Hao Y Y, Brackett R E, Doyle M P
Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA.
J Food Prot. 1998 Mar;61(3):307-12. doi: 10.4315/0362-028x-61.3.307.
Refrigerated ready-to-eat foods are becoming increasingly popular but are often vulnerable to contamination and subsequent growth by psychrotrophic foodborne pathogens. Consequently, there is a need for additional methods to assure the safety of these foods. Beef slices prepared from roasted whole sirloin tips were used in the study. Nine plant extracts were evaluated for ability to inhibit the growth of two psychrotrophic pathogens (Aeromonas hydrophila and Listeria monocytogenes) in refrigerated cooked beef. Results indicated that only eugenol (clove extract) and pimento extract significantly inhibited the growth of A. hydrophila and L. monocytogenes. However, L. monocytogenes was not as sensitive as was A. hydrophila to both treatments, especially to pimento extracts. These results suggest that plant extracts might be useful as an antimicrobial in cooked ready-to-eat meat.
冷藏即食食品越来越受欢迎，但往往容易受到嗜冷性食源性病原体的污染及后续生长影响。因此，需要额外的方法来确保这些食品的安全性。本研究使用了由烤整条牛里脊尖制备的牛肉片。评估了九种植物提取物抑制冷藏熟牛肉中两种嗜冷性病原体（嗜水气单胞菌和单核细胞增生李斯特菌）生长的能力。结果表明，只有丁香酚（丁香提取物）和多香果提取物能显著抑制嗜水气单胞菌和单核细胞增生李斯特菌的生长。然而，单核细胞增生李斯特菌对这两种处理的敏感性不如嗜水气单胞菌，尤其是对多香果提取物。这些结果表明，植物提取物可能作为即食熟肉中的一种抗菌剂发挥作用。
