61C-14 |
Antimicrobial activity of clonal herbal extracts against Listeria monocytogens and Vibrio parahaemolyticus |
Y. T. LIN, R. Labbe, and K. Shetty. Food Science, University of Massachusetts, Amherst, MA 01003 Listeria monocytogenes has been found in fresh and frozen meat, poultry, and Vibrio parahaemolyticus commonly found in seafood products. Their prevalence in food products and more emerging outbreaks has received worldwide attention. Several food additives are used to extend food shelf life and delay or inhibit the growth of pathogenic microorganisms. Extracts of plants, particularly herbs and spices are rich in essential oil and secondary metabolites and several possess antimicrobial activity. Some of these plant extracts are used in the aroma and flavor industry and classified as GRAS. GRAS plant extracts are heterogeneous and not consistent in antimicrobial efficacy. Therefore, we have developed clonal extracts of GRAS herbs for inhibiting Listeria monocytogenes and Vibrio parahaemolyticus. This provides the potential to develop a natural and consistently effective food-grade antimicrobial of uniform genetic origin to against food pathogens. Five concentrations of phenolics were optimized from clonal oregano, spearmint and fava bean extracts (0ppm, 50ppm, 100ppm, 150ppm, 200ppm) and evaluated for antimicrobial activity in laboratory media and meat products. The growth of above bacteria were effectively inhibited when phenolic content of clonal herbal extracts reached 200ppm. The efficacy was further enhanced by using lactic acid, which is also considered GRAS. These results show the potential of plant extracts to be antimicrobial, and when combined with lactic acid, can be used as a constituent of multiple-barrier food preservation systems.
Session 61C, Food Microbiology: General I
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