Bagamboula C F, Uyttendaele M, Debevere J
Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biology Sciences, University of Gent, Gent, Belgium.
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet. 2001;66(3b):523-30.
The use of spices and herbs, their essential oils or their active compounds as means of control of pathogens constitutes an alternative to chemical additives In the present study the antibacterial activities of cloves, thyme, oregano, rosemary and basil on Shigella have been established. Although in a model system in agar media addition of 1% basil could contribute to the 'hurdle' principle and delay outgrowth of Shigella sp. this was not confirmed in real food conditions: the presence of 1% basil did not affect growth of Shigella in potato puree at 22 degrees C or survival at 7 degrees C in spaghetti sauce. Thyme and essential oils and thymol and carvacrol showed inhibition of Shigella sp. in the agar well diffusion method (MIC 0.1-1.0%) and they have potential to be used as a desinfectant in the washing water e.g. in the process line of minimal processed vegetables. However, more studies combining sensoric properties with microbial analysis are needed to investigated the possible use of these compounds.
使用香料、药草、其精油或活性化合物作为控制病原体的手段构成了化学添加剂的一种替代方法。在本研究中，已确定丁香、百里香、牛至、迷迭香和罗勒对志贺氏菌的抗菌活性。尽管在琼脂培养基的模型系统中添加1%的罗勒有助于“障碍”原理并延缓志贺氏菌属的生长，但在实际食品条件下并未得到证实：在22摄氏度时，1%罗勒的存在对土豆泥中志贺氏菌的生长或在7摄氏度时在意大利面酱中的存活没有影响。百里香及其精油以及百里香酚和香芹酚在琼脂孔扩散法中显示出对志贺氏菌属的抑制作用（最低抑菌浓度为0.1-1.0%），并且它们有潜力用作洗涤水中的消毒剂，例如在最少加工蔬菜的生产线中。然而，需要更多将感官特性与微生物分析相结合的研究来调查这些化合物的可能用途。
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