Dept. of Food and Animal Biotechnology, Seoul National Univ., San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-742, Korea.
J Food Sci. 2011 Jan-Feb;76(1):M41-6. doi: 10.1111/j.1750-3841.2010.01926.x. Epub 2010 Dec 1.
Plant extracts have been found to be effective in reducing microorganisms. This study evaluated antimicrobial activity of 12 plant extracts against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes by using a disk diffusion assay, and Syzygium aromaticum (clove) showed the highest inhibitory effect. To investigate the efficacy of clove extract that inactivates pathogens on lettuce, inoculated lettuce with S. Typhimurium, E. coli O157:H7, and L. monocytogenes was treated with diluted clove extracts or distilled water for 0, 1, 3, 5, and 10 min. Clove extract treatment significantly reduced populations of the 3 tested pathogens from the surface of lettuce. Practical Application: This result indicated that clove extract is a useful antimicrobial agent to reduce the microbial level of foodborne pathogens on fresh lettuce. It also might be a natural antimicrobial for reducing or replacing chemical sanitizers in food preservation.
植物提取物已被发现能有效减少微生物。本研究采用纸片扩散法评估了 12 种植物提取物对肠炎沙门氏菌、大肠杆菌 O157:H7 和单核细胞增生李斯特菌的抗菌活性，其中丁香表现出最高的抑制效果。为了研究丁香提取物对生菜上病原体的灭活效果，将肠炎沙门氏菌、大肠杆菌 O157:H7 和单核细胞增生李斯特菌接种到生菜上，用稀释的丁香提取物或蒸馏水处理生菜 0、1、3、5 和 10 分钟。丁香提取物处理显著降低了生菜表面 3 种受试病原体的数量。实际应用：该结果表明，丁香提取物是一种有用的抗菌剂，可降低新鲜生菜中食源性病原体的微生物水平。它也可能是一种天然抗菌剂，可用于减少或替代食品保存中的化学消毒剂。
