Department of Animal Science, University of Arizona, Shantz 205, PO Box 210038, Tucson, Arizona 85721, USA.
J Food Prot. 2013 Jul;76(7):1264-9. doi: 10.4315/0362-028X.JFP-12-493.
Salmonella enterica is a predominant foodborne pathogen that causes diarrheal illness worldwide. A potential method of inhibiting pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. The objectives of this study were to investigate the influence of heat (70°C for 5 min) and subsequent cold storage (4°C up to 7 days) on the effectiveness of oregano and cinnamon essential oils and powdered olive and apple extracts against Salmonella enterica serovar Typhimurium DT104 in ground pork and to evaluate the activity of the most effective antimicrobials (cinnamon oil and olive extract) at higher concentrations in heated ground pork. The surviving Salmonella populations in two groups (heated and unheated) of antimicrobial-treated pork were compared. Higher concentrations of the most effective compounds were then tested (cinnamon oil at 0.5 to 1.0% and olive extract at 3, 4, and 5%) against Salmonella Typhimurium in heated ground pork. Samples were stored at 4°C and taken on days 0, 3, 5, and 7 for enumeration of survivors. The heating process did not affect the activity of antimicrobials. Significant 1.3- and 3-log reductions were observed with 1.0% cinnamon oil and 5% olive extract, respectively, on day 7. The minimum concentration required to achieve . 1-log reduction in Salmonella population was 0.8% cinnamon oil or 4% olive extract. The results demonstrate the effectiveness of these antimicrobials against multidrug-resistant Salmonella Typhimurium in ground pork and their stability during heating and cold storage. The most active formulations have the potential to enhance the microbial safety of ground pork.
肠炎沙门氏菌是一种主要的食源性病原体，在全球范围内引起腹泻病。一种抑制肉类中致病性细菌生长的潜在方法是引入植物源抗菌剂。本研究的目的是研究热（70°C 加热 5 分钟）和随后的冷藏（4°C 直至 7 天）对牛至和肉桂精油以及粉末状橄榄和苹果提取物对肠炎沙门氏菌 Typhimurium DT104 在绞碎猪肉中抑制效果的影响，并评估在加热的绞碎猪肉中最有效的抗菌剂（肉桂油和橄榄提取物）在较高浓度下的活性。比较了两组（加热和未加热）经抗菌处理的猪肉中存活的沙门氏菌数量。然后测试了浓度更高的最有效化合物（肉桂油 0.5%至 1.0%和橄榄提取物 3%、4%和 5%）对加热绞碎猪肉中肠炎沙门氏菌的活性。样品在 4°C 下储存，并在 0、3、5 和 7 天取出发芽率。加热过程不影响抗菌剂的活性。在第 7 天，1.0%肉桂油和 5%橄榄提取物分别观察到 1.3-和 3-log 的显著减少。达到沙门氏菌减少.1-log 的最低浓度分别为 0.8%肉桂油或 4%橄榄提取物。结果表明，这些抗菌剂对加热和冷藏过程中耐多药肠炎沙门氏菌在绞碎猪肉中的有效性及其稳定性。最有效的配方有可能提高绞碎猪肉的微生物安全性。
