Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters

The ability of Listeria monocytogenes to survive and grow at refrigeration temperature in some ready to eat (RTE) poultry products is a public health concern. The inhibitory effect of clove oil (1% and 2%, v/w) applied to the surface of RTE chicken frankfurters was determined on seven strains of L. monocytogenes inoculated at low (10(2)-10(3) cfu/g) or high cell numbers (10(4)-10(6) cfu/g), and stored at 5 degrees C for 2 weeks or at 15 degrees C for 1 week. All strains of L. monocytogenes survived and grew on control frankfurters at 5 degrees C and 15 degrees C but growth was inhibited under both storage conditions in the presence of either 1% or 2% clove oil. Depending on the sensory considerations, the addition of clove oil to frankfurters may be an effective strategy to control L. monocytogenes in chicken frankfurters. (c) 2004 Elsevier Ltd. All rights reserved.