Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures

Khaleque, Abdul; Keya, Chaman Ara; Hasan, Kazi Nadim; Hoque, Mahfuzul; Inatsu, Yasuhiro; Bari, Latiful

doi:10.1016/j.lwt.2016.07.042

Cited by 70 publications

(59 citation statements)

References 16 publications

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“…As shown in Figure 4, corresponding values in 0.5, 1, and 1.5% MSO were found to be 3.66 6 0.67, 3.35 6 0.42, and 2.77 6 0.24 log CFU/g, respectively after 12 days of refrigerated storage. Plant EOs and extracts have been found to be effective in inhibiting the growth rate of L. monocytogenes in meat and meat products in numerous studies, which good in agreement with our results (Abdollahi et al, 2012;Kakaei & Shahbazi, 2016;Khaleque et al, 2016;Mohebi & Shahbazi, 2017;Warriner & Namvar, 2009;Wu et al, 2016).…”

Section: Effect Of M Spicata Essential Oil On the Chemical Propertsupporting

confidence: 93%

“…The bacterium was cultured in Brain Heart Infusion (BHI) broth at 37 °C for 24 hr and maintained on a slant of BHI agar at 4 °C until further use. It was activated for inoculation by transferring a loop of bacterial colonies from the agar slant to a test tube containing 5 ml BHI broth and incubating overnight at 37 °C (Khaleque et al, ). The density of bacterial culture was determined using a spectrophotometer at 600 nm.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Shahbazi

Karami

Shavisi

2017

Journal of Food Safety

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The aim of the present study was incorporation of Mentha spicata essential oil (MSO) at three different concentrations (0.5, 1, and 1.5% vol/wt) into raw minced camel meat to extend shelf life and evaluate its antibacterial activity against Listeria monocytogenes for 12 days at refrigerated temperature. Final microbial population (total mesophilic and psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, and L. monocytogenes) decreased approximately 1-4 log CFU/g in treated samples compared to control. The initial total volatile base nitrogen was 8.86 6 0.33 mg/ 100 g and after 12 days reached to 39.2 6 0.13 mg/100 g in control, while it was lower than 25 mg/100 g for treated samples with 1 and 1.5% MSO. At the end of storage time in control samples peroxide value reached to 2.57 6 0.01 meq peroxide/1,000 g lipid, while the values for the treated samples remained lower than 2 meq peroxide/1,000 g lipid. Moreover, during 12 days of storage, odor, color and also appearance of the minced camel meat treated with 0.5% MSO were superior. Practical applicationsToday as people tend to consume natural foods due to health concerns, the use of natural preservatives such as essential oils is increasing. Around the different parts of Iran Mentha spicata plant is known as a popular flavoring ingredient in home food making. In the present study, M. spicata essential oil as a natural substance could successfully extend the shelf life and control Listeria monocytogenes in fresh minced camel meat stored at refrigerated temperature for 12 days of storage. M. spicata essential oil can be used as a replacement to synthetic preservatives as well as synthetic flavorings in minced camel meat.

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Section: Effect Of M Spicata Essential Oil On the Chemical Propertsupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Shahbazi

Karami

Shavisi

2017

Journal of Food Safety

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“…Some studies have been conducted to apply CEO as an antimicrobial ingredient in food products, including jam (Ribes, Fuentes, Talens, & Barat, ), chicken (Ahmed, Mulla, & Arfat, ), beef (Ghaderi‐Ghahfarokhi, Barzegar, Sahari, Gavlighi, & Gardini, ; Khaleque et al, ), milk product (Brnawi et al, ), and baked foods (Ju et al, ). These studies showed that the inhibition concentrations of CEO ranged from 0.02 to 0.5% depended on the type of the products, processing technology used, and targeted bacteria.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of leaf and bark cinnamon essential oils against Listeria monocytogenes and Salmonella typhimurium in broth system and on celery

