The Effects of Essential Oils and Spice Extracts on the Prevention of Slimy Spoilage of Wieners

ANTIMICROBIAL EFFECTS OF SPICES1

“…Spices classified as "savory" (oregano, sage) are frequently combined with salt, while those termed "sweet" (nutmeg, ginger, anise) are combined with sugar. Mori et al (1974) noted a desirable effect by combining sorbic acid with essential oils of cinnamon, coriander, dill and celery. Tests in mango pulp showed that in the presence of salt (16%), 0.3% cinnamon and 0.2% cloves were as effective in inhibiting mold spore germination as 3% cinnamon and 0.6% cloves in the absence of salt.…”

Food Preservation With Nontraditional Antimicrobial Agents

“…Many reviews on the application of spices as food preservatives have been published since 1969 in Japan (Mori and Sawada 1969;Kanda et al 1971;Mori et al 1974;Mori 1977). Whole spices and their essential oils have been tested as preservatives in the following Japanese foods: soy saucemust.ard, fish sausageorange oil, wiener sausageorange oil and essential oil of various spices.…”

Sensitivity of Some Common Food‐borne Bacteria to the Spices Sage, Rosemary, and Allspice

“…Others described the effects of essential oils, spice extracts, and pepper on the keeping quality and microflora of sausage products (Mori et al, 1974;Salzer et al, 1977).…”

“…Rosemary ( are also known for their antioxidant activity (Chipault et al, 1952(Chipault et al, , 1956Chang et al, 1977). McNeil et al (1973) reported reduced bacterial numbers and lower thiobarbituric acid values in mechanically deboned poultry meat when rosemary extract was added, and Mori et al (1974) reported on attempts to prevent spoilage of wieners by a spice blend containing sage extract. The effect of these two herbs on food-borne bacteria, and their ability i.o control or reduce bacterial numbers in foods have not been investigated.…”