Combined Antimicrobial Effect of Thymol and Sodium Lactate against Listeria monocytogenes and Salmonella Typhimurium in Fish Patty

Abstract

The purpose of this study was to evaluate the antimicrobial efficacy of the combinations of thymol (0.1 w/w) and sodium lactate (1 and 2% v/w) against Listeria monocytogenes and Salmonella Typhimurium in fish patty samples stored at 4C for 5 days. Treatment with the combination of 0.1% thymol + 2% sodium lactate did not show a significant inhibition on the L. monocytogenes when compared with the sample treated with 2% sodium lactate alone. However, treatment of fish patty with the combination of 0.1% thymol + 2% sodium lactate showed a synergistic effect on Salmonella Typhimurium on days 3 and 5 of storage.Practical ApplicationsL. monocytogenes and Salmonella spp. are among the most important foodborne pathogens. Today, compounds with antimicrobial property have found common use in the control of these pathogens and their elimination from foods. Only small percentages of essential oils are tolerable in foods, since essential oils may negatively affects the organoleptic properties of foods. Therefore, combinations of essential oils with other preservatives may help to minimize the application concentrations required. The findings of the present study indicate that combination of 0.1% thymol + 2% sodium lactate would have a synergistic effect against Salmonella Typhimurium in fish patty.

Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives

“…Its applicability is reduced by the water activity inside a foodstuff, while also having a low solubility, of just over 1.5 mg/mL at 25°C. Synergies are established with salt, ascorbic acid, nisin, and thymol (Brewer, Mckeith, Martin, Dallmier, & Meyer, 1991;Branen et al, 2001;Crist et al, 2014;Ilhak & Guran, 2014;Maca, Miller, & Acuf, 1997;Naidu, 2000;Nnanna, Ukuku, McVann, & Shelef, 1994;Nykänen, Weckman, & Lapveteläinen, 2000;Papadopoulos, Miller, Acuff, Vanderzant, & Cross, 1991;Sallam & Samejima, 2004;Sallam, 2007;Schelegueda, Gliemmo, & Campos, 2012;Weaver & Shelef, 1993;Wit & Rombouts, 1990).…”

Beneficial Effects of Spices in Food Preservation and Safety

“…The presence of thymol plus 2% of sodium lactate had a synergetic effect against S. enterica ser. Typhimurium (Ilhak and Guran, 2014 ). Tejeswini et al ( 2014 ) evaluated the antifungal activity of cinnamaldehyde, eugenol, peppermint, and clove essential oils and their combinations in tomato fruit system.…”

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

“…The antimicrobial and antioxidant activities of essential oils (EOs) have been studied in vitro, using various model foods (Burt 2004), as well as commercial food products, such as seafood (Goulas & Kontominas 2007;Uçak et al 2011;Emir Coban & Patir 2013;Ilhak & Guran 2014). Limited data, however, are available with regard to the application of EOs, including thyme oil, clove oil, and rosemary oil for extension of the shelf-life of fish patties.…”