Reduction of Salmonella on Turkey Breast Cutlets by Plant-Derived Compounds

Abstract

The foodborne illnesses associated with poultry meat due to Salmonella are a major concern in the United States. In this study, the antimicrobial efficacy of carvacrol, eugenol, thyme essential oil, and trans-cinnamaldehyde was determined against different Salmonella serotypes in vitro and on turkey breast cutlets. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of antimicrobial agents were determined using a microdilution colorimetric assay. Carvacrol was the most effective antimicrobial agent since it exhibited the lowest MIC and MBC (0.313 μL/mL, respectively) in culture media against Salmonella. Turkey breast cutlets inoculated with Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium were dip treated with different concentrations (0.5, 1, 2, and 5% vol/vol) of carvacrol, eugenol, thyme essential oil, and trans-cinnamaldehyde for 2 min. Samples were analyzed after 24-h storage at 4°C for recovery of Salmonella. Significant reductions of Salmonella (p≤0.05) on turkey breast cutlets were obtained with 1, 2, and 5% treatments. These compounds exhibited a concentration-dependent response on turkey breast cutlets against Salmonella. For example, 1% carvacrol resulted in 1.0 log colony-forming units (CFU)/g reduction of Salmonella whereas 5% carvacrol caused 2.6 log CFU/g reduction. Based on its efficacy in the 2-min dip study, carvacrol was selected for 30-s and 60-s dip treatments of Salmonella-inoculated turkey breast cutlets. Dipping turkey breast cutlets in 5% carvacrol for 30 s and 60 s resulted in 1.0 and 1.8 log reductions of Salmonella (p≤0.05), respectively. None of the antimicrobial agents caused any changes in the meat pH (p>0.05). In conclusion, this study revealed that plant-derived compounds such as carvacrol can reduce Salmonella on turkey breast cutlets without changing the pH of meat.

Antibacterial and antibiofilm activity of carvacrol against Salmonella enterica serotype Typhimurium

“…The antimicrobial activity of carvacrol against S. Typhimurium ATCC 14028 was evaluated in vitro and MIC and MBC values were 312 µg mL -1 . Similar results were obtained by other studies using carvacrol against S. Typhimurium and other serotypes (Soni et al, 2013;Nair et al, 2014). MIC and MBC values ranging from 64 to 512 µg mL -1 were obtained by Miladi et al (2016) in S. Typhimurium and S. Enteritidis.…”

“…In an attempt to find effective alternatives to control bacteria, studies have revealed the antibacterial (Burt, 2004;Luz et al, 2012;Chauhan, Kang, 2014;Nair et al, 2014) and antibiofilm activity of essential oils and their components (Bersan et al, 2014;Piovezan et al, 2014). Carvacrol is an important component of the essential oil of Origanum vulgari, and is present in the essential oils such as Thymus vulgaris (Lambert et al, 2001;Burt, 2004) and Satureja bachtiarica (Falsafi et al, 2015).…”

Food Grade Pimenta Leaf Essential Oil Reduces the Attachment of Salmonella enterica Heidelberg (2011 Ground Turkey Outbreak Isolate) on to Turkey Skin

“…inch reductions of S. Heidelberg with 0.5 and 1.0% PEO, respectively at 4°C. It is comparable to the reduction achieved during post chill dip treatment using other synthetic antimicrobial agents or other EOs ( Nagel et al, 2013 ; Nair et al, 2014 , 2015 ). For example, 40 or 400 ppm chlorine and 1000 or 5000 ppm lysozyme resulted in less than 1 log 10 CFU/ml reduction of S. Typhimurium on broiler carcass when used as post-chill dip treatment for 20 s ( Nagel et al, 2013 ).…”

“…Recently, there is a tremendous interest in using natural antimicrobials as an alternative to synthetic chemicals against pathogens during food production ( Burt, 2004 ; Lanciotti et al, 2004 ; Amalaradjou et al, 2010 ; Kollanoor Johny et al, 2010 ; Nair et al, 2015 ; Surendran Nair et al, 2016 ; Surendran-Nair et al, 2016 ). Among the emerging and widely researched alternatives, essential oils (EO) or their components are reported effective against foodborne pathogens such as Salmonella, Campylobacter , and Escherichia coli O157 in vitro and in vivo ( Kollanoor Johny et al, 2008 ; Amalaradjou et al, 2010 ; Kollanoor-Johny et al, 2012a , b ; Nair et al, 2014 , 2015 ). The United States Food and Drug Administration (USFDA) has approved the use of selected EOs in food matrices ( FDA, 2016 ) and therefore, their efficacy could be evaluated as safe and natural alternatives in commercial and organic poultry production systems ( GPO, 2017 ).…”

Progress on the Antimicrobial Activity Research of Clove Oil and Eugenol in the Food Antisepsis Field

“…Eugenol (1% to 5%) treatment significantly reduces the reproduction of the S. heidelberg , S. enteritidis , and S. typhimurium on turkey breast cutlets, and this reduction is concentration‐dependent (Nair, Nannapaneni, Kiess, Schilling, & Sharma, ). Experiments in vivo show that eugenol (1.2 to 1.8 mM) significantly reduces the adhesion and invasion ability of S. enteritidis in chicken oviduct epithelial cells and survival ability in macrophages.…”