<

This Article Statistics
Viewed : 2066 Downloaded : 1403


 

Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

Özüm Özoğlu *, Evrim Güneş Altuntaş

DOI: 10.28978/nesciences.522648

Abstract

In this study, a herbal liquid extract mixture (ASATİM® ST 1412; recommended for milk-based product and whipped cream by company, Kayseri, Turkey) was used to exhibit the inhibitory effect on Salmonella Enteritidis growth in whipped cream. For this aim, 8 different groups (K1, K2, K3, K4, K5, 0.1%, 1%, 10%) were designed and the samples were left 1 to 3 hours at room temperature. Then, the bacterial counts were obtained. The experiment was performed in duplicate. In the first experiment number of the bacteria of whipped cream (K1) showed roughly 1 logarithmic unit rising as from 4.6 to 5.5 in 3 hours. Calculated results were at the end of the 3rd hour for cream added Salmonella and the herbal liquid extract mixture of 0.1%, 1%, 10% to the samples; 3x107cfu/g, 2.05x108cfu/g and 1.3x105cfu/g respectively for the first experiment. Then, in the results of second experiment these values were found as <108cfu/g, 4.5x108cfu/g and 3.5x104cfu/g respectively. Thus, 10% ratio herbal liquid extract mixture was much more effective on Salmonella growth than the other ratios. According to the results of this study, the commercial herbal liquid extract mixture is an alternative and natural method for precluding Salmonella growth in whipped cream.

