Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk

Abstract

The antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low-and high-fat milk during 6-day storage. At the end of storage, CEO alone decreased 2 and 2.2 log cycles of Salmonella Typhimurium and 2.5 and 3 log cycles of L. monocytogenes populations in low-and high-fat milk, respectively. US alone reduced 1.6 log cycle of Salmonella Typhimurium and 0.7 log cycle of L. monocytogenes in both milk type. The combined treatment could reduce 2.7 log cycle of Salmonella Typhimurium in low-fat milk and 3.8 log cycle in high-fat milk. The combined treatment also achieved 4.3 and 4.5 log cycle reductions of L. monocytogenes in low-and high-fat milk, respectively. The results of this study showed that the combination of CEO and US could be used as an effective antibacterial treatment in milk.Practical Applications: Due to adverse effects of thermal processing on the sensory and nutritional properties of food and the potentially harmful effects of chemical preservatives, nonthermal preservation methods and natural antimicrobials have been gained much attention. In this study, the antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in lowand high-fat milk. The results indicated that combination of US and CEO could significantly decrease L. monocytogenes and Salmonella Typhimurium populations in milk. Then, this combined treatment may be used as an effective alternative method to microbial inactivation in milk.

Chlorogenic Acid Promotes Autophagy and Alleviates Salmonella Typhimurium Infection Through the lncRNAGAS5/miR-23a/PTEN Axis and the p38 MAPK Pathway

“…Antibacterial activities of some agents against a multidrug-resistant strain of ST show suppressive actions in vitro and in mice ( Kim et al, 2018 ; Mortazavi and Aliakbarlu, 2019 ). As one of the most abundant polyphenols in human diet, chlorogenic acid (CGA) is mainly from coffee, fruits and vegetables, and is also an important bioactive component in some medicine ( Upadhyay and Mohan Rao, 2013 ).…”

The combined effect of essential oils and emerging technologies on food safety and quality

“…The inactivation was higher than that provided by EO individually (2.0-2.2 and 2.5-3.0 log, respectively) or the US separately (1.6 and 0.7 log, respectively). For the processing, milk was inoculated with the pathogenic microorganisms, added with EO, and subjected to US (Mortazavi & Aliakbarlu, 2019).…”

“…However, some of the evaluated approaches did not reach the recommended reductions, which can be associated which some factors, such as pathogen inoculation lower than 5 log CFU/g (Cui et al, 2016a;Lin et al, 2019;Hossain et al, 2019a), and evaluation of antimicrobial activity in raw materials (uncontaminated, low microbial counts) (Shankar et al, 2019). In the other cases (Donsì et al, 2015, Park, Kong & Song, 2018Mortazavi & Aliakbarlu, 2019;Clemente et al, 2020;Zhang et al, 2021), further studies should consider how the ET processing parameters and the concentration and type of EO can be optimized to enhance the inactivation rate.…”

“…Concerns regarding the damaging consequences of chemical preservatives and the negative effects of heat treatments on food commodities' sensory and nutritional characteristics have given rise to studies using natural antimicrobials and emerging technologies (ETs) (Mortazavi & Aliakbarlu, 2019). Essential oils (EOs) have often been proposed as food preservatives due to their strong, wide-spectrum activity against microorganisms (Espina, García-Gonzalo, & Pagán, 2014;Souza Pedrosa et al, 2019).…”

Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems

“…Many of them come from spices known for centuries and widely used for seasoning food products. EOs have also been successfully used for reduction of L. monocytogenes not only in vitro, but also in various food model systems (including meat, milk, vegetables and fruits) as published by many authors even in recent years [17,[24][25][26][27][28][29][30][31][32][33][34][35]. Not only EOs are antilisterial, but also various extracts, for example grape extracts (skin, seed, stems, pomace, juice and berries extracts) [36][37][38], blueberries extracts [37], lowbush berries extracts [39], apple skin, olive pomace, olive juice powder extracts [40] and grapefruit seed extract [41], as well as Achillea schurii flowers extracts [42] showed activity against L. monocytogenes.…”