Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg

  1. Esteban, María Dolores
  2. Fernández Escámez, Pablo Salvador
  3. Palop Gómez, Alfredo
  4. Aznar Samper, Aranzazu
Zeitschrift:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Datum der Publikation: 2013

Ausgabe: 19

Nummer: 4

Seiten: 357-364

Art: Artikel

DOI: 10.1177/1082013212455185 DIALNET GOOGLE SCHOLAR

Andere Publikationen in: Food science and technology international = Ciencia y tecnología de alimentos internacional

Ziele für nachhaltige Entwicklung

Zusammenfassung

The aim of this study was to evaluate the combined effect of a previous mild heat treatment (15 min at 55 ℃) with the use of antimicrobials, nisin and carvacrol, on the growth of Salmonella enteritidis and Salmonella senftenberg. Natural antimicrobials, alone or combined with a previous mild heat treatment, affected the growth of these two serovars in Tryptone Soy Broth at 37 ℃. Increasing concentrations of carvacrol had a significant effect on both growth rate and lag phase duration of both strains. The time to reach stationary phase was almost doubled in the case of S. enteritidis when a concentration of 0.77 mM in carvacrol was added. For S. senftenberg the effect was smaller. The effect of nisin and of heat, applied individually, was lower for both microorganisms. A combination of 1.2 µM nisin with 0.77 mM carvacrol significantly delayed the growth of heat treated cells, compared to the control without antimicrobials, showing additive effects.

Informationen zur Finanzierung

This research was financially supported by the Ministry of Sciece and Technology of the Spanish Government and European Regional Development Fund (ERDF) through Projects AGL-2010-19775 and 08795/PI/08 from Fundacion Seneca. Acknowledgments

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