Keywords

Salmonella, whipped cream, herbal liquid, extract mixture

Download full text   |   How to Cite   |   Download XML Files

References
  • AliÅŸarlı, M., Sancak, Y. C., Akkaya, L., & Elibol, C. (2002). Bazı sütlü tatlıların mikrobiyolojik kalitelerinin belirlenmesi *, 26, 975–982.
  • Amrutha, B., Sundar, K., & Shetty, P. H. (2017). Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables. LWT - Food Science and Technology, 79, 152–159.
  • Argenio, P. D., Romano, A., & Autorino, F. (1999). An outbreak of Salmonella enteritidis infection associated with iced cake. Euro Surveill, 4(2), 24–26. Retrieved from
  • Bernbom, N., Ng, Y. Y., Paludan-Müller, C., & Gram, L. (2009). Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product. International Journal of Food Microbiology, 134(3), 223–229.
  • Botsoglou, N. A., Govaris, A., Botsoglou, E. N., Grigoropoulou, S. H., & Papageorgiou, G. (2003). Antioxidant activity of dietary oregano essential oil and alfa-tocopheryl acetate supplementation in long-term frozen stored turkey meat. Journal of Agricultural and Food Chemistry, 51(10), 2930–2936.
  • Burt, S. A., Fledderman, M. J., Haagsman, H. P., van Knapen, F., & Veldhuizen, E. J. A. (2007). Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour. International Journal of Food Microbiology, (119).
  • Exarchou, V., Nenadis, N., Tsimidou, M., Gerothanassis, I. P., Troganis, A., & Boskou, D. (2002). Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory. Journal of Agricultural and Food Chemistry, 50(19), 5294–5299.
  • Halkman, A. K., & Ayhan, K. (2000). Mikroorganizma Sayımı. Gıda Mikrobiyolojisi ve Uygulamaları, 522.
  • Hızlısoy, H., ErdoÄŸdu, S., Abay, S., & Aydın, F. (2010). Rumex acetosella, Achillea millefolium ve Plantago lanceolata bitkilerinden hazırlanan ekstre karışımının tavuk karkaslarindaki Campylobacter jejuni üzerine antibakteriyel etkinliÄŸi. Poster sunumu, Kayseri Erciyes Ãœniversitesi.
  • Holliday, S. L., Adler, B. B., & Beuchat, L. R. (2003). Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse. Food Microbiology, 20(2), 159–168.
  • Kakouri, E., Daferera, D., Paramithiotis, S., Astraka, K., Drosinos, E. H., & Polissiou, M. G. (2016). Crocus sativus L. tepals: The natural source of antioxidant and antimicrobial factors. Journal of Applied Research on Medicinal and Aromatic Plants, 4, 66–74.
  • KalaycıoÄŸlu, Z., Torlak, E., Akın-Evingür, G., Özen, Ä°., & Erim, F. B. (2017). Antimicrobial and physical properties of chitosan films incorporated with turmeric extract. International Journal of Biological Macromolecules, 101, 882–888.
  • Kavaz Yüksel, A., & Yüksel, M. (2015). Determination of certain microbiological quality characteristics of ice cream, detection of Salmonella by conventional and immunomagnetic separation methods and antibiotic susceptibility of Salmonela spp. isolates. Journal of Food Safety, 35, 385–394.
  • Kelati, H. A., Sani, A. M., Mohammadzadeh, A., Yaghooti, F., & Moghattam, M. M. (2017). In vitro antibacterial activity of essential oil and ethanolic extract of Ajowan (Carum copticum) against some food-borne pathogens. Journal of Global Pharma Technology, 4(9), 20–25.
  • Kokoska, L., Polesny, Z., Rada, V., Nepovim, A., & Vanek, T. (2002). Screening of some Siberian medicinal plants for antimicrobial activity. Journal of Ethnopharmacology, 82(1), 51–53.
  • Kotzekidou, P. (2013). Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens. Food Microbiology, 34(2), 337–343.
  • Kumar, M., & Berwal, J. S. (1998). Sensitivity of food pathogens to garlic (Allium sativum). Journal of Applied Microbiology, 84(January 1997), 213–215.
  • Macit, M. G., & Köse, Y. B. (2015). Medicinal plants used for folk medicine in Oltu (Erzurum/Turkey). Biological Diversity and Conservation, 8(2), 74–80.
  • Mahgoub, S. A., Ramadan, M. F., & El-Zahar, K. M. (2013). Cold Pressed Nigella sativa Oil Inhibits the Growth of Foodborne Pathogens and Improves the Quality of Domiati Cheese. Journal of Food Safety, 33(4), 470–480.
  • Mahmoud, B. S. M. (2012). Salmonella - A Dangerous Foodborne Pathogen. Retrieved from http://www.intechopen.com/.
  • Newell, D. G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., … Kruse, H. (2010). Food-borne diseases - The challenges of 20years ago still persist while new ones continue to emerge. International Journal of Food Microbiology, 139(SUPPL. 1), S3–S15.
  • Paião, F. G., Arisitides, L. G. A., Murate, L. S., Vilas-Bôas, G. T., Vilas-Boas, L. A., & Shimokomaki, M. (2013). Detection of Salmonella spp, Salmonella Enteritidis and Typhimurium in naturally infected broiler chickens by a multiplex PCR-based assay. Brazilian Journal of Microbiology, 44(1), 37–41.
  • Pajohi-Alamoti, M., Rezaei, A., & Mahmoudi, R. (2016). Microbial contamination of pastry cream :evidence from Hamedan, Iran, 5(3), 207–213.
  • Perumalla, A. V. S., & Hettiarachchy, N. S. (2011). Green tea and grape seed extracts — potential applications in food safety and quality. Food Research International, 44(4), 827–839.
  • Ray, B. (2004). Fundamental Food Microbiology. 3 rd edition, New York.
  • Sanchez, C., Batlle, R., & Nerin, C. (2006). Enhanced antimicrobial vapour-phase effect of natural extracts in active packaging. Is total protection reached? http://i3a.unizar.es/datos/publicacion/enhanced-antimicrobial-vapour-phase-effect-of-natural-extracts-in-active-packaging.-is-total-protection-reached.-20889?idioma=en (accessed 26.03.2017)
  • Shahbazi, Y. (2016). Effects of Ziziphora clinopodioides essential oil and nisin on the microbiological properties of milk. Pharmaceutical Sciences, 22(4), 272–278.
  • Shale, T. L., Stirk, W. A., & Van Staden, J. (1999). Screening of medicinal plants used in Lesotho for anti-bacterial and anti-inflammatory activity. Journal of Ethnopharmacology, 67(3), 347–354. https://doi.org/10.1016/S0378-8741(99)00035-5
  • Sharifzadeh, A., Hajsharifi-Shahreza, M., & Ghasemi-Dehkordi, P. (2016). Evaluation of microbial contamination and chemical qualities of cream-filled pastries in confectioneries of Chaharmahal Va Bakhtiari Province (Southwestern Iran). Osong Public Health and Research Perspectives, 7(6), 346–350.
  • Stewart, A. V. (1996). Plantain ( Plantago lanceolata ) – a potential pasture species. Proceedings of the New Zealand Grassland Association, 58, 77–86.
  • Tornuk, F., Gökmen, S., BuÄŸdaycı, K., SaÄŸdıç, O., & Yetim, H. (2011). Efficiency of a commercial liquid spice extracts mix for the decontamination of Listeria monocytogenes and Escherichia coli O157:H7 from meat surface. Poster presentation, 57th International Congress of Meat Science and Technlogy.
  • Yaldız, G., Yüksek, T., & ÅžekeroÄŸlu, N. (2010). Ri̇ze ili̇ folarısında bulunan tıbbi̇ ve aromati̇k bi̇tki̇ler ve kullanım alanları. III. Ulusal Karadeniz Ormancılık Kongresi (pp. 1100–1114).