Brnawi

Hettiarachchy

Horax

et al. 2019

J Food Process Preserv

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Cinnamon essential oils (CEOs) from leaf and bark were investigated for their antimicrobial potential against Salmonella typhimurium and Listeria monocytogenes. Minimum inhibitory concentration of leaf and bark CEOs against S. typhimurium and L. monocytogenes at low (4‐log CFU/ml) and high (9‐log CFU/ml) initial concentrations was 0.5% (vol/vol). When applied on fresh celery previously inoculated with S. typhimurium or L. monocytogenes, 0.5% leaf and bark CEOs significantly reduced (p < 0.05) the growth of S. typhimurium and L. monocytogenes. Leaf and bark CEOs could give a better log reduction against L. monocytogenes inoculated at low and high initial bacterial concentrations (2.1 logs and 4.0–4.1 logs, respectively) on the celery as compared to S. typhimurium (1.8–2.0 logs and 2.8–3.2 logs in reduction, respectively), after 7 days of storage at 4°C. Hence, leaf and bark CEOs can be potential antimicrobial agents to keep fresh produce safe from Salmonella and Listeria for human consumption. Practical applications This study showed that essential oils (CEOs) from cinnamon bark and leaf could be applied as natural antimicrobials to prevent contaminations of foodborne bacteria, such as Salmonella typhimurium and Listeria monocytogenes in fresh and pre‐cut produce. The minimum inhibitory concentration of these essential oils against these pathogens was 0.5% vol/vol. Bark and leaf CEOs could be a potential antimicrobial agent to keep fresh produce safe from foodborne pathogens.

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“…Clove extracts in the form of essential oil and powder also exhibit a wide range of biological effects, including antioxidant and antibacterial activities (Menon & Garg, 2001;Sultana, Anwar, Mushtaq, Aslam, & Ijaz1, 2014). ) by suppressing the growth of foodborne pathogens while adding a characteristic flavor (Ibrahium, Abd El-Ghany, & Ammar, 2013;Khaleque et al, 2016;Kumar & Tanwar, 2011;Tajik, Farhangfar, Moradi, & Rohani, 2014). ) by suppressing the growth of foodborne pathogens while adding a characteristic flavor (Ibrahium, Abd El-Ghany, & Ammar, 2013;Khaleque et al, 2016;Kumar & Tanwar, 2011;Tajik, Farhangfar, Moradi, & Rohani, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Cloves may extend the shelf life of various foods (meat, baked goods, etc. ) by suppressing the growth of foodborne pathogens while adding a characteristic flavor (Ibrahium, Abd El-Ghany, & Ammar, 2013;Khaleque et al, 2016;Kumar & Tanwar, 2011;Tajik, Farhangfar, Moradi, & Rohani, 2014). However, no studies to date have investigated the effects of clove powder on the microbiological and physiochemical qualities of kimchi paste.…”

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confidence: 99%

Effect of clove powder on quality characteristics and shelf life of kimchi paste

Kang¹,

Park²,

Yoo³

2019

Food Science & Nutrition

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Clove has been shown to extend the shelf life of various foods. This study investigated whether it can prolong the shelf life of kimchi paste. Clove powder at concentrations of 0%, 0.5%, 1%, 1.5%, and 2% was added to kimchi paste, which was then sealed and stored at 10°C for 20 days. Changes in microbial counts, gas composition, sugar and organic acid contents, pH, titratable acidity, and reducing sugar content were evaluated. Adding clove powder inhibited the growth of total aerobic and lactic acid bacteria and delayed changes in O2 and CO2 concentration and sugar and organic acid contents. It also slowed the decrease in pH, increase in titratable acidity, and changes in reducing sugar content. These results indicate that clove powder effectively prolongs the quality attributes and thus extends the shelf life of kimchi paste.

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Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures

Cited by 70 publications

References 16 publications

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Antimicrobial activity of leaf and bark cinnamon essential oils against Listeria monocytogenes and Salmonella typhimurium in broth system and on celery

Effect of clove powder on quality characteristics and shelf life of kimchi paste

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