes and some other pathogenic strains. Afr J Biotechnol. 2010; 9: 4251–4258.
  11. Weerakkody N, Caffin N, Turner M, et al. In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria. Food Control. 2010; 21(10): 1408–1414.
  12. Sandasi M, Leonard CM, Viljoen AM. The in vitro antibiofilm activity of selected culinary herbs and medicinal plants against Listeria monocytogenes. Lett Appl Microbiol. 2010; 50(1): 30–35.
  13. . O, . S, . F. Antibacterial Effect of Edible Plant Extract on Escherichia coli 0157:H7. Pakistan Journal of Nutrition. 2006; 5(4): 325–327.
  14. Govaris A, Botsoglou E, Sergelidis D, et al. Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere. LWT - Food Science and Technology. 2011; 44(4): 1240–1244.
  15. Dimitrijević S, Mihajlovski K, Antonović D, et al. A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chemistry. 2007; 104(2): 774–782.
  16. Babacan O, Cengiz S, Akan M. Detection of antibacterial effect of oregano plant on various Salmonella serotypes. Ank Univ Vet Fak Derg. 2012; 59: 103–106.
  17. Barbosa Id, Medeiros Jd, Oliveira Kde, et al. Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables. Food Control. 2016; 59: 468–477.
  18. Al-Turki AI. Antibacterial effect of thyme peppermint sage black pepper and garlic hydrosols against Bacillus subtilis and Salmonella enteritidis. J Food Agric Environ. 2007; 5: 92–94.
  19. Brużewicz Sz, Malicki A. Stan mikrobiologiczny wybranych przypraw i przeżywalność w nich drobnoustrojów. ŻYWNOŚĆ. Nauka. Technologia. Jakość. 2007; 4(53): 99–108.
  20. Lins P. Antimicrobial activities of spices and herbs against Salmonella Oranienburg. Food Control. 2018; 83: 123–130.

Important: This website uses cookies. More >>

The cookies allow us to identify your computer and find out details about your last visit. They remembering whether you've visited the site before, so that you remain logged in - or to help us work out how many new website visitors we get each month. Most internet browsers accept cookies automatically, but you can change the settings of your browser to erase cookies or prevent automatic acceptance if you prefer.