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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


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.


Salmonella, whipped cream, herbal liquid, extract mixture

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