摘要
A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against <i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, treated with antimicrobials at various concentrations (0.1%</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.5% cinnamon and oregano essential oils and 3%</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">5% olive and apple extracts), and stored at 4<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">°</span>C for 7 days. Survivors were enumerated at days 0, 3, 5, and 7. Cinnamon oil at 0.5% and olive extract at 3% induced a 1.0 and a 0.9 log CFU/g (from 6-log CFU/g initial inoculum) reduction, respectively, at day 7. At 3%, olive extract showed a 1.06 log CFU/g maximum reduction of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> from </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span><span><span><span>4-log CFU/g initial inoculum. Pork samples containing oregano oil and apple extract did not show a significant reduction compared to the control without the antimicrobials. The results indicate that cinnamon oil and olive extract can potentially be applied at consumer-acceptable concentrations against low levels of </span><i><span>S.</span></i><span> Typhimurium DT104 in ground pork.</span></span></span></span>
A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against <i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, treated with antimicrobials at various concentrations (0.1%</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.5% cinnamon and oregano essential oils and 3%</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">5% olive and apple extracts), and stored at 4<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">°</span>C for 7 days. Survivors were enumerated at days 0, 3, 5, and 7. Cinnamon oil at 0.5% and olive extract at 3% induced a 1.0 and a 0.9 log CFU/g (from 6-log CFU/g initial inoculum) reduction, respectively, at day 7. At 3%, olive extract showed a 1.06 log CFU/g maximum reduction of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> from </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span><span><span><span>4-log CFU/g initial inoculum. Pork samples containing oregano oil and apple extract did not show a significant reduction compared to the control without the antimicrobials. The results indicate that cinnamon oil and olive extract can potentially be applied at consumer-acceptable concentrations against low levels of </span><i><span>S.</span></i><span> Typhimurium DT104 in ground pork.</span></span></span></span>
作者
Cynthia H. Chen
John Marchello
Mendel Friedman
Sadhana Ravishankar
Cynthia H. Chen;John Marchello;Mendel Friedman;Sadhana Ravishankar(School of Animal & Comparative Biomedical Sciences, University of Arizona,Tucson, Arizona, USA;Santa Clara County Crime Laboratory, San Jose, California, USA;Western Regional Research Center, Agricultural Research Service, USDA, Albany, California, USA)