Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling

被引:47
作者
Juneja, Vijay K.
Friedman, Mendel
机构
[1] USDA ARS, Eastern Reg Res Ctr, Microbial Food Safety Res Unit, Wyndmoor, PA 19038 USA
[2] USDA ARS, Western Reg Res Ctr, Produce Safety & Microbiol Res Unit, Albany, CA 94710 USA
关键词
D O I
10.4315/0362-028X-70.1.218
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Inhibition of Clostridium perfringens by plant-derived carvacrol,. cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground turkey. Test substances were mixed into thawed turkey product at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.2 to 2.8 log CFU spores per g of turkey meat. Aliquots (5 g) of the ground turkey mixtures were vacuum packaged and then cooked in a water bath, where the temperature was raised to 60 degrees C in I h. The products were cooled from 54.4 to 7.2 degrees C. in 12, 15, 18, or 21 h, resulting in 2.9-, 5.5-, 4.9-, and 4.2-log CFU/g increases, respectively, in C. perfringens populations in samples without antimicrobials. Incorporation of test compounds (0.1 to 0.5%) into the turkey completely inhibited C. perfringens spore germination and outgrowth (P <= 0.05) during exponential cooling in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations (0.5 to 2.0%) to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (< 1.0-log CFU/g growth) than the other compounds at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h). These findings establish the value of the plant-derived antimicrobials for inhibiting C. perfringens in commercial ground turkey products.
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收藏
页码:218 / 222
页数:5
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